Drinks Trade - SPRING 2019

your news, your views Spring 2019 issue 72

Keeping ahead of

THE GIN BOOM

The latest

TRAVEL RETAIL INSIGHTS

Why Aussie brewers are

TURNING JAPANESE

Australian Drinks Awards

TROPHY WINNERS Spring spirits

Prosecco stealing share

Coming up Rosé

For more information contact your Accolade Wines Business Development Manager or call 131 492

ROOM TEMPERATURE

CHILL & SEE IT CHANGE

N

EW

Introducing a lifestyle brand, inspired by coastal living and a relaxed approach.

It’s a contemporary consumer-led innovation created to leverage the 1–6pm daytime occasion where wine is currently under-represented.

O RM E H T EL B A L

NEW

RY GO E T C A WT H O GR

LOWER ALCOHOL

Fresh, new range from Tatachilla including a Rosé and Pinot Grigio

Light & fresh styles both in growth.

Rosé +27% Pinot Grigio +8%*

9% Alc/Vol driving growth across liquor and gaining traction in wine to new consumers

CHILLED

Enjoy wine responsibly

*Market Edge 31/03/19

INTRODUCING

OUR NEW PREMIUM LAGER IS BREWED CRISP AND CLEAN WITH A SUBTLE CITRUS HOP AROMA THAT’S PERFECT FOR KICKING BACK WITH GOOD MUSIC AND MATES. BLE

AVAILA

T

SEP 3 2 019

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Editor’s Note

CREDITS PUBLISHER The Drinks Association

www.drinkscentral.com.au All enquiries to: The Drinks Association Locked Bag 4100, Chatswood NSW 2067 ABN 26 001 376 423

Welcome to the re-launch edition of Drinks Trade Spring 2019.

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.

The Drinks Trade team has worked tirelessly to bring you this new contemporary look combined with investigative, informative and engaging content with a broader industry focus. It has been an exciting journey to this point, and we are proud as punch with the result.

Other Drinks Association publications include:

We have introduced new sections addressing traditional beverage categories and brought you insights, interviews and information covering retail formats including, online, travel, off-premise and on-premise.

Drinks Trade Online.......................................................drinkstrade.com.au Drinks Guide................................................................ drinksguide.com.au Drinks Yearbook

EDITORIAL

Drinks Trade is 12 years old and recognized as the leading industry beverage publication in Australia. We are committed to being the number one resource for industry news and information via our online resource drinkstrade.com.au, and through this print edition.

PUBLISHING EDITOR Ashley Pini...................ashley@hipmedia.com.au EDITOR Melissa Parker...................................melissa@hipmedia.com.au DIGITAL EDITOR Alana House............................... alanah@drinks.asn.au PHOTOGRAPHER Ryan Stuart, Wesley Nel (front cover)

And so for this re-imagined Drinks Trade we kick it off with the top trending stories for the quarter from drinkstrade.com.au, and then get stuck into the nitty-gritty interviews, features and reports into industry trends and insights, including overseas.

CONTRIBUTORS Caroline Childerley, Jacob Briars, Jane Faulkner, Sharon Wild, Felicity Carter

DESIGN

A highlight for this edition is the Drinks Awards 2019 coverage. The annual event acknowledges the creative marketing minds, the sales teams, and everyone in between, behind the beverage brands that are kicking it this year. It is a night of massive celebration, and so it should be. You all deserve an award.

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

ADVERTISING

There is so much content in this 122-page blockbuster I will not attempt to summarise, or send you to a page or section, because it all makes for engaging and informative reading. We believe we have delivered a first-class industry publication that is next level and hope you agree.

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

Produced and contract published by:

I invite you to turn the page and tell us what you think.

Until summer.

ACCOUNTS: accounts@hipmedia.com.au Suite 3, ‘Altura’, 11 Railway Street Chatswood, NSW 2060 Ph: 02 9492 7999 www.hipmedia.com.au | facebook.com/drinksmedia ABN: 42 126 291 914

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Melissa melissa@hipmedia.com.au

Contents 19

10 Top Ten online news stories for the quarter by Alana House 12 Viewpoint | Andrew Wilsmore CEO, Alcohol Beverages Australia 14

Spring Racing Report

103 Centre Stage | The story behind

the ‘Elixir of Long Life’ - Chartreuse INTERNATIONAL 17 Latest Beverage Trends in Europe 18 European Wine Report

by Felicity Carter, Meininger’s Wine International

68

106

WINE

EVENTS AND PROMOTIONS

87 Peter Lehmann celebrates 40th Anniversary

119 The Round Up LAST CALL

88 Ed Carr releases the new Arras Vintage range 90

Prosecco Please by Jane Faulkner

96 It’s time to take pink wine seriously

by Sharon Wild 98 Two Categories Collide | Chief Marketing Officer, Treasury Wine Estates, Angus Lilley on Squealing Pig

121 We celebrate the life of iconic Sydney publican of the Hollywood Hotel, Doris Goddard-Bishop

THE DRINKS AWARDS 2019 SPECIAL REPORT 38

A message from The Drinks Association

40

Supplier of the Year

42

Most Improved Supplier of the Year

44

Inclusive & Diverse Workplace, Gender Equity and Corporate Social Responsibility Awards

106 Kanpai to the Great Aussie Brew

by Melissa Parker

48

The Rising Stars in RTD

110 Tooheys Celebrates 150 years

50

New Breed of Spirits

111 New Products in Beer

52

Champagne still winning

CHANNELS

53

Australia’s Favourite Rosés

112 Online Retail | An interview with Steve Rider, CEO and Founder, Mybottleshop.com

54

Australia’s most unforgettable brands

56

Australia’s Favourite Beers

58

What consumers are seeking in cider

34 New Products in Spirits

114 Travel Retail | An interview with Bryn Lucas, Category Manager and Purchasing, Heinemann, Australia

68

The Gin Report

by Caroline Childerley

117 On-Premise | The Update on Sydney’s Lockout Laws

79

The Gin Review | HIP Tasting Panel

120 Off-Premise | Liquor Barons Conference Edit

18 European On Premise Report

by Jacob Briars, Bacardi Martini Global Ambassador 19 European Bar Review | Beckett’s Kopf, Berlin by Melissa Parker 20 Aussies overseas | Meet Brad Madigan, Managing Director, Campari Group UK 25

Loire Valley: The heart of France

by Ashley Pini

SPIRITS 30 Matt Hoffman, Master Distiller of Westland Distillery in Australia

by Melissa Parker

101 Wine List of the Year Awards 2019 Winners 104 New Products in Wine BEER

59 Our favourite moments from the celebrations 62

All the Winners

drinks trade 07

Contributors

FELICITY CARTER

Felicity Carter is the roving editor-in-chief of Meininger’s Wine Business International, a global, English-language magazine published

by Meininger Verlag, one of Germany’s oldest publishing houses. Her job takes her to the world’s wine regions. Felicity is also a wine judge, having judged multiple competitions across the globe, including the Gourmet Traveller WINE Wine List of the Year award since 2008. Her greatest professional challenge was writing about European cities for Delicious magazine, and eating 32 French meals in four days!

JACOB BRIARS

Jacob Briars likes to describe himself as New Zealand’s 7th most famous bartender, but usually that just gets people asking where New Zealand is and who the other six bartenders are. For the past few years he has travelled the world as a much-loved spirits educator for some of the world’s most respected and exciting spirit brands. Jacob is the head of training and education for Bacardi, the world’s largest family-owned spirits company. In 2014 he was Wine Enthusiast’s Mixologist of the Year, and in 2010 he was awarded the ‘Golden Spirit’ award at Tales of the Cocktail® for his presentation. For many years he was an award-winning brand ambassador known as the ‘Vodka Professor’ and in the distant past ran award winning bars and restaurants.

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JANE FAULKNER

Jane Faulkner is a journalist by training and a wine writer by vocation. She contributes to numerous publications including Halliday magazine and Gourmet Traveller WINE, and is a reviewer for Australia’s leading wine guide, Halliday Wine Companion. She’s an experienced wine judge and has chaired numerous shows. Born in Malaysia, lives in Melbourne, Jane never tires of travelling throughout the wine world including Australia for months on end in search of stories and wines from inspirational, thoughtful producers.

Other than that, she drinks with gusto.

CAROLINE CHILDERLEY ‘THE GIN QUEEN’

Caroline Childerley launched The Gin Queen in 2013 to share her enthusiasm for gin and the people who make it. The Gin Queen is now Australia’s biggest website dedicated to all things gin. She is in high demand as an authority on gin and in 2017 became the first Australian to be inducted into industry body, The Gin Guild.

She has judged spirits for the Australian Distilled Spirits Awards, Tasting Australia and in 2020 will head to San Francisco to judge the American Distilling Institute competition. In 2016 she launched Junipalooza in Melbourne, with founders Gin Foundry, now in its 4th year, it is Australia’s largest gin festival.

SHARON WILD

Sharon has been pursuing her passion for wine as both a hobby and career for the past 25 years. Her wine industry experience is extensive and focuses on education and communication. She has taught wine courses at all levels, from basic wine appreciation classes to the internationally accredited WSET, and is an experienced presenter. She has contributed articles to wine magazines, judged on tasting panels and at wine shows. She has engaged in Master of Wine studies and had passed the tasting component of the exam and was a Len Evan’s Tutorial Scholar. Sharon’s passion is empowering wine lovers to draw their own conclusions about wines.

News 4

Top 10 in under 10 minutes HERE’S A ROUND-UP OF THE LATEST NEWS STORIES TRENDING ONLINE. VISIT WWW.DRINKSTRADE.COM.AU FOR DAILY DRINKS INDUSTRY UPDATES. 1. THE MOST VALUABLE BEER BRAND IN THE WORLD AB InBev’s Budweiser recently claimed the top spot as the world’s most valuable beer brand for the first time, overtaking long-standing leader Bud Light.

Brand Finance’s annual report on the most valuable and strongest beer brands found Budweiser’s brand value was $US7.5 billion. It attributed the brand’s rise to No.1 to the immense success of its global sponsorship of the 2018 FIFA World Cup, with sales increasing Q218 revenue by 10.1% outside of the US. The report revealed “accelerated growth in new markets including South Africa, Colombia, China and Australia”.

2. THE BEER BRAND THAT ENTICED ASAHI TO BUY CUB AB InBev agreed to divest Carlton and United Breweries in July to Asahi Group Holdings for $AU16 billion.

Asahi later revealed the success of Great Northern was one of the big reasons it decided to buy CUB. Executive chairman of Asahi Beverages Peter Margin told the Australian Financial Review it gave Asahi confidence by showing there was life in the beer category.

3. WOOLWORTHS OUTLINES ITS PLANS FOR ENDEAVOUR FOLLOWING DEMERGER Woolworths announced in July that it would spin off its liquor and hospitality businesses into a new company called Endeavour Group.

Endeavour Drinks and ALH will combine to form Endeavour Group prior to it either being spun off to shareholders or sold to a new owner in 2020.

Among the priorities for the Endeavour Group moving forward will be simplifying into a more customer-centric operating model; further developing its retail drinks and hospitality network to capitalise on network growth opportunities, ramp-up its renewal program and continue new store openings; leverage the store network and digital capabilities to increase online penetration;

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curate range for local customers and selectively build out the portfolio of exclusive Pinnacle brands; and unlock the property development potential of its existing real estate and develop key existing venues into large-scale mixed use and accommodation properties.

4. KAUFLAND PREPARES TO OPEN ITS FIRST PUB IN AUSTRALIA An application has been submitted to Toowoomba Regional Council to build the first Kaufland hotel and hypermarket in Queensland.

The inclusion of a pub is a result of Queensland liquor laws stipulating that to obtain a liquor licence for a bottle shop, the owner must already hold a commercial hotel licence for a pub within 10km.

The German supermarket giant had previously been focusing its development efforts on Victoria and South Australia.

In March, Kaufland Australia received planning approval for its first three stores in Victoria at Chirnside Park, Dandenong and Epping.

In April, the retailer was granted development approval to build its first South Australian store in Prospect, Adelaide.

5. $15 SHIRAZ TAKES OUT MAJOR WINE TROPHY Western Australia’s Deep Woods Estate took out a wine trophy and Gold at the first awards show for 2019 with its $15 Cabernet Shiraz.

The Deep Woods 2017 Ebony Cabernet Shiraz won Best Shiraz/ Cabernet Blend Wine of Show at the Royal Queensland Wine Show.

Deep Woods has gone on to win Best Cabernet Sauvignon with its 2017 Estate Reserve Cabernet Sauvignon at the 2019 KPMG Sydney Royal Wine Show.

It also won Best Wine in Show for its Deep Woods Estate Reserve Chardonnay at the Royal Hobart Wine Show, plus the trophies for Best Cabernet Sauvignon for the Deep Woods Estate Hillside Cabernet Sauvignon 2018 and Best Blended Red for the Deep Woods Estate Single Vineyard Cabernet Malbec 2017.

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6. AUSTRALIA’S BOOMING PROSECCO SALES UNDER THREAT The National Vintage Report 2019 has revealed prosecco crush volume has increased by an average of nearly 50% each year since 2015 and is now the 10th largest white variety by production volume in Australia.

However, producers are deeply concerned that EU efforts to stop them using the name “prosecco” will have catastrophic effects on the industry.

Italy wants “prosecco” to be classified as a geographic indicator similar to Champagne and changed the grape name from prosecco to glera in 2009.

Michele Geraci, Italy’s undersecretary of state for economic development, told ABC News he expects Australia to give up the name as part of the latest round of EU trade negotiations.

The Australian wine industry claims being unable to use the name will jeopardise up to $200 million in wine sales within four years.

7. HUGE MEDAL SWEEP FOR KOLLARAS AT MELBOURNE INTERNATIONAL WINE COMPETITION Kollaras & Co brands is celebrating winning 21 awards at the Melbourne International Wine Competition including a gold medal for its Mo-Town brand.

This year’s judging panel included buyers from top retail stores, sommeliers, distributors, and importers from Australia and the greater Asia Pacific Region. Judges are instructed to only grant awards or medals to wines that they would import, distribute, buy or sell themselves.

“This brings Kollaras & Co’s 2019 medal tally to 41 medals with another 13 wine shows still to be awarded this year,” Georgia Kollaras told the Illawarra Mercury.

“Our family is beyond proud of our committed staff who work so hard to produce and source wine of outstanding quality and value for consumers. To say we are appreciative of their efforts is an understatement. To think these achievements are coming out of a humble business based in Wollongong is something we can all be proud of.”

8. PUBS AND CLUBS TRIUMPH AT AUSTRALIA’S WINE LIST OF THE YEAR 2019 The winners of Australia’s Wine List of the Year 2019 have proven that Australia’s pubs and clubs have come of age, scooping up six of the prestigious trophies.

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Best Hotel Restaurant Wine List went to Berts at The Newport hotel, with the list curated by Andres Aragon Perez.

Other winning pubs and hotels included Wickens at Royal Mail Hotel for Best Listing Of VIC Wines; and Margaret River’s Settlers Tavern, which took out Best Wine List WA and Best Listing Of WA Wines.

Meanwhile, The Newcastle Club was awarded Best Club Restaurant Wine List and Best Club Restaurant Wine List.

Victoria’s The Avoca Hotel won Best Beer List in 2018 and took out the honour again this year.

Drinks Trade is the trade media partner of Australia’s Wine List of the Year.

9. WOOLWORTHS ANNOUNCES IT’S SHUTTING DOWN WINEMARKET Woolworths Group recently revealed it will close its discount online wine business WineMarket.

Dan Murphy’s interim MD Faye Ilhan said the closure was the result of a decision to focus on premium wine customers as it “sets up our wine business up for success in F20 and beyond”.

“The next step for us is to improve our eCommerce offer to ensure we can provide our customers with a convenient and effortless experience. In order to do this, we need to simplify the way our customers shop with us and in particular make our wine category easier to shop online.

“With this in mind, we have made the decision to close the WineMarket business to focus solely on trading the Dan Murphy’s website and giving our wine customers the best possible offer via Dan Murphy’s.”

10. MORE BARS & PUBS FACE FINES FOR UNDERPOURING Secret agents are going undercover at bars and pubs around the country to ensure consumers aren’t being ripped off by under pouring.

National Measurement Institute staff will visit an extra 2000 premises in 2019, with fines for selling incorrect amounts ranging from $1000 up to $210,000.

In 2017-18, around a third of audited businesses were found to have breached measurement guidelines. That included more than 30 licensed premises around the country being caught under pouring spirits in cocktails.

drinks trade 11

Interview

Viewpoint ANDREW WILSMORE IS THE RECENTLY APPOINTED CEO, ALCOHOL BEVERAGES AUSTRALIA. HE SHARES HIS VIEW ON THE CHALLENGES THE AUSTRALIAN ALCOHOL INDUSTRY IS FACING AND HOW THE ABA CAN ENSURE POSITIVE CHANGE FOR THE IMMEDIATE FUTURE.

What is the first focus in your new role?

I’m pretty fortunate. I have walked into a fantastically run association with members who are committed to the purpose of the organization. They are fully invested in making my role and the role of the organization successful on behalf of the whole industry. First up, I am concentrating on meeting the members and understanding all their viewpoints. I will look at developing an appropriate strategy with the team that will see us focus on the key issues and the challenges ahead, while also mapping out a progressive and positive outlook in the way we are seen and viewed by, not only the public, but politicians as well.

Recently we have been hit with a great amount of sensationalist press on the adverse effects of alcohol consumption, but there also exists evidence to suggest moderate alcohol consumption has health benefits.

How important is education in sending the message to the public about safe, measurable and beneficial drinking levels?

It does feel as though the tide is currently against us when you consume any media these days; that is the way of many media organizations where the focus on a negative news story is always going to be of interest and selling a positive story is a challenge.

We are clear there is plenty of research happening around the world that paints a positive picture. One of our roles is to

12 drinks trade

make sure there is a balance in both the public and political discussions about the responsible use of alcohol and its effect on health. We are seeing that with the review of the Drinking Guidelines (The Australian Guidelines to Reduce Health Risks from Drinking Alcohol) coming up. There is much evidence that should be considered as part of that process and our role is to make sure there is a positive relationship around moderate alcohol consumption and this evidence makes its way to the expert committee putting together the new drinking guidelines.

To what level does the alcohol industry contribute to the Australian economy, and what are the positive benefits it brings to society?

I think the great thing about this industry is it is forward-facing, and future-focused. It is very much a part of the service industry, so it’s got a very strong service employment relationship with all of our people in the tourism, hospitality and retail sectors; but it is more than that, we also have our logistics and supply chain. We make up a good part of the blue-collar workforce with our wine, grain and grape. It’s very much a part of primary production as well, so we have this wonderful story of an industry that touches all sectors of the economy. We have a lot of beautiful products. We have a lot to be proud of, and we are very fortunate that Australians are choosing to explore a lot more. There is a great deal of diversity

across our products, so we are responding to what the customer is looking for as well.

We are talking huge numbers; $160 billion is our contributed industry output each year, so that is a substantial contribution to the overall economy. We have half a million jobs created; big numbers in tax to the government every year. It’s a massive contributor, not just to the economy, but to the function of government and again, it’s a fantastic industry to be involved in.

In terms of the tourism economy, it’s not just in-bound tourism, there would rarely be a chartered group that wouldn’t visit one of our wine regions these days, but also every bottle of wine, beer or spirit that we send overseas for export is selling Australia to the world. We are selling the fantastic produce that we make and the resources that contribute to those wonderful products, and it’s a real message of selling Australia every time one our products leaves our shore.

What are your thoughts on the latest debate around ending the lockout laws in Sydney? Do you believe these should be revised?

If the Government of NSW had the benefit of hindsight they probably would have made a different decision about imposing the lockout laws and the devastating impact it has had on the nighttime economy and Sydney’s reputation to the world. One of the challenges we have as an association to the industry is some decisions get made with a very narrow viewpoint. What often gets

One of our roles is to make sure there is a balance in both the public and political discussions about the responsible use of alcohol and its effect on health.

To paraphrase the late Doris GoddardBishop are the Wowsers winnin’? Are we turning into a nanny state, dictated to by the authorities on how we should live our lives?

I certainly appreciate that for Australians it feels like there has been a pendulum swing that way; a belief that all alcohol is harmful in some way. The evidence is clear, Australians’ relationship with alcohol has dramatically improved over the last couple of decades that would suggest the policies are working and they are right. It would also suggest we can be trusted to take a bit more personal responsibility. You would think the government’s political outlook would be around looking at some of the regulations we have got and seeing whether they are appropriate compared to other countries.

Australia does have some of the strictist regulations around alcohol in the world.

I think the population has demonstrated we can be trusted and the movement is probably toward getting that pendulum back to give Australians more freedom. forgotten in those circumstances is the wider ramifications. It has an impact on tourism, hospitality and employment. Those things need to be part of a balanced decisionmaking process, and that will be a role for ABA in the future, to make sure that all policies to be considered in this space have that considered approach.

Talk to us about why it is important the industry has a say in the revised National Alcohol Strategy.

It was an open consultation process, and we had a role to play not just in the interest of our producers and retailers but also the

interest of our consumers. We are the only ones out of all of the submissions that are taking the viewpoint of what it means for the everyday Australian. For us, that means making sure the focus for the National Alcohol Strategy is on targeted harm reduction; finding those at-risk groups and showing there is appropriate help, support and policies to really target those groups.

The last thing we want is for the responsible consumer to be penalised. When we are looking to make policy we don’t want to place any unnecessary burdens on moderate drinkers who are the majority of the population.

