Drinks Trade - July-August 2019

your news, your views July/August 2019 issue 71

THE RISE OF

l l a b h g i The H

THE ANNUAL BOURBON AND WHISKEY REPORT

HOW LOW CAN YOU GO? INSIDE THE LOW AND NO-ALCOHOL SECTOR BOOM THE HUNTER VALLEY’S

CLIMATE INSURANCE PLAN

MEET BEN BRANSON - FOUNDER OF SEEDLIP, SHIRAZ TASTING PANEL, MOËT & CHANDON’S IMPÉRIAL BRUT 150TH ANNIVERSARY CELEBRATIONS

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Contents

July/August 2019

23 26

29

35 50

56

REGULARS

PEOPLE

FEATURES

10 News

26 Ben Branson, founder of Seedlip

23 Choose Local Beer. How community is

PRODUCT REVIEW

29 How low can you go? The no and low

52 New Product Releases

48 The spirits of Portland, Oregon

61 Tasting Bench: Shiraz and Shiraz/Cabernet

56 Pumping Latin-blooded wines in the

non-alcoholic spirit

16 Columns 20 Legal 50 Trade Activity

- Promotions and Events

- What would Giuseppe Minessale do?

65 Bin Ends

REPORT

6|drinks trade

Bourbon and Whisk(e)y

alcohol sector

Hunter’s veins

59 Drinks that are dope. The run-down on

35

building brands for brews

Cannabis-infused beverages

DON’T MISS OUT ON TICKETS TO THE

2019 AUSTRALIAN DRINKS AWARDS

T

he drinks industry will gather on August 22 to celebrate the seventh annual Australian Drinks Awards.

First established in 2013, the Australian Drinks Awards has grown to become the premier event for honouring achievement and innovation in the Australian drinks industry.

An impressive 39 awards will be handed out on the night, across Brand, Supplier and Contribution to Industry categories.

The top 200 drinks brands in the country have been automatically considered for Fan Favourite, Most Distinctive Brand and Most Improved Brand, across beer (domestic and international), cider, wine (red, white and sparkling), spirits (dark, light and aperitifs/ liqueurs), RTD (dark and light).

Thrive Research is judging the winners of these awards via a survey of 4000 target consumers.

In the Supplier category, the Supplier of the Year, Most Improved Supplier and Supply Chain Management Awards will be determined via

Advantage Australia’s benchmark surveys of on and off-premise retailers.

Diageo triumphed at the 2018 Australian Drinks Awards, taking out both Supplier of the Year and Most Improved Supplier of the Year.

The results were determined by Advantage Australia’s benchmark surveys of on and off-premise retailers, involving hundreds of participants at all levels of seniority and with all supplier-facing functions with every major retailer in the liquor industry.

The Most Improved Supplier Award recognises suppliers who have successfully set and executed a plan of improvement and been recognised by retailers for improving their professionalism and delivery across their commercial relationship.

There will also be three Contribution to Industry accolades awarded to Association members - the Gender Equity Award, Inclusive & Diverse Workplace Award and the Corporate Social Responsibility Award.

“It’s been another outstanding year of progress and achievement by our industry,” said the Drinks Association CEO Lennon. “We look forward to celebrating the amazing work Drinks Association members are doing to drive change.”

Tickets are selling fast for the ceremony, which will be held at heritage venue Doltone House Jones Bay Wharf. Situated on a restored finger wharf on the foreshore of Sydney Harbour’s Pyrmont, it features a spectacular decking area that offers outstanding views of the Harbour Bridge, city skyline and Darling Harbour.

Comedian, writer and maths whiz, Adam Spencer, will return as MC after successfully hosting last year’s awards.

“It was an incredibly proud moment for me to be in the room at last year’s event with so many dynamic and inspiring members of our vibrant industry,” Lennon concluded. “I can’t wait to celebrate with this year’s winners, our members and Award Partners.”

Go to drinkscentral.com.au to purchase tickets to the 2019 Australian Drinks Awards.

drinks trade|7

CREDITS

Contributors

PUBLISHER The Drinks Association

www.drinkscentral.com.au All enquiries to: The Drinks Association Locked Bag 4100, Chatswood NSW 2067 ABN 26 001 376 423 The views expressed in Drinks Trade are those of the respective contributors and are not necessarily those of the magazine or The Drinks Association. Copyright is held

by The Drinks Association and reproduction in whole or in part, without prior consent, is not permitted.

Other Drinks Association publications include: Drinks Trade Online drinkstrade.com.au drinksguide.com.au Drinks Guide Drinks Yearbook

EDITORIAL PUBLISHING EDITOR Ashley Pini .......................... ashley@hipmedia.com.au EDITOR Melissa Parker......................................... melissa@hipmedia.com.au DIGITAL EDITOR Alana House............................... alanah@drinks.asn.au CONTRIBUTORS Brett Heffernan, Sam Reid, Simon Strahan, Simone Allan, Andreas Clark, Stuart Gregor, Jamie Cook, Julie Ryan, Walter MacCallum, Tony Battaglene, Christine Ricketts, Travis Fuller, Stuart Knox, Nick Barlow, Ken Gargett and Kirrily Waldhorn (Beer Diva).

KIRRILY WALDHORN (BEER DIVA) Kirrily has spent 20 years working in the Australian beer industry. She is the Editor of BeerStyle.com.au where her reviews see beer paired to music, fashion and art. Kirrily judges, MC’s and regularly hosts beer and food pairing masterclasses at various food & beer festivals around Australia, including hosting the Ariston Beer and Food Experience stage at GABS Festival in Melbourne/Sydney/Brisbane/Auckland. She has worked closely with a large number of chefs creating incredible degustation events where guests can enjoy personalised beer and food journeys. Kirrily also produced and presented a beer stage show at The Sydney Opera House. Kirrily is the Beer Ambassador for Dan Murphy’s providing her expertise in beer across many of their consumer-facing platforms, including their Beer Discovery Guide and Buyer’s Guides along with their online and radio activations. Kirrily has also run over 500 on-premise beer training sessions and is the current beer trainer for all Merivale venues. Kirrily also hosts beer and food masterclasses onboard P&O’s Food & Wine cruises.

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

ADVERTISING NATIONAL SALES MANAGER Tim Ludlow ............... tim@hipmedia.com.au

KEN GARGETT

Produced and contract published by:

ACCOUNTS: accounts@hipmedia.com.au Suite 3, ‘Altura’, 11 Railway Street Chatswood, NSW 2067 Ph: 02 9492 7999 www.hipmedia.com.au | facebook.com/drinksmedia ABN: 42 126 291 914 8|drinks trade

Ken was born and bred in Brisbane and had what he calls a ‘non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades’. After completing Law at Queensland Uni, Ken was on a fishing break on the Great Barrier Reef when someone opened a good bottle of port. So commenced an obsession. After working in London, Washington DC and Sydney in banking law, Ken returned to Queensland and was asked to write some occasional wine columns, and his love for everything wine took over. He says he is a grave disappointment to his family. When told Ken was off to a ‘vertical tasting’, his mother muttered, ‘at least you’d think these people could afford chairs’. Later, she severely chastised him for drinking Pol champagne, disgusted he would drink anything made by a Cambodian dictator.

Ken writes about wine and spirits for Drinks, Explore, AGT Wine Magazine, UK World of Fine Wine, Fine Group, www.tastingbook.com and www.spitbucket.com. When not writing, Ken is flyfishing for trout in NZ and bonefish on the flats of Cuba; or following a variety of he describes as, too-often dismal sporting teams – Queensland Reds rugby, Washington Redskins, Arsenal and our occasionally glorious cricket team.

Editor’s Note Welcome to Dry July, the month we channel the teetotalers and become one with the temperance movement. At least some of us try; counting down the days, limping to the finish line after extended abstinence to gracefully fall off the wagon into the long-awaited joy of our first drink.

But wait, we can have our drink and drink it too? Yes, we can. Thanks to non-alcoholic distilled spirits, non-alcoholic beer that tastes like beer and new, improved alcohol-free wine. The drinks you have when you are not having a drink are better than ever. We can rejoice in our choice to have another, and another, and still drive the car home, and still wake refreshed and get stuff done.

This issue we embrace the non-drink, the low or no alcohol drink. We ask, so how low can you go? The research speaks loudly. People are turning to the low alcohol, no alcohol, no gluten, no carbs way of drinking. People are more concerned with their health, their waistline and feeling good than ever before. As an industry, we are embracing the opportunity, listening to the consumers and creating a burgeoning category. We think this is more than just a fad this time. So what is the future? Turn to page 29 for the low down and page 26 for our interview with Ben Branson, founder of Seedlip, one of the world’s first distilled non-alcoholic spirits. It’s a stand out brand story.

Another aspect of the industry worth addressing is the popularity of the online channel to market. Its convenience has raised the alarm with underage liquor purchases. Drinks Trade’s legal eagle, Walter MacCallum has addressed the issue of minors ordering alcohol online (page 20), while Retail Drinks Australia has developed a voluntary Code of Conduct for online retailers as a tool to assist in the regulation of this process (page 19).

For more informative reading, Ken Gargett delivers our annual Bourbon and Whisk(e)y Report (page 35), while the Beer Diva, Kirrily Waldhorn, discusses the importance of local breweries in championing the category and lifting product innovation to new heights (page 23).

Our big news is this is the last edition of Drinks Trade in this format. We are reimagining, rethinking and relaunching. After 12 years as the leading liquor trade magazine in Australia, we thought it was high time we delivered our readers more interesting stories and a tighter focus on the changes in the industry through reviewing our content.

Get excited because the new and improved Drinks Trade will address all the channels to market, not just on and off-premise but also online retailing and travel retail, an important channel for building a brand. With all the new products and brands hitting the market, we look at the local scene but also report on trends in international markets.

We will report on hotels, banner groups, clubs and restaurants. We will deliver comprehensive category reports and bring you the opinions of people that count.

Drinks Trade online will continue to bring you the news as it happens so Drinks Trade print edition can focus on reporting on the detail.

The new format will also see the magazine come to you each season rather than bi-monthly; this is because we want to mirror the industry and because consumer needs change with the seasons, and because it just made sense. It will not only be better but will be a much, much bigger, more than 100 pages of the best stories in the industry.

Get ready for our first big edition released in September for Spring.

And if you want to be a part of it, make sure you get in touch because we guarantee you will not want to miss out.

Melissa Parker, Editor And the Hip Team.

drinks trade|9

NEWS FIGURES AND FACTS, PEOPLE AND POLICY, CORPORATE & COMMUNITY

PATIENT WOLF DISTILLERY OPENS IN MELBOURNE Patient Wolf Distilling Co., an independent boutique gin producer currently based in Brunswick, Victoria will soon open the doors to a new distillery and bar located in Melbourne’s Southbank.

Bucking the trend in Australia for regional-based distilleries, Patient Wolf is proudly moving its hand-crafted gin production closer to the heart of the city. Patient Wolf cofounders and distillers, Matt Argus and Dave Irwin, are currently leading the renovation of a red brick industrial warehouse at 34-36 Market Street, an inner-city side street which straddles the Southbank and South Melbourne border.

The working distillery and bar is slated to open in early September 2019 will become the largest independent gin distillery in Melbourne.

THE MAESTRO SALVATORE CALABRESE CONDUCTS DE KUYPER THE WORKS 2019

De Kuyper liqueur brand has announced its partnership with Salvatore Calabrese on this year’s edition of De Kuyper The Works program. De Kuyper The Works is a series of inspirational workshops designed to upskill Australian bartenders. The events will take place mid-August 2019 in Perth, Adelaide, Brisbane, Melbourne and Sydney.

Salvatore is one of the world’s leading and most respected bartenders. His career spans more than 40 years in the hospitality business beginning in Maiori on Italy’s Amalfi Coast. He is the original creator of the world-famous Breakfast Martini and the Ultimate Dry Martini. Salvatore is also the undisputed thought leader of the cocktail and food-pairing trend.

De Kuyper The Works 2019 Schedule (Stay tuned for venues): • Perth – Sunday 18 August • Adelaide – Tuesday 20 August • Brisbane – Thursday 22 August • Melbourne – Sunday 25 August • Sydney – Tuesday 27 August 10|drinks trade

THE WORLD’S OLDEST SURVIVING BEER MADE NEW Resurrected by James Squire brewers in partnership with the Australian Wine Research Institute and Queen Victoria Museum & Art Gallery of Launceston, The Wreck Survivors Ale is crafted from yeast found in a 220-yearold bottle of beer within Australia’s oldest merchant shipwreck the ‘Sydney Cove’, which was wrecked on Preservation Island north of Tasmania in 1797.

The Wreck Survivors Ale is an Imperial Porter carefully aged in rum barrels, packaged in a premium 750ml glass bottle, dipped in wax and placed inside a gift box containing historical information of the shipwreck survivors’ story. The launch of The Wreck Survivors’ Ale will see 5,000 exclusive bottles available nationally in Dan Murphy’s on the 26 August.

The release will be buoyed by a campaign that invites wilderness adventurers to apply to be part of the Great Australian Survivors’ Trek.

The Great Australian Survivors’ Trek will see four courageous Australians make history and retrace a route that follows key sections of the 700-kilometre trek made by the shipwreck survivors over two centuries ago. The once in a lifetime journey will see punters trek across Australia’s stunning South Eastern coastline, making their way through dunes, cliffs and rivers on foot, vehicle and raft.

Left: Beverly Lennox Right: Erwin Magnat

MCWILLIAM’S WINES GROUP ANNOUNCES NEW APPOINTMENTS Beverly Lennox has joined McWilliam’s Wines as chief financial officer. With wine industry experience spanning the UK, Canada, US and Australia, Beverley was most recently with Cumulus Wines.

Erwin Magnat joins as Senior Brand Manager – Imported & Distributor Brands and comes over with 12 years experience working in FMCG for Diageo, Coca-Cola Amatil and Nestle Nespresso.

Tanya Nadaya joins as Senior National Account Manager (Independents) and has worked in the liquor industry for 20 years including at Coles Liquor and Tyrrell’s, and recently Accolade Wines.

WORKSMITH OPENS ELLA IN MELBOURNE CBD Hospo, food and beverage industry working hub, Worksmith, has opened a space in Melbourne’s CBD, steps from Melbourne Central station, on the corner of Elizabeth and La Trobe Street. Founder, Michael Bascetta says big businesses such as ALM and Four Pillars Gin have already moved in to the new working hub that includes its very own drinks laboratory.

“Our drinks laboratory is the only one around for people looking to experiment with cocktails for a new bar list or for developing flavours for a new spirit brand,” says Bascetta. Worksmith has become extremely popular amongst small businesses and consultants within the hospitality community and has garnered a reputation as a place for valuable networking opportunities and cultivating ideas amongst the food and drinks community.

Space is filling up fast!

COOPERS WELCOMES NEXT GENERATION

SHAW AND SMITH CELEBRATE 30 VINTAGES WITH TRADE EDUCATION FOCUS Adelaide Hills-based winery, Shaw + Smith, will bottle its 30th vintage this year and will celebrate with a continued focus on its trade wine education including workshops, masterclasses and scholarships, plus a roster of consumer events to mark three decades making high-quality cool climate wines. Trade education initiatives include the Shaw + Smith Scholarship, now in its second year and rewarding recipients working in the wine trade in Hong Kong and Singapore with the opportunity to join the winery team for a vintage, the Pinot Noir Trade Workshops taking place around our capital cities and the Shaw + Smith famous Yum Cha lunches celebrating its latest Sauvignon Blanc release.