Finally, taking a long-term view, what do you hope to achieve during your tenure at the ABA? I’m very fortunate that the industry has looked after me for most of my life. I know all of the people involved are relying on our Association, and all of our members and collective interest, to get this right. It’s about our future and it’s about our social licence and making sure we have a sustainable future. If I can leave this industry in the good shape I find it today then that is my hope. I am very excited about the opportunity ahead of us and getting started.

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Spring Racing

Fluttering in The Birdcage Drinks at the Melbourne Spring Racing Carnival MELBOURNE’S SPRING RACING CARNIVAL HAS EVOLVED TO BE MORE THAN JUST A HORSE RACE, IT IS A GLOBALLY RECOGNIZED CARNIVAL OF FASHION, CELEBRITY, PARTIES AND LIVING THE GOOD LIFE, AND WHAT DRINKS BRAND WOULDN’T WANT TO BE ASSOCIATED WITH THAT FOR A WEEK IN NOVEMBER. When you delve into the recent history of the world’s richest horse race, it could be said that the drinks industry has been pivotal in elevating the Melbourne Cup to the global status, number one ticket event it is today.

It was 1985 when beer brand Fosters became the Melbourne Cup’s first commercial sponsor raising the prize money to $1 million. This triggered a series of events that led to significant commercial benefit to any brand associating itself with the festival both in sales and exposure.

Today the result of that is in spectacular display in the Birdcage where sponsors go

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to great lengths and millions in expense to claim their stake of the 17,000 square metre space of Birdcage real estate. The first company to stage an extravagant marquee in the Birdcage was Louis Vuitton in 1991.

The activation included a no expenses spared display of yellow canaries in cages, bright yellow flowers and luxury furniture.

Other companies soon followed and subsequent lavish marquees were staged by Saab, AAMI, Moët & Chandon and Myer.

The Birdcage refers to the area where horses are stabled in preparation for their race. The name can be traced back to the nickname for the saddling paddock

at Newmarket racecourse in England.

Flemington’s first Birdcage was established in 1887 to provide a barrier between the horses and the race goers. The exclusivity associated with the Birdcage stems from its proximity to the horses. In order to deter large numbers of punters from the area and the risk of pre-race horses getting ‘spooked’, a fee was charged to the enclosure and it became the privileged place to be seen.

This year the Carnival’s main drinks sponsors are Pernod Ricard’s Mumm Cordon Rouge and Absolut Vodka, Lion Co.’s Furphy and Treasury Wine Estate’s Seppelt. Sponsorship packages for the

@TEMPUSTWOWINES

drinks trade 15

Spring Racing

Birdcage include race naming rights, national TV exposure, on-course signage and branding, executive privileges and special ticketing.

Beer brand Furphy is in its second year as Flemington’s major beer sponsor. A spokesperson for Lion Co. said the benefits could be felt not only at the track, but across other retail outlets over the week.

“The Melbourne Cup Carnival is one of the highlights in Australia’s sporting calendar. Lion, with Furphy Refreshing Ale as the VRC’s lead beer brand is so proud to be at the forefront of this iconic event.

“Sales of Furphy and Lion brands continue to grow year-on-year at Flemington racecourse, and the Carnival is also an extremely important time for on-premise venues Australia-wide, as people gather to watch the races, share a Furphy, and tell one too!

“The Furphy Deck, a ticketed space that is open to the public, sold out last year and we expect the Furphy activations around Flemington to continue to grow in popularity this year,” said a spokesperson for Lion Co. The champagne sponsorship at Melbourne Spring Carnival is particularly coveted and lucrative. Although it was hard to extract the exact figure out of anyone, after some digging we uncovered that punters in the Birdcage at Flemington during Melbourne’s Spring Racing Carnival consume roughly 90,000 glasses

16 drinks trade

of champagne. To the current sponsor that is the equivalent of roughly two thousand cases. Not a bad addition to the bottom line.

This year Mumm celebrates its 10th year as the official champagne of the Melbourne Cup Carnival. Eric Thomson, Marketing Director for Pernod Ricard said this year will see the most luxurious and stylish celebrations yet. The only details released thus far is that it will involve a curated ‘degustation’ of premium experiences for guests in the two-story marquee.

Thomson says the Melbourne Cup Carnival offers ideal brand leveraging for the key sparkling sales months of October to December. He says the delivery of the world-class brand experience drives consumer awareness and sales.

Last year Mumm extended its sponsorship agreement with the Victoria Racing Club (VRC) for another five years as well as launched the first global flagship Mumm Champagne Bar in the new Club Stand at Flemington.

“Our association with racing has been a tremendous platform to showcase Mumm to the Australian public, resulting in a significant growth period and helping the brand to establish itself as a leader in the Australian market. During this time, we have solidified our position as the No.1 Champagne (IRI Australia Liquor MAT 28/07/19) and Australia has also become the largest international export market for Mumm,” said Thomson.

Bruce Keebaugh, MD and founder of The Big Group, has held the catering contract for Flemington for 30 years and has been responsible for all hospitality over the Melbourne Cup Carnival week at the track. He has experienced significant change in hospitality and sponsorship over this time, which he says has morphed into huge experiential brand activation platforms over the decades.

“Money is being moved and redirected from advertising into the activation environment. The Birdcage has evolved from hospitality to brand hospitality to brand activation experiences. Brands are valuing the activation environment as more of a value-spend than advertising,” Keebaugh said.

Keebaugh says the number of official Melbourne Cup Carnival sponsors is indicative of how far it has come over the years.

“The Birdcage marquees are global platforms for brand activation now and are some of the biggest in the world.

“People weren’t thinking about brands back then. Now it’s about the power of the environment. The sharing of stories and information has become everything.”

Also read on Drinks Trade online: www.drinkstrade.com.au/jaw-dropping-revampannounced-for-melbourne-cups-the-birdcage

International Trends | Europe

Focus - European Drinks Market Overview

THE STATISTA REPORT PUBLISHED 24 JUNE 2019, STATES THAT THE ALCOHOLIC BEVERAGES MARKET IN EUROPE IS ONE OF THE LARGEST IN THE WORLD. WESTERN EUROPE REPRESENTED A MARKET VALUE OF APPROXIMATELY 332 BILLION EUROS IN 2018. THE VALUE OF THE EASTERN EUROPEAN MARKET AMOUNTED TO ROUGHLY 92 BILLION EUROS THE SAME YEAR.

Bar in Lisbon, Portugal Source: statista.com/topics/3932/alcohol-market-in-europe

The largest market in Europe for alcoholic beverages is Germany. In 2015, the sales value of alcoholic drinks in Germany amounted to approximately 18.7 billion euros, roughly six billion more than France, the second-largest market with a sales value of nearly 12.6 billion euros. The United Kingdom and Italy are the third and fourthlargest markets in Europe, with sales values of 5.7 and 4.9 billion euros, respectively.

The most popular alcoholic beverage in Europe is beer, with a market share of 37 percent of all alcohol sold in 2017.

Wine and spirits had a market share of 34 and 25 per cent, respectively. In 2015 the combined sales value of beer in the United Kingdom, Germany, France, Spain, Italy and the Netherlands was over 19.2 billion euros, roughly four billion more than wine and eight billion more than other spirits.

Although lager remains popular, especially the craft beer market is booming in Europe.

In 2016 consumption of craft beer in Europe reached nearly 1.4 billion litres.

Europe’s heaviest drinkers are in Moldova, which had the highest pure alcohol consumption per capita with 17.4 litres consumed on average in 2015.

Belarus and Lithuania followed with 17.1 and 16.2 litres, respectively. At the other end of the scale, alcohol consumption was relatively low in Turkey with 2.4 litres consumed, Macedonia with 5.7 litres and Italy with 6.1 litres.

drinks trade 17

International Trends | Europe

avoiding products considered a threat to the environment—and where Europe leads, the tastemakers of North America follow. The lesson of 2019: anybody using chemical inputs, either in the vineyard or the winery, needs to do whatever they can to reduce them. Because the change in the market is truly dramatic. www.wine-business-international.com - Felicity Carter, Editor-in-Chief, Meininger’s Wine Business International.

EUROPEAN COCKTAIL AND SPIRITS ON-PREMISE EDIT

Bar in Paris, France

EUROPEAN WINE EDIT Retailers will tell you nothing big has happened to the European wine market so far this year. Rosés are doing well, sparkling wine is doing well, and there’s a general return to classical styles. White wines are growing in popularity. The Russians are drinking Beaujolais, the Swedes are falling out of love with ripasso, and the Poles are buying New Zealand Sauvignon Blanc.

Holland is still very price sensitive, while older, wealthier Germans are spending a little bit more. Cans are a quiet segment so far, but they’re tipped to grow.

There’s a lot of talk about natural wine, with natural wine bars in Paris, Barcelona and Amsterdam packed with a young, hip crowd; Aldi in the UK released a sell-out orange wine from Romania, an omen of

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what’s to come. Natural wine still has a way to go before it’s more action than talk however, as our best estimates suggest, these wines are still less than three per cent of the market. But natural wine advocates are making loud claims about conventional wines being manipulated, adulterated and full of pesticides, and the wine industry needs to listen.

Because something seismic happened in 2019: heatwaves that buckled train tracks, devastated vineyards and broke temperature records. Those Europeans who thought climate change was a problem for the future looked at the fires raging in the Arctic and realised it’s here and now. This awakening has upended the political landscape and swept Green parties to power. Consumers, particularly in the Nordic markets, are actively

Europe’s cocktail culture is in incredible health, in spite of challenging trends for bars and restaurants generally. Great drinks can be found across the continent, not just in the usual capitals. But where a few years back the cocktails had an American accent, they are now uniquely European, drawing on the rich traditions of the past. Biggest of all has been the revival of the Aperitivo occasion, fueled by late daytime and early evening drinking, as well as an appetite for lighter, lower abv drinks, established brands like Aperol and St~Germain, and new players like Italicus and Martini’s Fiero. Almost every bar is serving variations on the spritz.

The ‘all day’ bar is also becoming a fixture, as seen in new hotspots Tayer+Elementary (London) and Two Schmucks (Barcelona).

High concept drinks are also still as big as ever, with bars seeking new ways to attract guests drinking ‘less but better’ but wanting those drinks to be worth bragging about. Hotel bars do this especially well, such as the Clarified Espresso Martini at 27 (Amsterdam). While low abv is a big trend, no-abv is also getting attention on menus. Although gin gets all the press, the rumbling (sorry) is that rum is finally the next big thing, driven by bartenders’ love of the Daiquiri and punters’ love of brown spirits, with a flurry of recent cane-focused openings such as Laki Kane (London).

- Jacob Briars, Global Brand Ambassador, Bacardi Martini.

BECKETT’S KOPF – A BERLIN BAR WORTH A DETOUR Irish Noble laureate Samuel Beckett said – “You’re on Earth. There’s no cure for that.” But had he sipped down one of the extraordinary cocktails or witnessed the theatre behind the bar at his namesake, Beckett’s Kopf in East Berlin’s hip Prenzlauer Berg district, he might have just found it. Tucked away on a street filled with equally cutting edge bars and restaurants, Beckett’s Kopf is dark with a black exterior disrupted only by the lit lined face of Beckett himself which also graces the cover of the cocktail list. This is avant-garde Berlin at its finest. We made a pilgrimage to Beckett’s Kopf when a hospitality local said this was the best bar in Berlin. Owner Oliver Erbert’s mysterious space serves cocktails in a signature style that makes for a unique

experience. Behind the small bar, there is no known brands on display but a display of glistening glass bottles with coloured liquids and boutique labels. Part of Erbert’s philosophy is to support local distillers. He tells us he sources all the spirits and liqueurs at Beckett’s Kopf from around Berlin.

One particular local spirit that excites him is a quince distillate with flavour that is unmistakably the perfumed essence of the stewed fruit called Steinmann.

When we arrived, one barman was working the whole bar yet his expertise in the art of cocktail making Beckett’s style was mesmerising; a spritz of orange essence (because the quality of fresh orange at this time of year wasn’t up to standard), a spritz of dill essence, a twist of something here, a few drops from a pipette there. He uses tiny spoons to add the smallest additions of liqueurs. It was precision mixology.

He moves fast and efficiently like an alchemist with potion artillery; his work punctuated by the rapid, continual dipping of straws, this hand and the other, to taste whether the flavours and mix are to the Beckett’s standard. Even the ice is delivered each day in one huge slab and handsliced into cubes with a Japanese sword so they are the perfect fit for the Beckett’s tumblers; their job to chill only, not to melt fast and dilute the Beckett’s cocktail. This feels like the epicentre of where on-premise trends start. As Beckett once famously asked; “What are we doing here? That is the question.” A night at Beckett’s Kopf will give you the answer. We are drinking Berlin.

- Melissa Parker.

BECKETT’S KOPF Pappalallee 64 Berlin, Prenzlauer Berg

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International Trends | Europe

Aussies Overseas AN INTERVIEW WITH BRAD MADIGAN

BRAD MADIGAN IS THE MANAGING DIRECTOR OF CAMPARI GROUP, UK. HE IS AT THE FOREFRONT OF BEVERAGE TRENDS IN EUROPE AND THE UK. WITH FRESH AUSSIE EYES ON THESE INTERNATIONAL MARKETS HE SHARES INSIGHTS AND FINDINGS ON THE LATEST IN RETAIL AND CATEGORY DEVELOPMENT.

Based on your experience in this market, what are the current beverage trends in Europe?

The most obvious is the growth and development of the low and no alcohol segment, which has gained considerable momentum in the last few years in the UK, and more broadly across Europe.

As consumers seek to balance increasing lifestyle demands and are becoming more conscious about their health and wellness, we see a greater demand for quality, premium drinking experiences in a low tempo occasion.

While this low tempo occasion is far from new for most of Europe, (think traditional Aperitivo moment) both new and old brands are helping to create and drive mass consumer appeal across the UK. Lighter, more refreshing drinks are booming, led by Aperol Spritz. Nonalcoholic alternatives are also featuring strongly with some good quality non-alcohol options re-inventing the mocktail.

However, the boom is also creating a tremendous amount of clutter and confusion as brands are retro-fitted into the occasion with tequila, vodka and gin brands creating spritz-based serves, stretching what is a low tempo occasion into a higher-energy and ABV serve.

The shift towards bitter flavours continues – from kale to espresso and chocolate. This has helped the popularity of bitters like Campari surge in recent times

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in response to consumers’ growing taste for bitter and more adventurous flavours.

Gin and flavoured gin continues its steady growth. In particular, pink gin is driving the majority of the category growth (although there are some signs of gin fatigue in the last quarter). Flavoured gin continues its expansions outside of pink, and has a lot of parallels to the flavoured vodka boom (and bust) in the 2000s. Premium gin brands continue to perform well – both established and new entrants.

It would be amiss not to mention the continued growth and availability of premium mixers. In over 15 months, I have not had one spirits drink served with a post-mix. This changes the spirits drinking experience for the better.

Is the retail landscape changing?

E or d–commerce continues to build its presence and scale in the UK, and Europe led not just by pure e-retailers, but traditional retailers are growing their online presence and building e-retailing capability.

Although the channel currently represents circa 7 per cent share of spirits sales in the UK, the channel is becoming an increasingly important brand building and activation channel for drinks brands to win in.

Voice is also playing a role in e-comm with consumers able to order cocktail ingredients to their door via technology like Amazon Alexa.

Unique offerings that you cannot find offline and convenience are driving the shift in consumer/shopper behaviour. The ability to select a delivery window where you can choose the hour you want your delivery while learning the provenance and heritage through product information are key contributors to the growth of e-commerce in the UK. The competitive landscape remains as challenging as ever with increased presence and share gain of discount retailers (Lidl & Aldi). Traditional retailers are looking for further points of differentiation to drive shopper traffic and meet the needs of an increasingly savvy and demanding drinks consumer.

Retailer consolidation will remain high on the agenda despite the recent abandonment of the merger of ASDA and

Aldi in Berlin, Germany

Sainsbury’s, due to concerns raised by the UK Competition & Markets Authority.

The UK convenience channel continues to grow in importance, with smaller highstreet footprints playing a greater role in weekly shopping missions, creating an opportunity for smaller pack formats.

Who is being successful in an increasingly competitive retail market and why?

Suppliers who can build and nurture a collaborative business partnership by aligning on common business strategies and move out of the transactional day-to-day grind are the suppliers who are winning.

Doing what you say you will do (and being brave in saying what you cannot do) along with excellent execution, will always be key staples of a great business partnership.

Distinctive brands that can capture consumer attention and drive shopper traffic, like Aperol, are also important.

Those who act fast and respond to trends in the market with speed are also winning; pink gin and non-alcoholic variants are great examples of this.

What about occasion? Is the homeentertainment trend gaining ground?

Consumers now have a greater desire to want to replicate that same premium experience they enjoy in bars with their friends and family, which is even more prominent in younger generations like Gen Z. Gen Z, for example, has grown up with the internet, mobile and social networks, and expect to be able to replicate the

Bar in Seville, Spain

experience in-home by using their digital and social channels to provide the relevant information and make the purchase journey as easy as possible.

Disruptive home-delivery brands like Deliveroo and Uber Eats are also helping to drive the in-home trend, creating new and additional opportunities to promote different at-home drinking occasions.

Do you see any emerging trends developing in on-premise?

The on-trade remains an exciting and dynamic channel, which continues to remain at the forefront of consumer trends. Overall experience remains vitally important, as consumers now not only expect a great tasting, well-made drink or cocktail, but an experiential element when they go out to a bar. It is more important than ever for brands to collaborate with venues to create something that can cut through a cluttered market.

Then of course there is social media, which has become the new word-of-mouth and is driving consumers out of their houses and into bars; 76 per cent of influential consumers have ordered a cocktail they have seen on social media, posted by friends or bars. People are seeking premium drinking experiences that they can share with their friends, as well as drinks that will set their social media feeds apart – think Aperol Spritz or premium Champagne brands.

There continues to be a trend towards premiumisation in the on-trade, as consumers seek authenticity and quality from their drinking experience. This is driving a rise in the popularity of the

classic cocktail from the Old Fashioned to the Negroni.

There has been a significant shift in the importance of sustainability and CSR agendas over the past 12-18 months, which is a real positive for the industry. In most instances, this has been driven from bar staff and venues demanding suppliers place a greater emphasis on sustainable practices.

From the war on plastic, sustainable cocktail ingredients and minimising waste, the CGA Influencers Report 2018 ranked this as the #1 trend in the drinks industry for the next 12 months. It will remain vitally important that brands and venues alike work together to ensure we are delivering a sustainable industry for future generations.

Europe is a fragmented market with vastly different cultures and approaches to drinking. How does this influence any strategies to crack these markets for brands?

For us, the most important thing is to embrace the diversity of experience from across the region. It is only by learning from each other that we continue to move forward, innovate and ultimately endure in a highly competitive market.

Look at the Aperol Spritz or Negroni for example; ten years ago you would hardly have seen these brands outside of Italy.

Now they are key cocktails in a number of developed and emerging markets. The global discovery of the Aperol Spritz or Negroni has not happened by chance or good fortune, but rather through delivering a unique and quality experience that resonates with consumers.

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A Drinks Trade Promotion

POUR WITH PRIDE Bisleri water brings the best of Italian and Australian values together and encourages Australians to come together over great food and special moments.

Produced locally, Bisleri is created from specially sourced, high quality Australian spring water and is of exceptional purity and quality. With perfectly sized carbonated bubbles and a clean crisp taste, Bisleri Sparkling is the perfect accompaniment to the tastes and textures of fine food and wine.

The classic and simple glass bottle has been designed to stand proud, ensuring Bisleri is a welcome addition to your dining experience.

ORDER NOW

Call 1800 025 123 to place your order today.

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International Trends | Europe

REDISCOVER THE FAMOUS WINES OF THE LOIRE VALLEY

From the centre of France to the shores of Australia Find out more loirevalleywine.com

@LoirevalleywinesAUS

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@AusLoire

@LoirevalleywinesAUS

#loirevalleywinesaus

International Trends | Europe

LOIRE VALLEY The heart of France

The Loire Valley by numbers 63 000 ha of wine growing area 2,700,000 hl production 3rd largest AOC wine making region France’s top producer of white AOC wines 2nd largest producer of sparkling wines (after Champagne) 2nd largest producer of rosé AOC wines 79 wine appellations 320 million bottles sold per year (68 million exported) 4 main vine growing regions Region Nantaise Anjou/Saumur Touraine Centre-Loire

The Loire Valley lies at the geographical and cultural heart of France. The purest French is said to be spoken here and the region has long been the preferred residence of French kings from the Middle Ages to the 17th century. France’s most famous and visually stunning châteaux are also in the Loire Valley making it, along with its accessibility from Paris, one of the most popular tourist destinations in Europe.

Much of the Loire has been designated a UNESCO World Heritage Region. It is also home to the 3rd largest AOC winemaking region with a range of wines that are characterised by their freshness and diversity of colour.

The region has four distinct areas that are known for their production of specific grapes: Region Nantaise, Anjou/Saumur, Touraine and Centre-Loire.

Region Nantaise is the furthest west, closest to the coast, influenced by winds that have travelled thousands of kilometres across the vast north Atlantic ocean.

Here is the famed Melon de Bourgogne and Muscadet.

Moving upstream to the east is the Middle Loire, headlined by cities of Angers and Tours. The Middle Loire is home to the two districts of Anjou/Saumur and Touraine where Cabernet Franc and Chenin Blanc are kings, this is the beating heart of the Loire Valley, with the highest production and the most appellations. The region benefits significantly from long hot summers developing a smooth, silky cabernet style, especially in the Anjou-Villages appellation.

Here you find the wine styles of Vouvray, Saumur-Champigny and Chinon.