Lousie Cooper, daughter of Managing Director of Coopers Brewery, Tim Cooper, has joined the company as Legal Affairs and Risk Manager. Louise is the third member of the sixth generation of Coopers to work full-time at the brewery. Andrew Cooper, son of chairman, Glenn Cooper, started at the company in 2017 while his sister, Rachel Cooper-Casserly worked at the business between 2009 and 2016. Tim Cooper says family members are encouraged to establish their career elsewhere before being invited to join the business should an opportunity be available. “There is no shortage of talented sixth generation Coopers who have expressed an interest in joining the brewery, should they be asked,” says Louise Cooper.

drinks trade|11

RETAIL DRINKS ADDRESSES ONLINE SALES Retail Drinks Australia has announced the official launch of the Online Alcohol Sale and Delivery Code of Conduct (Code) with signatories representing more than 80 per cent of all alcohol purchased online in Australia. (Figure based on the sector’s total revenue generated in 2018 as reported in IBISWorld’s Online Beer, Wine and Liquor Sales report) The Code’s primary purpose is to enhance retailers’ ability to trade in the online alcohol sector responsibly, thereby addressing any concerns that services could be used to supply alcohol to minors or persons who are intoxicated.

“The Code represents an incredible innovation in industry selfregulation and today’s launch is a significant milestone in achieving a responsible retailing environment for the online alcohol sale and delivery sector.

“In fitting with Retail Drinks’ vision of enhancing the freedom to retail responsibly, the Code provides retailers with a comprehensive blueprint for participation in the digital economy, which is underpinned by the dual key principles of harm minimisation and education,” says Retail Drinks’ CEO, Julie Ryan.

The voluntary industry Code is the culmination of extensive consultation with industry and government to provide a robust, bestpractice and fit for purpose framework governing the rapidly growing online alcohol sale and delivery market.

The Code seeks to address one of the challenges in regulating online alcohol sale and delivery, which is that liquor licensing legislation is state and territory based, but the marketplace is national.

Visit www.code.retaildrinks.org.au

RECORD INVESTMENT INTO WINE RD&E Wine Australia will invest a record $79 million on behalf of the grape and wine sector in 2019–20, investing in research, development and extension (RD&E), market development and export regulation according to its Annual Operational Plan 2019–20 (AOP) released this week.

Wine Australia’s Chief Executive Officer, Andreas Clark, said the sectors’ unwavering focus on improving perceptions of Australian wine internationally was paying dividends.

‘In the period from 1 July 2015 to 30 March 2019, total free on board (FOB) export value has increased by 47 per cent from $1.9 billion to $2.78 billion. At the same time, the average value of all exports has increased by 31 per cent from $2.61 per litre to $3.41 per litre with value growth in all price segments.

‘This increased average value of exports has been accompanied by a 32 per cent increase in the national average wine grape purchase price from $463 per tonne in vintage 2015, to $609 per tonne in vintage 2018.

‘The health of the sector reflects Australian grape growers’ commitment to producing quality grapes sustainably and efficiently, and our exporter’s commitment to growing markets by investing in promotion and market presence.’

Clark said Wine Australia was now in the fifth year of Strategic Plan 2015– 2020, which has so far delivered on its objectives. Consultation would soon begin with the grape and wine sector to inform the development of the next five-year strategic plan. Wine Australia was working with Australian Grape and Wine Inc, which was developing an overarching long-term plan that would guide the objectives of Wine Australia’s five-year plan.

THE INDEPENDENT BREWERS ASSOCIATION (IBA) ANNOUNCES BOARD CHANGES Two new Board members will Dereck join IBA - Dereck Hales from Hales Melbourne’s Bad Shepherd Brewing Co will be taking a casual Board position replacing Ben Kraus. Richard Adamson of Young Henrys has been appointed to one of the direct appointment Board positions.

Both Dereck and Richard bring a breadth of experience to the IBA Board.

The IBA is also on n Adamso the hunt for a new Richard general manager and marketing manager to direct the Association from its new headquarters in Collingwood, Melbourne.

IBA also says farewell to Director, Ben Krauss of Bridge Road Brewers who will step down from his position as a long-standing Board member as he sets off to Austria for a gap year with his family.

drinks trade|13

CUB’S LEXINGTON HILL GOES GLOBAL London has embraced Lexington Hill. CUB’s cocktails on tap range went on sale in 20 bars and other venues in London in June and will be expanded across the rest of the country later this year.

The decision to branch out to export markets was made on the huge success the brand has been in the local market. Lexington Hill is now available in over 250 on-premise outlets in Australia.

Developed by CUB to make it easier and faster for bartenders to deliver popular and quality cocktails, the range includes Espresso Martini and Margarita on the Rocks.

“CUB has got over 100 years’ experience delivering the freshest and best draught experience, so we thought we could help by giving people great cocktail experiences every time.

We have an opportunity to change cocktail culture not only in Australia, but globally,”said Lexington Hill Senior Marketing Manager, Marc Lord.

SEPPELTSFIELD RD DISTILLERS BLITZING AWARD CIRCUIT

At only six-month’s old the Barossa’s very own gin distillery is making a name for itself amongst the world’s best. Seppeltsfield Rd Distillers, the brainchild of Nicole and Jon Durdin, opened its doors in the Barossa in September last year and is the first commercial Barossa gin house to produce a true Barossa-made gin.

Since officially releasing its first three gins six months ago, Seppeltsfield Rd Distillers has collected 17 medals, and was named Australian Gin Distillery of the Year at the Melbourne International Spirits Competition 2018. The most recent wins were at Tasting Australia, the Australian Gin Awards, Australian Distilled Spirit Awards, and the American Distilling Awards.

ENTRIES ARE OPEN FOR THE WINE COMMUNICATOR AWARD 2019

The Wine Communicators of Australia has announced it is now accepting submissions for the Wine Communicator Award, 2019. Submissions close on Friday 6 September.

The 2018 Award went to the team at eBev. The winner will be announced at an Awards ceremony on 13 November at Handpicked Cellar Door in Sydney.

WOOLWORTHS GROUP ANNOUNCES ENDEAVOUR DRINKS AND ALH GROUP DEMERGER Woolworths Group has announced it will combine its liquor and hospitality businesses – Endeavour Drinks and ALH Group – into a new company called Endeavour Group Limited and demerge it in 2020.

The move will create Australia’s largest integrated drinks and hospitality business, with sales of approximately $10 billion and $1 billion EBITDA. Woolworths Group Chairman Gordon Cairns said: “The decision has been taken after consideration of the future prospects of both businesses and how they can be best realised.

It reflects the Board’s focus on maximising longterm shareholder value.”

14|drinks trade

NIELSEN FANLINKS

Linking Sport Fan Engagement With Aussie Attitudes And Purchasing Behaviours The Australian liquor industry is facing increasing competition for sport fan engagement as they battle through the fragmentation of audiences and proliferation of brands available to them.

Through Nielsen FANLINKS marketers can better understand sporting fans and their everyday behaviour; as well as measure the ROI and impact of sports sponsorship efforts.

ALCOHOL CONSUMPTION TRENDS BY SPORT FANS - PAST 4 WEEKS ANY BEER DRINKERS 50

3157

2655

2516

3059

ANY SCOTCH / WHISKY DRINKERS 50

1675

1683

2161

40

664

531

416

404

30

30%

30%

29%

27%

17%

20%

17%

10

9%

28%

27%

20

20%

10

25%

14% 8%

0

0

ANY DARK RUM DRINKERS 50

589

770

40

30 20

779

258

231

243

270

ANY BOURBON DRINKERS 50

148

156

169

40

580

473

543

474

377

321

274

40

37%

30

30

32%

23%

20 10

8%

4%

20

16%

10

ON PAR

0

19% 3%

8%

13%

0

NUMBER OF FANS (000)

TOTAL FAN BASE (000S)

31%

28%

27%

% OF SPORTS FANS MORE LIKELY TO CONSUME THAN THE 18+ GENERAL POPULATION

AUSSIE RULES (AFL)

TENNIS

CRICKET

RUGBY LEAGUE

FOOTBALL (SOCCER)

(V8) SUPERCARS

RUGBY UNION

9228

8528

8424

6846

6484

4537

4494

CONTACT Glenn.Channell@nielsen.com or Kate.Kopczynski@nielsen.com To find out more!

Base: Total Population 18+ Source: Nielsen FANLINKS, Survey 10 2018 (Jan-Dec) Copyright © 2019 The Nielsen Company (US), LLC. All Rights Reserved.

REMINDING YOUNG ADULTS TO REDUCE EXCESSIVE DRINKING Simon Strahan is the Chief Executive Officer of DrinkWise.

In 2014, DrinkWise created the How to Drink Properly campaign. This was designed to make binge drinking to get drunk less socially acceptable among young adults, and to support those already drinking in safe and moderate ways. Tracking results have shown positive changes in attitude and behaviour with 40% of the target audience drinking less on a night out as a result of seeing the campaign.

In December last year we launched The Internet Remembers, as an extension of the How to Drink Properly theme, to remind the target audience that the consequences of excessive drinking can live on forever through an unflattering social post or internet image. Using a collection of unsophisticated drinking moments, the campaign was brought to life on social media, in bars and in a series of augmented reality displays across the country.

The Internet Remembers was borne from DrinkWise research which showed that while young adults are still most likely to drink excessively, and they see vomiting and making a fool of themselves as a greater risk than the long-term negative health effects of excessive consumption.

Importantly, the campaign has inspired change in the target audience, with post campaign research showing that almost all of those surveyed (95%) agree the campaign message is important and four in five young adults felt the campaign encourages them to consider the consequences of excessive drinking.

Furthermore, 36% said they would moderate their drinking as a result of seeing the campaign, 29% said they would consume more water while drinking, 24% said they would talk about the campaign with others and 23% said they would count their drinks.

DrinkWise will continue to promote The Internet Remembers as part of How to Drink Properly, harnessing research insights to improve the relevance and resonance of the campaign with the target audience.

16|drinks trade

NANNY STATE? Stuart Gregor is the President of the Australian Distillers Association (ADA) and co-founder of Four Pillars Gin. I think everyone in our industry – whether we make spirits, wine, beer, run a pub, a bottle-o or a bar – is increasingly concerned with the inexorable overreach of regulation.

Rules, security, regulation, red-tape, fun police – there is a sense in Australia that fun in a licensed venue is being frowned upon. I was in a bar in Sydney’s innerwest on a Friday night a few weeks ago and I counted no less than eight security personnel on doors looking for trouble among the punters, but also, and this might have just been my sense, even looking for trouble themselves.

It was a bit intimidatory. And in the same week the AFL was facing the same accusations around security people intimidating supporters trying to have a good time at the footy. These are not isolated instances – they are part of an increasing, creeping sense that we can’t look after ourselves – that we can’t be trusted to have a good time.

Having recently been in the Europe and the USA things couldn’t be more different.

In both continents, people, punters, drinkers and revellers are essentially left to their own devices. Patrons are treated as adults who can make their own decisions.

If they make bad ones they will be hauled over the coals, but in Australia we are looked upon as if we WILL make a bad decision and we should be stopped before we do it.

It really sucks and it sucks the fun out of pretty much any social situation. I am all for RSA, all for people respecting others and behaving decently. But there’s a BIG difference between someone having fun and throwing off the shackles as opposed to performing a criminal act. I just wish we could all chill a little and relax. And have some fun. Responsibly – bien sur . . .

THE NECESSITY OF BEING DIGITAL SAVVY Julie Ryan is Chief Executive Officer of Retail Drinks Australia.

Whilst there is undoubtedly greater awareness around the opportunities presented by digital technology, it appears that the vast majority of small business has been the slowest to embrace it. The survey results from this year’s Australian Retail Outlook found that 45.1 per cent of retailers identified e-commerce as their top priority for 2019, behind only increasing their turnover and margin. However, NetStripes’ 2019 State of the Nation Report found that only 14 per cent of Australian small businesses were fully digitally engaged.

What this tells us is that liquor retailers understand the need for digital technology, but have been slow to adopt and incorporate it into their business.

One of the most direct ways for liquor retailers to take advantage of digital technology is through online alcohol sale and delivery, so Retails Drinks has launched the first ever, voluntary, industry-wide Online Code of Conduct.

The Code is intended to provide liquor retailers with a comprehensive blueprint on how to participate in the online alcohol delivery space in a safe and responsible way. Confirmed Code Signatories already account for over 80 per cent of all online alcohol sales in Australia.

However, online alcohol sale and delivery is not the only digital means liquor retailers have at their disposal. Liquor retailers should adopt a digital strategy (web page, social media, SMS advertising) as well as access data insights on customers behaviours and buying trends to develop targeted and customised offers.

Retail Drinks will be assisting its small business retailers understand all the possibilities of unlocking technology in their business as one of 15 industry associations selected by the Department of Employment, Skills, Small and Family Business for the Small Business Digital Champions project.

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AUSTRALIAN CIDER CONFERENCE A SUCCESS

16.5 BILLION REASONS TO LOVE AUSSIE BEER

PROTECTING AUSTRALIAN BRANDS FROM WINE FRAUD IN CHINA

Sam Reid is the President of Cider Australia and co-owner of Wille Smith’s.

Brett Heffernan is the CEO of the Brewers Association of Australia.

Tony Battaglene is the Chief Executive of Australian Grape & Wine.

We’ve just wrapped up the Australian Cider Conference (Aus Cider 2019) held in Tasmania for three days, across Hobart and Launceston.

The Tasmanian Cider community welcomed 80 plus delegates from around Australia. Everyone was very excited to showcase Tasmania and some of the amazing ciders being made there.

Guest international speaker was Jayne Peyton from the UK, the World’s first pommelier (like a sommelier but for cider).

The theme of the conference was cider and food matching. Jayne led a panel of cider producers, with acclaimed Chef, Rodney Dunn, from the Agrarian Kitchen, in an inspiring discussion on the topic. It was fantastic to hear Rodney’s perspectives on what cider can do with food that perhaps other drinks aren’t able to.

The conference kicked off on Monday June the 3rd, co-incidentally World Cider Day, and we heard an update from Amelia Harris from Wine Australia on the export program. There are now 47 members of Cider Australia who have been approved to use the 100% Australian Grown ‘Trust Mark’, so expect this to show up in market a lot more in the next six months.

We are excited to announce next year’s conference will be in Western Australia.

This is fantastic timing as the Cider Community there look to kick-off a Cider Trail, similar to the one in Tasmania. It will also be a great opportunity for many of us to meet with the various Western Australian producers, who we often never see due to the tyranny of distance.

I’m looking forward to it being the missing piece in uniting the Australian Cider community.

The latest data on Australian beer’s economic contribution reveals that from grain to glass, it is a huge supplier of local jobs, a major economic driver and a serious revenue raiser for government.

An analytical report by ACIL Allen Consulting reveals 84% of beer sold in Australia, is made by Australians.

That domestic production supports almost 103,000 full-time Australian jobs and generates $16.5 billion-a-year in economic activity.

Interestingly, despite the year-on-year exponential growth in the number of small brewers, they account for 3.4% of sales volume, with homebrew at 2.1% and imports at 16.2%. Exports run to 1.5% of domestic production volume.

The three major local brewers (CUB, Lion and Coopers) account for 79.4% of sales volume.

Locally brewed beer, independent of its flow-on effects through the broader economy, supports 12,564 full-time Australian jobs and generates $6 billion in economic activity.

When you add in the jobs and economic inputs beer drives across agriculture (primarily malting barley and hops); the broader supply chain, including manufacturing, packaging and transport sectors; through to pubs and retailers; beer production in Australia underpins a massive 102,816 full-time jobs and $16.5 billion a year to the economy.

The 2017-18 data on beer taxes is telling.

Australian beer drinkers poured $3.613 billion into government coffers. Australian Government tax is the single biggest cost in the price of a beer.

Based on a typical carton of 4.9% alcohol beer retailing at $51.00, a whopping $21.35 – or 42% – is tax.

Australian Grape and Wine’s Damien Griffante and Tony Battaglene visited China and Hong Kong recently as part of a project aimed at developing strategies to protect the integrity of Australian wine exported to China. This was funded by the Australian Federal Government through the Agricultural Trade and Market Access Cooperation (ATMAC) programmme.

The China market continues to be Australia’s major growth market, with a particular emphasis on higher price points.

In fact, the volume of Australian exports to mainland China has been declining since July 2018 but value has shown an upward trend. In the 12 months ended April 2019, value has increased back up over $1 billion.

From our visit, it is clear that wine fraud is common in China. Counterfeit product is widespread. In addition, copycat brands have increased as the Chinese government attempts to curb sale of fraudulent goods, and introduced criminal penalties for counterfeit.

However, copycat brands imitate the trade-dress of a leading brand, its brand name or package design, to take advantage of the latter’s reputation and is subject to civil proceedings. Copycatting is pervasive and, in many cases, not illegal. However, when a copycat brand is so similar as to deceive the consumer, it becomes a serious problem for brand-owners. Recent cases concerning Penfolds copycat brands have demonstrated what the issue is, however, it appears that in China, many small brand owners are not aware their brand is being imitated or blatantly copied. They might not even sell their wine into China.The report identifies a number of strategies that will help protect the integrity of Australian wine and Australian wine brand owners in China. Central to success in this area will be enhanced cooperation between Australian and Chinese regulatory authorities, and recognition that this a shared problem and the solutions are shared solutions.

18|drinks trade

NEW EDUCATION PROGRAM A WINNER FOR THE WINE SECTOR

SUPPORTING BREWERS FROM TAP ROOM TO PACKAGED BEER

Andreas Clark is Chief Executive of Wine Australia.

Jamie Cook is President of The Independent Brewers Association

The Drinks Business Awards 2019 in London were special for Wine Australia.

Our new education program Australian Wine Discovered was awarded Best Trade Campaign of the Year. Announcing the results at a packed-out ceremony at the London Wine Fair, judges said, ‘This year’s standout campaign was bold, ambitious, comprehensive and mindbogglingly detailed, while doubling as a teaching tool.’

Created as a modern take on wine education, the primary aim of Australian Wine Discovered is to capture the innovation and excitement surrounding the Australian wine category and create more ambassadors for Australian wine globally.

For on- and off-trade drinks professionals, this means free, open access to educator guides, tasting sheets, videos, PowerPoint presentations and more – everything you need to host wine dinners, tasting events or staff training.

You might be presenting a master class on classic yet diverse Australian Chardonnay, or the unique tastes and characteristics of Cabernet Sauvignon and blends. Either way, the detail and depth of knowledge showcased in the videos and training modules make it incredibly valuable for sommeliers, restaurant and hotel owners or waitstaff. The information is relevant, upto-date and can be tailored for the needs of its users. Some modules are also available in Simplified Chinese.

Since launching Australian Wine Discovered, we’ve been raising awareness of the programme through social media campaigns and education zones at major trade events.

With more than 20 modules and 200 downloadable assets, visit www.australianwinediscovered.com to discover more.

Australian Wine Discovered is supported by the Australian Government’s $50 million Export and Regional Wine Support Package.

Since the successful release of the IBA Beer Labelling Guidelines, our quality committee has been working hard behind the scenes on their first offering to members. Last month, we released the IBA Beer Recall Plan and the Beer Recall Information Document, to help independent brewers prepare for the unlikely event of a recall.

For breweries that had previously sold beer only through their tap rooms, moving into the packaged beer market is often a big step in the life of a brewery. Supplying and distributing beer to trade comes with both an increase in production and an increase in responsibility, both to end consumers and to trade customers. In light of the industry’s response and uptake of the IBA Beer Labelling Guidelines, we created the Beer Recall Plan as part of a series of quality initiatives to help brewers navigate this territory.

The reality is that even breweries with the best intentions and the most stringent quality controls may find themselves in a situation where they need to conduct a recall. Whether due to an issue with raw ingredients or a defect in packaging, there are always going to be variables that are outside of breweries’ control. The IBA Beer Recall Plan is designed for brewers, giving examples and scenarios that are specific to beer and providing step-bystep instructions all the way through the recall process, from identifying issues to communicating quickly with relevant stakeholders.

While a beer recall plan is a safety net that breweries hope never to have to use, the Recall Plan ensures that breweries are prepared to work with the supply chain to ensure a smooth process in the event of a recall. Our quality committee is working on a suite of initiatives for our members, to help them mitigate the likelihood of ever having to use their recall plans.

SMART INTERVIEW QUESTIONS Simone Allan is founder and director of Mondo recruitment agency.

In hiring staff, the interview is just the start. In this litigious world we cannot ask questions about age, marital status, religion or any deep personal questions for fear of breach of privacy. This is crazy. We need to get to know a person to consider them for hiring. Curious questioning and asking a question in a different way often leads to great insights. As a seasoned recruiter of 25 years, placing more than 2700 leaders in business, here are some savvy, curious and qualifying questions: Why do you do what you do? What makes you get out of bed in the morning?

Motivational drivers.

Would you say your smart or you work hard? Showing attitude to work.

Tell me about the rhetoric you took on in your upbringing? What was the conversation around the dinner table?

Gathering personal life information.

What is the conversation now around your dinner table? Current personal life information.

Why our company? Have they done their research?

When was your most recent performance review? What were your highs/lows? Are they reflective?

What are your biggest mistakes in life?

Allowing space to be open and to check their ability to learn from mistakes.

Tell me about your world? Allows for sharing of private information.

I hope some of these smart questions will help you navigate identification of great Doers rather than non performers.

drinks trade|19

ONLINE LIQUOR PURCHASES

IT’S NOT A MINOR ISSUE Is your teenager going to a ‘gatho’ this weekend? A party? Pre-Formals? If so, there is a fair chance that there will be alcohol available, or attempts to get it. Gone are the days where parents are concerned about their teenage children raiding their liquor cabinets, or asking their older brother or sister, who is over 18, to buy alcohol for them from the local liquor store. The advent of the internet and electronic retail platforms has changed the landscape for underage drinking.

By Walter MacCallum, a Principal at Russell Kennedy Aitken Lawyers.

W

hile applicable legislation and regulation has kept up-to-date for bars, restaurants and nightclubs around Australia, there appears more to be done in the world of online liquor sales.

Under the New South Wales legislation, a licensee that sells alcohol online is required to ensure that:

• the buyer supplies their date of birth to confirm that the buyer is at least 18 years old, but the buyer only needs to supply their date of birth once if the seller records it for future purchases; and • on the delivery side of things, the licensee or seller of the liquor needs to ensure that the deliverer delivers to the adult person who placed the order, to another adult at the premises who undertakes to accept it on behalf of the person placing the order or, where the delivery is not made on the same as the order is taken or the sale made, in accordance with the customer’s delivery instructions.

The regulators, at this point in time, have focused on placing the onus on the licensee seller to take certain limited steps to ensure proof of age and that the delivery occurs to the correct purchaser who is over 18. Recognising these shortcomings, many online liquor sellers have taken self-regulatory steps in order to comply with their over-arching RSA 20|drinks trade

obligations. The current steps and measures that are variously put in place by online sellers of liquor include: • implementing data intelligence systems to recognise frequent purchasers; • stricter point of sale identification protocols; • controlling delivery either through that ensuring that all delivery drivers are employed by the seller and engaged in regular RSA training and refresher courses; or • utilising the services of a reputable third party delivery service, such as Australia Post ecommerce delivery service, which implements its own liquor delivery service, which includes identification checks at the point of delivery.

While the sellers of online liquor have taken it upon themselves to self-regulate at a level greater than the current legislation, it is the writer’s view a lot more needs to be done not just at the delivery end of things, but at the point of sale. Like any online sales platforms, privacy issues are to be balanced with the duty of care owed to the community when selling liquor online. The concerns for regulatory compliance and responsible service of alcohol also needs to be balanced with the commercial needs of online sellers, and in particular, maintaining the ultimate selling point for online sales, namely, convenience. If an online platform is not easy

to use and ‘convenient’, then sales will not necessarily follow.

As any parent of teenagers will know, teenagers are incredibly resourceful and the internet provides far greater ways and means to purchase alcohol than ever before. The case studies show a clear exposure to online sales via credit cards where parents’ credit cards (or credit cards belonging to other adults in the home) are often used to purchase liquor online. No longer is it the case where a teenager would have to find an adult to go and purchase alcohol for them, the online platform provides a fairly easy way around this by simply using an adult’s credit card details, an adult’s driver’s licence, and then ultimately, providing instructions to the delivery driver to leave the alcohol outside the house, on the guise that the ‘adult’ is at work and not able to receive delivery personally.

Clearly, verification of age at point of sale and point of delivery needs to be the subject of clearer and more comprehensive regulation.

The responsibility needs to be shared, in the writer’s view, between the relevant stakeholders – licensee sellers, deliverers of alcohol products and online platform intermediaries. Perhaps it is also now time to place some of the burden on parents who may too freely allow their credit card details to be shared with their children.

Online sales of liquor is only on the rise and the law needs to keep pace.

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BEER & CIDER

CHOOSE LOCAL… Ever since its wonderful accidental discovery over 9,000 years ago, the consumption of beer around the globe has centred around and has been synonymous with ceremony, celebration and a good old fashioned catch up… with the gathering of people coming together for whatever occasion, being at the soul of every brew. It’s not only people but also the sense of community that is absolutely integral to the very heart of what beer is. With its ability to be the social equaliser, the drink of everyone and anybody, many a village or town was built with not only a church but also a brewery at its centre tying into the town’s very identity and providing a pride of place and an alternative congregation, to all who lived there.

By Kirrily Waldhorn (Beer Diva)

R

egionality has also played a pivotal role in the development and creation of the myriad of beer styles now available to beer drinkers around the world. Depending on which particular raw ingredients flourished within whichever local climate, beer styles were developed and evolved based on the availability of and quality of these key ingredients.

For example, hops, which thrive in Germany, were brought to life through Bohemian Pilsners, yet in Belgium, where hops struggle to grow and instead, in their place, unique and distinctive yeast strains exist, then show up in the many estery and spicy (yet, virtually un-hopped) Belgian beers, which this region has become famous for.

This is beer’s version of terroir and we see this in both traditional beer

styles from Europe and the more recent New World styles of beer such as the popular American Pale Ales, incorporating the punchy and distinctive American hops.

Our own backyard is another great example with Australian Pale Ale becoming increasingly popular and more and more common, showcasing the incredible hops we produce here in Oz. Taking a look at the relatively younger Australian beer market, which rather than necessarily ingredient driven, was developed thanks to its loyal drinker’s love of their locally brewed beers.

Individual state’s populations took enormous pride in their very own hallmark brand and god forbid you drank something from over the border! Never has there been a category in Australia that has

TOP: Little Creatures Geelong ABOVE: Little Creatures Freemantle

been so tied up in parochialism as much as beer! Though as these mega brands grew in popularity and Australia’s population migrated between the states, so did the beers. Whilst brands such as Victoria Bitter and XXXX still had their roots firmly in Victoria or Queensland, it was now acceptable to see these brands in the fridges or on tap outside of their homeland.

Suddenly these state-based brands became available nationally, though were still deemed local. In the 90’s and noughties, we saw a shift from ‘local’ having to equate to statebased to drinkers tying the term local to ‘Australian’, driven by both the ‘Choose Australian’ campaigns of the time and simultaneously, the world opening up thanks to the information highway courtesy

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e n i l n o y r o t c e r i d r e i l p p u s e g a r beve

u a . m o c . e d i u g s k n i r d . www

Head on over to

BEER & CIDER Stone & Wood Byron Bay

of the internet. Australian was the new ‘local’.

More recently however, we have witnessed a desire to hone back in on not only local, but ‘hyper-local’.

In Euromonitor’s Top 10 Global Trends report, we see key trends heavily focused around ‘locavores’, ie. those who are “seeking hyperlocal food, craft spirits and beer, with consumers searching for authentic, differentiated products and experiences which allow them to express their individuality”.

Supporting this is the ‘fresh is best/supporting local’ trend, which sees consumers who are “buying hyperlocal food which is growing in popularity for a range of reasons including that it supports local businesses, it reduces the environmental impact and tastes better as it’s fresher”. As a global population, we are far more aware of, and wanting to support, our local community.

This has never been more true than in the beer category and particularly in what is termed, ‘craft beer’. Beer drinkers are rushing to support their local brewery, venues are tailoring their taplists to reflect the local brewing scene and bottleshops are calling out

local on their shelf stripping to demonstrate their support for their local brewery friends. And if you’re not doing it, you’re missing a trick. We’ve also witnessed how important a brewery can be to their local community and vice versa. A well-placed brewery can bring new life into sleepy towns, whilst on the flip side, breweries will often offer financial support their local communities through sponsoring sporting teams and the like, with the drinkers also benefiting from having brands they feel they are connected to.

There is no better example of this than Stone & Wood, who see their role as not only beer purveyors but also as a cornerstone to their local community. This is apparent in their initiative, Ingrained, which over the years has not only donated over $600,000 to local not-for-profits, grassroots organisations and individuals in their communities, but has also evolved into a national, not-for-profit foundation that donates $1.00 for every 100 litres of beer sold along with raising money through some fantastic annual events they host throughout the year.

Breweries such as Little Creatures, which revived the great brewing traditions of Fremantle in WA and then resurrected a near-derelict wool mill in Geelong have both become destination venues for not only the local community but the tourism trade who are able to experience a real sense of the these towns through visiting the breweries.

In the same way as the wine producers have created regions, breweries have also started to define regional hubs for great beer. Brewery trails can now be found in most holiday destinations as well as creating holiday destinations through the collaboration of localised breweries who together, are attracting visitors wanting to experience the craft beer scene in a particular area.

The High Country Brewery Trail is a great example of local breweries collaborating to create a beertourism destination.

Smaller breweries are also opening up at a pace of around one a week in Australia and more often than not, within small regional towns. From Kiama to Mackay, and Chittering to Whyalla, no matter where you find yourself in Australia,

there is likely to be a brewery a stone’s throw away.

What does this mean for retailers and venue operators? It means there is a great deal of local choice when it comes to curating your beer offer and it also means that beer can be served to your customers in the best possible condition. Today, many beer drinkers are still unaware that fresh beer is the best beer and through honing in on a local offering, not only are you demonstrating a support for your community but you are also sourcing beer that hasn’t necessarily travelled for miles to get to your venue. We always say, the best time to drink beer is the day it leaves the brewery so your customers will have the opportunity to taste beer at its absolute prime and exactly how the brewers intended their beer to be enjoyed.