Savennieres is the most famous region for Chenin Blanc production, but unfortunately, the volume is far lower than demand restricting access some of the region’s most age-worthy wines. Cremant de Loire is the regional appellation for sparkling wines from Anjou, Saumur and Touraine that, in its best form, can rival the noisy neighbours to the north-east in Champagne.

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International Trends | Europe

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Further upstream and you’ll land in the heart of France and the city of Bourges, home to the World Heritage-listed Gothic Saint Etienne Cathedral. In wine region parlance you are now in the Upper Loire, the region famous for Sauvignon Blanc and Pinot Noir, and the wine districts of PouillyFume and Sancerre.

A visit to the Loire Valley uncovers a long list of visually stunning vineyards

and breathtaking chateaux all set against the backdrop of the Loire River, winding its way from Sancerre to Nantes. There’s something for everyone on this journey; from the wine connoisseur to the history buff. The region has sometimes lived in the shadows of its neighbours: Bordeaux to the south, Burgundy to the east and Champagne to the north-east. The Loire Valley winemakers are working hard to

change all of that, travelling the world and letting people know that their wines are worth a visit.

The diverse styles of wines from the Loire are, perhaps, a retail opportunity giving real value in a market that wants provenance and the “next big thing” all at the same time. Prosecco has proven this, so maybe history suggests that this region is ready for its own renaissance.

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A Drinks Trade Promotion

More than a CRM There are many CRM programs available these days, from simple ‘off the shelf’ applications which offer basic functionality, to complicated programs offering everything you probably need, and everything you don’t need!

It’s the everything you don’t need, that causes problems.

When searching for a true CRM, that is built for your business, you want to be able to select modules that suit your requirements and say goodbye to those that don’t.

That’s where the StayinFront Team can help.

StayinFront offers more than just a simple customer relationship management tool, and instead provides a full suite of retail execution solutions to meet your needs. They take the time to understand your specific situation and specialize in: • Field Sales Execution • Image Recognition • Store Scan Data Analytics • Route Optimization • Data Warehousing For your Retail Execution sales team, StayinFront can: • Customize StayinFront software pertinent to your business • Capture data live • Automate reports to management • Incorporate store-specific data to deliver compelling sales pitches

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We asked Chris Baddock, CEO of Australian Liquor Marketers, why they chose StayinFront, and what particularly set them apart from other Customer Management applications.

“After an extensive search, we are pleased to have selected StayinFront, as we are impressed with their ability to provide us with a solution that supports our selling capabilities across all our routes-tomarket – off-premise, on-premise and hybrid liquor outlets.

StayinFront’s platform enables us to streamline our processes and set activity targets and tracking for our Business Development Managers, and allows our system administrators to view built-inanalytics, dashboards and KPIs to maximize the power of the system,” Ray Noble, Managing Director of Southtrade International also added: “We were impressed with StayinFront’s unmatched credentials and deep engagement with the

Australian Drinks Industry that allows them to appreciate what is important for our business and to tailor a package to suit.

streamline the steps of a sales call, assisted in providing sales data at store level, and overall improved productivity.

Our Sales team now have access to state-of-the-art sales tools as well as “real-time” in-store data at their fingertips, which encourages them to work more efficiently, identify more sales opportunities and sell more effectively.”

And we haven’t even mentioned the image recognition part yet!

These are just two examples where StayinFront has helped companies

More about that later…

Contact them for more information: StayinFront Phone: 02 9900 1100 Email: sales_AU@stayinfront.com www.stayinfront.com

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Spirits

Going with the grain WESTLAND SINGLE MALT WHISKEY CREATOR AND MASTER DISTILLER, MATTHEW HOFFMAN, COMBINES HIS RESPECT FOR SCOTTISH TRADITION WITH THE CREATIVE USE OF INGREDIENTS FROM HIS SPECIAL CORNER OF AMERICA, TO CREATE A WHISKEY THAT IS TRULY AUTHENTIC TO THE PACIFIC NORTH WEST. Words Melissa Parker

Matt Hoffman is in the foyer of the Sydney Four Seasons hotel on a promotional tour of Australia. We meet to discuss his American single malts. Hoffman’s doing things differently in Whisky World, a trait that has earned him the title of American Whisky Maker of the Year by Whisky Magazine.

When it comes to distilling, Hoffman thinks outside established boundaries and has broken new ground with his local expression of single malt. Raised with an American

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sensibility toward food and flavour, in a region renowned for its barley crops and brewing industry, he had everything around him to make single malt whiskey. The Pacific North West has barley, it has local oak, and it even has peat bogs. Its climate is cool and humid, providing a delicate temperate climate for the perfect maturation of whisky in cask.

He journeyed to the spiritual home of Scotland to be trained by the traditionalists,

and from there he took the ritual of Scottish single malt distilling and made it purely American.

Hoffman is curious and always questioning, this is quickly evident soon into our conversation. His real inspiration for his whiskies comes, not from the distilling industry but instead from the food, wine and beer industries. Flavour fascinates him.

Growing up in America he was exposed to industrialized food that made him

I learnt through my studies everyone uses the same two or three barley varietals malted in the same way, so there is no flavour difference in Scotland. They say there is no such thing as flavour in barley and that is frustrating.

hyper-aware of the differences in flavour when compared with the raw and natural alternatives. He sites Rene Redzepi’s Noma as a key influence; the foraging of local, region specific ingredients to create unique flavour.

Making single malt requires four ingredients - barley, yeast, water and oak.

Hoffman dissects and analyses every one of them to extract maximum and unique flavour. He dismisses water because water doesn’t have flavour so it’s not a topic of discussion for Hoffman. He says he has clean water and that’s enough, end of story.

When we get into barley, however, sparks fly. Malted barley is the number one key ingredient in whiskey so Hoffman works with the local barley producers to cultivate unusual strains of barley to introduce new and different flavours to his whiskey.

“I learnt through my studies everyone uses the same two or three barley varietals malted in the same way, so there is no flavour difference in Scotland. They say there is no such thing as flavour in barley and that is frustrating to me,” explains Hoffman.

“If you are exposed to the beer industry and the craft brewing industry you know beers taste different; porters, stouts, amber ales and pale ales are all different in flavour because of the malts, and yet in whiskey why has nobody made that jump? So we dived straight in.”

Hoffman also plays around with different strains of yeast for a broader flavour spectrum. In Scotland, they only use one strain of yeast, the M strain, also known as distiller’s yeast. Again, Hoffman goes against the grain, and uses a brewer’s yeast. You can hear the collective Scottish sigh at the shock of it, but Hoffman cares nothing for that, he cares about the citrus and heavy red

fruit and cherry flavours; for the spice and pepper and cinnamon and ginger that his wild ferment promoting Belgian yeast brings to his single malt.

When it comes to the fourth variable, oak. Westland uses top quality air-dried American white oak casks made from quercus garryana, the oak species that is native to the Pacific Northwest. In Scotland maturation is the key indicator of quality but Hoffman says that is because they believe all the flavour comes from time in cask.

The quercus garryana oak imparts its own unique spectrum of flavour to Westland single malts of blackberry, molasses and blueberry jam adding that extra special layer to the whiskey.

“All our whiskies are three to six years old, and people say you can’t make whisky quality in that time but you can if you don’t practise the same methodology of the Scots relying on the casks for all the flavour.”

“Now is the time for the whisky industry to reinvent itself and search out flavour over every part of the whisky-making process, not just at the end,” Hoffman states. “We get our flavour from playing with the raw ingredients from the beginning.”

The most exciting discussion was around the local peat in the Washington State area that Hoffman and the Westland team discovered through the new age exploratory tool – Google maps. Once discovered, and keen to use it in their peated expression – the current expression is made from heavily peated malts from Scotland – Hoffman sought out a malting house but no one knew what to do with it. That all changed in 2016 when a start-up malting house took it on.

This was the first malting house in the US to make peated malt commercially thus making Westland the world’s first American peated single malt using local peat.

“The ecosystem in the peat in Washington State is very different to the peat in Scotland; our stuff has about eleven different species of sphagnum moss that all contribute a unique flavour to the whisky.”

I was advised this exciting breakthrough product will be released in the next two years.

For Hoffman the exploratory process of finding new flavours for his single malt whiskey is endless. He sees potential everywhere and believes tapping into it effectively creates compelling product.

Hoffman’s inquisitive and searching mind is inspiring. Westland’s range of authentic American single malts are true to their roots and tell the real story of the Pacific Northwest. The range includes the Westland American Oak Single Malt, Westland Peated Single Malt and the Westland Sherry Cask Single Malt.

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New Product | Spirits

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1. Chivas Regal Extra 13 American Rye Cask RRP: $75 Distributor: Pernod Ricard Pernod Ricard has partnered with Endeavour Drinks to launch the limitededition Chivas Regal Extra 13 Year Old American Rye Casks, exclusively available to BWS and Dan Murphy’s across Australia.

The new expression is exceptionally smooth with a mellow flavour, offering notes of sweet and juicy citrus orange, creamy milk chocolate and a dusting of cinnamon.

The bottle and outer packaging has been designed by up-and-coming American street artist, Greg Gossel, incorporating iconic Americana and Chivas brand history in a striking graffiti inspired design.

2. Ableforth’s Bathtub Gin RRP: $64.99 | Distributor: Proof and Co. Founded in 2011 by three British mates wanting to produce spirits with quality they wanted to drink themselves, the multi-award winning Ableforth’s Bathtub Gin is now available in Australia. The copper pot-stilled and cold-compounded infused gin is made with orange peel, cassis, juniper, coriander, cardamom and clove.

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3. Disaronno wears DIESEL RRP: $50 | Distributor: Spirits Platform Disaronno has once again collaborated with a high-end Italian fashion house to release another limited-edition packaged bottle.

Disaronno wears DIESEL sees the bottle dressed in the brand’s signature blue denim.

4. Wild Turkey Masters Keep Revival Kentucky Straight Bourbon Whiskey RRP: $200 | Distributor: Campari Group Master’s Keep Revival is the fourth expression in the Master’s Keep portfolio, a limited-edition series of rare Kentucky straight bourbons created by Master Distiller, Eddie Russell.

Master’s Keep Revival is an ode to a classic Wild Turkey bourbon recipe released decades ago by Eddie’s father and distilling partner, Master Distiller Jimmy Russell.

Made from a blend of rich flavours with aromas of raisins, citrus, nuts and oak, Master’s Keep Revival is rested for 12 to 15 years in a reserved lot of American Oak barrels before being finished in 20-year-old Spanish Oloroso Sherry casks.

The release follows Master’s Keep 17 Year Old, Master’s Keep Decades and Master’s Keep 1894.

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5. Archie Rose Outside and Inside Gin RRP: $99 | Distributor: Archie Rose To celebrate the beauty, diversity and creativity of Australia’s leading cultural icon, Archie Rose Distilling Co. has collaborated with the Sydney Opera House to create a two-act gin release. The twin release gins use individually distilled botanicals inspired by the Opera House’s harbour setting, architecture, creativity and global culture.

Archie Rose Outside Gin and Inside Gin will be available at Sydney Opera House bars and restaurants, bottle shops, licensed venues and the Archie Rose Bar. 6. Aerstone Sea Cask and Land Cask Single Malt Scotch Whisky RRP: $58 | Distributor: William Grant & Sons With consumer education on the nuances of single malt Scotch whisky in mind, William Grant & Sons has launched a new whisky range called Aerstone. The range includes a Land Cask (rich and smoky) and a Sea Cask (smooth and easy). This new range aims to simplify the taste messaging in the single malt category and help new single malt drinkers navigate the category flavours through clear taste descriptors on pack.

2019 AUSTRALIAN DRINKS AWARDS ALL THE WINNERS AND HIGHLIGHTS FROM THE DRINKS INDUSTRY’S MOST PRESTIGIOUS AWARDS NIGHT

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2019 Australian Drinks Awards

We work in the greatest industry ANOTHER YEAR FILLED WITH INNOVATION AND ACHIEVEMENT WAS CELEBRATED AT THE 2019 AUSTRALIAN DRINKS AWARDS – IT’S INSPIRING TO WATCH OUR INDUSTRY EVOLVE TO MEET THE DYNAMIC PACE OF BUSINESS AND THE CONSTANT CHANGES IN CONSUMER BEHAVIOUR. Doltone House Jones Bay Wharf was filled with camaraderie and elation on August 22 as The Drinks Association joined with suppliers, retailers, Corporate Partners and Award Partners for the 2019 Australian Drinks Awards.

More than 400 guests were on hand as an impressive 48 trophies were handed out, across Brand, Supplier and Contribution to Industry categories.

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In the Supplier category, the Supplier of the Year, Most Improved Supplier and Supply Chain Management Awards were determined via Advantage Australia’s benchmark surveys of on and off-premise retailers, with Most Improved Supplier sponsored by ALM and the Supply Chain Management Award sponsored by GS1.

There were also three Contribution to Industry accolades awarded to Association

members - the Gender Equity Award, Inclusive & Diverse Workplace Award and the Corporate Social Responsibility Award.

Coles Liquor is sponsoring the Gender Equity and Inclusive & Diverse Workplace awards, while Endeavour Group is sponsoring the CSR trophy.

The top 200 brands in each category - based on industry scan data - were automatically entered in the brand awards,

which included Fan Favourite, Gaining in Popularity and Most Distinctive Brand. All three categories celebrated success in beer, cider, wine, spirits and RTDs and were judged via a Thrive Research survey of 4000 consumers.

Comedian, writer and maths whiz Adam Spencer returned as MC after successfully hosting the 2018 awards.

“It’s been another outstanding year of progress and achievement by our industry,” said Drinks Association CEO Georgia Lennon.

“It was an incredibly proud moment for me to be in the room with so many dynamic and inspiring members of our vibrant industry.”

Lion’s Mark Powell summed up the amazing vibe in the room while accepting this award for 2019 Supplier of the Year: “We work in the greatest industry.”

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2019 Australian Drinks Awards

Lion wins Supplier of the Year IT WAS A DOUBLE CELEBRATION FOR LION AT THE 2019 AUSTRALIAN DRINKS AWARDS, WITH THE COMPANY TAKING OUT BOTH SUPPLIER OF THE YEAR AND THE SUPPLY CHAIN MANAGEMENT AWARD.

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The winners of the Supplier category at the Awards are chosen via the annual Advantage Trade Benchmark Survey. The Drinks Association has been commissioning Advantage Australia for the past decade to conduct the annual survey, which provides members with favourability ratings and qualitative retailer feedback from the off trade, on premise, wholesale and outlets channels.

Lion accepted its two Supplier awards during a glittering ceremony held at Doltone House, Jones Bay Wharf, Sydney, on August 22.

National Sales Director Mark Powell said: “It was an absolute thrill to hear Lion’s name read out as the winner of the Supplier of the Year award. I am very proud of everyone in the business whose contributions resulted in this recognition.

“We know the landscape is changing for our customers all the time. To win the Supplier of the Year award as well as the Supply Chain Management award speaks volumes about the importance of collaborating and listening to our customer’s needs. We know we still have areas to improve in, but we are committed to lifting our performance each year.”

Steve Andrews, Advantage General Manager VIC/QLD/SA, said Lion had shown incredible consistency in the survey, being placed in the top three for this award every year for the last five years. He noted that one

of Lion’s key strengths was in the important area of supply chain management.

“We know that good business relationships are at the heart of good business,” Andrews said. “These awards recognise those suppliers with best-in-class business relationships, who are notable for their collaborative planning, consistency of delivering on commitments and proactivity in looking for ways to support their retail partners’ strategies.”

Powell added that the Advantage Trade Benchmark Survey was an extremely useful tool for suppliers.

“It streamlines customer feedback in an accessible way, therefore making it easy for us to assess and action,” he said.

“At Lion, we aim to put our customers at the heart of everything we do. We have a fantastic team who is absolutely committed to achieving the best possible results for our customers – and working collaboratively with them to set them up for success.”

He said winning the award was a testament to Lion’s constant desire to improve and be the best it can be.

“We know the landscape is changing for our customers all the time,” he explained. “To win both the Supplier of the Year award, as well as the Supply Chain of the Year award speaks volumes about the importance of collaborating and listening to our customer’s needs. We know we still have areas to improve

in, but we are committed to lifting our performance each year.

“Thank you to our customers for the vote of confidence.”

Powell also congratulated the drinks industry on having a cohesive approach to progress and achievement.

“The Drinks Association is a great thing for our industry,” Powell said. “The more collaborative we are, the better we become.”

Looking to the future for Lion, Powell forshadowed a year of innovation.

“It’s a really exciting time for Lion as we embark on a number of new product launches to further strengthen our beer portfolio as well as entering some new categories beyond our core as we look to meet the changing tastes and demands of drinkers,” he said.

The Supply Chain Management Award was sponsored by GS1.

“As GS1 manages the most widely used suite of global open supply chain standards we are delighted to have the opportunity to support the Supply Chain Management Award,” said Maria Palazzolo, GS1 Executive Director and Chief Executive Officer.

“Lion has won this award because they have demonstrated exceptional skill around the fundamentals of supply chain management as well as an ability to collaborate with partners. Nothing happens in supply chain without collaboration.”

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2019 Australian Drinks Awards

Taylors Wines & Bacardi-Martini win Most Improved Supplier of the Year THE MOST IMPROVED SUPPLIER AWARD WAS SO CLOSELY CONTESTED IN THIS YEAR’S ADVANTAGE TRADE BENCHMARK SURVEY THAT TWO WINNERS WERE HONOURED AT THE 2019 AUSTRALIAN DRINKS AWARDS: TAYLORS WINES AND BACARDI-MARTINI AUSTRALIA.

The Most Improved Supplier award was introduced in 2018 to celebrate suppliers who have successfully set and executed a plan of improvement and been acknowledged by retailers for improving their professionalism and delivery across the entirety of their commercial relationship.

Steve Andrews, Advantage General Manager VIC/QLD/SA, said: “The Drinks Association Most Improved Supplier award was very close this year, and we are pleased to congratulate our joint winners Taylors Wines and Bacardi-Martini.

“Advantage applauds all the award winners, in particular those suppliers who were recognised by their retailer partners as developing best-in-class business relationships through strategic collaboration, consistently delivering on

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commitments and working well together to grow categories.”

Mitchell Taylor, Taylors Wines MD said: “I’m very proud of the team at Taylors Wines in winning Most Improved Supplier at the 2019 Australian Drinks Awards. Taking our family wines to our customers has always been a passion in our business and we are truly humbled to receive this award.”

Mauricio Vergara, Managing Director, Bacardi-Martini Australia, added: “Each one of us at the Bacardi-Martini table that night was so proud of this achievement. It is a wonderful acknowledgement from our retailers and recognition of our commitment to be better partners in driving growth for the spirits category.”

The Most Improved Supplier Award was sponsored by ALM.

ALM Chief Executive Officer Chris Baddock said: “Congratulations to Taylors and Bacardi-Martini on securing the Most Improved Supplier award for 2019, it was thoroughly deserved.

“Every organisation strives for improvement in performance, so it is a real honour to be recognised among your peers as having made the greatest gains. It was a privilege for ALM to have put our name to this award, and to have played a role in the success of the 2019 Australian Drinks Awards.”

ALM’s Rod Pritchard added: “ALM remain a strong supporter of the Advantage survey, as it represents the ideal vehicle to provide constructive two-way feedback with our suppliers, which ultimately benefits all parties.”

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2019 Australian Drinks Awards

Diageo celebrates double Contribution to Industry win DIAGEO HAS FOLLOWED UP LAST YEAR’S GENDER EQUITY WIN AT THE AUSTRALIAN DRINKS AWARDS BY TAKING OUT THIS YEAR’S INCLUSIVE & DIVERSE WORKPLACE TROPHY.

The Drinks Association added a Contribution to Industry category to the Australian Drinks Awards in 2018, featuring Gender Equity, Inclusive & Diverse Workplace and the Corporate Social Responsibility awards.

The Inclusive & Diverse Workplace Award celebrates organisations that prioritise diversity and recognise the value of an inclusive workplace for individuals and their organisations.

Last year, Diageo won the inaugural Gender Equity trophy for its initiatives

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around making inclusion key to its business and it has continued and expanded on that agenda this year.

The company launched an engagement framework that better signposted and embedded its inclusive culture right across its business. It invested in a coaching program for its leaders that helps harness the diversity of its people and adapt its leadership style to be truly inclusive.

It also launched a progressive Flex Philosophy that recognises that “everyone has

a different story, with different needs”. Diageo noted that it trusts its people with the freedom to choose where, when or how they can best achieve and help the company grow.

Other activities included mindfulness sessions, internal recognition of R U OK Day, and celebrations of inclusive occasions such as the Mardi Gras Festival and International Women’s Day. Diageo HR Director Geraldine Joanes said: “Inclusion and diversity is core to Diageo’s purpose - celebrating life, every day,

everywhere. Diageo is known for its highperformance culture and when we harness the power of our individual differences, capabilities and experiences we create an amazing place for our people to work, contribute and achieve on a personal level as well as drive even greater business outcomes.

“We know this to be true because that’s what our people increasingly tell us in our employee surveys and listening sessions.

Without a doubt, our inclusive and diverse culture gives us a distinct competitive advantage that contributes to achieving our ambition to be the best performing, most trusted and respected CPG business in Australia.”

The Inclusive & Diverse Workplace award was sponsored for the second year in a row by Coles Liquor.

“I couldn’t be happier to have awarded the Diversity and Inclusion trophy to Diageo,” said Cathi Scarce, Coles Acting Chief Executive – Liquor. “After seeing the high quality of entrants it was just such a wonderful way to recognise their incredible efforts.”