With over 600 breweries in Australia, there has never been a better time to be able to offer a great range of popular brands combined with a well-thought out selection of locally produced beer, tying beautifully back into the days when the local brewery was the very heart and soul of the town and its community.

drinks trade|25

NON-ALCOHOLIC

THE ART OF THE NON-ALCOHOLIC DRINK Ben Branson, founder of non-alcoholic global spirit brand, Seedlip, is young, affable, passionate and very British, in a good way. He loves a yarn and has a great story to tell about how he built a global brand from a second-hand still found on the internet. He spoke candidly with Drinks Trade about his distilling journey before sharing his secrets to wide-eyed would-be distillers at a Worksmith event in Melbourne.

By Melissa Parker 26|drinks trade

alcoholic medicine using herbs and spices with distillation as the method of extraction. I just remember thinking – woah, this is really cool.

I bought a two-year-old copper still on the internet and started playing around on evenings and weekends, aimlessly amateur.

I’ve got pictures of hotplates balanced on books, taps and tape and I loved it!

Tell us about Ben Branson before Seedlip?

I come from this farm and design background.

My mother’s family has been farming for 320 years, nine generations of everybody working for themselves.

Dad set up a design company nearly 30 years ago.

I grew up doing a mixture of work experience in the school holidays sitting on a tractor and then being in London learning about brands. They were completely different worlds.

When I left school I entered the design world. Back in the summer of 2013 I had my own design agency.

We were a small team working with luxury brands, perfumes, fashion brands, and we were about

a year old – happy days, nice and busy, lovely clients, no plans to do anything else.

Then my world changed.

I was trying to work out what I could grow at home so I was trawling the internet. I came across all these old cookbooks.

Growing up, I learnt about grain – we grew grain, peas, potatoes, carrots but I had no idea about this world of botany.

Suddenly this world opened up before my eyes - apothecaries, silk routes, botanists.

If you look up The Art of Distillation PDF you will find what I found.

Whoever they were, thank God, had scanned this book.

There are 200 ingredients mentioned in it and they are recipes for non-alcoholic medicine and

How did you get from there to selling a million bottles of Seedlip?

A few months later I was in London not drinking on a Monday night and asked a waitress if they had anything good that was nonalcoholic.

Typically if I wasn’t drinking I would probably drink tonic water but this time she came back with this disgusting mocktail.

It wasn’t a lightning bolt moment, but I definitely remember I felt like an idiot. I didn’t want to finish it. It didn’t go with the food and it didn’t fit the ambience. I just didn’t feel good about it.

I guess I left and the dots started to join.

I started thinking maybe there is something in what I am doing at home.

Two years later, I am not with the design agency anymore. I am not at the Farmers Market. I am standing in Selfridges in London. Where do you launch a drinks brand in London that gives really good credibility?

Selfridges, Selfridges, Selfridges.

My friend launched her rum brand there called the Duffy Share and she said, I can put you in touch with the buyer.

So I thought, OK, let’s do this.

I emailed; she emailed back. She said she doesn’t like anything without alcohol but would give me 15 minutes.

I had never pitched Seedlip to anyone; it wasn’t really finished. I had liquid in a bottle.

I thought I had a world first, I wanted to keep it under wraps; this is a great acid test, if this top buyer gets it, then maybe we are onto something.

I spent an hour with her and she was pulling people into the office to taste it.

She said she wanted it as an exclusive with Selfridges.

Overnight I had my first retail listing and route to market for launch.

She introduced me to the five best bartenders in London and then I hit the streets.

I got embroiled in the lovely

drinks trade|27

NON-ALCOHOLIC

“This art of alchemy is that solary art which is more noble than all the other six arts and sciences, and if it did once thoroughly shine forth out of the clouds whereby it is eclipsed, would darken all the rest (as the sun does the other six planets) or at least swallow up their light.”

The Art of Distillation, John French, 1651 competitive nature of bartenders wanting to know about things first, so I just rode it, and met as many of them as I could.

I doubled the first production run to 100 bottles because I thought the feeling was good.

I hired a small production unit to do the bottling.

I got another still. I can’t take all the credit. I counted 55 people that helped me get to launch - the guy that made the bottles, the guy that made the labels, speaking to botanists, distillers, historians, my brothers sticking on labels. That was just over three years ago.

Is this category a flash in the pan?

Look at health and wellness trends and how much that has grown over the last ten years. Sugary soft drinks have declined and alcohol volume sales have decreased yet the value has increased. People are looking for both better soft drinks and better alcoholic drinks and a healthier, more aware, world. I think that is incredibly exciting in terms of offering a great drink regardless of whether you are drinking alcohol or not. We have become more mindful about what we are drinking. There are now 30 to 40 other non –alcoholic spirits in the world that have launched in the last 28|drinks trade

six months. I feel like we are just getting started.

I have heard you have some famous Seedlippers around the world.

Yes, I just heard the other day that Ronaldo likes Seedlip and he was drinking it in a bar in London.

Then I spent two hours making cocktails with Kate Moss one on one, that was pretty nuts.

Elton John drinks it. Prince

Andrew likes it which included a pretty amazing visit to Buckingham Palace. I’m overwhelmed by it all.

Are any big drink companies knocking on your door?

Diageo have a minority stake in the business. It’s public knowledge. It’s a small amount. Getting the backing of the biggest spirit company in the world in terms of that belief and support has been a huge help; and the freedom to still run

the business and be in control.

We announced it in the summer of 2016, so really early on. It was growing, we needed money, I had put my life savings into it and we wanted to take it to the next level because we knew we were onto something. I wanted a strategic partner involved that understood the global business.

For the full interview visit drinkstrade.com.au

Having a

Teetotal of a Time

Welcome to Dry July. Whether it’s the booze bus, the ‘my body is a temple’ mantra or keeping yourself nice on social media, it is no longer socially unacceptable to abstain. The Millennials are leading the way, championing a lifestyle that continues the social ritual we associate with alcohol but with a new range of quality non-alcohol products hitting the market.

T

he Australian Bureau of Statistics continues to report alcohol consumption is declining. From March this year: “One in six (16.1%) persons aged 18 years and over consumed more than two standard drinks per day on average, exceeding the lifetime risk guideline in 2017-18. This continued the decline from 17.4% in 2014-15 and 19.5% in 2011-12.

It also states that young adults were less likely to exceed the lifetime risk guideline compared with older adults. One in ten (10.6%) young adults aged 18-24 years exceeded the lifetime risk

guideline compared with just over one in six (18.2%) adults aged 3574 years.” Millennials are conscious about their drinking and are drinking less than previous generations.

This trend is also not unique to Australia. Just Drinks UK reported on a study in late 2017 on Gen Z, (16-24 year-olds) by marketing consulting firm Protein. When a Gen Z consumer sample group was asked how often they drank, 28% said they made the decision to drink less while 26 % said they had never been a drinker. Protein asked the respondents what worried them most about drinking, 21%

said pictures on social media, 29 per cent said health, while 30 per cent reported being too hungover to be productive.

The market presented itself and the products followed. Whether it is a drink unashamedly trying to taste, smell and look like its alcoholic counterpart or whether it is offering a new and unique taste altogether, the non-alcohol sector is exciting, and consumers are embracing it.

Non-alcoholic cocktails are becoming a regular feature on drinks lists in high-end bars.

Mixologists are embracing the

increasing number of non-alcohol products on the market and creatively curating alcohol-free concoctions with gusto. No more need to order a G&T and hold the gin.

In the more mature markets of the US and UK we are seeing the on-premise channel rising to the meet the consumer demand with a wave of non-alcoholic cocktail bars providing all the theatre and creativity that you would expect in any bar. In London a couple of popular dry bars are Sobar in Nottingham, a favourite among abstainers, and Redemption with

drinks trade|29

NON-ALCOHOLIC

venues in trendy Shoreditch and Notting Hill; it’s bar motto is ‘spoil yourself without spoiling yourself’.

Seeing the future, the big drinks producers are getting in on what they see as an inevitable and growing slice of the drinks pie. CUB launched its first no-alcohol beer with Carlton Zero, and according to a spokesman for CUB, the release has been one of the most successful new product launches they’ve ever had.

Sales of no and low alcohol beers now represent 20 per cent of the company’s beer sales while Australian sales of non-alcohol beers have grown 57 per cent in the past five years. We have a long way to go, however, compared to overseas markets of US, Europe and Canada, sales in Australia are still modest, so there is a excellent opportunity for the sector here.

Data from market research company IRI shows monthly sales of non-alcoholic beer in bottle shops have increased up to 10-fold since Carlton Zero’s launch.

“Part of the company’s ‘better world’ commitment is promoting responsible drinking. That means we are committed to having 20 per cent of our global revenue coming from no or low alcohol beer,” says Marketing Director CUB, Alexander Lambrecht.

“To be honest, there was a time when non-alcohol beers were no good and didn’t taste like beer. Carlton Zero, and similar propositions we have launched around the world, taste incredibly well. I love the product. I drink it a lot,” he says.

Diageo has invested a minority stake in Seedlip, and globally Pernod Ricard has recently got in with the Swedish non-alcohol spirit company Ceder’s for exclusive distribution. In terms of globally, Australia is yet to catch up with the number of products that have hit the shelves in overseas markets.

There are products a-plenty such as Stryyk Not Rum and Strykk Not Gin or non-alcohol whisky, Whissin produced by Spanish non-alcohol drinks company Espafador. Other overseas brands include the world’s 30|drinks trade

Ben Branson, founder of Seedlip

Tim Triggs, creator and founder of ALTD

first non-alcohol gin, the Danish Herbie Virgin distilled with juniper, Danish apples, lavendar and orange peel and made using the same production method and equipment as the alcoholic version.

In the Australian market, we have Seedlip, the original distilled non-alcohol spirit created by UK entrepreneur, Ben Branson ( read the interview on page 26). His product has gone on to inspire Tim Triggs, creator and founder of ALTD, an all Australian alcohol-free spirit range made using Australian botanicals. Triggs has been abstinent for four years and was given a bottle of Seedlip at a time when he was experimenting with distilling to produce fragrances.

Just like Branson, Triggs is also a self-taught distiller, but as an ex-hospo worker and bartender he brings to his venture an innate understanding of what makes a

good drink and passion for the sector.

“I thought let’s see what we can do. I wanted to make something that was interesting and different to drink regardless of whether it had alcohol in it or not,” says Triggs.

“People are rethinking their drinking, and that is what we are about. Gone are the days of competitive drinking, the currency of cool is changing. We want to be proudly alcohol-free.”

This year saw the release of another big contender called Lyre’s.

The new brand released not just one, but thirteen alcohol-free spirits including Absinthe, Amaretto, American Malt, Coffee Liqueur, Dark Cane Spirit, Dry London Spirit, Dry Vermouth, Highland Malt, Italian Orange, Spiced Cane Spirit, Triple Sec, Vermouth Rosso and White Cane Spirit. Lyres is not focussed on original tastes and

experimenting with botanicals but instead is trying to be the spirit we all know and love but without the alcohol component.

Founder Mark Livings says chatting with drinkers has confirmed his view that days are numbered for the word ‘spirit’ to connote an alcoholic beverage. He says the non-alcoholic genie is out of the bottle.

“We’re seeing this tectonic shift in how consumers are drinking.

People still want the highly intense liquids that are evocative of spirits in their traditional sense, as part of their beverage choices,” says Livings.

“Consumers ‘get’ nonalcoholic spirits, and based on our experience so far, they have been waiting on their arrival for some time.”

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There was a time when your choice was limited to which Scottish whisky you preferred, with the possibility to try Irish. Discussion about the origins of the spirit were about as contentious as American politics or State of Origin selections and best left well alone.

By Ken Gargett

S

o, whisky or whiskey?

Scotch or Irish, and suddenly there was Japanese, even local whiskies, Indian, Canadian, Taiwanese and more. Bourbon, Tennessee or rye? Vintage products. Single malt, blended, grain whiskies. Aged whiskies went from a curious niche product to wildly expensive and must-have drinks.

Whisky may have become complicated, but it also became infinitely more complex, interesting and exotic. Meanwhile, the great whiskies of Scotland just seemed to get better. Now, with some serious shortages of aged material imposing itself on many producers in many regions, there is yet more to consider.

First, and I say this as one who recently transgressed whisky etiquette by using the term, ‘bourbon’, more liberally than strict regulations would prefer, it is worth understanding where all the styles fit into the jigsaw that is whisky (or whiskey).

We are basically talking about variations on a theme – the theme

being an alcoholic drink, usually at least 40%, made by distillation, using a fermented grain mash. The grain can be malted and a number of varieties are used – rye, wheat, corn, barley, for example. There will be ageing in wooden casks, with charred white oak the usual receptacle. These can be seconduse casks, which is why you might see references to sherry, port, Sauternes or other drinks on the label. Regulations abound, but of course, they vary from country to country, even region to region.

Needless to say, whisky’s origins are much debated – Ireland (where whisky apparently translates from Gaelic as ‘water of life’, and that alone should be enough to give the Emerald Isle the nod) has claims.

Scotland. Even Arabia. The Old Bushmills Distillery in Northern Ireland can point to a licence to distill which was issued to it in 1608, making it the oldest licensed whiskey distillery in the world.

Innovation and experimentation went hand in hand with the developing spirits production of the time. Pot stills, the Coffey still,

so much more. Thereafter follows a wonderful tale of bootleggers, illegal distilleries, unjust taxes, Prohibition, rebellions and more, eventually leading us to the heavily regulated industry we ‘enjoy’ today.

So, whisky or whiskey? Perhaps it was just something that grew over time, like color and colour.

Others are adamant that whether or not there is that ‘e’ should assist in the definition of style, which

seems like a lot of responsibility to dump on a poor single vowel.

Common usage has the ‘e’ in products from the States and Ireland, while the rest of the world gets by without it. In the end, good luck finding a hard and fast rule for all. Stick to whatever the producer uses, is a rule that works.

Malt or grain? If your whisky is made from malted barley, we have a malt whisky, which needs

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SPIRITS & LIQUEURS

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SPIRITS & LIQUEURS Tennessee whiskey – think Jack Daniel’s and George Dickel – must be filtered through sugar maple charcoal before ageing. This is known as the Lincoln County Process. to be produced from pot stills.

Otherwise, we have a grain whisky, which can be distilled in column stills, though these are considered to impart less flavour. Single malt whisky will come from a defined distillery using a particular malted grain. Single cask whisky obviously comes from one particular cask. A blended malt is a blend of various malts – it was formerly known as a vatted malt. Blended whisky is basically all in.

Cask strength (barrel proof) whiskies are becoming more popular among aficionados. They are, as the name suggests, bottled straight from the cask without any dilution. The ageing of the whiskies in barrel also add another dimension, with older bottlings usually preferred.

Whisk(e)y from the States also comes in a number of different guises. Bourbon will come from a mash that is at least 51% corn and uses new charred oak barrels. It can be made anywhere within the United States, though Kentucky is its spiritual home, if you will forgive the pun. Corn whiskey uses 80%

corn; malt comes from a mash of at least 51% malted barley; rye needs 51% rye; rye malt whiskey requires 51% of malted rye. The designation of “straight” can be added to these whiskies if they are aged for a minimum of two years. There are, inevitably, many more regulations demanding compliance.

Tennessee whiskey – think Jack Daniel’s and George Dickel – must be filtered through sugar maple charcoal before ageing. This is known as the Lincoln County Process. The exception is Benjamin Prichard’s Tennessee Whiskey which does not require such filtration, as it was grandfathered in under the Act (no one said this would be simple). Under various international trade agreements, Tennessee whiskey is deemed to be bourbon – I’m sure your friendly bureaucrats could explain all this.