THE SMASHED PROJECT WINS THE CORPORATE SOCIAL RESPONSIBILITY TROPHY Diageo also took out the Corporate Social Responsibility award at the 2019 Australian Drinks Awards for The Smashed Project.

Earlier this year, Diageo announced it was funding a third tour of The Smashed Project in Australia. The theatre-in-education program aims to address the dangers of underage drinking and reduce alcohol-related harm in young people through an interactive dramatisation and workshop that resonates with young audiences.

The program first launched in Australia in May 2018 and its first two tours visited more than 135 high schools, reaching more than 27,000 students in Australia across the ACT, NSW, Queensland and Victoria.

MD David Smith said: “I am incredibly proud of Diageo’s industry-leading and relentless commitment to reducing alcoholrelated harm in our community.

“Our local partner Gibber, that delivers The Smashed Project in Australia has

done a fantastic job in creating a localised program that hits the right notes to reach Australian Year 8, 9 and 10 students. The Smashed Project has already given tens of thousands of local high school students a safe forum to better understand the dangers of alcohol and the long-term negative impacts of underage drinking.”

The Smashed Project is being delivered at a time when the latest government survey findings from the Australian Institute of Health and Welfare show that overall Australians are drinking less, that more underage Australians abstain from alcohol than ever before (82% up from 54% in 2004) and that drinking culture in Australia is generally improving.

Audience evaluation from the first tour of more than 100 schools and 20,000 students demonstrated marked increases among teens across a range of key learning objectives after witnessing a Smashed performance: The Smashed Project is funded by Diageo Australia as part of its commitment to reducing underage drinking and alcoholrelated harm in the community. There is

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2019 Australian Drinks Awards

no reference to Diageo Australia or any of its brands in the performance or any of the materials shared with students and there is no visual branding of Diageo Australia or any of its brands in the set production.

The Corporate Social Responsibility category was hotly contested at the 2019 Australian Drinks Awards, with the impact of the Smashed Project rating the highest with judges.

Drinks Association CEO Georgia Lennon noted: “We received an impressive number of submissions for the category and the high calibre of entries has made choosing the winners a daunting task. The Smashed Project stood out as a program that serves an important role in the drinks industry’s continued commitment to fostering responsible attitudes to alcohol consumption in Australia.”

Endeavour Drinks Group returned as the sponsor of the Corporate Social Responsibility Award for the second year.

Adam Fry, General Manager - Buying and Merchandising at Endeavour Drinks added: Congratulations to Diageo on their win, among a very high standard of entries. We are very excited to be celebrating this tremendous achievement with them. Their entry really stood out in demonstrating the innovative ways in which our industry can continue to contribute positively to society. Endeavour Drinks is proud to support what was a welldeserved win.”

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PERNOD RICARD WINEMAKERS TAKES OUT 2019 GENDER EQUITY AWARD Pernod Ricard Winemakers won the Gender Equity Award at the 2019 Australian Drinks Awards for its Better Balance strategy.

Entries to the 2019 Gender Equity award were hotly contended once again, with Drinks Association CEO Georgia Lennon noting: “We received an impressive number of submissions for the category and the high calibre of entries has made choosing the winners a daunting task.”

Pernod Ricard Winemakers Better Balance strategy diversity aimed to open minds and the workplace to “foster a balanced business that values and embraces differences”.

To support the vision, Pernod Ricard has an ambition was identified to “achieve a minimum of 40% female representation within leadership roles by 2020 and continue to improve our nationality profile to better target key battlegrounds”.

Pernod Ricard Winemakers has exceeded its initial ambition of a minimum 40% female representation within leadership roles by 2020, reporting 45% female representation in Australian leadership positions in 2019.

Among steps the company took included its management team attending a Gender Diversity Awareness Session, a dedicated diversity website being established for staff, and new flexible working and parental leave policies being introduced.

Overall, Pernod Ricard Winemakers has a focus on recruiting, developing and retaining a high performing workforce to provide a diverse talent pipeline for the future and grow diverse teams.

Christian Campanella, Human Resources Director, Pernod Ricard Winemakers said: “We are exceptionally proud to be recognised as the industry leader for gender equity in the workplace.

“Two years ago we launched a new diversity strategy to continue to build a better balanced business that values and embraces differences. We have been working hard to ensure that we can achieve balance and diversity throughout our organisation by removing bias, and appointing the right people in the right roles.

“We’ve now exceeded our initial 2020 goal and we’re working towards ensuring that we maintain the momentum and mindset into the future. Our aim is to unlock the potential of our teams by ensuring everyone in the business has the opportunity to grow and develop, continuing to foster a culture of inclusiveness.”

“It’s been another outstanding year of progress and achievement by our industry,” said Lennon. “I’m so proud to celebrate the amazing work drinks companies such as Pernod Ricard Winemakers are doing to drive change.”

Thank you to Coles Liquor for sponsoring the award and supporting excellence in gender equity initiatives and programs in the workplace.

“I’d like to offer my congratulations to Pernod Ricard Winemakers as the winner of the Gender Equity award at the 2019 Australians Drinks Awards,” said Cathi Scarce, Coles Acting Chief Executive – Liquor. “It’s wonderful to see the great efforts being made

by Pernod Ricard Winemakers to ensure that our industry is equitable and supportive of building long term careers for everyone.”

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CANADIAN CLUB & DRY AND GORDON’S PINK GIN & SODA HAVE TAKEN OUT THE GAINING IN POPULARITY RTD TROPHIES AT THE 2019 AUSTRALIAN DRINKS AWARDS.

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Canadian Club won for Dark Spirits, while Gordon’s won for Light Spirits.

The Gaining in Popularity category ref lects consumers’ perceptions of brands they regard as currently trending.

Jodi McLeod, Diageo Marketing Manager, said: “The appetite for pink gin is going from strength to strength, while gin continues to be the fastest growing category in Australian spirits. We know our market wants an easy way to enjoy this trend that suits their lifestyle.

“The liquid truly speaks for itself; consumers are continuing to choose pink gin because it not only looks great but actually delivers on f lavour too.”

Trent Chapman, Beam Suntory’s marketing director, said: “Canadian Club & Dry’s success shows there is something in challenging the conventional wisdom of beer.

“This insight rings true all the way to Canada where The Big Question creative, produced by Beam Suntory ANZ, is essentially being used to sell Canadian Club & Dry to Canadians.”

“The ad was launched in 2017 and features a man sitting at a bar as he whispers to his mate: “I don’t like beer anymore”.

“Beam Suntory now sells more Canadian Club in Australia than any other country including the US,” Chapman added.

2019 Australian Drinks Awards

The new breed of spirits captivating Aussie consumers CONSUMPTION OF SPIRITS IS ON THE RISE IN AUSTRALIA AND THESE ARE THE ONES TO WATCH. Japanese whisky, premium tequila and apertifs were identified as the key spirits trending with consumers at the 2019 Australian Drinks Awards, taking out the Gaining in Popularity trophies.

The three winners were Yamazaki (Dark), Patrón (Light) and Aperol (Apertif/Liqueur).

The latest Australian Bureau of Statistics data reveals spirits and RTD consumption rose 7% in 2017-18, compared to beer at 2.5%, while wine and cider declined.

Before 2008, Japanese whisky was barely known outside of its home country and domestic sales had slumped due to an economic crisis. But the global highball craze has ignited sales of Japanese whisky among a new and younger generation of drinkers.

Beam Suntory is the market leader in Japanese whisky globally, with a 76% share, through its iconic and premium brands including Hibiki, Yamazaki and Hakushu.

Beam Suntory Group Marketing Manager Demetrius Giouzelis noted earlier this year that the company had seen a 64%

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growth year-on-year in the Japanese whisky category in Australia.

Meanwhile, premium tequila has shaken off its shot reputation. No longer regarded as something to be slammed with salt and lemon, consumers and bartenders are reshaping their perception of Mexico’s signature drink.

According to data from the IWSR, tequila has been the second-fastest growing spirits category in the world over the past three years, rising at a rate of 9% year-onyear, just behind gin at 12%.

While sales were once led by the popular price category, super-premium and luxurypriced brands are the new top performers.

Bacardi purchased Patrón, the world’s third biggest selling tequila (according to the Spirits Business Brand Champions 2019 report), in 2018, in a deal that valued the brand company at US$5.1billion.

“Tequila is one of the fastest-growing and most attractive categories in the spirits industry, with Patrón being the clear market

leader in the super-premium segment,” Bacardi said. “Super-premium brands continue to experience the fastest growth, and the trend is expected to continue.”

And Australians can’t get enough of Aperol, with its sales being a major growth driver for Campari Australia - the company’s recent half-year results saw another 26% surge for the aperitif.

Launched in 1919 at the Padua International Fair, Aperol was created by the Barbieri brothers, Luigi and Silvio, who coined the name ‘Aperol’, having taken inspiration from the French term for apéritif, ‘Apéro’.

The global fascination with the Aperol Spritz was ignited a few years ago, with Aperol’s lower ABV tapping into a trend toward lower-alcohol drinks, particularly among younger people.

Aperol’s sponsorship of the Australian Open has fuelled the obsession, with Campari Australia and Tennis Australia announcing a partnership in 2017.

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Champagne still the winner with consumers THE SPARKLING WINES THAT AUSTRALIANS ARE REACHING FOR ON SHELVES.

Champagne imports may have dipped 1.8% in Australia in 2018, but French bubbles came out on top at the 2019 Australian Drinks Awards.

Moët & Chandon took out Fan Favourite Sparkling Wine at the awards ceremony, however there was an even split between Champagne and domestic sparkling in the top 10 list of Fan Favourite sparkling wines.

Last year saw a local sparkling, Brown Brothers, win the award.

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This year, the Hunter Valley’s Tempus Two sparkling took out the Gaining In Popularity Award, but Most Distinctive Sparkling Award went to Dom Perignon. In fact, the top 4 wines in the Most Distinctive section were French.

Manildra sponsored the Fan Favourite award at the 2019 Australian Drinks Awards, while BevChain sponsored Gaining in Popularity and IRI sponsored Most Distinctive Brand.

According to IRI data released in June the top three selling Champagne brands, which collectively account for 68% of white champagne varietal sales, were Mumm, Moët & Chandon and Veuve Clicquot.

Despite the drop in Champagne imports, Australia is still the sixth-biggest consumer of bubbly in the world. We drink more than the Italians, twice as much as the Spanish, and four times more than the Russians.

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The Drinks Association added Rosé as a brand category to the Australian Drinks Awards for the first time this year to reflect booming sales of pink wine around the globe.

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2019 Australian Drinks Awards

Our most unforgettable drinks brands THE DRINKS THAT STAND OUT IN CUSTOMERS’ MINDS WERE REWARDED AT THE 2019 AUSTRALIAN DRINKS AWARDS WITH MOST DISTINCTIVE BRAND TROPHIES. Most Distinctive Brand is one of three consumer judged awards at the Australian Drinks Awards, alongside Fan Favourite and Gaining in Popularity.

The top 200 brands – based on industry scan data – were automatically entered in the Most Distinctive Brand category and judged via a Thrive Research survey.

According to Thrive Insights Director Chris Papadimitriou, the Most Distinctive Brand of the Year award recognises individuality and character as it is perceived by the consumer and demonstrates that the brand is regarded by consumers as providing a unique offering.

“This award presents an opportunity for brands that are doing things differently to be acknowledged and celebrated,” he said.

The winners proved that creative

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marketing pays off in the minds of consumers.

The Most Distinctive Rosé, for example, was won by De Bortoli, following the brand being the only winery to be recognised in the prestigious 2019 AFR BOSS Most Innovative Companies List. The accolade was for its unique Rosé Rosé packaging, which features the first registered colour side-embossed screw cap in the world. With a rose inspired tattoo design, the closure decoration complements the wine variety and the shape of the bottle.

With more than 500,000 wine brands to choose from in Australia, consumers can be confused by all the options available. To cutthrough this fragmented market, De Bortoli Wines wanted to create a product that was fully integrated, not just about the taste, appearance or manufacturer, but a product that consumers

could identify with on a personal level.

Meanwhile, the brew Lion launched to take on Great Northern, Iron Jack, won Most Distinctive Contemporary Beer. Respondents commented on its “great taste” and, in keeping with its true-blue marketing message, one fan noted that “it tastes like real beer”.

IRI sponsored the Most Distinctive Brand category at the 2019 Australian Drinks Awards, with Chief Commercial Officer – Asia Pacific, Alastair Leathwood noting: “Behind the scenes, the award reflects a lot of hard work and a huge amount of passion, effort and commitment.

“Australia is one of the most innovative and forward-thinking countries and the liquor industry is leading the world – delivering the best quality, range and offers for Australian drinkers.”

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Double win for 19 Crimes at Australian Drinks Awards

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Treasury Wine Estates added to its 19 Crimes trophy collection at the Australian Drinks Awards, taking out the Gaining in Popularity and Most Distinctive Brand awards for Red Wine at the 2019 Australian Drinks Awards.

Since launching in 2017, the 19 Crimes brand has received accolades such as 2017 Market Watch Wine Brand of The Year, Best Product Launch at the 2018 Coles Supplier Awards and the top award at the 2018 REGGIE Awards competition, the Super REGGIE. The brand celebrate the rebellious spirit of 18th-century convicts sentenced to be transported to Australia for one of 19 eligible transgressions and has become hugely successful in the United States.

During an investor call last month, TWE ANZ Managing Director Angus McPherson said 19 Crimes had delivered 135% growth in volume this year and was continuing to grow at 30% in the US.

19 Crimes was also the first talking wine label via the AR Living Wine Labels app and has quickly become a $13million brand in Australia, ranking as the third favourite red wine in the $10-$14.99 bracket, according to IRI liquor data.

TWE also launched a unique new campaign for its 19 Crimes range in Australia earlier this year. The campaign found a new way to bring the convicts who feature on the brand’s labels to life, taking over two of Australia’s busiest train stations – Bondi Junction and Sydney Central Station - where the brand was seen by more than 2.3 million commuters each week.

The campaign also featured disruptive hand painted murals with light projections, as well as multiple street posters with jail cell bars covering the prisoners’ mug shots; plus 250 large in store displays mimicking a jail cell, POS and customer exclusive activations.

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Australia’s favourite beers MORE THAN 4000 CONSUMERS HAVE GIVEN THEIR VERDICT ON THE COUNTRY’S BEST BREWS VIA A THRIVE RESEARCH SURVEY. HERE’S WHO CAME OUT ON TOP…

The Australian Drinks Awards overhauled its Beer Category this year to better reflect market segmentation.

Previously judged across just two sub-categories - Domestic and International – beer now has four sub-categories – Classic, Contemporary, Premium and Craft.

The top 200 beer brands were

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automatically entered in the brand awards, which include Fan Favourite, Gaining in Popularity and Most Distinctive Brand.

VB took out two trophies on the night, for Fan Favourite Classic Beer and Most Distinctive Classic Beer.

It was a double win for Great Northern too, for Fan Favourite Contemporary Beer

and Gaining in Popularity Contemporary.

But it wasn’t all about the big brewers, Young Henry’s won Gaining In Popularity, Craft, following up on its Most Distinctive Brand of the Year win in 2018; meanwhile surfer Mick Fanning’s Balter Brewing XPA was voted Most Distinctive Craft Beer.

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What consumers are seeking in cider THESE ARE THE CIDERS AUSSIES LOVE MOST ACCORDING TO A THRIVE RESEARCH SURVEY OF 4000 CONSUMERS.

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IRI INSIGHTS DIRECTOR DANIEL BONE GIVES HIS VERDICT.

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1. CONSIDER CANNED VS BOTTLED “Bottled cider sales are down 10%, but canned cider is up 8% over the past two years.”

2. TARGET THE HEALTHCONSCIOUS DRINKER “A rise in ‘better-for-you’ ciders reflects a more health attentive drinker. The lowsugar and low-carb cider market is now worth $69million. That’s up 37% in 2017-18 and 17% in 2018-19.”

Low and no-alcohol ciders are also a trend to watch.

3. THINK BEYOND APPLE & PEAR “In both craft beer and cider, pineapple is an emerging flavour trend. Pineapple accounted for three of the top nine cider growth brands in the US in 2018.”

In the US, the fruit cider segment is led by dark fruit/berry flavours, notably Strongbow Dark Fruit, which is up 39%.

4. PICK PINK Rosé wine and pink gin sales are surging as consumers continue their love affair with pink drinks and the same trend is emerging in cider.

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PHOTO SPECIAL:

2019 Australian Drinks Awards OUR FAVOURITE MOMENTS FROM THE CELEBRATIONS AT THE DRINKS ASSOCIATION’S ANNUAL AWARDS NIGHT.

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2019 Australian Drinks Awards

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2019 Australian Drinks Awards

All the winners at the 2019 Australian Drinks Awards 62 drinks trade

SUPPLIER AWARDS

Most Distinctive: Beer Classic: Victoria Bitter Contemporary: Iron Jack Premium: Guinness Craft: Balter Brewing XPA

Supplier of the Year: Lion Most Improved Supplier: Taylors Wines & Bacardi-Martini Supply Chain Management: Lion

Fan favourite: Cider Somersby

CONTRIBUTION TO INDUSTRY AWARDS

Gaining in Popularity: Cider Somersby

Corporate Social Responsibility: Diageo

Most Distinctive: Cider Rekorderlig

Gender Equity: Pernod Ricard Winemakers Inclusive and Diverse Workplace: Diageo

BRAND AWARDS Fan favourite: Beer Classic: Victoria Bitter Contemporary: Great Northern Premium: Corona Extra Craft: James Squire 150 Lashes Pale Ale Gaining in popularity: Beer Classic: XXXX Gold Contemporary: Great Northern Premium: Furphy Craft: Young Henrys

Fan Favourite: RTD Light: Vodka Cruiser Dark: Jim Beam Bourbon & Cola Gaining in Popularity: RTD Dark: Canadian Club & Dry Light: Gordon’s Pink Gin & Soda Most Distinctive: RTD Dark: Untold Light: Absolut Botanik Fan Favourite: Spirits Dark: Jack Daniel’s Light: Smirnoff Apertif/Liqueur: Bailey’s

Gaining Popularity: Spirits Dark: Yamazaki Light: Patron Apertif/Liqueur: Aperol Most Distinctive: Spirits Dark: The Kraken Light: Crystal Head Apertif/Liqueur: Fireball Fan Favourite: Wine White: Jacob’s Creek Red: Penfolds Rosé: Jacob’s Creek Sparkling: Moët & Chandon Gaining in popularity: Wine White: Bird in Hand Red: 19 Crimes Rosé: Squealing Pig Sparkling: Tempus Two Most Distinctive: Wine White: Shaw + Smith Red: 19 Crimes Rosé: De Bortoli Sparkling: Dom Perignon

THANK YOU TO OUR SPONSORS

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2019 Australian Drinks Awards

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Cheers to you!

T H ANKS TO E V ERYONE W HO H AS HELPED REFRESH AUST R ALI A

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URE T A N Y B - L I MITED

Spirits

From Sipsmith to Four Pillars

Gin is still the tonic THE GIN BOOM – OR ‘GINAISSANCE’ – HAS BEEN GIVEN MANY COLUMN INCHES IN THE DECADE SINCE SIPSMITH LAUNCHED. FAIRFAX HALL, SAM GALSWORTHY AND JARED BROWN WERE PIONEERS WHEN THEY OPENED LONDON’S FIRST DISTILLERY IN 200 YEARS AND MANY AGREE THEIR ARRIVAL ON THE SPIRIT SCENE WAS INSTRUMENTAL IN THE REVIVAL OF GIN’S FORTUNES. Words Caroline Childerley - The Gin Queen

Cameron Mackenzie at Four Pillars Distillery

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Sean Baxter at Never Never Distillery with Triple Juniper Gin

Ten years on and the category shows no signs of slowing down. Recent statistics from the International Wine and Spirits shows global consumption of gin rose 8% from 2017-2018. In Australia, gin is second only to ‘Contemporary Beer’ in actual dollar growth, growing from 22% in 2017-2018 to 33% this year, with 1.4m units sold across retail liquor.

Overall growth is being driven by ‘premium’ gin – those priced at $67 and above. Consumers have increased knowledge of the category and are interested in what’s new.

PREMIUMISATION Around the world consumers are sipping on their gin and tonics and negroni at unprecedented levels. Overall growth is being driven by ‘premium’ gin – those priced at $67 and above. Consumers have increased knowledge of the category and are interested in what’s new.

Marcus Motteram owner of the the award-winning gin bar Hains & Co. in Adelaide, says he sees the same trend.“Consumers have certainly become more knowledgeable. We’re seeing them brand-calling the gin they want in their gin and tonic. Most don’t blink an eye at a gin and tonic with premium paired tonic and garnish being $16.”

Customers at Scott Fitzsimmons’ Sydney store, The Oak Barrel, also want a topend gin experience. “Overall we’re still seeing growth in the premium end. People are still fascinated to learn and spending closer to the three-figure mark is becoming acceptable, so long as the flavour and narrative are worthy.”

LOCAL BRANDS MAKING THEIR MARK Four Pillars Five years on from their humble beginnings in a small space at the back of Rob Dolan’s warehouse, Four Pillars is the number one local gin brand. Sure-footed from the beginning, they invested heavily, opting for the world’s best still-maker when choosing their premium Carl still, and by employing Samuel Ng, former bar manager at top bar Black Pearl, as their first Brand Ambassador, they achieved what many local brands struggle with - a strong showing on back bars, without losing their consumer focus.

Never Never Distilling Co. Never Never Distilling Co. burst onto the Australian gin scene in 2017 with their Triple Juniper gin. It was ranked in Drinks International’s prestigious Top 10 trending gin brands list in 2018, alongside Tanqueray, Hendrick’s, Bombay Sapphire and Sipsmith – the only Australian gin brand ever to do so.

What makes Never Never’s rise to the top so interesting is that their gin is juniper-forward, eschewing the trend for ‘contemporary’, native lead gins available in Australia. In 2018 they decided to launch ‘Juniper Freak’ at their Junipalooza debut. Brand Director, Sean Baxter said, “I worried that we had maybe misjudged our audience with that one. It’s a beast of a gin, brimming with oily, resinous, juniper character and we weren’t sure that consumers were ready for that kind of intensity.”

They were wrong. “We sold out in two days. It’s now a seasonal mainstay of our range, released as a celebration of the yearly juniper harvest.”

Off the back of this accolade and several gold medals in the major spirits competitions, Never Never received a $200,000 grant from local government in order to expand their distillery to increase production and house a cellar door.

They have handed distribution to Proof & Company and are now available in

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Spirits

Australia, New Zealand, Hong Kong, and Singapore, with a firm eye on Japan and the UK. Manly Spirits Company Manly Spirits husband and wife team Vanessa and David opened up their distillery a stone’s throw from the beach they love, setting out to create a gin that reflected essence of the area.

They quickly recruited Tim Stones, former Brand Ambassador at Beefeater Gin with experience working alongside distilling legend Desmond Payne, to the role of Head Distiller.

Foraging expert and local chef, Elijah Holland, came on board to help with research into local botanicals, and settled on sea lettuce as one of their hero botanicals.

That connection to Australian beach life with images of deep blue sea, aqua skies and

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ripped surfers has set them apart, and they have recently launched in the UK via the Craft Gin Club, a subscription service that boasts 600,000 members.

TRENDS Pink Gin I recently asked Mikey Enright owner of Sydney gin bar, The Barbershop, whether he thought we had reached peak gin. It seems not. “I thought the UK was almost at capacity,” he says, “but then Pink Gin was born, so the boom continues.”

Pink gin is appealing to Millennials and non-gin drinkers. It’s had a huge impact on brands, driving 50% of gin growth in the UK in the past 12 months. In Australia, Gordon’s Pink gin added $10 million to their sales.

This trend shows no sign of slowing.

We are now seeing further twists on the

category with the introduction of products like Squealing Pig Rosé gin, a gin that gets its pink hue from rosé wine. In February, Echo Falls released a rosé wine and gin infusion targeting wine lovers and those new to gin. Expect to see more of these crossover products coming to market.

Pre-mix RTDs are another area reaping the reward of the gin craze. The convenience and availability of well-known brands in this format has engaged consumers heavily. In Australia, gin-based premixes accounted for 26% of all category dollar growth in the past 12 months (of just a 2% dollar share).

Premixes can be a difficult balancing act, often losing ABV (and the gin flavour) in the process. Done right, however, they are the perfect way to enjoy your G&T on the go.

Tanqueray have already entered the

Spirits

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Spirits

fray with their 5.9% ready to drink gin and tonic, with Bombay Sapphire expected to follow in September.

Meanwhile, Fever-Tree has created its own range of premixed gin and tonics: Premium Indian Gin & Tonic, Refreshingly Light Gin & Tonic, and Elderflower Gin & Tonic (all available in 275ml). They worked with renowned distiller, Charles Maxwell of Thames Distillers, who created different gins to match each tonic.

The UK has seen a large number of distilleries produce canned gin and tonics, including Sipsmith, Portobello Road gin, and Manchester gin.

ENGAGING WITH CONSUMERS: GIN AS TOURISM Consumers have traditionally sought out vineyards and foodie trails as part of their leisure or holiday activities. Now gin distilleries are becoming a large part of the tourism business.

Scotland has long been home to two of the world’s gin heavyweights – Tanqueray

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Distillers are adept at experimenting with different botanicals to create a unique flavour profile, but more and more are seeking out local ingredients to assert a point of difference.

and Hendrick’s – but the new gin wave is positioning it as a serious gin tourism destination. It now boasts over 70 gin distilleries, and in 2016 the Wine and Spirit Trade Association launched the ‘Scotland Gin Trail’ to reflect the rise in Scottish Craft Gin. Elsewhere in the UK, Cotswold Distillery, which launched in 2014, attracts 300,000 visitors per year. This year CEO Daniel Szor raised £2 million through crowdfunding to expand the site to accommodate more visitors.

Bombay Sapphire’s Laverstoke Mill Distillery opened to huge fanfare in 2014 and within two years was awarded a Gold

medal in the Small Visitor Attraction of the Year category at the prestigious Visit England Awards for Excellence.

Locally, Four Pillars gin achieved 90,000 visitors this year and is now the No. 1 tourist attraction in the Yarra Valley – ahead of Healesville Wildlife Sanctuary!

REGIONALITY – IS THERE TERROIR IN GIN? How do you make your gin stand out when there is a bewildering array of bottles on the shelf for you to compete with?

Distillers are adept at experimenting with different botanicals to create a unique flavour profile, but more and more are

Spirits

Damn Fine Gin now in a can Pairing our own crafted Tonic with our multi-awarded winning, Australian The Sabre Gin. This London Dry style G&T delivers an authentic, delicious, refreshing Gin & Tonic.

Perfect for drinking wherever or to pour over ice with a slice of lemon or pink grapefruit.

24 x 250mL cans at 6.5% ABV

For information call 1800 225 417 or orders@stalex.com.au thewestwindsgin.com @thewestwindsgin

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Spirits

seeking out local ingredients to assert a point of difference.

By using local (and often hyper-local) ingredients, gin distillers are producing gins with a real connection to where they are.

Nowhere is this more evident than in Australia where, according to Professor Tim Enwisle, Director of the Royal Botanical Gardens, at least 20,000 of Australia’s total plant species don’t grow anywhere else in the world.

To bring them to the world stage, Australian’s number one local gin, Four Pillars, uses Tasmanian Pepper berry, local oranges and lemon myrtle in its recipe.

Now in 25 markets and experiencing a 70% growth in sales, Four Pillars are the flagbearers for the unique flavours Australian flora can provide.

NEW MARKETS Cementing its reputation as the birthplace of gin and the starting point of the boom, England has recorded the highest number of distillery openings in the world since Sipsmith launched in 2009.

However, other countries not normally associated with gin are now turning their attention to the category.

Japan Although Diageo’s Japanese-inspired Jinzu gin has been around since 2014, it’s only in the past few years that Japan itself has emerged as a serious gin-producing nation.

Several prominent whisky distilleries, including Nikka (Coffey Gin) and Suntory (Roku gin) have followed the trend and released gins, with more set to follow their lead.

The real standout from Japan is Internationally-acclaimed Ki No Bi gin from Kyoto Distillery. It’s the first gin to be distilled there and uses rice spirit as the base in a nod to the country’s heritage of sake production.

India India is better recognized as a whisky and rum loving nation, and their gin sales reflect that, recording only around 1% of total spirit consumption in India. This seems incredible when you consider that India is the birthplace of the gin and tonic!

However, several local gins brands have now emerged, utilizing the citrus and spices that India is known for to great effect.

Nao Spirits have created Great Than gin, the first London Dry to be produced in India, and Hapusā Himalaya gin. Third

Wherever You Are Available Now FOR MORE INFORMATION PLEASE CONTACT YOUR LOCAL BACARDI MARTINI AUSTRALIA REPRESENTATIVE OR CONTACT OUR CUSTOMER CARE TEAM ON 1800 357 994 OR BMACUSTOMERSERVICE@BACARDI.COM 74 drinks trade

BE BRILLIANT AND INSPIRED, DRINK RESPONSIBLY. © 2019 BOMBAY SAPPHIRE AND ITS TRADE aDDRESS ARE TRADEMARKS

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Eye Distillery in Goa produces Stranger and Sons Indian gin that launched into the UK in June.

Jaisalmer Indian Craft Gin, produced by master distiller Anup Barik at the Rampur Distillery, in the foothills of the Himalayas, is currently only available in export markets.

JUST THE TONIC! One of the obvious results of the gin boom is the impact on the world of tonics and mixers.

According to Gin Foundry’s recent survey 59% of consumer rate a G&T as their favourite gin cocktail, and capitalising on this, and the increase in the variety of gins – flavoured and contemporary, we have seen new tonic brands emerge, all vying to create the perfect pairing.

However, Fever-Tree continues to dominate, recording a 40% revenue growth to £237.4m in 2018, boosted by the UK market. In response to demand they have broadened their range to include Elderflower, Lemon and Aromatic (pink again!) tonics.

General Manager Fever-Tree Australia, Andy Gaunt says “Less bitter, natural, softer flavours, which are designed to complement today’s new gin styles are key to recruiting new drinkers into the gin and tonic category”.

To that end, Fever-Tree are holding a G&T Festival in Sydney in September aiming to give people an opportunity to learn more and discover new gins, new G&T pairings and different ways of enjoying the humble G&T.

MOVING FORWARD WE NEED TAXATION REFORM For Australian gin distilling to even come close the thriving industry England enjoys, there must be support for this growing industry from federal government.

Australia has the highest taxes on alcohol in the world and this threatens to stifle the innovation coming from our gin distillers.

Ridiculously, it’s cheaper to buy a bottle of Four Pillars in the US than it is from an Australian retailer.

The Australian Distiller’s Association has worked hard to raise this issue and has successfully achieved rebates for distillers in 2017 and 2018. However, these rebates are tiny in comparison to other alcohol sectors, most notably wine.

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EXOTIC SEVILLE ORANGE GIN & SODA PERFEC TLY M IXED

To find out more, please visit our website, or email: fentimans@stalex.com.au or free call: 1800 2234. fentimans.com

Tasting Bench

Gin Panel SPRING IS THE PERFECT TIME TO SHAKE UP YOUR GIN LIST, SO THE DRINKS TRADE PANEL DID SOME HEAVY LIFTING AND NAVIGATED OUR WAY AROUND 50 EXAMPLES FROM AUSTRALIA AND AROUND THE WORLD. MIKE ENRIGHT FROM THE BARBER SHOP, ANGUS HUGHSON FROM WINEPILOT, DAVID MESSUM FROM JUST THE DROP, SHEENA HARTCHER FROM THE AUSTRALIAN BARTENDERS GUILD AND KAREL (PAPI) REYES FROM STUART ALEXANDER JOINED ASHLEY PINI ON THE PANEL. SOME STAND OUT EXAMPLES OF BOTH TRADITIONAL AND EXOTIC, INNOVATIVE STYLES IMPRESSED, A COUPLE OF WHICH WERE BREAKING NEW GROUND IN WHAT YOU MIGHT DEEM A GIN. HERE IS A SELECTION OF OUR FAVOURITES WITH MIXED NOTES, ALONG WITH A TONIC PAIRINGEXANDER.

THE PANEL

SHEENA HARTCHER President of the Australian Bartenders Guild and co-owner - Firefli Bars

DAVID MESSUM Winemaker and industry consultant – Just The Drop

ANGUS HUGHSON Journalist and Founder – Winepilot

MIKE ENRIGHT Owner – The Barber Shop, Australia’s leading Gin Bar

ASHLEY PINI Publishing Editor – Drinks Trade Editor - Explore Gin, Tequila Vodka

KAREL (PAPI) REYES Brand Ambassador – Stuart Alexander

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Tasting Bench

INTERNATIONAL GINS Hendrick’s Orbium Origin: Scotland ABV: 43.4% Category: New World Nose: Quinine and cucumber. Tropical guava and mango nectar. Pretty, lifted nose.

Palate: Tropical nectar sweetness fine midpalate, complemented by bitter quinine finish Finish: Long with the above quinine influence.

Pairing: Fentimans Connoisseur Tonic Water Hayman’s Sloe Gin Origin: London, England ABV: 26% Category: Steeped Nose: Christmas pudding. Soft and aromatic.

Palate: Alcohol well balanced with sweet spices and additional sugar.

Finish: Long, light and warm. Not overbearing.

Pairing: Fentimans Valencian Orange Tonic Water Pinkster Origin: England ABV: 37.5% Category: Steeped Nose: Candied forest berries, Palate: Typical of the nose with additional alcohol notes.

Finish: Pronounced sweetness and breaking ground in the style. Works well with a balanced fruit dominant mixer.

Pairing: Fentimans Pink Grapefruit Tonic

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Bombay Sapphire: English Estate Origin: London, England ABV: 41% Category: London Dry Nose: Light herbal notes supported by stone and earth.

Palate: Abrupt finish with alcohol to lengthen. Pepper supports upfront.

Finish: Warm. Pepper supports the heat.

Pairing: Fentimans Valencian Orange Tonic Water Martin Miller’s Origin: London, England and Iceland ABV: 40% Category: London Dry Nose: Classic citrus and juniper with coriander and cinnamon.

Palate: Water is the hero. Pure on the palate with classic, albeit very subtle botanic notes.

Finish: Medium length and clean finish.

Pairing: Fentimans Connoisseur Tonic Water Monkey 47 Origin: Germany ABV: 47% Category: New world Nose: Big impressive nose, juniper forward, coriander.

Palate: Balanced and pretty. An elegant gin on the palate with deep layers of complexity.

Finish: Long with a clear driver of juniper but with a complex layer of botanicals.

Pairing: Fentimans Valencian Orange Tonic Water

Bathtub Origin: England ABV: 43.3% Category: London Dry/Steeped Nose: Another polarising gin, with differing views across the panel. Confidently herbal with floral sweetness from orange blossom.

Palate: True to aroma. Creamy texture with balance of sweet and citrus/spice. Vanilla and peppermint.

Finish: Long, loud and smooth. Alpine fresh.

A bold interpretation.

Pairing: Fentimans Valencian Orange Tonic Water Dingle Origin: Ireland ABV: 42.5% Category: Contemporary Dry Nose: Grassy with Coriander Palate: A subtle eucalypt and mint base turning peppery and a herbal green character.

Finish: Medium finish and gentle warmth. A real favourite with the panel. Quality gin.

Pairing: Fentimans Premium Indian Tonic Water Iron Balls Origin: Bangkok, Thailand ABV: 40% Category: New World Nose: Tropical fruit with candied sweetness.

Palate: Divided opinion on the panel.

Ginger and cinnamon surrounded by fruit salad once more. Not your typically juniper forward gin but a well-made underlying spirit.

Finish: Pine nuts and gentle juniper finish.

Pairing: Fentimans Premium Indian Tonic Water

Ki No Bi Origin: Kyoto, Japan ABV: 45.7% Category: Contemporary Dry Nose: Rice is very pronounced as cereal used.

Subtle botanicals.

Palate: Alcohol dominance, propelled by black pepper notes.

Finish: Rounded and oily finish - great length and breadth.

Pairing: Fentimans Valencian Orange Tonic Water

Botanist Origin: Islay, Scotland ABV: 46% Category: Contemporary Dry Nose: Spices backed by fresh green aromatics.

Palate: Very complex, stabilised by alcohol vapour.

Finish: Savoury, long and complex. Evolves in length. Slightly bitter finish. Great for a classic G&T. Pairing: Fentimans Connoisseur Tonic Water

Archie Rose Distillers Strength Origin: Sydney, Australia ABV: 52.4% Category: New World Nose: Subtle botanical structure offers little aroma.

Palate: Alcohol spice saved by maraschino and anise flavours.

Finish: Long, finish indicative of initial palate.

Pairing: Fentimans Premium Indian Tonic Water

Herno Origin: Sweden ABV: 40.5% Category: New World Nose: Bright mineral nose with non-intrusive alcohol.

Palate: Amazing balance of vanilla, pepper and citrus oil.

Finish: Confidently subtle.

Pairing: Fentimans Connoisseur Tonic Water

AUSTRALIAN GINS

Karu Origin: NSW, Australia ABV: 44% Category: New World Nose: Typically Australian of pine and bright citrus zest.

Palate: Alcohol helps enhance the pine and oil notes.

Finish: Long, light, sweet and spicy.

Excellent.

Pairing: Fentimans Premium Indian Tonic Water

Aviation Gin Origin: Portland, USA ABV: 42 % Category: Contemporary Dry Nose: Juniper is the hero. Classic and spicy.

London Dry bouquet.

Palate: Bright herbs at front backed by pleasant spices and roots to structure.

Finish: Long sweet citrus and spicy. This one changed opinions on the panel of some American styled gins. Super impressive.

Pairing: Fentimans Premium Indian Tonic Water

Ninch Origin: Victoria, Australia ABV: 43% Category: Contemporary Dry Nose: Myrtle, lime skin and eucalypt. Soft Juniper.

Palate: Very Australian in pepper berry, myrtle and angelica.

Finish: “Bush” savoury.

Pairing: Fentimans Premium Indian Tonic Water Manly Spirits Origin: Sydney, Australia ABV: 43% Category: Contemporary Dry Nose: Saline and savoury. Sea floor and an intriguing musk.

Palate: Kelp and strong marine flavours.

Good alcohol.

Finish: Simple though quite long.

Pairing: Fentimans Pink Grapefruit Tonic Water

Adelaide Hills 78 Degrees Origin: Adelaide, South Australia ABV: 42% Category: London Dry Nose: Bright berries with balanced sweet citrus and myrtle.

Palate: Dry. Peppery sweetness with citrus oil. Complex.

Finish: Long, sweet consistent and balanced.

A rarity in Australia.

Pairing: Fentimans Premium Indian Tonic Water

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Tasting Bench

Summerleas Bottle not available at time of print

Summerleas Origin: Tasmania, Australia ABV: 43% Category: Contemporary Dry Nose: Pine, grass and bright juniper.

Although quite hot.

Palate: Cacao darkness. Quite warm with alcohol to support. Subtle citrus to balance.

Finish: Long.

Pairing: Fentimans Premium Indian Tonic Water The Craft and Co Origin: Melbourne, Victoria ABV: 51.4% Category: Steeped Nose: Earth and truffle. One of the most discussed gins of the day. Curry notes of carraway and cumin.

Palate: Bitter. Carraway seeds create unbalanced savoury profile.

Finish: Savoury and long. A polarising gin with non traditional juniper and root structure.

Pairing: Fentimans Valencian Orange Tonic Water Seppeltsfield Barossa Shiraz Origin: Barossa, South Australia ABV: 38.5% Category: Steeped Nose: Plumb and shiraz – juicy and fruit forward sweetness. Juicy with big notes of currant. Tannin and weight to support.

Palate: Fortified Christmas warmth. Simple spices.

Finish: Short and alcohol heavy. Pepper supports the heat.

Pairing: Fentimans Valencian Orange Tonic Water

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Larrikin Gin Origin: Victoria ABV: 42% Category: London Dry Nose: Australian notes of pine, juniper and coriander.

Palate: Creamy toffee, peppery and strawberry. Bright coriander and herb notes.

Soft palate.

Finish: Sweet and a touch simple – a solid Australian style with good balance.

Pairing: Fentimans Premium Indian Tonic Water The Doctor Origin: Victoria, Australia ABV: 42%% Category: New World Nose: Wet bark, cut grass and preserved lemon.

Palate: Christmas spices of cinnamon, clove and nutmeg. Akin to Becherovka.

Finish: Sweet.

Pairing: Fentimans Valencian Orange Tonic Water Farmer’s Wife Origin: Newcastle, NSW ABV: 48% Category: New World Nose: Bark, roasted herbs, bright green leaves of parsley and coriander with strong cereal base.

Palate: Medicinal supported by subtle juniper.

Finish: Long complex finish. Would be a cracking martini.

Pairing: Fentimans Range of Mixers

Darby Norris “Valley Gin” Origin: Tasmania, Australia ABV: 41.2% Category: New World Nose: Typical pine and mineral.

Palate: Anis and liquorice candy. Lemon myrtle.

Finish: Simple musk.

Pairing: Fentimans Premium Indian Tonic Water Bass + Flinders Origin: Victoria, Australia ABV: 40% Category: New World Nose: Herbs backed by sweet vanilla, anise and cereal.

Palate: Congruent flavours to the nose but with a creamy palate Finish: Short, unobtrusive and pleasant Pairing: Fentimans Rose Lemonade The West Winds: Wild Plum Origin: Margaret River, Western Australia ABV: 39% Category: Steeped Nose: Sweet, plum and tart. Mustiness.

Uninterrupted brightness with pronounced fresh fruit.

Palate: Plum and honey. Sweet and fruity.

Mature tannin and weight. Full mouth-feel supported by pleasant alcohol. Refreshing in modern style.

Finish: Clean and crisp with length.

Balanced fruit to juniper and root notes without becoming sticky. Truly impressive.

Pairing: Fentimans Pink Grapefruit Tonic Water

FENTIMANS

Moore’s Origin: NSW, Australia ABV: 40% Category: Contemporary Dry Nose: Australian bush. Lime skin and again, strong myrtle. Subtle juniper.

Palate: Indicative of aroma, composure leaning towards citrus.

Finish: Medium length.

Pairing: Fentimans Premium Indian Tonic Water Cedar Fox Origin: Victoria, Australia ABV: 42% Category: Contemporary Dry Nose: Subtle perfume. Quite uncharacteristic.

Palate: Bold forest floor with pleasant sweetness. Mild botanic structure.

Finish: Creamy finish with hits of pepper spice. Medium Length.

Pairing: Fentimans Premium Indian Tonic Water Queenscliff Origin: Victoria, Australia ABV: 42% Category: London Dry Nose: Classic juniper and root structure.

Palate: Root heavy. Simple complexity, great lengthened with tonic.

Finish: Good London dry length.

Pairing: Fentimans Premium Indian Tonic Water Four Pillars Sherry Cask Origin: England ABV: 43.8% Category: Barrel Aged Nose: New French oak spice, dry orchard fruits.