‘Scotch’, obviously from Scotland, needs to be distilled at least twice, though can be many more times, and to have spent a minimum of three years in oak. There are defined regions in Scotland for the production of

whisky and connoisseurs will have their favourites. Perhaps the most divisive are the malts from Islay, with their amazing peaty, smoky notes. This is love-them-or-hatethem stuff (I am definitely in the ‘love-them’ camp).

Canadian whisky also has its own raft of regulations, not least that it must be produced in Canada. It has long been especially popular in the States, which is attributed to so much of it being illegally imported during Prohibition.

Australia has been steadily establishing a whisky industry which may be small, but is firmly aimed at the highest possible quality.

These days, it is rare to find a country that does not have at least a couple of distilleries producing whisky. India, for example, is the world’s largest producer of whisky. Japan, where it was once considered little more than

a curiosity, is now recognised as making some of the very best whiskies on the planet. Demand has seriously depleted stocks of aged material, which in turn has sent prices into the stratosphere.

The Rugby World Cup this year and the Olympics in 2020 will surely put massive strain on whatever is left.

Given all of the variations in production and location of these whiskies, it must come as no surprise that there are such variations in style and flavour.

The days of your dad’s old whisky decanter sitting pride of place on the liquor cabinet is long gone.

Today, there is a whisky for everyone. Johnnie Walker even has a Game of Thrones series of whiskies As mentioned, the whisky industry in Australia is small but very much aimed at high quality.

Over the last three years, sales of Australian craft whisky have grown

drinks trade|37

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3.5 times faster than single malts from Scotland, showing just how much interest there is here.

Tasmania has dominated quality Aussie whisky, especially Sullivans Cove, with its amazing international success in various tastings, including the first Aussie whisky to receive the coveted ‘Liquid Gold’ status from Jim Murray’s Whisky Bible, back in 2007. It is perhaps the best known, but there are numerous others. Sullivans Cove was founded in 1994, celebrating its 25th anniversary this year.

40|drinks trade

Winning the ‘World’s Best Single Malt’ in 2014 brought it to the attention of the world’s whisky aficionados. Winning ‘World’s Best Single Cask Single Malt’ in 2018 and 2019 is an achievement no other distillery on the planet has achieved. Last year, head distiller, Patrick Maguire, was inducted into the ‘Icons of Whisky Hall of Fame’, only the second Australian to be so honoured (the first was Bill Lark).

Look for various SC whiskies to celebrate all of these milestones, but be quick – they sell out faster

than Springsteen tickets. While all of this is especially thrilling for Sullivans Cove, it has helped the entire industry here. Interest has skyrocketed and producers feel confident to put in the time and effort (and money) to follow in these illustrious footsteps.

Whisky fever has spread to the mainland. Renowned Gin producer, Archie Rose, is releasing two new whiskies (I have a theory that most gin producers really would prefer to make great rum or whisky but don’t have the patience, or

possibly resources). The first will be a limited-edition Chocolate Rye Malt Whisky; the second their core range Rye Malt Whisky. The Chocolate Rye Malt uses roasted chocolate rye, also favoured by some brewers for dark beers.

The Rye Malt has already picked up the gong for Best Australian Whisky at the IWSC Awards in London 2018. You can safely assume that this is only the beginning for Archie Rose whiskies.

Another mainland producer making waves is Starward from Melbourne, founded in 2007, and considered the leader in Aussie craft whiskies, with a 46% value share of the category. This share has doubled in the last three years.

Their aim was to recreate the ‘four seasons in one day’, so often encountered in Melbourne (apparently, locals think this is cute; the rest of the world just finds it thoroughly annoying), while ensuring affordable products (which is much less annoying). They use their connections with the local wine industry to source local barrels. Their ‘Two-Fold’ is a double

Stop. Listen carefully and you’ll hear it…

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grain – malted barley and wheat – whisky aged in barrels previously used for local reds.

At the risk of deeply offending half the nations on the planet, there can be no question that the spiritual home for whisky is Scotland. Its history, progress, innovation and methods have been thoroughly chronicled.

While the mass-produced product remains important for many distilleries, the bottom line being crucial for any business, here too, the focus is on quality,

or rather “premiumisation” as brand manager, Tanya Mah, for local importer, Proximo (responsible for the single malt, Bunnahabhain, as well as the Irish distillery, Bushmills), explains.

“Premiumisation continues to be an overarching driver in the whisky category, driven by consumers who are seeking out emphasis on true authenticity from the brands they buy and consume. Consumers are more educated about the origins of the products they are drinking; they know about the raw ingredients and

the production process and they want brands that have stayed true to their original roots and values…

It’s no longer about the lowest price, but rather about quality and superior taste. People are willing to pay more for what they believe is value to them and as a result, craft and premium brands have benefitted.”

Part of the glory of the whiskies of Scotland are their stories, many of which date back into the mists of time, as thick as any mist which descended from Scottish

Highlands. The history of many distilleries sounds more like novels to rival the Poldarks.

Take Glenfarclas. 1836 saw a licence issued for a distillery on the Recherlich Farm at Ballindalloch, for Robert Hay, the tenant farmer.

After his passing, the Grant family, local cattle breeders, took over. The distillery cost £511.19sd, but whisky was not their focus at this time.

For the next five years, John Smith, later to establish the Cragganmore distillery, ran things. The Grant family then had the misfortune to see a number of family members fall off the perch and it fell to two descendants, John and George (one can’t help but wonder if there was a Paul and a Ringo as well), to take over. In the 1890’s, they took a 50% interest in the GlenfarclasGlenlivet distillery company, which produced fine Highland whisky. It later became J.& G. Grant.

It was far from plain sailing after that, but the family prevailed and now makes some thrilling whiskies, with an amazing array of older bottlings often available.

In more recent times, George

drinks trade|41

The bourbon crowd is now a much younger (dare we say, cooler, group) and an emphasis on cocktails has also allowed the spirit to find new fans, who then gravitate to the good stuff.

S. Grant served as Chairman of Glenfarclas for a remarkable 52 years, succeeded by his son, John, in 2002.

But to think of all Scottish whisky producers as ancient, grizzled, kilt wearing, ginger-bearded Highlanders who have making the stuff for generations is not accurate, of course. New producers continue to spring up.

GlenAllachie has only been established in recent years. When highly respected distiller, Billy Walker, sold the BenRiach Distillery 42|drinks trade

Company to Brown-Forman in 2015, it was time for a new challenge.

Doors opened in 2017, at a distillery which was originally in operation from the 1960s. Boosted by a long relationship with Pernod Ricard, that allowed for the transfer of certain brands and trademarks and more importantly, extensive stocks of aged whiskey, enabling GlenAllachie to release some seriously older whiskies.

One category which has seen a transformation here is American whiskies. Not that many years

ago, any American whisky (usually just dubbed bourbon, in the same manner in which the world labelled any sparkling wine ‘champagne’ for so long) was considered little more than a means to ingest alcohol.

Quality/flavour were immaterial (the rum category has experienced similar issues in the past). Now, we see some wonderful bourbons, rye and American whiskies.

It was Blanton’s – great bourbon, but I always think that the little horse on the stopper looks a bit like a kid’s toy from a cereal packet – who started the single cask craze back in the 1980s. Since then, we have seen unimaginable things, such as the Pappy phenomenon where bottles of Pappy van Winkle bourbon now go for Midas-like sums with demand so out of

control that some stores run lotteries for the bottle or two they are allocated. These days, you are as likely to find quality bourbon on lists in top restaurants and on bottleshop shelves as you are quality Scotch.

This trend has not escaped the big boys. Wild Turkey, normally seen as a popular but mass-produced bourbon, has established a program of aged and very special releases.

Australia is Wild Turkey’s biggest export market.

Master distiller, Eddie Russell, who took over from his legendary father, Jimmy, is behind the ‘Master’s Keep’ bourbons. The ‘1894’, named for their oldest warehouse (and the place where Eddie decided that he really did want to join the family business),

is the third in the series, following on from ‘Decades’ and the ’17-Year-Old’ before it. Limited to 10,000 bottles, it is only available in Australia (not that long ago, the mere thought of a top Bourbon producer releasing a special, limited edition bourbon in Australia only, would have been ‘box of frogs in party hats’ stuff).

Bourbon devotees have changed enormously in recent years and these are the spirits that many seek – to collect and drink. The bourbon crowd is now a much younger (dare we say, cooler, group) and an emphasis on cocktails has also

allowed the spirit to find new fans, who then gravitate to the good stuff.

‘1894’ saw Russell travel to Jerez in Spain to source old oloroso barrels for further ageing, after 12 to 15 years in new charred American oak.

Fourth in the Master’s Keep series is Revival. Again, with this and ‘1894’, the drive to ‘premiumisation’ is more than apparent.

We see this with the Buffalo Trace Antique Collection whiskies.

BT is one of America’s most famous distilleries, their story

starting in 1771, when Daniel Boone rode through the town, as they say, ‘on the buffalo trace’, more than twenty years before Kentucky even became a State (‘buffalo trace’ is the name given to a crossing made annually by the herds of buffalo, across the Kentucky River).

This distillery makes many of the most famous names in American whisky – Eagle Rare, Pappy van Winkle, Blanton’s and Buffalo Trace itself. The annual collection is in huge demand, even with prices around the grand per bottle. This year, they included the Eagle Rare 17-Year-Old (Australia’s allocation a mere fifteen bottles), George T Stagg, Sazerac 18-Year-Old (an allocation of 45 bottles), Thomas Handy Rye and the wonderful W. L. Weller.

Of course, not all bourbon/ whisky makers are slow-talking, coon-skin cap wearing, buffaloslaughtering southerners (not sure any are). The emergence of Michter’s puts paid to any such suggestion. Its genesis goes back

to 1753, and a distillery known as Shenk’s in Pennsylvania. Doors closed thanks to Prohibition, but later reopened, to a succession of owners, then closed again, till Joseph Magliocco, a New York businessman educated at both Yale and Harvard, decided to get into the spirits industry. He revived the operation, with his own unique spin. They aim to make small batch or single barrel products. ‘Small Batch’ has no legal specifications in the States, hence a product can be “stretched” to umpteen thousand cases and still claim to be ‘small batch’. Michter’s have restricted themselves to a maximum of twenty barrels for any of their Small Batch releases.

Sadly, space prevented any examination of the fascinating emergence of whisky in Japan and the wonderful things they are doing, but as supply is massively overwhelmed by the demand for their best, perhaps it would just be a tease.

Whisky, wherever it is from, is enjoying a golden era.

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SPIRITS & LIQUEURS

TASTING NOTES SULLIVANS COVE DOUBLE CASK TASMANIAN SINGLE MALT This was like sticking one’s nose into a cloud of spice, honey and smoke. Very complex with a supple palate. Great length. A class act.

Starward Two-Fold Double Grain – Nuts, oak and touches of mustard seeds here. Some honey and nougat, especially in the finish.

Decent length. A solid performer.

GLENFARCLAS 21-YEAR-OLD HIGHLAND MALT More depth and complexity. Nuts and oak, finely balanced, this is a class whisky.

GLENFARCLAS 40-YEAR-OLD HIGHLAND MALT Incredibly complex. Balanced and intense. Caramel, honey, nuts, spices, glacéd fruit. Power and finesse. A privilege to drink.

BUSHMILLS 10-YEAR-OLD SINGLE MALT Florals, spices, citrus and cinnamon. A fresh, gentle and more elegant style than many. Lovely baked biscuit notes emerged.

Spirity finish.

BUNNAHABHAIN STIUIREADAIR ISLAY SINGLE MALT They came up with the name when someone dropped the Scrabble box. Although from Islay, not overly peaty. Would be ideal for anyone who like their smoke/peat in moderation. Orange rinds and cinnamon. Some fire on a midlength finish.

GLENALLACHIE 12-YEAR-OLD SPEYSIDE SINGLE MALT An aroma not unlike the wooden furniture in a sunlit room at your great aunt’s house – comfortable and comforting. Slight oatmeal note. Flick of honey. A finely crafted whisky, which is very well balanced.

GLENFARCLAS 15-YEAR-OLD HIGHLAND MALT In truth, Glenfarclas have an amazing array of aged whiskies and I could have added many more.

This is a snapshot across the range.

Walnuts, florals, a hint of toffee and oranges. Supple and fresh.

44|drinks trade

CHICHIBU ‘ICHIRO’S MALT’ MWR Stands for Mizunara Wood Reserve.

Offers freshly baked bread notes and a whiff of coconut, with spices.

A touch more elegant than some.

A fabulous experience for whisky lovers. Even though we did not look into the Japanese industry, worth mentioning these, even though they are extremely limited and very rare.

CHICHIBU ‘ICHIRO’S MALT’ WINE WOOD RESERVE A blended malt with red fruit notes, toffee, nuts, honey, cinnamon, that touch of coconut and a hint of nougat. Bright, fresh and yet with complexity, there is excellent length here, decent power and balance.

MICHTER’S SMALL BATCH US-1 BOURBON Lovely caramel notes with hazelnut and honeycomb. Florals and a hint of vanillin oak. Reasonable length, good complexity.

MICHTER’S STRAIGHT RYE US-1 A single barrel release, offering cinnamon, teak, orange rind,

nectarines, spices and a little caramel. Supple texture, mid-length and again good complexity.

MICHTER’S SINGLE BARREL 10-YEAR-OLD KENTUCKY STRAIGHT BOURBON Lovely burnished orange. Honey, garden spices, cinnamon and florals. Good complexity and finishes with that appealing honey.

BUFFALO TRACE KENTUCKY STRAIGHT BOURBON A terrific bourbon, great value.

Around 8 to 10 years of age, there are nutty, vanillin and caramel notes, lovely supple texture and a little fire on the finish. A delicious and impressive bourbon, with good length.

EAGLE RARE ‘17-YEAR-OLD’ KENTUCKY STRAIGHT BOURBON Very special. Florals, cinnamon, spices, tobacco leaf, orange rind notes. Underlying power, but an elegant spirit to the fore. A hint of smoke. Wonderfully complex and simply delicious.

‘GEORGE T STAGG’ KENTUCKY STRAIGHT BOURBON 64.6% with 15 years under its belt.

Hazelnuts, old teak, vanilla, florals, petals, honeycomb, toffee. A barrel selection from 240 barrels.

Great length.

‘SAZERAC 18-YEAR-OLD’ STRAIGHT RYE Dry herbs, iodine, oystershell notes, but not the length on the palate of the very best of these.

‘THOMAS HANDY SAZERAC STRAIGHT RYE’ Bottled directly from the barrel.

Aged for over six years, at cask strength of 64.4%. Glacéd orange, milk chocolate, honeycomb and nuts. A lovely complex spirit with some fire on the finish.

‘W. L. WELLER’ KENTUCKY STRAIGHT BOURBON Aged over 12 years, complex with great length. Dark oranges and an Armagnac-like note. Hints of chocolate, almonds and old teak.

WILD TURKEY MASTER’S KEEP ‘1894’ Bread and butter pudding notes.

White chocolate. Honey, toffee, nectarines and a fine slippery texture. Some pepper on the finish.

WILD TURKEY MASTER’S KEEP ‘REVIVAL’ Take me now. The bees’ knees, the ants’ pants, the be-all-and-endall. Cracking bourbon. Seriously complex. Perfectly balanced. Notes of stonefruit, honey and nougat.