Palate: Notes of salinity with juniper. Flor, orange and anise supported by an amontillado fruitiness. Great complexity.

Finish: Softness with good length. Remaining bright, fresh and tannic. Still gin with a grown-up twist.

Pairing: Fentimans Connoisseur Tonic Water

Premium Indian Tonic Water: The world’s first botanically brewed tonic water is made with a blend of herbal infusions, and lemongrass extract which creates a refreshing and unique tonic water.

Connoisseur’s Tonic Water: This versatile tonic has been specially created with a delicate infusion of natural botanicals and quinine for a clean and balanced taste. This delicate flavour profile enhances and amplifies the beautiful botanicals of premium spirits, letting the spirit be the hero.

Naturally Light Tonic Water: The world’s first botanically brewed light tonic water is made using a recipe based on Fentimans Tonic Water and maintains refreshing and distinctive citrus flavour but with 30% fewer calories.

Pink Grapefruit Tonic Water: Made with ruby red grapefruit and quinine for a tonic that is refreshingly dry and crisp. Distinguished by its attractive pink colour.

Valencian Orange Tonic Water: Made with sweet Valencian oranges and infused with lemongrass, this mixer is perfectly rounded with a hint of quinine for a refreshing and aromatic tonic water.

Rose Lemonade: Made with pure rose oil from world-famous Rose Valley in Kazanlak, Bulgaria and the juice of real lemons. Delivers a beautifully refreshing drink with a unique aroma.

Ginger Beer: A traditional brewed ginger beer with a complex, spicy taste. Made using the finest natural ginger root. Fiery and full of flavour.

Ginger Ale: A distinctive but light ginger taste with the addition of orange and herbal infusions of galangal and cinnamon gives this ginger ale a fullness of flavour.

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A Drinks Trade Promotion

Chau Tran wins Mediterranean Inspirations by Gin Mare 2019 CHAU TRAN OF BURROW BAR IN AUSTRALIA HAS BEEN CROWNED WINNER OF GIN MARE MEDITERRANEAN INSPIRATIONS COCKTAIL COMPETITION AT THE FINAL HELD IN IBIZA, SPAIN. Gin Mare, the first Mediterranean gin, invited finalists from around the world to compete in Ibiza for the grand prize of the eighth edition of their annual cocktail competition, a four-day course on distilling with one of the most prestigious and forward thinking still producers of the world, Edwin Van Eijk. At Vila Mare, Gin Mare brand’s home, with a breath-taking Mediterranean landscape as the backdrop, contestants were challenged with crafting a gastro-bartender drink based on bergamot as a representative ingredient of Mediterranean food culture. This year acclaimed chefs Fabrizio Fiorani- Asia’s Best Pastry Chef for The World’s 50 Best Restaurants and Jonatan Gomez Luna- the award-winning chef of Le Chique, a Latin American’s Best Top 50 Restaurant, acted as coaches and worked together with the contestants on the development of the perfect pairing.

Chau Tran making her winning cocktail

Judges and coaches

The finalists perfectly understood the connection between Gin Mare and gastronomy. Those talented bartenders were Jon Lee from Singapore, Alvin Ching from Hong Kong, Terry Lang from China, Odett Cruz from Mexico, Marian Scaturro and Greg Kong from US and Chau Tran from Australia.

Although the standard was high, Chau won over the judges with her “Fluffy Emu”, an exalted version of a shoey with which she intended to share a little bit of her home country combined with the Mediterranean world. “I really wanted to show off every part of the bergamot (a rare and hard to find citrus in its fresh format in Australia).

Until 2.5 weeks ago I had never had fresh bergamot. I’ve juiced it, pith on, pith off, skinned it, made oleo, made a leather, tinctured, tea-ed, dehydrated every part of it, made several curds with it. But I also wanted to share a little bit of my home”.

The artful blend of Gin Mare, bergamot curd and Seville oranges juice topped with sparkling Australian wine and spritzed with Earl grey elixir wowed the judging panel, which included renowned industry experts Joe Schofield, Pippa Guy, Cesar Daniel

Chau Tran - Winner

“Burrín” Ponce, Yael Vengroff and Jorge Balbontin. In the words of Chau: “This drink is made to stimulate an appetite using a blend of bitter and savouriness from the bergamot skin that is micro-planed into the curd, with cut through with the acidic juice. The sparkling wine is a nod to the Giró family that started as sherry and wine merchants before they started to make gin”.

To accompany her cocktail, she served a Pavlova with a base of bergamot, finger lime and wild honey distillate designed to create a bridge between the drink and food pairing. “(…) in a last flourish I am spritzing the top with strawberry gum elixir Gin Mare as the base- to add a beautiful nose to the Pavlova and super charge the fresh taste of the fresh strawberries” said Chau.

2018

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MAKING THE VOYAGE TO AUSTRALIA SINCE 1855 The House of Lanson has been crafting fine champagnes using traditional methods avoiding malolactic fermentation for 258 years. Our most recent addition to the family is cuvée Père et Fils Brut NV which is available exclusively through the On-Premise and selected independent wine stores. An enriched evolution of the classic Lanson Black Label it pays homage to the uniquely mouth-watering House style.

On searching our archives, we discovered that Lanson Champagne has been available in Australia since 1855. Let’s raise a glass to celebrate the arrival of the new kid on the block 163 years later… www.lanson.com

#THEPERFECTSTART

Please drink responsibly.

Distributed by Wine DNA, a network of Australia’s top independent wine distributors NSW-ACT:Young & Rashleigh Wine Merchants, 02 9967 5900 VIC-TAS: Santé Wines, 03 9429 1990 QLD: Cuttings Wines, 07 3262 1455 SA-NT: Options Wines, 08 8346 9111

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10/04/2018 13:51:17

Wine

SAVED BY A HANDSHAKE

Introducing Peter Lehmann Masterson Barossa Valley Shiraz 2015 THIS YEAR CELEBRATES 40 YEARS OF PETER LEHMANN’S GAMBLE ON A PROJECT TO SAVE BAROSSA VALLEY GROWERS; A MOMENT IN TIME COMMEMORATED BY THE RELEASE OF ‘THE BEST BAROSSAN SHIRAZ POSSIBLE.’ Peter Lehmann was single-handedly responsible for keeping growers in the Barossa with their heads above water when things got tough. With the 1977 vintage came a disastrous grape glut that continued to worsen in following vintages. Many large Barossa wine companies cancelled longterm contracts and agreements leaving growers financially reeling.

In a bid to support the growers, Lehmann began to produce wine as a side project. In 1979 this side project became Masterson Barossa Vignerons named after the Marlon Brando character in Guys and Dolls, gambler Sky Masterson and famous for the song Luck be a Lady tonight.

Lehmann took a gamble for the growers, and it paid off. He sold his side project wine on a handshake with a, ‘pay now, deliver in two years’ agreement. He paid the growers with the money raised and produced what became the first Peter Lehmann wine in 1980.

That was 40 years ago and the 40th anniversary release of the Masterson Shiraz commemorates Peter’s strong community values. The first vintage of the Masterson is released in magnum, a nod to the first release of Lehmann’s famous Stonewall Shiraz in magnum.

The idea to produce this wine came from John Casella who acquired the Peter Lehmann winery in 2014. Casella’s intent was to honour this winemaking legend and his commitment to the Barossa wine region.

Casella set a challenge to his winemaking team to produce the best Barossa Shiraz possible.

The Masterson Shiraz is a single vineyard Shiraz made from grapes grown on the Hammerling Vineyard in the Moppa district of the Barossa Valley. The vines were planted in 1991 on original rootstocks and are dry-grown with minimal intervention producing Shiraz fruit of exceptional quality evident in the finesse of the final wine.

The wine is a captivating example of Barossan Shiraz at its finest. With a palate of intense blueberry underpinned by a subtle minerality and delicate nuances of coffee, aniseed and spice, it is drinking superbly right now but will also age gracefully with careful cellaring.

Peter Lehmann Masterson Shiraz 2015 retails for $2000 per bottle and is limited to a 1000 bottle release. Each bottle is handnumbered.

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THE TEST OF TIME

House of Arras releases its 2019 Vintage Collection ED CARR, HOUSE OF ARRAS CHIEF WINEMAKER, IS TRAVELLING AROUND AUSTRALIA TO PRESENT THE RELEASE OF HIS LATEST VINTAGE COLLECTION - A GROUP OF FIVE STUNNING SPARKLING WINES UNDER THE HOUSE OF ARRAS LABEL, AUSTRALIA’S MOST AWARDED SPARKLING WINE BRAND. Words Melissa Parker Carr is a bit of a bubbles legend. He is one of Australia’s greatest sparkling winemakers, if not the greatest. He is the only non-champenois winemaker to receive the Lifetime Achievement Award at the Champagne & Sparkling Wine World Championships. He is a global advocate for Tasmania as one of the best sparkling wineproducing regions in the world.

It was the journey to find the best sites for superior expressions of Chardonnay, Pinot Noir and Pinot Meunier that led the Arras winemaking team to Tasmania.

Tasmania is blessed with the essential elements to produce world-class sparkling wine. It has a cold climate, ancient soils and boasts a pristine, natural environment unsullied by the pollutants of modern urban living. Each Arras sparkling represents all that is exceptional about this sparkling wineproducing region.

The Arras style is in the blending of the sub-regions where the fruit is sourced.

The varietal expressions from the different sites, identified and developed by the Arras team over the years, are brought together to create wines on parity to the best in the world. It is because of this reputation the annual release of the vintage collection is highly anticipated.

When in discussion about his wines Carr speaks of the importance of the diversity Tasmanian sites for cultivating the very best and the unique vintage expressions they contribute to the blends. This interregional blending is the essence of Arras, and the Vintage Collection is Arras at its very best.

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As much as these wines are the art of the vine and the maker, they are also very much expressions of the art of time. All have been aged on lees for nine years with the exception of Brut Elite, four years and the Late Disgorged 2004, twelve years.

In pursuit of the best, the House is not averse to making decisions that will allow the wines to be at their best. The House of Arras Rose 2009 has been released ahead of the 2008 because the warm and dry conditions of the 2009 vintage have meant the 2009 has reached maturity faster than the 2008 This marks the first time House of Arras has reversed the order of disgorgement for any of its aged wines.

“Acheiving the right time in tirage is the only way to allow the wine to reach its full potential, which is why producing a sparkling wine can be described as a fusion of art and science, and a craft that requires a lot of patience,” said Carr.

Since House of Arras was founded in 1995, Carr has perfected his craft and speaks of his life work with a passion that

‘Creating award-winning sparkling wine can only be mastered by perfecting the craft of patience to allow the wine to mature at its own pace and the experience to know when it is at its best – Ed Carr. *’arras’ means rich tapestry

will see him continue for some time to come, creating the ‘rich tapestry’* that is the Arras signature style.

During our discussion Carr talks about retirement and muses about a life after Arras. Then he reminds himself he needs more time to wait for some of his finest wines to be realized. It is this test of time we can all be grateful for. Time keeps Australia’s greatest sparkling winemaker going back vintage after vintage to deliver Tasmanian sparkling wines at their finest.

The House of Arras Vintage Collection release: • Brute Elite NV • Rose 2009 • Blanc de Blancs 2009 • Grand Vintage 2008 • Grand Vintage Magnum 2007 • House of Arras EJ Carr Late Disgorged 2004 House of Arras sparkling wines are available now.

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PROSECCO PLEASE THERE IS A DRINK POURED IN BARS AND BISTROS ACROSS THE COUNTRY THAT’S THE PERFECT APERITIVO YET EASILY ENJOYED THROUGHOUT THE DAY AND WELL IN TO THE NIGHT. IT’S FUN, FRESH AND FIZZY, LESS EXPENSIVE THAN CHAMPAGNE AND DIFFERENT TO AUSTRALIAN BUBBLY. OF COURSE THIS CHEERY DRINK IS PROSECCO. Words Jane Faulkner While it is Italy’s best-known sparkling notching up a staggering 600 million bottles at its last vintage matched to a thriving export market, it is local renditions that are gaining traction.

About two thirds bought off-trade are produced here, and most come from the prosecco capital of Australia - the King Valley, north-east Victoria. For that, we can thank single-handedly the Dal Zotto family, the undisputed pioneers of the variety.

The Dal Zottos established Australia’s first commercial plantings in 1999 and six years later, released the inaugural L’Immigrante 2004, a bottle fermented prosecco just in time for Christmas. Talk about a hit. All 375 dozen bottles sold in a snap and today, they cannot keep up with demand despite adding a diverse range of styles and a total production of more than 30,000 dozen.

“We had an unwavering faith in prosecco,” says winemaker, Michael Dal Zotto. “Maybe we were optimistic but we just felt it was going to work in the King Valley.”

There were several reasons for such optimism. Michael’s father, Otto, was born in the heart of Italy’s prosecco province – Conegliano-Valdobbiadene in the Veneto, and rightly afforded top wine status of DOCG (denominazione di origine controllata e garantita). Otto feels a strong connection and similarity between that region and his adopted home in the King Valley.

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Prosecco is relished for its freshness and zest appeal, yet it needs particular viticultural attention to maintain a quality level otherwise this vigorous variety produces high yields with little detail. It must be planted in the right place; a cooler climate, hills and warm days are good, cooling nights essential.

“Those cool nights work to retain natural acidity,” says Michael, “and I pick on acidity not sugar ripeness to ensure I don’t lose the fine aromatics. If you have to add acid, you’ve lost it.”

“Prosecco can run the risk of being nothing more than sweet bubbly alcohol.

It shouldn’t be like that. It should smell of wisteria, jasmine and citrus. When it’s made charmat-style, it’s sherbety with lovely primary, delicate flavours.”

That sounds delicious but perhaps part of the confusion stems partly from Italian styles (see breakout box) and how it is made.

Whether in Italy or Australia, almost all is produced by the tank or charmat method where secondary fermentation to create the bubbles is via enclosed pressurised stainless-steel tanks. Charmat creates fresh, vibrant fizz, usually non-vintage made to be released as a young, uncomplicated drink.

And absolutely nothing wrong with that as it shines with primary fruit and exuberance.

Some are bottle fermented though, labelled método classico, especially the distinct col fondo style, literally meaning ‘from the bottom’. Col fondo is aged on its lees and not disgorged. Yes, it’s cloudy so don’t freak

out, these styles are dry, compelling and complex.

Given the Dal Zottos are leaders means their range covers all those production methods and styles. They recently released a special col fondo, Tabelo, the nick-name of Michael’s late nonno, Giovanni. Painstakingly made, most of the grapes are dried on racks, appassimentostyle, for 10 weeks; the concentrated fruit is pressed off and added to freshly pressed grapes. This deserves its place as Australia’s finest and most expensive prosecco at $48 ex-cellar door.

Another prosecco fan is Katherine Brown, winemaker and brand ambassador at Brown Family Wine Group, also based in the King Valley. She gets its fun factor and value for money: “Prosecco offers an easy drinking glass of bubbles anytime. Day or night without the champagne price or celebratory tag.”

However, she warns that “we don’t want to end up like Marlborough sauvignon blanc where it’s one big tap that can be turned on, which is really unfortunate for sauvignon blanc. We want to make high quality prosecco and with that comes a commitment to King Valley fruit.”

So what of the criticism levelled at prosecco being insipid, best used as the fizz base in a Bellini cocktail or Aperol spritz?

Both fabulous drinks by the way.

“You’re buying the wrong bottle,” she says, “as it is certainly not neutral.”

From its first experimental batch of 2500

litres made a decade ago, Brown Brothers is now Australia’s largest prosecco producer topping 1 million litres with annual sales around $34 million. Given those numbers, it would appear Australian prosecco is gaining a foothold. But there is a caveat.

In the last five years, the variety has grown at an annual increase of nearly 50% marked by 2189 tonnes crushed in 2015 up to 9936 tonnes in 2019. According to Wine Australia’s National Vintage Report 2019, that increase has seen prosecco move from the 17th largest white variety spot to number 10. For what it’s worth, it bumped off verdelho. The report, citing IRI MarketEdge data from March 2019, reveals prosecco’s growth is mirrored in the domestic market where sales have increased more than 100 per cent in the past two years putting it at the 11th largest

varietal/wine style by value in the off-trade retail wine sector.

Sounds impressive but here’s the rub: our prosecco crush is a mere drop compared with the total grape crush of around 1.73 million tonnes.

“While that appears a sizeable increase, Australian prosecco is really niche,” says Tony Battaglene, chief executive officer of Australian Grape and Wine.

And he believes that’s a very good thing.

“We don’t have the right areas for quality prosecco and quality needs to be the focus.

Sure, we can grow it anywhere but then it will be just another indifferent sparkling wine,” says Tony. “That’s not the road to go down and it’s why the King Valley is the premium area. If you liken it to Italy, it’s going to be the DOCG of Australia.”

ITALIAN PROSECCO Somewhat convoluted but in 2009, the prosecco grape became known as glera in Italy, whereas Prosecco morphed in to a protected geographical indication (a designated area) under European law. The Italians wanted Aussie producers to toe the line and adopt glera but the bid failed and our producers are free to use the grape name prosecco.

Within Italian wine law of DOC (denominazione di origine controllata) and DOCG, Prosecco DOC covers about 80% of the variety’s production stretching across nine provinces from the Veneto to Friuli Venezia Giulia. This is the stuff people drink the most, the quaffable fizz. By and large the best are DOCGs because they represent the historical home of prosecco so look for Conegliano Valdobbiadene Prosecco

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For price details, or to place your order, contact your dedicated representative on 1300 KOLLARAS. Alternatively, products are available on the ALM portal.

Complimentary POS available. www.kollaras.com

Wine

AVAILABLE AT LEADING INDEPENDENT BOTTLE SHOPS! Awarded at the Melbourne International Wine Competition 2018 & 2019

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Superiore, the fruit is grown on precipitous hills thus most of it is hand-harvested. This unique region has just gained UNESCO World Heritage Site in recognition for its spectacular vineyards. Perhaps the finest prosecco with a tiny production is known as Superiore di Cartizze, regarded as the region’s grand cru.

Let’s face it, most people buy prosecco without knowing who made it as the appeal is price driven. Prosecco offers great value.

Anthony D’Anna, wine merchant and director of operations at Boccaccio Cellars in Melbourne, says King Valley on a label has leverage but Prosecco DOC with a retail price of $18 to $20 forms 80% of his prosecco sales.

ITALIAN STYLE There are different levels of sweetness with Italian prosecco with brut the driest with a residual sugar level up to 12 grams per litre, the most popular style is extra-dry with 12 to 17 grams; dry is 17 grams to 32 grams and demi-sec a sweet 32 to 50 grams per litre. Apart from fermentation in stainless steel tank or bottle fermentation, styles can vary from slightly fizzy labelled frizzante, or spumante as in full sparkling and even a still wine is produced called tranquillo.

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ONE AUSSIE PROSECCO BUBBLING BRIGHTLY TEMPUS TWO HAS DEVELOPED A STRONG REPUTATION FOR ITS SPARKLING WINES AND CURRENTLY HAVE TWO PROSECCOS IN ITS PORTFOLIO, MEETING THE ON-GOING TREND FOR THE STYLISH ITALIAN VARIETAL, WHICH IS THRIVING IN AUSTRALIA. “Unlike Champagne, Prosecco is less yeasty with more emphasis on delivering a fruit-forward style over the secondary characters you see in some of France’s trademark bubbles. This fruitier style is something Australia does particularly well,” said Tempus Two Winemaker, Andrew Duff.

“I think the varietal is working extremely well in Australia due to a number of reasons. The name has a bit to do with it - Glera isn’t as attractive a name as Prosecco - but mainly its versatility as an aperitif. Have it on its own as a sparkling wine or mixed in a cocktail, Aperol spritz is a great example.

“The Tempus Two Varietal series Prosecco comes from New South Wales and is fruit-driven with balanced acidity and a long, elegant finish. The Copper series Prosecco hails from the Adelaide Hills and is made in the true Italian Prosecco style, it’s very dry and zesty. It is perfect served well-chilled as an aperitif or, due to its relatively low alcohol content and high acidity, it pairs exceptionally well with spicy Asian dishes. The citrus notes in the wine act like a squeeze of lemon with seafood.”

- Melissa Parker

OUR AWARD WINNING ROSÉ OUR AWARD WINNING ROSÉ

TROPHY

SYDNEY ROYAL WINE SHOW 2019 BEST ROSÉ TROPHY SYDNEY ROYAL WINE SHOW 2019 BEST ROSÉ

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ROYAL QUEENSLAND WINE SHOW 2019 BEST ROSÉ TROPHY ROYAL QUEENSLAND WINE SHOW 2019 BEST ROSÉ

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ROYAL ADELAIDE WINE SHOW 2018

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ROYAL ADELAIDE WINE SHOW 2018 CHINA WINE & SPIRITS AWARDS 2018

DOUBLE GOLD

CHINA WINE & SPIRITS AWARDS 2018

Wine

IT’S TIME TO TAKE PINK WINES SERIOUSLY (BUT NOT THAT SERIOUSLY)

THINGS ARE LOOKING PRETTY ROSY FOR ROSÉ WINES RIGHT NOW. IN FACT, THE ROSÉ CATEGORY IN AUSTRALIA IS POSITIVELY BLOOMING. IT’S GROWING FASTER THAN ANY OTHER WINE. THE LATEST DATA FROM IRI MARKETEDGE SHOW JUST HOW TICKLED PINK WITH ROSÉ AUSTRALIAN’S ARE; WITH A GROWTH RATE OF 26% IN VALUE ROSÉS ARE PERFORMING WELL AHEAD OF BOTTLED RED WINE (SHOWING 4% GROWTH), BOTTLED WHITE WINES (SHOWING 1.5% DECLINE) AND SPARKLING WINES (SHOWING 1% GROWTH). ROSÉS’ TOTAL SHARE OF TOTAL BOTTLED WINE, HOWEVER, IS SMALL WHEN COMPARED WITH THE OTHER CATEGORIES (3.2%), HOWEVER, ITS PRESENCE IN ALL MARKET SEGMENTS IS CERTAINLY BEING FELT. Words Sharon Wild be a serious wine, but not to be taken too Revolution. They hosted events around Our love affair with rosé, however, didn’t seriously.”