An orange and chocolate finish.

Amazingly long. Wow! As soon as I have finished these notes, the rest of the bottle and I are finding a couch, a great cigar and a good book.

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Bringing the new world of Japan into a bespoke Shochu drink

A

ustralia’s favourite destination, Japan, is shaking up the drink’s scene with the launch of a bespoke Shochu Highball created for Australia, the KOYOMI™ HIGHBALL. As Japanese culture has become more cult and sought out, so too have their drinks, with Japanese whisky disappearing from shelves as demand grows. Shochu (焼 酎) is Japan’s most popular white spirit and is an up and coming easy drinking spirit in Australia amongst people in the know.

KOYOMI™ HIGHBALL is bringing the new world of Japan into a bespoke drink, created especially for Australia, as a world first.

“Australia’s alcohol market is rapidly evolving, and as consumers are surrounded by choices, they are searching for a unique, new product, both inside and out,” says Beam Suntory Director of Innovation Kay Oh. “KOYOMI Highball embodies the cool, modern and sophisticated factor of Japan, making it one of a kind. Blended with Shochu, and popular Japanese flavours, KOYOMI

[koy-oh-me] Noun: 1. Calendar.

2. A deep connection with the flow of time, the changing of the seasons, colours, moods, emotions, culture and temperature.

Highball provides a unique drinking experience that transports you to Japan.”

KOYOMI™ HIGHBALL brings you an unexpected drinking experience with a highball premix range, perfectly balanced with seasonal Japanese flavours, all served within a beautifully designed can.

The three flavours have a story in its own right depicting a snapshot from a much larger story, inspired by the flow of time.

• Blood Orange and Bitters • Mandarin and Grapefruit • Yuzu and Lime The new and unexpected Japanese refreshment opens the world to an entirely new class of drink and is perfect for those looking to try a new experience, either at a bar, or at home with friends.

Koyomi is set to bring an unexpected style and distinctively modern Japanese drinking experience – the masters of sophistication and all things cool.

Koyomi is available in a can format. RRP $18 per four pack and available at all leading liquor stores from August.

drinks trade|47

RTD

THIS IS A DRINKS TRADE PROMOTION

SPIRITS & LIQUEURS

DRINKING PORTLAND Portland is a city in transition. It rains plenty, there are strip clubs everywhere, and the brewers rule the roost. However, the past three years alone have seen the number of hotel rooms jump by 40%, a mirror of change sweeping the Pacific North West city, the rival of its noisy neighbour, Seattle.

This is a region long focused on quality food and beverage...and music.

There’s a pioneering spirit that encourages these explorers to break the rules; to seek out new and exciting ways to create, grow, brew, ferment and distil. The food and drink scene in Portland is buzzing, beer and wines have flourished here for decades - now they are joined by craft distilling and the quality is exceptional.

P

ortland sits amidst an explorer and adventurer’s dream environment. If you love the outdoors (minus white sandy beaches), then this is the place for you. The city itself is on the Willamette River, just below the Hudson. Imposing mountain peaks scatter the horizon, the most notable being Mount Hood at 3450 metres (over 11,000ft) and capped with snow year-round. Mount St Helens* can be seen on a clear day, a volcanic reminder that this area is in the “Ring of Fire” and the reason locals frequently remark “the big one is bound to happen one day soon”. Encircling the towering peaks are vast forested areas and a literal sense of clean, well-oxygenated air. You feel you can breathe more easily here.

Portland attracts a diverse population, many of whom have been drawn by a creative and freewilled buzz. They haven’t chosen Portland just for the outdoors, and certainly not for the weather, rather some of the country’s more-free spirited and liberal views. This is the “wild-west” and the place to be when pushing boundaries and exploring new ways to work, live 48|drinks trade

and play. The same can be applied to the beverage producers here; not bound by centuries-old rules; this is the perfect place to create and develop their style, and along the way, produce another American classic.

In the beverage world, Oregon fame is not new, world-class craft beers have been brewed here for decades and the Willamette Valley (one hour south of Portland) produces Pinot Noir to rival Burgundy. Dig a little deeper, and you’ll find a vibrant scene of artists painting a broader canvas not restricted by old-world winemaking laws or resting on the laurels of dripping IPA gold medals in shows across the world. Distilling is laying claim to this pioneering spirit – time to meet American Single Malt Whiskey and Portland’s leading light, Westward Whiskey.

Westward Whiskey, which is owned by House Spirits, has become the largest independent distiller of American Single Malt, a style which has developed a strong following locally and recently released here in Australia with Barranows Emporium. The rules, currently unofficially regulated,

Miles Munroe, Lead Distiller at Westward, describes American Single Malt as: “A hybrid of styles, in a way, that it covers a lot of people’s tastes. Our whiskey is made as a scotch, and aged as a bourbon”.

are that it is made from 100% malted barley, produced at a single distillery, matured in oak barrels and bottled to 40% ABV. Miles Munroe, Lead Distiller at Westward describes American Single Malt as: “A hybrid of styles, in a way, that it covers a lot of people’s tastes. Our whiskey is made as a scotch, and aged as a bourbon”. “We have always been an innovative distillery,”

continued Munroe, “we approach whiskey with the idea that there are still new ways to innovate.

There are still ways to take this old-established spirit in a new direction.”

“Any good single malt is a beer first, essentially,” explains Munroe, “so for me that meant I became a brewer first, studying fermentation, studying the aspects of brewing and studying fermentation. I

“We have always been an innovative distillery,” continued Munroe, “and we wanted to approach whiskey with the idea that there are still new ways to innovate. We didn’t want to make something that was too similar… too close to the whiskeys already in the market. There are still ways to take this old-established spirit in a new direction.”

essentially make as close to a craft beer before turning it into a whiskey.”

Just one of the ways Munroe innovates is through the yeast, “the particular-kind of ale yeast we use has robust fruits, honey and floral characteristics that comes forward during fermentation, explains Munroe.

Munroe was recently inspired to incorporate stout beer into a cask finish, which he felt would pair well with Westward’s signature characteristics, resulting in a fouryear aged Westward resting for eight months in an Imperial Stout barrel that, having sold out rather quickly, will re-launch in 2020 here in Australia.

Munroe felt that collaborating with other Portland distillers was an essential part of Westward’s growth story, with the company helping to forge a strong business support network there, along similar lines to the collegiate approach found in Tasmania’s whisky industry, led by pioneers such as Bill and Lyn Lark of Lark Distillery.

“Westward has been around since 2004, so we started a collective with other distillers as they popped up around us,” Munroe says. “It has officially become a

group, and we still meet once a month, and we continue to add new members”.

“In the States, this is unique to Portland, this culture of support that we give each other. There’s strength in numbers, and together we can do things such as share knowledge and push for new legislation.”

By working together, Munroe says, Portland’s distillers have also managed to gain more visibility, by collaborating on events such as whiskey festivals.

“It’s so fascinating to see what everyone here (Australia) is developing. The innovation aspect of new world distilling here in Australia matches perfectly with that Portland ethos.”

Munroe, an ex-brewer himself, revels in the opportunity to push the boundaries and explore new ways to showcase the raw ingredients that the region has in abundance. He focuses on the fermentation process and is rightfully proud of the base spirit (white dog) that is produced at Westward. He encapsulates plenty that is rebellious, and adventurous, about the liquid he creates, age statements, for example, have no place here. “We believe in maturity over age, the whiskey is ready when it’s ready”, explains Munroe.

The cut of the heads and tails, which seeks to keep only the purest “heart” of the distilled liquid, becomes broader as Munroe

encourages the flavours he brings forward in the initial fermentation. Rather than distilling the characters out, Munroe uses them to integrate with the unique cask finishes with the help of some brewing mates and creates his defined style. This approach results in a well-integrated, balanced, flavoursome and above all – a unique quality whiskey.

The liquid has grabbed the attention of the judges, earning global recognition with gold medals at the San Francisco World Spirits

Competition, a 93-point/Excellent rating at the Ultimate Spirits Challenge and a 94-point rating from Wine Enthusiast.

House Spirits owner, Christian Krogstad, along with Munroe has chosen Australia and local distributor Barranows as its first launch market outside of the States because in Munroe’s words; “there’s an excellent single malt culture and a great appreciation for whisk(e)y in general here in Australia”.

Barranows Emporium, an independent, premium spirits distributor in Australia, has added Westward to its portfolio after receiving “stellar feedback” during its initial trade previews at the Drinks Industry Show in June last year.

Westward Whiskey is now being served in cocktail and whiskey bars in Sydney, Melbourne, Tasmania and Perth, and is available at fine liquor stores and wholesalers nationally.

TASTING NOTE: Spiced vanilla, dark chocolate, tobacco and stone fruit; a nod to the hoppy nature of a typical Oregon ale.

Westward American Single Malt Whiskey RRP: $129.99

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TRADE ACTIVITY THE BUSINESS BEHIND THE BRANDS

ILG OPENS FLEET STREET MERCHANTS Independent Liquor Group’s new premium retail outlet, Fleet Street Merchants, officially opened at The Commodore Hotel in McMahon’s Point, Sydney. The flagship store is the first of many for ILG, with four more Sydney stores rolling out in Collaroy, Pittwater, North Avalon and Bella Vista.

ILG’s CEO, Paul Esposito, says location, venue partnership, ambience, and the range are all critical factors in the design and execution of their exciting move into premium retail. The flagship store’s warm and modern interior reflects the high-end offering and customers can expect a carefully curated selection of international and domestic wine, craft beer and premium spirits.

L-R: Graham Campion (Licensee, The Commodore Hotel) and Paul Esposito (ILG CEO)

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MOËT IMPÉRIAL CELEBRATES 150 YEARS Moët & Chandon hosted a glamorous event at the iconic Sydney Town Hall to mark the 150th Anniversary of Moët Impérial, the French champagne House’s signature brut that has become a global symbol of celebration.

Hosted by Moët & Chandon President and CEO, Stéphane Baschiera and special guest, Moët & Chandon Ambassador, Jesinta Franklin, the black-tie dinner was attended by 150 celebrities, influencers, media and friends of the brand.

On arrival, guests enjoyed the Impérial 1869 cocktail created especially for the event

followed by a two-course meal curated by renowned French chef, Guillaume Brahimi and paired to Moët Impérial from the limited-edition anniversary bottles.

Stéphane Baschiera and Jesinta Franklin made the ultimate grand gesture and poured the 20 tier Moët Impérial champagne tower before announcing a surprise performance by Hayden James in the Moët & Chandon Studio 1869 after party.

The 150-guest list included Ambassador Jesinta Franklin, The Hon Julie Bishop, Olympia Valance, Erin Holland and Terry and Anthony Minichiello.

DARK MOFO AND ASAHI This winter in Tasmania Asahi Super Dry partnered with MONA and Dark Mofo with the activation of the Asahi Dome. The Dome, in the shape of a striking 16 metre diameter pavilion, saw visitors immersed in a sound and light experience created by projection artist, Joel Zika and soundscaper, Lord Fascinator.

Attended by thousands of dark arts enthusiasts, Dark Mofo is a winter solstice festival created by the team at MONA celebrating the dark. Hobart transforms into a winter festival of performance, art installations and immersive creative experiences. The Asahi Super Dry bar took pride of place inside the Dome, so guests could indulge in the sensory experience with an Asahi beer in hand.

4 PINES BREWING AWARDED CHAMPION BEER AT AUSTRALIAN INTERNATIONAL BEER AWARDS A New South Wales beer, the Keller Door Schwarzbier Draught from 4 Pines Brewing Company, was named Champion Australian Beer at the Australian International Beer Awards (AIBA) presentation in Melbourne, the largest annual beer competition in the world. The Champion International Beer went to Firestone Walker Brewing Co. for their Feral One brew.

Queensland was well represented taking out two of the top four Australian Spots including Champion Large Australian Brewery awarded to Balter Brewing and Champion Medium Australian Brewery awarded to Green Beacon Brewing Co. Victoria’s Blackman’s Brewing took out Champion Small Australian Brewery.

Hosted by The Royal Agricultural Society of Victoria (RASV), the AIBA presentation evening saw industry leaders and experts worldwide come together to celebrate the best local and international beer.

One of Australia’s most famous lovers of a cold one, the Honourable Bob Hawke, passed the evening the awards presentation took place and the congregation raised their beers in his memory, many with the Hawke’s Lager that happened to be in the ice buckets on the tables. A fitting toast in his memory.

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1. DIRTY BUCHA

NPR

RRP: $24/4-pack • Distributor: Square Keg Australia’s first premium kombucha and spirit drink, released in three flavours: Botanical Gin with Lemon Myrtle, Premium Vodka with Tropical and Spiced Rum with Ginger.

5. MCWILLIAM’S MCW 480 ESTATE TUMBARUMBA CHARDONNAY AND MCW 480 ESTATE TUMBARUMBA PINOT NOIR ROSÉ RRP: $20 • Distributor: McWilliam’s Wines Group These new varietal releases produced from fruit harvested in the Snowy Mountains region of Tumbarumba, will complement the existing McW 480 Estate Hilltops Shiraz and McW 480 Estate Tumbarumba Pinot Grigio.

2. THE BALVENIE STORIES COLLECTION RRP: The Sweet Toast of American Oak – $110, A Week of Peat – $150, A Day of Dark Barley – $1,050 • Distributor: William Grant & Sons The Balvenie has announced the launch of The Balvenie Stories, A trio of new releases from The Balvenie Distillery. The Balvenie Stories is a range of exclusively crafted single malt whiskies, evoking historical tales of character and endeavour as told by its craftsmen at the distillery in Dufftown, Scotland.

3. LARRIKIN CHERRY LUSH GIN RRP: $85 • Distributor: Larrikin Gin A seasonal blend of Morello and sweet cherries sourced from Red Hill Cherry Farm on the Mornington Peninsula, Victoria, with Larrikin’s iconic Scoundrel gin. Sweet but tart this gin makes the perfect fireside drink for mid-winter either straight up or blended.

4. JONATHAN THURSTON BATCH BUNDABERG RUM RRP: $59.99 • Distributor: Diageo Five years in the making, this limited-edition rum celebrates the career of legendary NRL player, Johnathan Thurston. Individually numbered and designed and approved by the man himself.

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6. TAYLORS THE LEGACY 2014 RRP: $1000 • Distributor: Taylors Wines Released to honour 50 years of the winery since it was founded in 1969, Taylors calls The Legacy the finest wine the winery has ever produced.

Made to hold its ground against some of the greatest red wines in the world namely Bordeaux’s, Mouton Rothschild, The Legacy is predominantly Cabernet Sauvignon with small parcels of Merlot and Cabernet Franc added to the blend. The Legacy packaging brings this very special wine to new heights. The Legacy is presented in a bespoke case and a threepronged sculpture signed by a representative of each generation. The bottle comes with a security chip and silver medallion coated in rhodium.

7. BOMBAY SAPPHIRE LIMITED EDITION ENGLISH ESTATE GIN RRP: $65 • Distributor: Bacardi-Martini Inspired by the summer aromas and essences of the hills and the hedgerows surrounding the Bombay Sapphire Laverstoke Mill Distillery in Hampshire, this Limited Edition gin is every bit the English estate, with its Pennyroyal mint, rosehip and toasted hazelnut botanicals. Available for twelve months only.