Australia and capitalised on the exploding happen overnight. Not that long ago (for For all these reasons rosé became a hit popularity of the new social media of the those of us who are Gen X and beyond) with Millennials at a time when the wine time - Facebook and Twitter - to shine the super-cheap, fluorescent candy-coloured, industry often struggled to attract this spotlight on their high-quality, dry rosés syrupy-sweet rosés were omnipresent (it audience. From their appearance to their within a lifestyle context. certainly seemed that way!) There were, taste and their overall of course, producers perception, passionate about the high-quality, dry rosés bench-mark rosés of The Rosé Revolution was undoubtedly tick all the boxes for southern France who being on-trend; so much emulated its elegant, dry, pivotal in creating momentum for high-end so that in recent years pale-hued style, but not rosés in Australia. the rosé landscape has many examples reached been transformed and is the mainstream market bustling with innovative in Australia. They were new rosés produced from a plethora of The Rosé Revolution was undoubtedly more commonly sold via direct channels interesting varietals and regions. pivotal in creating momentum for high-end like cellar door (or producers kept them for De Bortoli themselves, for example, rosés in Australia. And for so many reasons; themselves!). have added five more rosés to their the events highlighted just how versatile That was until around a decade ago portfolio - De Bortoli Rosé Rosé, Bellariva rosés are – as an alternative to white or when Leanne De Bortoli and Steve Webber King Valley Sangiovese Rosé, Villages red or on their own, the style fits with the of De Bortoli armed themselves with their Heathcote Grenache Rosé, Vinoque Australian climate and relaxed lifestyle, new, classy and eminently drinkable; La Yarra Valley Nebbiolo Rosé and Down they are photogenic and thus sharable on Bohème Pinot Noir Rosé. They banded The Lane Rosé Gris de Gris. And, not social media, and, as noted by Leanne de together with other like-minded rosé surprisingly De Bortoli Wines has just Bortoli in her blog at the time; “…it can producers and established the Rosé

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The latest data from IRI MarketEdge show just how tickled pink with rosé Australian’s are; with a growth rate of 26% in value rosés are performing well ahead of bottled red wine (showing 4% growth), bottled white wines (showing 1.5% decline) and sparkling wines (showing 1% growth). been recognised in the prestigious 2019 Australian Financial Review BOSS ‘Most Innovative Companies’ list.

The number one selling rosé in Australia by volume and value according to IRI MarketEdge data for the past quarter is also testament of the transforming rosé landscape. Treasury Wine Estate’s (TWE) cheekily named (and cheekily labelled) Squealing Pig Marlborough Rosé, made from Pinot Noir, is pretty pale pink, is laden with watermelon and red fruits and is refreshingly crisp.

On the subject of innovation, recognising the strength of this rosé and with gin being the fastest growing category of any alcohol, TWE have merged categories with the release of Squealing Pig Rosé Gin. It’s crafted from ten botanicals and is the first gin sold in Australia to contain a splash of Pinot Noir rosé wine.

Sticking to the subject of innovation and ticking all the on-trend boxes it’s hard to go past Bone Dry Rosé. The wine’s cool logo was designed by Daimon Downey, former

front man of Sneaky Sound System and the wine itself was crafted in collaboration with Mudgee based winemaker, Simon Gilbert from Petit Verdot, Cabernet Sauvignon, Primitivo, Sangiovese and Merlot. It comes in a range of sizes; from piccolos to magnums. Toni Patterson MW of the Real Review says Bone Dry Rosé is; “…an excellent example of a contemporary dry rosé that tastes as good as it looks. “ In the $10-15 price point, Casella Family Wines Magic Box Remarkable Rosé at RRP$15 is the third best-selling rosé in both volume and value terms (IRI MarketEdge).

It appeals because it is beautifully packaged and shows fresh, lively strawberry fruit flavours. Other best sellers in this price point include Wingara Wine Group’s La La Land Rosé produced from Pinot Noir in northwest Victoria and Tempus Two Varietal Rose from South Australia. Tempus Two Winemaker Andrew Duff says of the wine; “I make our rosés with texture and depth coupled with crunchy acidity and a really attractive pale pink colour.”

On a recent visit to Margaret River, stand out rosés included Vasse Felix’s inaugural release; Classic Dry Rosé produced from Shiraz in an elegant style.

In a more robust, textural style is Deep Woods Estate Rosé, also made from Shiraz.

Another stand out was Voyager’s stylish Project Rosé produced from Shiraz, Merlot and Sauvignon Blanc. Since its release a few years ago, it has regularly featured as a food pairing on Voyager’s Discovery Menu to a positive reception.

On the subject of food pairing, Chester Osborne of d’Arenberg notes their ‘not so seriously’ named Stephanie the Gnome With Rosé Coloured Glasses (produced from Sangiovese, Shiraz and Cinsault) is a runaway success in their restaurants within their iconic Cube complex in McLaren Vale.

Hot pink in colour, and with a candy-like nose, this rosé doesn’t appear too serious, however, on the palate it is highly-complex, savoury and bone dry; seriously delicious!

In terms of direct to consumer sales, Vino Mofo’s Eddie Schweitzer, Head of Merchandising, says; “We had huge, roughly 100%, year on year growth for rosé from 2014-2017 in terms of total sales.”

While Schweitzer attributes much of their initial success with Provence Rosés, he says their market is broadening to include wines from other parts of Europe and beyond and that customers are prepared to spend a bit more to attain complexity from these diverging styles.

One such example is their recent release of US based wine media mogul Gary Vaynerchuk’s (GaryVee) Empathy Wines Rosé from Northern California.

Made from Syrah, Pinot Noir, Grenache, Barbera, Tanat, Carignan and Muscat, this deep pink, fruity yet zesty wine sold out within weeks of the pre-sale going live on Vino Mofo. At $30 per bottle, this is a monumental achievement.

It’s no wonder that Australians are tickled pink by rosé at the moment. And given the huge amount of innovation we’re seeing in this sector, I think the Rosé Revolution is still in full swing. And luckily, it’s a fun kind of revolution.

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Two categories collide SQUEALING PIG ROSÉ IS THE BIGGEST SELLING ROSÉ IN AUSTRALIA. THE HUGE SUCCESS OF THE SQUEALING PIG BRAND HAS LED TREASURY WINE ESTATES (TWE) TO CAPITALIZE ON THE BOOMING GIN CATEGORY BY APPLYING THE BRAND’S MAGIC FORMULA TO SQUEALING PIG ROSÉ GIN. CHIEF MARKETING OFFICER, TWE, ANGUS LILLEY EXPLAINS THE PROCESS OF COMBINING TWO HIT CATEGORIES.

What makes the Squealing Pig brand so successful? Number one rosé, number two selling Sauvignon Blanc, Pinot Noir and Pinot Gris in Australia.

What is the secret?

This brand has some magic to it that if we could pick it up and redeploy it and repurpose it, life would be easy. It’s a combination of elements, the pack, the name, the quality of the wine. They are resonating with consumers. I think we are very conscious of how we bring the brand to life. Had we thought about it for a standalone gin brand or for other brands it may not have felt right, but for Squealing Pig it just felt such a natural fit.

How long has Squealing Pig been on the market now?

Nine years. It was a stand-alone Sauvignon Blanc until 2015, and that’s when we introduced the rosé, and in that time it went from roughly 50,000 cases to significantly more.

Was the rosé the driver of that?

There was an element of luck. The Sauvignon Blanc launched at a time when Sauvignon Blanc was flying. The rosé was introduced at a time when rosé started to gain some momentum. There has been strategy involved in introducing varietals that were on the march.

Tell us about the beginnings of the gin/ rosé concept.

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“We feel that because of the refreshment piece and because of our target market that the Signature Serve of Squealing Pig Rosé Gin and Soda, rather than traditional tonic, is once again a nice little twist on the expected.”

We have thought about innovation and where we wanted to take the brand for a long time. We introduced cans, different varietals and line extensions, but the success of gin and the ongoing booming success of rosé popped into my head on the back of one of our innovation sessions, and it just felt like a natural fit. We discussed it, and everybody we bounced the idea off said let’s do it. It came together quickly as a team effort, and we worked from there.

Four Pillars has been very successful, combining wine and gin with its Four Pillars Bloody Shiraz Gin. Was that an inspiration?

I think inspiration for this product came from many places, seeing what the likes of Four Pillars had done; what had been done overseas in terms of other styles of gin and botanicals being used. If you look at the gin category now and you think about where we were in retail and the choice compared to where it is now, the growth is mind-

boggling. There are a few select examples that provided some inspiration, but the category as a whole is innovative across the board.

Is the gin grape or grain-based, Australian and local? And was that a decision based on the complementary characters of the rosé?

We worked with a third party to create the gin itself. It is Australian, local and grain-based. Distilling gin is not something Treasury Wine Estates has a history in so we leveraged internal resources, engaged an external resource, and landed on a product we felt worked best when blended with rosé.

What is it about pink gin? What is the appeal?

The success of gin, pink beverages as a whole, and rosé, all fit under the umbrella of the ongoing macro trend of refreshment.

We are combining two of the drivers of the success of the refreshment category growth.

Gin and rosĂŠ coming together is a natural fit. Ours happens to be a wine-infused gin to create colour, a lot of others are adding colour to create the pink gins. I think it speaks to the broader refreshment category growth that we are seeing.

How important is the packaging? You say you have taken your cues from the wine industry.

If you think about the success of Squealing Pig table wines over the last four years, the brand has nearly quadrupled in size during that time - well into double-digit growth year on year. We were keen to pick up some of the essentials of the brand and bring that to life through the packaging.

We were keen to highlight this is different to other gins out there.

What has been the reaction to the product from retailers?

The feeling is really positive in a number of larger retail customers around Australia. We are feeling incredibly positive about it, albeit early days. As this is something new for TWE in terms of bringing a gin to market we did so with a little bit of hesitation, but the strength of the brand and the strength of the category coming together just seems to work.

What has been the feedback from the on-premise?

Incredibly positive. We engaged a broad spectrum of bartenders and mixologists from across the country in the development of the product. We are looking to bring this to life in more meaningful ways with a few select partners as well. There are a number of pink gins out there, but this gin is based on adding wine, and from a flavour point of view, the small addition of rosĂŠ really does create something really different.

You have appointed Jason Crawley.

What is his role with Squealing Pig gin?

He is helping us with bringing our brand to life in on-premise throughout the

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“The success of gin, pink beverages as a whole, and rosé, all fit under the umbrella of the ongoing macro trend of refreshment. We are combining two of the drivers of the success of the refreshment category growth” playing to the fact that this is a brand that is a little bit quirky and doesn’t take itself too seriously.

Is the plan to go global?

This is a local Australian test and learn. It is the first gin product that Treasury has launched. We feel as though we have landed on something that will work with consumers, but we are very much test and learn and see how we go.

Is this the beginning of a broader range of gins from Treasury Wine Estates?

We see real benefit in terms of leveraging the trend and the consumer following particularly for rosé gin and leveraging that to introduce wine consumers to our gin brand and vice versa. We see some real upside for the category as a whole, and we are confident about where we are heading. If we are successful, it might be something we do more of in the future. country over the next 12 months. He was also involved in the product development and getting the palate right, and was involved with creating the signature recipes and signature serves. We feel that because of the refreshment piece and because of our target market that the Signature Serve of Squealing Pig Rosé Gin and Soda, rather than traditional tonic, is once again a nice little twist on the expected.

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Tell us about the marketing and advertising campaign?

The advertising platform is the Curly Tales of Squealing Pig. One of the elements of the packaging, and in turn what we brought to life through the gin, is the nursery rhyme on the label; being irreverent, tweaking that, playing off the words, crossing out the nursery rhyme itself. The Curly Tales platform we launched about 12 months ago and the reaction has been positive through our social media channels; once again

Is there going to be further innovation around Squealing Pig using different wine varietals with the gin- broadening the wine and gin spectrum?

We have definitely talked about this. One of the challenges with Squealing Pig and having a brand that is so strong in itself is to make sure we don’t try to make it all things to all people, so we are selective where and how we innovate the brand to make sure we are doing it the right way. There are great opportunities in that space moving forward.

Awards | Wine

Est wins Australia’s Wine List of the Year 2019 CONGRATULATIONS TO EST ON WINNING AUSTRALIA’S WINE LIST OF THE YEAR FOR 2019.

OWNED BY JUSTIN HEMMES’ MERIVALE GROUP, SYDNEY’S EST DELIVERS FINE-DINING IN A GRAND HERITAGE DINING ROOM. Words Alana House The restaurant’s wine list is an impressive tome built over the long-term

by Merivale Group Sommelier Franck Moreau MS and his team and currently curated by Head Sommelier Bhatia Dheeraj who won the Judy Hirst Award as the sommelier responsible for the winning list. According to the awards Chairman of Judges Peter Forrestal, the key to est’s win this year was its consistency and quality over the past decade.

“Since 2009, est has been a finalist in the Awards: placed in the top six: and it has previously been within a hair’s breadth of winning,” he said.

“The list owes much to the work of Franck Moreau MS and Merivale sommeliers, Emmanuel Cadieu, Jean Charles Mahe and Adrian Filiuta MS who have worked over the years to refine the cellar so that a superlative international and Australian collection is more clearly focused and each bottle demands its place.”

Bhatia Dheeraj, who is charged with the responsibility of presenting the wine list, first honed his skills at Raffles Hotel Singapore and three Michelin starred Robuchon au Dome in Macau before arriving in Australia.

In an interesting loop the very first winner of Australia’s Wine List of the Year Awards was Cicada in 1994: a restaurant created by long-time est chef Peter Doyle who recently moved into a mentoring role for the Merivale group.

Under the guidance of Moreau MS another of his team also won a national award: Best Hotel Restaurant Wine List was awarded to Berts at the Newport Arms Hotel: the list curated by Andres Aragon Perez.

Enabling a growing number of sommeliers around the country to further their careers, Moreau MS was the first sommelier living and working in Australia to be awarded the title of Master Sommelier in 2011.

Since then he has been instrumental in facilitating the acclaimed Court of Master Sommeliers education program in Australia.

Brian Julyan MS, founder and president of the Court of Master Sommeliers and the International Co-Chair of Australia’s Wine List of the Year Awards acknowledged the world standard of Australia’s wine lists today.

The judging panel, a 34-strong group of highly respected local and international judges, includes Master Sommeliers, Masters of Wine, wine judges, educators, commentators and previous award winners.

“It is the nature, calibre and global recognition and respect of these independent judges that sets these Awards apart,” said award founder Rob Hirst.

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Awards | Wine Launched in 1993 by Rob and Judy Hirst and Tucker Seabrook, Australia’s Wine List of the Year Awards were created to recognise and reward the hard work and talent of sommeliers as well as the enormous investment in time and resources by business owners to develop quality wine lists and cellars.

Hirst reported a record year for entries again.

“The most popular award category this year remains Best Wine by the Glass, with preservation technology such as Coravin making this a perfect vehicle for offering premium wines to consumers,” he said.

“This was followed again by Best Matching of Food and Wine: reflecting the ever-closer liaison between sommeliers and chefs.

“Showing both consumer interest and sommelier desire to showcase the beauty of Australian wines, it was pleasing to see the strength of both Best Listing of Australian Wines and Best Listing of a Regions Wines categories this year.”

Awards Consumer Media Partner for the last decade, Judy Sarris, Editor of Gourmet Traveller WINE saluted Australia’s sommeliers: “We have watched as, over the years, the best wine lists have evolved magnificently, allowing us to take all manner of vinous adventures.

“At the same time, these lists give us a fascinating indication of trends among drinkers and winemakers alike. Australian sommeliers can be proud of all they have achieved.”

“The Drinks Association is thrilled to support Australia’s Wine List of Year,” added CEO Georgia Lennon. “As the Trade Communications Partner of the event, we look forward to featuring the winners in our magazine, Drinks Trade. Drinks Trade is the go-to publication for Australia’s on and off-trade and keeping them informed is key to its success.

“These awards are a valuable acknowledgement of the amazing talent in our industry and I congratulate all the winners.”

Australia’s Wine List of the Year Awards thanked its Media Partners Gourmet Traveller WINE and Drinks Association, Major Partners Riedel glassware, Vintec wine cabinets and Wine Australia as well as all other Award Partners and supporters who made the awards possible.

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WINNERS LIST:

NATIONAL AWARD WINNER: 2019 Wine List of The Year: est, Sydney & Judy Hirst Award Bhatia Dheeraj STATE/TERRITORY WINNERS Best Wine List ACT: Mezzalira Best Wine List NSW: est Best Wine List NT: Stone House Best Wine List QLD: Otto Brisbane Best Wine List SA: The Barn Steakhouse Mount Gambier Best Wine List TAS: Terrace Launceston Best Wine List VIC: Cutler & Co Best Wine List WA: Settlers Tavern Margaret River NATIONAL CLASS OF TRADE OR CATEGORY Best City Restaurant Wine List: est, NSW Best Country Restaurant Wine List: The Barn Steakhouse Mount Gambier, SA Best Hotel Restaurant Wine List: Berts, NSW Best Pub Restaurant Wine List: Mayfair Lane Pub & Dining Room, WA Best Club Restaurant Wine List: The Newcastle Club, NSW Best Wine Bar List: Dear Sainte Éloise, NSW Best New List: The Tony Hitchin Award: Bistecca, NSW Best Small List (Max 50 Wines): Congress, VIC

Best Small List (Max 100 Wines): Institut Polaire, TAS Best Food & Wine Matching List: Momofuku Seiobo, NSW Best List Of Wine By The Glass: Bentley, NSW Best Beer List: The Avoca, VIC Best NonAlcoholic Drinks List: Attica, VIC Best Sparkling Wine List: Melbourne Supper Club, VIC Best Champagne List: Quay, NSW Best Aperitif List: Banksii Vermouth Bar & Bistro, NSW Best Digestif List: Bentley, NSW Best Listing Of A Region’s Wine: Stillwater Launceston, TAS Best Listing Of Australian Wines: Cafe Sydney, NSW Best Listing Of ACT Wines: The Boat House, ACT Best Listing Of NSW Wines: The Newcastle Club, NSW Best Listing Of QLD Wines: Cru Bar + Cellar, QLD Best Listing Of SA Wines: Republic Norwood, SA Best Listing Of TAS Wines: Terrace Launceston, TAS Best Listing Of VIC Wines: Wickens at Royal Mail Hotel, VIC Best Listing Of WA Wines: Settlers Tavern Margaret River, WA Gourmet Traveller Wine Readers’ Choice: Muse, ACT Sommeliers Choice Award: Sixpenny, NSW

Centre Stage

The Cross is Steady While The Earth is Turning FROM THE FRENCH MOUNTAIN RANGE OF CHARTREUSE COMES AN ELIXIR COURTESY OF THE CARTHUSIAN ORDER OF MONKS; A LIQUEUR THAT HAS CHANGED LITTLE SINCE ITS INCEPTION IN 1764 WHEN IT EARNED THE NAME: ‘ELIXIR OF LONG LIFE’. TO GAIN A BETTER UNDERSTANDING OF THE FAMED LIQUEUR WE NEED WITH CHRISTOPHE LEVET, THE CURRENT PRESIDENT AND CEO OF CHARTREUSE DIFFUSION. Words Ashley Pini & Jeremy Spencer ‘The elixir of long life’ dates-back to 1605 when a manuscript was offered as a gift to the monks of the Carthusian Monastery, an order of the Catholic religion in Paris. As it is today, the recipe was one of the most complex seen and was not fully understood or utilised until much later when the apothecary, Friar Jerome Maubec, finally unravelled the mysterious potions’ secrets to create Chartreuse Elixir in 1737. Using wine-based alcohol, the order of monks commenced a lengthy study to uncover the true taste of ‘liqueur of health’.

“Chartreuse was originally regarded initially as a pretty strong tonic. The first examples were 71% abv, but as this grew in popularity, a softer version was offered at 55% abv, that was the Green Chartreuse”, explains Levet.

The famous ‘medicinal tonic’ made

by Carthusian monks has been immortalized in literature and popular culture. In Quentin Tarantino’s ‘Death Proof’ the bar owner Warren (Quentin Tarantino) serves a green liqueur. After being asked what was just served, Warren says, “Chartreuse, the only liqueur so good they named a colour after it.”

Since then the fortunes of Chartreuse have seesawed dramatically.

The French revolution in 1789 and its banishment of all things religion was a major turning point, as the original keepers of the secretive recipe of over

130 ingredients were driven from their homelands and struggled to keep a record safe. It was not until 1838 when the monks developed a sweeter and milder (40% abv) version of Chartreuse flavoured with honey and saffron - known as Yellow Chartreuse - that it began its resurgence. Even the pharmacists of Emperor Napoleon, who ordered a collection of all medicinal recipes in 1810 were unable to reconfigure the manuscript. More trials and tribulations continued as avalanches, French Nationalism and corporate receivership threatened to derail one of the world’s most traditional tipples.