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8. COPPER DOG SCOTCH WHISKY

11. ROOTS MARLBOROUGH DRY GIN

RRP: $60 • Distributor: Diageo Founded in 2016 at the Craigellachie Hotel in the heart of Speyside, the Copper Dog is a blend of eight Speyside single malt whiskies and is named after the copper tube with a penny soldered to one end and a cork in the other, that 18th century distillery workers created to take their daily pilfered drams home in.

Target RRP: $80.99 – 700ml bottle 45% vol. • Distributor: Elemental Distillers Described as a ‘crisp ‘London Dry’ style gin with a Kiwi twist’, this local New Zealand gin is the product of Marlborough’s newest craft distillery. Its botanicals include wild Macedonian juniper, Gisborne grapefruit, Hawke’s Bay coriander seed, Kaikoura kawakawa, Marlborough gorse flower and Motueka hops.

9. SQUEALING PIG ROSÉ GIN RRP: $55 • Distributor: Treasury Wine Estates A pale, pink gin cleverly crafted with ten botanicals and a dash of the award-winning Squealing Pig Rosé wine. It’s the first gin to be sold in Australia that contains Pinot Noir rosé wine sourced from New Zealand’s Marlborough. The 10 botanicals include juniper berries, citrus peels, lavender blossoms, coriander seeds, angelica seeds, rosemary, cardamom, fennel, peppermint and laurel leaf.

12. LITTLE CREATURES WINTER STOUT RRP: $64.99/24-case • Distributor: Lion Co. Russ Gosling, Head Brewer says they have gone hoppier with this brew and amped up their signature Fuggle hops, along with US Loral, to get an earthy, dark fruit quality with chocolate and roast to create a smooth stout perfect for the colder months.

13. ALTD GOLDEN EMPORER 10. KOYOMI HIGHBALL RRP: $18 for four-pack • Distributor: Beam Suntory Koyomi™ Highball is a bespoke Japanese drink created especially for Australia. In a world first, this easy to drink, refreshing highball premix range is a blend of Shochu (焼酎), Japan’s most popular spirit, with popular seasonal Japanese flavours, all served within a beautifully designed can.

Flavours include Blood Orange and Bitters, Mandarin and Grapefruit, Yuzu and Lime. Koyomi brings a style and distinctively modern Japanese drinking experience to those looking to try something new.

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RRP: $64 • Distributor: Paramount Liquor This is the third alcohol-free release from ALTD spirits after the Silver Princess and the Green Grocer were released last year. The Golden Emperor spirit has a unique flavour profile of bitter-sweet orange, toasted spices and roasted flavours. Fresh organic oranges and blackened, chilli-salt citrus peels provide a complexity and depth of flavour. Native Wattleseed has been combined with a single origin, dark roasted cocoa from far North Queensland to achieve the roasted, Jaffa and raisin overtones.

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SPIRITS & LIQUEURS

THIS IS A DRINKS TRADE PROMOTION

AUSTRALIA’S FAVOURITE ROSÉ PUTS A TWIST ON GIN

Squealing Pig announces launch of rosé gin Rosé continues to fly off the shelves in Australia1. Gin is booming too and is the fastest growing category of any alcohol2. So why not combine these two loves together?

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he winemakers of the most popular rosé sold in Australia3, have done just that. Introducing the new Squealing Pig Rosé Gin - a refreshing gin crafted with 10 botanicals and a dash of award winning Squealing Pig Pinto Noir Rosé wine.

Treasury Wine Estates Deputy Chief Marketing Officer Angus Lilley said that the Squealing Pig Rosé Gin is an exciting initiative from a brand that enjoys doing things differently. “We know that many consumers, particularly millennials, are keen to explore new and unique beverages.

Gin is so popular at the moment and Squealing Pig Rosé is growing by 67 per cent4; we’re proud of what we’ve achieved by combining these two powerful categories,” he said.

“While quality and expertise underpins everything we do, Squealing Pig has had enormous success bringing some playfulness and fun to the typically serious wine category, making it more accessible to new consumers. We’re now thrilled to be putting this fresh, approachable spin on quality gin too.

“Squealing Pig has contributed significantly to value growth in the wine category over the last few years5, so we’re in a great position to bring across fans of our wines to gin and fans of gin to wine, to grow both categories,” Lilley said.

“Squealing Pig Rosé Gin is the first gin sold in Australia that contains pinot noir rosé wine. Squealing Pig Rosé is made from pinot noir sourced from Marlborough, New Zealand.

The bottle and packaging take cues from the wine category,” Lilley added.

The quirky brand has teamed up with internationally recognised drinks figurehead Jason Crawley, a 30-year industry veteran who received the 2018 Australian Bar Awards’ prestigious Outstanding Contribution Award. Crawley is working as a consultant on the launch plans for both on and off premise, and said it’s been a fun project to be involved in.

“We have come up with some lovely creative ideas that I’m excited to see come alive in bars and bottle shops,” said Crawley. “Squealing Pig Rosé Gin really punches above its weight and is made in an approachable drinking style. With

1. Rosé is growing by 25% in value – IRI Aus Liquor Unwtd $ Still Rosé MAT to 12/05/19. 2. IWSR Drinks Market Analysis Global Database, May 2019. 3. Squealing Pig Rosé is the #1 rosé in Australia by volume - IRI Aus Liquor Unwtd Still Rosé MAT to 12/05/19. 4. IRI Aus Liquor Unwtd $ % MAT to 12/05/19. 5. IRI Aus Liquor Unwtd $ Growth Actual MAT to 12/05/19. 6. IRI Aus Liquor Unwtd $ Bottled Wine 12/05/19

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an alluring pale salmon colour, it is dry, light and refreshing with subtle juniper, bright citrus flavours and balanced spices.

The addition of the rosé wine gives it a delightful hint of lifted strawberry on the finish.”

The 10 botanicals include juniper berries, citrus peels, lavender blossoms, coriander seeds, angelica seeds, rosemary, cardamom, fennel, peppermint and laurel leaf.

Squealing Pig Rosé Gin is available to order from Treasury Wine Estates in a 700ml bottle. The launch is being supported by a marketing campaign comprising ATL advertising, PR, social media and activations both on and off premise.

From humble beginnings less than 10 years ago, Squealing Pig has gone from crafting one punchy 2010 Marlborough Sauvignon Blanc wine, to being the makers of the #1 rosé sold in Australia, and the #2 sauvignon blanc, pinot noir and pinot gris in their respective categories by value6.

WINE

“When we first produced Pinot Grigio commercially we couldn’t sell it at Cellar Door, now it’s our biggest selling white wine by far.” David Hook

Pumping Latin-blooded wines in the Hunter’s veins

The Hunter Valley - internationally recognized and renowned for its unique expression of Shiraz and Semillon, but with increasingly hotter vintages on the agenda, winemakers are increasingly interested in producing hardy Spanish and Italian varieties here. So far the results would make the most Latin-blooded proud.

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number of Hunter Valley winemakers have joined together to showcase their wines to the trade and press, aptly named #huntergathering. During the latest gathering, one subject that stood out during discussions was the eagerness to experiment with alternative varietals, most notably those with their origins in Spain and Italy. Why? Well, the Hunter Valley has always been an abnormally hot region to grow vines. This has served the region well because its unique climate

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conditions produce spectacular long, living Semillons, that with age, exhibit honey, butter and nutty characters and flavours that are revered around the world. Then there is the Hunter interpretation of Shiraz, earthy, tannic, long-lived and known for its unique aroma and palate of ‘sweaty saddles’ brought on from the humid conditions and significant rainfall the region often experiences during the growing season. But the region is getting hotter, and for the past three years its average levels of rainfall has

plummeted. New South Wales and Australia recorded the hottest January-May mean temperatures since records began. We are experiencing global warming and wine regions are desperately doing whatever they can to mitigate and adapt to the changing climatic conditions. The Hunter is no exception.

Enter the tough skinned, heat and drought resistant varieties of La Mancha in Spain and central and southern Italy. The Hunter Valley was one of the first regions

to experiment with Pinot Grigio. As an area unsuitable for Sauvignon Blanc, and not having a wine that was competing in a market consumed by its love affair with the acidic bright and zesty style, some producers gave Pinot Grigio a crack.

David Hook of David Hook wines says back when they first started to produce Pinot Grigio commercially they couldn’t have predicted it would become the next big white variety. The Hunter Valley can claim to have the oldest commercial Pinot Grigio vines. Suddenly a

Andrew Margan

“There is some great potential for Fiano in the Hunter, with the longer, hotter summers, it is a variety that is well suited to extreme heat. It holds is acidity well and it is also quite thick-skinned making it disease resistant.”

Mike de Iulius

seed was sewn for the benefits of experimenting with varieties that suit the Hunter’s climate.

“When we first produced Pinot Grigio commercially we couldn’t sell it at Cellar Door, now it’s our biggest selling white wine by far,” Hook says.

Hook also produces Barbera and has done for the past 15 years.

“Barbara has found a nice home in the Hunter because of its thick skin and it doesn’t mind the heat, it keeps its acid well too,” he says.

Other varieties that have been produced in the Hunter for the past decade or so include the Tuscan Sangiovese, Piedmont’s Nebbiolo and Spain’s ubiquitous Tempranillo, but recently winemakers are really pushing the alternative barrow even further and cultivating the

likes of Sagrantino, Pecorino, Fiano, Montepulciano and Vermentino from Italy, the latter more in the Upper Hunter where it is cooler, and Albarino and Verdelho from Spain.

Mike de Iulius is a champion for this movement and has produced two vintages of Fiano, one in 2017 and another from the latest vintage.

“There is some great potential for Fiano in the Hunter, with the longer, hotter summers, it is a variety that is well suited to extreme heat. It holds is acidity well and it is also quite thick-skinned making it disease resistant,” he says.

“We have also been growing Montepulciano for a number of years. It can be a bit of a challenge to get ripe in the Hunter and

requires a lot of attention in the vineyard. At this stage we are only playing with a small amount – 300 vines – which gives us about 50 or so dozen, so we haven’t been producing it commercially yet.”

McWilliams’ Mount Pleasant winemaker, Adrian Sparks, has produced a Fiano and a Tempranillo Touriga blend but has also recently planted Mencia, Sagrantino and Vermentino.

Sparks says at Mount Pleasant they have planted Mencia and Sagrantino because they are thickskinned and he says “almost bullet proof” but late ripening, which can be tough in the Hunter. He says they have planted three quarters of an acre each and will tend to those vines carefully to gauge how the fruit performs.

This tactic worked well with Fiano, which they have now produced for the past four vintages, and sell in small volumes at cellar door.

“The Fiano appeals to the Chardonnay drinker due to its acidity and great structure,” says Sparks.

Pecorino is one to watch. It was recently released for planting after being presented last year

by Chalmers Nursery as a variety that has all the characteristics to perform well in the Hunter. At the tasting it was the stand out wine. David Hook says this Italian white has a real chance to be a significant player in the Hunter.

Pecorino is from Marche in eastern Italy and is early ripening which suits the Hunter perfectly. It is also resistant to powdery and downy mildews so would cope well with the Hunter’s notorious humidity.

The wines are dry and minerally, fresh and zesty, with herbal notes.

On release it was taken on by three Hunter producers, including Suzanne and Ian Little from The Little Wine Company. Suzanne Little says she will plant a small amount in Spring for first vintage release in 2021. “It’s exciting. You basically take a punt. They are not tried and tested but it is choosing a variety

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WINE for climatic consideration in its purest form.” Little says, as a white, Pecorino shows a crunchiness, and a texture and flavour, that doesn’t compete with the light and lean Hunter Valley Semillon. Could Pecorino be the next big white for the Hunter?

Little said when they established The Little Wine Company 20 years ago they kicked off with Sangiovese because they didn’t feel in a position to compete with the big players’ Shiraz and Semillon.

This punt has served them well; now they have broadened their portfolio to Tempranillo, Barbera and Vermentino. The Little Wine Company’s first vintage of Albarino will be released in 2020.

“Tempranillo is easy for the Hunter, it’s supposed to be an early ripener and although it doesn’t ripen too early here it isn’t too late either. Barbera is another good one for us,” says Little.

Little also agrees these varieties are a great insurance policy.

When they had what she calls a ‘shabby’ vintage in 2012, they couldn’t pick any of the Shiraz but the Tempranillo, Sangiovese and Barbera performed well.

Hunter stalwart, Andrew Margan of Margan Wines, has also been commercially producing alternative Spanish and Italian varieties such as Albarino and Barbera, while also 58|drinks trade

blending the Hunter’s classic Shiraz with Mourvedre and three ways with Tempranillo and Graciano. He says the change is a result of winemakers in the Hunter having more access to these varieties in recent years but says there are many that are not yet available here.

Andrew Margan

“There are lots of reasons why many, never planted before, varieties can make even better wines than some of the traditional varieties. A warming climate is changing acid levels, ripening times and vintage compaction.”

He says a changing consumer market wants lower, alcohol, more

elegant flavours and different tastes.

“Alternative varieties with slower ripening windows, higher acids at ripeness and different palate structures can deliver on many levels.

“Albarino and Barbera are both high acid varieties that allow for lower alcohol, ripe flavoured wines with good natural acidity. We were the first in the Hunter Valley to plant both these varieties and have a high opinion of the wines being made from both of them.”

The Hunter Valley will continue to concentrate on what they do well with Shiraz and Semillon, but the winemakers agree, it is good to engage consumers who are looking for something different with the Hunter Valley brand.

“We need to be looking forward.

We are one of the few regions known for two varietals. We need to respect that, but we also need to look at what will work for us in 20 years.

“We have to try new things to see what works and as a region we work together on that,” said Sparks.

DRINKS THAT ARE

DOPE

Will cannabis drinks cannibalise alcohol?

In the words of the great poet, Bob Dylan, everybody must get stoned. Or so that would seem in the United States and Canada since both have legalised cannabis for recreational and medicinal use. It begs the question, what do these new laws mean for the alcohol industry? Is it just a matter of time before Australia follows?

Should we be prepared? In the United States and Canada, many feared this new wave of cannabis love would take consumer spend from the drinks cup, however, beverage companies have adopted the strategy of embracing the movement with cannabis-infused drinks developing a category that is unlike anything we have seen before.

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here are two types of active ingredients in the production of cannabis drinks, Tetrahydrocannabinol (THC) the psychoactive ingredient producing the euphoria or high and cannabidiol (CBD) producing the relaxing effect.

The drinks are made with varying strengths of both these ingredients so the consumer can tailor their experience. They can choose the kind and level of buzz, like a drinker would the proof.

While traditionally, when we think of marijuana, we think of getting high, or the THC effect, it is CBD that is getting a lot of press for its medicinal benefits. It can combat depression, chronic pain, anxiety, protects the brain, and is also antiinflammatory and anti-tumoral.

On the San Francisco Cannabis Drinks Expo website blog they report that ‘according to estimates by analysts at Canaccord Genuity, the marijuana-infused drinks sector is on track to become a US$600 million market in the US by 2022, estimating CBD beverages will become a $260 million and THC infused beverages a $340 million market – Source, Business Insider.

There are over 100 cannabis drink businesses in the US including Evergreen Herbal, founded by David Paleschuck, and selling drinks such as Blaze American Cola with 10 mg of THC and 10 mg of CBD, but also available in 100 mg of THC and 100 mg of CBD for a more pronounced buzz. Another producer is Mirth Provisions. This wave of producers

Photo by Jose Luis Sanchez Pereyra on Unsplash

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hopes for cannabis-infused drinks to be sitting alongside wine and beer in retail as an alternative to alcohol.

In the US the new category has spawned a new cannabis drink expert known as the ‘bud-tender’, the equivalent of a sommelier but instead of recommending a wine, they recommend a strain or flavour for the personalised high the consumer is seeking.

Indeed, there is such as interest with this new category that big players such as Constellation Brands have invested significantly in a business called Cannabis Canopy Growth, Canada’s largest marijuana growing company, buying

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a ten per cent stake allegedly worth a billion dollars. Speaking with the Communications Specialist, of CCG for Asia Pacific, Renee Shingles, she said they were launching a cannabis-infused beverage range in Canada later this year to meet the deadline for legalisation. The flagship brand is Tweed, already an established brand with other cannabis products in Canada but will now be manufactured as a drink brand. CEO of Canopy Growth, Bruce Linton said he is excited about Tweed & Tonic becoming a brand call of the future.

Canadian brewer, Molson Coor’s Brewing has also entered a joint venture making non-alcoholic

cannabis-infused drinks with Gatineau, the Quebec-based Hexo Corp., called Truss. They too, have developed a range of products in time for the legalisation deadline to meet market demand and maximise the opportunity. Truss’s marketing blurb says, ‘Taking the cannabis beverages to brand new highs - we’re crafting beverages that’ll help you feel the wonders of cannabis faster, so you can be in control of the experience.’

It may just be a matter of time before we see legislations change in Australia.

Will cannabis cannibalise alcohol as the new social leveler? We can only see how high the stakes go.

Photo by Justin Aikin on Unsplash

SHIRAZ AND SHIRAZ/CABERNET BLENDS

Shiraz - Australia’s most ubiquitous and popular red wine variety. Drinks Trade’s expert panel blind tasted just over 100 latest release Australian Shiraz and Shiraz/Cabernet blend wines. All agreed the general quality was encouraging and the direction Australian winemakers and viticulturists were taking with Australia’s most globally recognised variety highlighted the diverse characters of our diverse terroirs.

From the classic Hunter Valley to the Barossa Valley, from McLaren Vale to the Yarra Valley, Australia can be proud to offer a broad and extensive range of Shiraz styles that are truly unique. From the judges picks it’s very clear which specific regions are peaking right now.

THE PANEL CHRISTINE RICKETTS CELLAR DIRECTOR & WINE EDUCATOR, CELLARMASTERS Christine Ricketts is the Cellar Director and Wine Educator at Cellarmaster Wines. She fell in love with wine while working in a small London wine bar back in the late 1980s. After returning to Australia she graduated from South Australia’s prestigious Roseworthy campus and now runs wine education classes and master classes – from basic introductory level right up to the internationally accredited Wine and Spirit Education Trust Levels 1, 2 and 3. After 30 years in wine, she still enjoys the thrill of sharing her knowledge with novices, eager amateurs and wine and hospitality professionals across Australia.

TRAVIS FULLER FINE WINE DIRECTOR, PERNOD RICARD WINEMAKERS After studying marketing and finance Travis Fuller worked for Southcorp Wines (now Treasury Wine Estates) marketing premium Australian wine to the world. He was invited to the Len Evans Tutorial in 2007 by Len himself after winning the inaugural Greg Doyle Medal for Best Associate Judge at the Royal Sydney Wine Show.

Travis is a senior wine show judge across Australia and internationally, and Jury President at Mundus Vini.

COMMENT: The wines were very balanced and very good. I didn’t pick up much volatility. There was a bit of simplicity amongst some of them in that they were all bright fruit and not a lot of oak.

COMMENT: The amazing diversity was the key. I saw everything from those old classic style Shiraz’s where they were big, ripe, juicy, lots of alcohol, lots of tannins, lots of fruit flavour, right through to the more delicate, spicy, white pepper, cooler characters. And it’s great to see that kind of diversity through Australia.

Personal Standout: Mt Pleasant Rosehill Vineyard Shiraz 2017

Personal Standout: Purple Hands Shiraz 2016

STUART KNOX OWNER AND SOMMELIER, FIX WINE BAR SYDNEY During his 20 years in the wine trade, Stuart has been named the Sydney Morning Herald Good Food Guide Sommelier of the Year 2012, and accepted to become a Len Evans Scholar. The last few years have seen Stuart invited to judge a number of well-known Australian wine shows including the Sydney Royal Wine Show, the Hunter Valley Wine Show, the McLaren Vale Wine Show and the NSW Wine Awards. You’ll find Stuart working the floor most days, ready to point you in the direction of some obscure winery or variety.

COMMENT: Shiraz is a big part of our culture here in Australia and these wines were mostly really well made, quite smart and there’s some nice interplay of elegance and fuller styles.

NICK BARLOW WINE SPECIALIST, 100 PROOF After developing cocktail programs in international hotels, Nick Barlow turned to what is now his passion - wine, while working for the Rockpool Group for six years. On finishing his tenure, he applied his hand to building Riedel in the on-premise on the East Coast before joining 100 Proof as the state Wine Specialist for NSW. COMMENT: The overall quality of the wine was relatively high. Not many wines were sub-par or had considerable faults. In some instances though, they were very similar, where they weren’t able to be a standout, but the consistency was definitely there.

Personal Standout: d’Arenberg The Dead Arm 2016

Personal Standout: d’Arenberg The Dead Arm 2016

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WINE

TASTING BENCH

Purple Hands Shiraz 2016

WINE

RRP: $30 Region: Barossa Valley Distributor: mark@purplehandswines.com.au Mobile : 0401 988 185 Tasting note: A medium-bodied wine with a lot of acidity, firm tannins, and a beautiful red fruit finish. This wine showcases delicate florals and subtle candied red fruits.

Taylors The Hotelier Shiraz 2018 RRP: $17.99 Region: Wrattonbully Distributor: Taylors Wines Tasting note: Medium bodied with a red fruit palate, notes of pencil oak and cranberry spiced vanilla. Where Shiraz is going in Australia.

d’Arenberg The Dead Arm 2016 RRP: $75 Region: McLaren Vale Distributor: Inglewood Wines Pty Ltd Email: sales@inglewoodwines.com.au Tasting note: There was loads of blackberry on the palate with hints of black pepper and savoury spices. The finish was juicy, sophisticated and long with a savoury earthy aroma.

Thorn-Clarke Shotfire Shiraz 2017 RRP: $28 – LUC $17.20 Region: Barossa Distributor: Distributor Mezzanine Tasting note: After time this big wine opened up to a fantastic balance of fruit, tannin and alcohol with incredible length.

Mt Pleasant Rosehill Vineyard Shiraz, 2017

Shingleback Red Knot Classified McLaren Vale 2017

d’Arenberg The Laughing Magpie 2015

RRP: $50 Region: Hunter Valley Distributor: Available McWilliamscellar. com.au Tasting note: Very enjoyable. This bright, rubied Shiraz is a balance of savoury spice, pepper, tanned leather and a long finish.

RRP: $19 Region: McLaren Vale Distributor: Shingleback Wine Email: careyweston@shingleback.com.au Tasting note: Great mix of savoury and bright red fruit character while maintaining a good level of acidity.

RRP: $29 Region: McLaren Vale Distributor: Inglewood Wines Pty Ltd Email: sales@inglewoodwines.com.au Tasting note: Bright, ripe and juicy. There’s a hint of red fruit and black spice. Another beautifully balanced wine.

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TIP # TIP #

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We can all be a little classier. Dress better. Drink better. Raise the bar. So we asked the world’s leading barman to We canthe all perfect be a little classier.

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You’rebarman welcome. create the perfect cocktail glasses. Ladies and gentlemen, we present the Perfect Serve Collection. You’re welcome. spiegelau.com.au/perfectserve spiegelau.com.au/perfectserve drinks trade|63

WINE

Yalumba Samuel’s Collection Barossa Shiraz 2017

d’Arenberg The Lovegrass 2017

Pierre D’Amour Syrah 2017

RRP: $25 Region: McLaren Vale Distributor: Inglewood Wines Pty Ltd Email: sales@inglewoodwines.com.au Tasting note: A dry palate with a savoury plum and cherry finish. Hints of burnt earth on the nose, leather and plum.

RRP: $19.95 Region: Hilltops Distributor: Calabria Family Wines Email: info@calabriawines.com.au Tel: 0269690800 Tasting note: A rich and integrated palate of sweet tannins, with a white pepper finish that leaves you wanting more - always a good sign.

Shingleback Unedited McLaren Vale, 2016

Andevine Reserve Canberra District 2016 Syrah

Andevine Signature Collection Hunter Valley Shiraz 2017

RRP: $80 Region: McLaren Vale Distributor: Shingleback Wine Email: careyweston@shingleback.com.au Tasting note: Blackberry, blueberry, and sweet prune. This Shiraz incorporates luscious sweet fruits with a hint of mocha a beautiful wine.

RRP: $45 Region: Canberra Districts Distributor: Andevine Wines Web: www.andevinewines.com.au Email: cellardoor@andevinewines.com.au Tasting note: Highlighting red and blue fruits, the palate was warm with aromas of leather and turned earth. There was a dominating note of oak but it worked in its favour.

RRP: $22 Region: Hunter Valley Distributor: Andevine Wines Web: www.andevinewines.com.au Email: cellardoor@andevinewines.com.au Tasting note: It needed time to open but once it did it had great layers and really spoke of blackberry/blueberry spice beautiful and elegant.

RRP: $28 Region: Barossa Distributor: Samuel Smith & Sons Tel: 1300 615 072 Tasting note: Loads of plum and blackberry with hints of cinnamon, black olive and olive leaf. The palate was sophisticated and slightly sweet with a fine concentrated finish.

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The secret to a successful liquor store is?

In my opinion the secret to a successful liquor store is a manager/owner who really watches his numbers. Somebody who buys well and who goes after a niche market; one who identifies a market they can own and becomes a niche player in that market, whether it be bourbon, cognac, red wine, white wine, champagne. They have to be known for something.

What’s the best business advice you have ever been given?

There is a guy by the name of Grant Knowles who said, ‘make sure the impression of your shop suits your clientele and suits the niche you are going for’. The first time we did this was in Perth in Annandale and we wanted to be the cheapest export store on the south side of the river and it worked and we learnt from that.

How do you keep a customer loyal?

You have to give the customer what they want. It is really that simple. The customer doesn’t want what you, the retailer, want; they want what they want.

Who’s leadership skills do you admire and why?

There have been plenty of leaders come and go in my life but Mal Higgs has been the one who has been there over the longest and most constant period of time. His skill in listening and managing people is impressive.

What do you love about the industry?

Everything. I think it’s a cracking industry. It satisfies our lifestyle and deals with what everybody wants. You don’t need to be a rocket scientist to do well in it.

The next big thing in liquor retail?

Duty-free or cellar-style liquor stores. It will be about giving consumers an experience.

What are you drinking at the moment?

Chardonnay. I can’t get past it at the moment. I think Australian Chardonnay is fantastic.

What are you recommending your customers should drink at the moment?

What they want, and making sure they get the best in their tipple of choice.

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BIN ENDS

WHAT WOULD GIUSEPPE MINISSALE DO? ADVICE ON RETAIL, BUSINESS, AND LIQUOR FROM THE HEAD OF PORTER’S LIQUOR

THIS IS A DRINKS TRADE PROMOTION

SPIRITS & LIQUEURS

Celebrate

Father’s Day with Gentleman Jack Trade up shoppers and drinkers into the Gentleman Jack brand at one of the most important whiskey gift-giving times of the year being Father’s Day.

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B:18.25” T:18”

Job Number: 11052996 377-2223

Gutter: None Folds: NoneNone Media/Color Sp: Poster (Base)/4/0 CMYK Country: United States Language: ENGLISH Yellow, Black

Fonts: Helvetica Neue (57 Condensed; Type 1), Knockout (47 Bantamweight; OpenType)

the sole category in growth.* Ensuring the Gentleman Jack brand is ranged and highly visible is crucial at this time of year, not only for those shoppers seeking the perfect whiskey gift for the one that raised them, but just as importantly for the drinker of which 73% are likely to buy a bottle of something they have tried and enjoyed in the on-premise.** Gentleman Jack remains one of only two double charcoal-mellowed expressions in the Jack Daniel’s family. It also benefits from being drawn from the lower levels of the maturation warehouses ensuring it delivers on a soft vanilla, light oak and spice aroma and taste, characteristic of the Jack Daniel’s personality across the family. With its double mellowed, smooth whiskey taste it pairs perfectly with cola, and the premix extensions to the range are the perfect complement to treat yourself with this Father’s Day .

Gentleman Jack, from the makers of Jack Daniel’s.

Client/Brand: Brown-Forman/GJ

File Name: 11052996s3772223_GJ_FD_Poster_r4.indd

Bleed: 18.25” x 24.25” Trim: 18” x 24” Safety: 17.75” x 23.75” Scale: 100% Actual Size: 18”W x 24”H Colors: Cyan, Magenta,

Publications: None Notes: None

PA: David Shepherd RET: Greg Olsen AB: Sandra Sanchez Vendor: None Output%: None

Date: 2-4-2019 3:02 PM

QC:

Steve Jablonoski

PR:

Pat Owens

PP:

Marissa Mandarino

TM:

Deanna Loperena

APPROVALS

GCD: Lauren Lenart AD:

Stephanie Falaschetti

CW:

Will Sharpe

AE:

Schmidt

ALL CONTENT WITHIN THIS FILE IS FOR OUTPUT ONLY BY END PRINTER/VENDOR. CHANGES, SHARING AND/OR DISTRIBUTING CONTENT IN WHOLE OR IN PART ARE STRICTLY PROHIBITED. LICENSING RIGHTS AND APPROVALS MUST BE REQUESTED AND APPROVED TO/BY FCB CHICAGO.

Images: 11052996CT01_R8_GJ_Poster.tif (300 ppi, 300 ppi; CMYK), 11052996_Headline.ai, 11052996C04_R0_GJ_Metallic_Texture.tif (300 ppi; CMYK)

Source: IRI Au Weighted Liquor, MAT to March 2019.* Shopper Tracker On Premise Report 2018**

T:24”

F

ather’s Day remains one of the lead whiskey gift-giving occasions in Australia for whiskeys of all genres, and joins the likes of Christmas and World Whisky Day in May as important dates in the calendar. The Gentleman Jack brand will see increased focus this Father’s Day with a substantial mixed media investment throughout August and September in 2019. The first of its kind for the brand in Australia, we will look to build upon the brand’s promise of being the smoothest yet boldest and most premium experience for the drinker looking to discover more from the Jack Daniel’s brand and step up their occasion or everyday self-reward.

Driving premiumisation has been a priority within overall liquor, but one particularly pertinent in the spirits category specifically whiskey and even more so in American Whiskey. According to IRI, one in every three bottles of super-premium bourbon sold will be Gentleman Jack, as the super-premium category in bourbon remains

S:23.75”

DRINK RESPONSIBLY RESPONSIBILITY.ORG

B:24.25”

JACK DANIEL’S and GENTLEMAN JACK are registered trademarks. ©2019 Jack Daniel’s Gentleman Jack Rare Tennessee Whiskey, 40% Alcohol by Volume (80 proof). Distilled and Bottled by JACK DANIEL DISTILLERY, Lynchburg, Tennessee. Code #377-2223

S:17.75”

COMING SOON

FLOR DE SE VILLA GIN & SODA PERFECTLY MIXED

58029064 OFP TQ seville soda trade press ADV_V2.indd 1

4/7/19 11:38 am