The colouring, completely natural, comes from Chlorophyll for the Green, and Saffron for the Yellow versions - during the distillation process, honey and sugars are added. Once the liquid has been created it is then rested in oak and placed into the famous cellars of Voiron, the longest in the world, for an untold maturation period. The product is then bottled, packaged and sent around the world to a growing number of bars, hotels, cocktail dens, dives and bottle stores by the Chartreuse Diffusion, who also assist with several other products such as the barrel aged Chartreuse VEP, Vertical Vodka and Vegetal Elixir.

The business now produces and sells around 1 million liters a year. It’s a business that has been very carefully managed and positioned to be healthy for the long-term.

‘People always think that we are much bigger, but we are not huge. There are only 70 in our team globally, and we work with a turnover of just 20 million euro.’

‘We are pleased like that. The monks do not ask for dividends. They know that a business like this requires long-term investment. That why we have been able to invest in a beautiful new distillery, which cost us 10 million Euro. Plus we are investing another 9 million Euro in the bottling line and shipment logistics,’ said Levet.

Investing 95% of your annual turnover back into infrastructure is not easy for most businesses, but the Chartreuse shareholders are not looking for a normal return on investment.

‘It’s not like normal public businesses.

Why is it possible? Because all the profits at the end of the year go back into the reserves.

We never talk about financial ratios and performance with the monks; they are shareholders that care only about the quality of the product and that they represented in the right way’.

After all this, the last word on the such a magical spirit must go the monks and creators of Chartreuse who stated as part of their mantra’ stat crux dum volvitur orbis’ which when translated from Latin means ‘the cross is steady while the earth is turning’ - a reinforcement of their ideals of consistency through the ages.

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New Product | Wine 1

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1. The Deen Master’s Blend RRP: $17.50 | Distributor: De Bortoli Wines In a tribute to pioneering winemaker Deen De Bortoli, De Bortoli Wines has launched the premium DEEN Master’s Blend Vat 184, a reflection on Deen’s vision to create quality wine for everyone to enjoy. It is a rich full-bodied blend of Durif, Shiraz and Petit Verdot.

2. Stolen Colt Range RRP: $14.99 | Distributor: McWilliams Wines The new Stolen Colt range is the latest addition to the McWilliam’s Storytelling range and celebrates the spirit of founder Samuel McWilliam. The range consists of a Cabernet Sauvignon and a Shiraz and taps into the high growth $12 to $15.99 red wine segment. The wines are named after the story of Samuel McWilliam accused of purchasing two stolen horses in 1877. The police took possession of the horses after which Samuel established his first vineyard.

3. Wolf Blass Makers’ Project Range RRP: $20/$26 | Distributor: Treasury Wine Estates A collaboration from the Wolf Blass winemaking team (hence the name, Makers’) who joined forces to combine their unique skills and individual expertise, this exciting offering includes a Pink Pinot Grigio, Pinot Noir, Shiraz Grenache, Reserve Rosé, Reserve Shiraz Reserve and a Pinot Three (blend of Pinot Noir, Gris and Meunier). There is certainly a Makers’ wine to suit every palate and occasion.

4. Tatachilla Wines White Admiral Range RRP: $18 | Distributor: Accolade Wines Introducing two fresh summer wines from Tatachilla with labels that change colour when chilled to the right temperature. The brand partnered with Secret Foodies for the launch, an online meet up dining group where guests find out the venue only two hours before. The range includes two of the most popular summer drinking varietals Rosé and Pinot Grigio.

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BE PART OF AUSTRALIA’S LARGEST INDEPENDENT LIQUOR NETWORK • 2,700 stores & growing • Strong marketing support and targeted promotional programs • Investment into your store • Ongoing core range reviews, dedicated planograms and rebates for retail execution • Dedicated State Business Development and Retail Operations Teams • Unrivalled group buying power with Australia’s leading broad range liquor wholesaler (ALM) • Second largest retail group in Australia

CHAMPIONING SUCCESSFUL INDEPENDENTS

To find out more on becoming part of the IBA group, send us an email at: ibatrade@metcash.com

Beer

Kanpai to the great Aussie brew WITH THE NEWS OF ASAHI GROUP HOLDINGS AGREEING TO PART WITH A PROPOSED A$16 BILLION TO PURCHASE CARLTON & UNITED BREWERIES FROM ANHEUSER-BUSCH INBEV COMBINED WITH KIRIN OWNING AUSTRALIA’S OTHER BIG BEER PRODUCER LION CO. SINCE 2009, JAPANESE BREWERS WILL DOMINATE THE AUSTRALIAN BEER MARKET. THAT IS, SHOULD THE DEAL GO AHEAD ONCE IT PASSES MUSTER WITH THE ACCC AND THE FOREIGN INVESTMENT REVIEW BOARD. Words Melissa Parker The deal will mean that two breweries will hold roughly 90% of the market with Lion currently holding 41%, CUB 48% and Asahi 2% according to IBISWorld.

Asahi is set to inherit big Australian beer brands such as Victoria Bitter, Great Northern, Melbourne Bitter, Pure Blonde and Carlton Draught as well as craft brands 4 Pines and Pirate Life. Recently it exapanded its craft portfolio in Australia with the purchase of Green Beacon in Queensland, a craft brand launched by two school mates, Marc Chrismas and Adrian Slaughter, in 2013 and since won three consecutive Champion Brewery Trophies at the Australian International Beer Award plus struck a deal with Singapore Airlines to supply beer for Business Class.

Asahi has shown an interest in Australian beer companies before. The Japanese brewer has had its sights on CUB for some time since it acquired a 19.9% stake in Elders IXL in 1990, then owner of CUB before it became Foster’s Group and was sold to SABMiller.

It is thought the clincher in this final decision was the huge success of CUB’s Great Northern product which according to IRI statistics Great Northern had 12 per cent of the market in the year ending June 30.

The questions lies as to why Japan’s big brewers are paying the big bucks to acquire Australia’s big brewers.

The answer could lie in the fact that

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“Lion remains focused on growing its core beer brands in Australia and overseas, as well as developing new products that cater to changing drinker tastes,” Spokesperson for Lion Co. despite the preferred alcohol Japan is experiencing an ageing and declining population so Japanese companies are seeking to expand market share overseas for future growth.

André Sammartino , Associate Professor in International Business & Strategic Management Department of Management & Marketing at the Faculty of Business & Economics, University of Melbourne has researched the beer market in Australia and has been following the state of play closely.

In terms of the ‘why’ he supports this theory.

“These companies are dealing with the fact that Japan is not a growing market, in fact it is a declining market, more so than any other major western market, it is declining at 2% a year in population with an ageing demographic.”

This bid to expand began in earnest in 2016 when Asahi purchased Grolsch, Peroni in Italy and UK’s Meantime Brewery from AB InBev allowing Asahi to gain access to key European markets. In the same year when AB InBev acquired SABMiller it agreed to sell Asahi its Eastern European

business and assets in Poland, the Czech Republic, Slovakia, Hungary and Romania to Asahi which included beer brands such as Pilsner Urquell among others.

It would appear the strategy is buy into markets that are faster, younger and holding bigger futures for the profitability of beer whilst realizing profits in a broad band of currencies that perform stronger than the weaker Yen. But is also works both ways, since Kirin has got its hands on Aussie brands such as Little Creatures it has invested in expanding the reach of these brands to export markets such as China and turning these brands into global beer juggernauts. Since Kirin’s investment in Lion it has invested heavily in Australian beer brands, Hahn in Sydney, Tooheys and XXXX as well as Tasmanian premium brand James Boag.

“Asahi has clearly targeted Australia as part of its international expansion. Kirin is not really expanding, but utilising the Australian operation to get into China. It seems sticking in the region is what Kirin want to do whereas Asahi have boldly picked up pieces of AB inBev when the big

“Obviously CUB represents nearly half the whole market and if you add Asahi (brands) that’s 50%, and to have such a big player adopting a more rational approach to business as opposed to a short-term transactional approach will be a good thing” – Dr Tim Cooper “Over the past 20 years it (Japan) has taken advantage of the lowest cost of capital in any developed economy to expand to international markets” – Tony Boyd, Australian Financial Review.* merger happened a few years ago and now they have substantial operations in Europe owning Grolsch, Pilser Urquell and Peroni.”

Says Assoc Prof André Sammartino.

Professor Sammartino believes Asahi over In Bev for CUB is a positive result. He says Asahi look better in Australia because it seems to care about being here where as AB InBev had no particular interest based on the fact they tried to spin the business off after the big merger with SABMiller.

“AB InBev is pretty ruthless in terms of how it runs operations in terms of the growth and Australia is not going to deliver that growth. We are not Japan, but like many other western markets we have plateaued and I suspect these (CUB) businesses were a little bit harder to run than they would have liked.

“Instead they are targeting growth in Latin America, Africa and Asia etc. where the business can continue to grow and where there are enormous efficiencies to be made. I think AB InBev realised with CUB they were going to have to make incredibly hard decisions about shutting down plants and breweries or do a lot of wholesale change in terms of business culture and I don’t think they were prepared to. I suspect that Asahi will go down the Kirin path and be relatively hands off and let the business run as it does,” he says.

Tim Cooper, CEO of Coopers Brewery, weighs into the debate and also believes the takeover will have a positive impact on the Australian beer economy.

“I think the sale of CUB will be a good thing. The Japanese companies and *17 August 2019. Japanese Lessons for Australia.

particularly Japanese brewers will take a long term view of their investments than what obviously AB InBev have done, and they will be more likely to invest in the market. It is generally positive and will see a more stable market.”

He said that Asahi’s longer–term view of the market should hopefully grow the whole beer market here, because the market has experienced decline since 2009 when the market represented 1870 million litres and is now down to 1700 millon litres.

Cooper said AB InBev is a more transactional player and that it created a far more competitive landscape in Australia for breweries. He believes the long-term building of brands is more in line with the way Asahi operates and will bode benefit the whole Australian beer industry. The alternative was the grab for the quick sell that saw InBev go for the keg contracts, buying stock positions and inducing retailers to give prominent positions for their brands.

“Anheuser-Busch InBev have done amazingly well around the world, not in terms of growing brewing companies but in terms of buying brewing companies, removing assets they don’t need and trying to increase their sales volumes in one way or another and then moving on to the next target,” explains Cooper.

Indeed, AFR business writer, Tony Boyd mimics this sentiment when he recently wrote about the benefits of bringing home the Japanese corporate ethos of thinking in ‘multi-decade time spans’ rather than three to five years as is the norm here. This Australian big business short-term thinking,

he says, is “tied to the tenure of the chief executive being paid a lot more than his equivalent in Japan” and says there is a lot Australian business leaders can learn from their Japanese counterparts.

So what does this mean for the smaller craft brewers? Jamie Cook, president of the Independent Brewers Association believes the transaction will deal a real blow to the boutique and craft brewing industry.

He laments the fact that these two foreign brewers will control almost all of the Australian beer market and says it presents a real threat to competition.

“We will now see these two foreign brewers use their market power to restrict access to the market by using tap contracts to block the other 600 plus brewers from penetrating the market,” says Cook.

The IBA have said it will call on the Federal Government to use this recent acquisition as a catalyst to review the beer market to ensure the small independent brewers are given a fair and equal opportunity to compete in the marketplace.

“In these times beer drinkers are demanding real choice and diversity with their beer choices and are increasingly preferring to choose beer from local independent brewers.

“Our members and other independent brewers are driving real economic benefit to the local economy through job creation and fostering strong communities around their businesses. Stifling this growth by allowing the beer industry to be dominated and controlled by foreign owned brewers seems

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Beer

I think the IBA are doing the right thing in terms of making noise to remind people their members are not owned by these guys but I don’t think it is changing the landscape as much as they are making out – Prof André Sammartino, Associate Professor in International Business & Strategic Management at the University of Melbourne . at odds with the government’s reward for ‘having a go’ mantra,” says Cook.

Professor Sammartino says he doesn’t believe the impact will make much difference to the current sales landscape for the independents.

“The IBA would be worried because the portfolio of craft beer in the CUB stable is pretty extensive and in terms of beer contracts in pubs there is a really good offering. It has a full portfolio that gives the punter the impression of diversity. That is part of the discussion around buying Green Beacon because that now means they have a Queensland brand.

“An interesting point I raised recently is whether they might at some point try and get the Western Australian portfolio because they notionally have the Matilda Bay brand but nobody remembers that as being from WA because it isn’t anymore.

“It’s going to get a little bit harder for mid to large size craft brewers in the sense that their growth at some point has to come from breaking into the pubs that are dominated by Lion and CUB. There is only so far you can grow without that, so if you are Stone & Wood or you’re Hawker’s or Bolter you are at some point going to bang up against that. Your saving grace is you can still get into Dan Murphy’s and all the major retail outlets. And given that craft segment is

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The two key brewers behind Two Suns, Geoff Day from Australia and Yosuke Tajika from Japan

TWO BREWERS FROM TWO NATIONS CREATE AN EASY DRINKING BREW TWO SUNS PREMIUM DRY IS THE NEW EASY DRINKING BEER LAUNCHED BY ASAHI PREMIUM BEVERAGES, THE RESULT OF A COLLABORATIVE EFFORT BETWEEN TWO BREWERS FROM AUSTRALIA AND JAPAN, GEOFF DAY AND YOSUKE TAJIKA. Launched in draught from September, Two Suns introduces a premium low bitter and carb option to the easy drinking category. It is made in Australia from 100% Australian grown malt and wheat and is brought to life with precise Japanese brewing techniques for crispness and purity. It is this combination of Australian and Japanese methods that has contributed to the uniqueness of Two Suns.

A spokesperson from Asahi Premium Beverages says the beer is hitting the market as a response to data** showing that Australians are changing their beer preferences from classic beers to lighter, crisper and more refreshing alternatives.

This easy drinking category now makes a growth segment, the independent brewers will grow alongside that. I think the IBA are doing the right thing in terms of making noise to remind people their members are not owned by these guys but I don’t think it is changing the landscape as much as they are making out. “ Meanwhile the company line from CUB is one of confident anticipation.

“Carlton & United Breweries is very excited to be joining Asahi. We are a great Australian business with iconic brands, world-class breweries and great people. These have made us the market leader in Australia and we look forward to

up 31%*** of the total bee category and is growing with forecasts expected to overtake classic beer in the next twelve months.

“Two Suns has a unique flavour profile of low bitterness with a subtle malt aroma and character. It’s distinctive crisp taste and dry finish makes for a really nice easy drinking refreshment. It truly is the result of marrying the best of two very passionate brewers that are excited to show off what’s best about our home countries,” says Day.` Two Suns is Asahi Premium Beverages first entry into the easy drinking category and will be available on tap at at select venues and in pack from September. growing the business and the beer category with Asahi.

“Not only will we continue to brew our famous beers such as VB and Carlton Draught in Australia, but we’ll join a company that has fantastic beers such as Asahi and Peroni.

“We look forward to continuing to be a vital part of the Australian community that we’ve served for more than 180 years as we grow the business with Asahi.”

And with that we can get a glimpse into the future for the Aussie beer landscape for the next few decades because when it comes to consolidation I think we’re done.

** Data Source: IRI MarketEdge, 2018 MAT ***31% is the easy drinking percentage share of total off premise beer volume

150 YEARS OLD. 150 YEARS OLD. STILL FEELS STILL FEELS LIKE NEW. LIKE NEW.

Beer

From the Black Old Ale to Tooheys News

Tooheys Celebrates 150 years FROM 1869 TO 2019, THIS YEAR MARKS A 150-YEAR MILESTONE WORTH CELEBRATING FOR TOOHEYS. IT HAS BREWED A BEER FOR EACH GENERATION BUT THANKS TO THE LOYALTY OF ITS FOLLOWERS IN NEW SOUTH WALES REMAINS AS RELEVANT TODAY AS EVER. THE BRAND IS SYNONYMOUS WITH NSW LIFE AND REMAINS THE NUMBER ONE SELLING BEER IN THE STATE. Prince Charles and Tooheys branded surfboard circa 1950

The NSW Sheffield Shield Team 1976 – I feel like a Tooheys or two

Two Irish brothers, John and James Toohey started production of the black ‘old ale’ which became Tooheys Old at the first Toohey Brewery in Darlinghurst. Business grew and the brewery moved to Surry Hills and finally to Lidcombe where today it employs almost 150 people and still brews Tooheys for the NSW market.

Long time employee of Tooheys, Doug May said the brand and the beer is quintessentially NSW. “Mateship, sociability, sport, celebrating, kicking back – Tooheys embodies all of these things with the added bonus of being number one in the state,” May said.

“When I first started working for Tooheys it was right at the peak of the ‘How do you feel?’ campaign. Tooheys was the beer sponsor of every sport in NSW, from horse racing to cricket, surf lifesaving to rugby league and even the Sydney to Hobart yacht race.

Every sporting victory was toasted with a Tooheys.”

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Tooheys brand director, Amy Darvill said Tooheys and NSW go hand-in-hand and always will.

“The best thing about Tooheys’ rich heritage is hearing punters’ favourite memories of the brand. The relatioship between the beer and the people of NSW has truly stood the test of time,” Darvill said.

“The jingle ‘I feel like a Tooheys or two’ very much shaped a generation of beer drinkers, and seeing the joy on peoples faces as they recall the jingle and the fantastic old ads it featured in is absolutely priceless.”

Lovers of Tooheys will have the opportunity to celebrate the milestone with a special release 150th birthday retro can. Tooheys will also host pub takeovers in regional centres of Newcastle, Port Macquarie and Tamworth.

For the first time in 20 years punters will also be able to savour a schooner of Tooheys Country Special in selected venues across the state as part of the commemorative celebrations.

John Toohey James Toohey

New Product | Beer

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1. Little Creatures IPA RRP: $28 6-pack and $82 case | Distributor: Lion Co. The new Little Creatures IPA is inspired by a US West Coast recipe using lighter malts and making it a good choice of beer for summer. The release is the latest from the Freemantle brewery this year replacing its current British-style IPA. The Little Creatures IPA is also available in 355 ml cans for freshness and versatility. The palate is spicy, tropical, stone fruit and citrus while still retaining the signature bitterness Little Creatures is renowned for.

2. Byron Bay Brewing Premium Lager RRP: $18 6-pack and $50 case | Distributor: Lion Co. This brew was such a success at the brewery in Byron that parent company Lion Co. is launching the brand nationwide. Originally brewed as a seasonal beer it became so popular that now it is available for all to share, not just in time for summer but all year round. Head Brewer, Alastair Gillespie developed the winning brew with pale malt and a blend of zesty hops for a light body with a subtle citrus flavour. Available on tap at the Byron Bay Brewery and now in bottle nationwide.

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3. 4 Pines Brewing Nitro Stout RRP: $22 6-pack | Distributor: 4 Pines Brewing Pines Brewing Company has released an Australian first with its Nitro Stout in a bottle. Using the same Stout recipe since it was first brewed in 2009, the Nitro Stout contains no widget, but instead uses an infusion of nitrogen in the bottle that produces a creamy head when poured into the glass. A dry Irish Stout, the brew presents almost black and bears a generous tan head. Aromas of coffee, chocolate and caramel are matched with a full-bodied mouth-feel, a smooth finish and a rounding bitterness.

4. Coopers Brewery 2019 Vintage Ale RRP: $30 6-pack and $90 case | Distributor: Coopers Brewery This year’s vintage release from Coopers is the 19th in the series that commenced in 1998. The Vintage Ales are traditionally hop driven and the 2019 release highlights Mosaic, an American hop variety that has become popular since its release in 2012.

This combination of hops married with a single origin malt produced from Compass barley grown in the Murray Mallee in South Australia makes for an ale with nuts and toffee on the palate, enhanced bitterness

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and a smooth velvety finish. Seasonal beer releases have become the domain of the craft beer movement but Coopers have been doing this for some time very successfully.

5. Two Suns Premium Dry RRP: $21 for 6-pack and $49 for case | Distributor: Asahi Premium Beverages Two Suns Premium Dry is a new, easy drinking beer by Asahi Premium Beverages.

Made with 100% Australian malt and wheat, using precise Japanese brewing techniques, the new brew aims to be an easy drinking beer. It offers a lower bitterness and lower carb option. The key brewers behind Two Suns, Geoff Day from Australia and Yosuke Tajika from Japan are excited to share their new collaboration with consumers. The new beer meets the increased consumer demand for refreshment with easy drinking beer making up 31% of the total beer category. Two Suns will be available in tap and bottle formats. (Data Source: IRI MarketEdge, 2018 MAT, 31% is the easy drinking percentage share of total off premise beer volume).

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Online Retail Channel Insights

Steven Rider CPA, Founder and CEO Mybottleshop.com.au MOTTO IS “DRINK BETTER, EXPERIENCE MORE…”

Tell us about the start of mybottleshop. com and its journey to the number one independent online liquor retailer.

Mybottleshop.com has been trading five years now. I am a Certified Practising Accounting with a background in ecommerce. In fact, I ran a successful software company for 15 years before starting mybottleshop.com. Like most people, I am a bit of a collector and I found myself fitting out my corporate office with collectable bourbons, rare whisky and fine wine. When I sold the software company, I needed a job (laughing) and mybottleshop.com was born.

How has the digital revolution changed retailing?

Think about this. Not even 10 years ago your average liquor store was lucky to have 200 brands on the shelf and 80% of those products were wine. There was no craft beer and the craft spirits revolution was just a glint in the eyes of industry pioneers. Then bang! Five years ago, just as mybottleshop. com started, the industry exploded. New craft spirits, beers and wines were being released faster than we could create the products for the web site. We are adding 1500 products to mybottleshop.com every year. Now we have over 8000 products listed online. Compare that to your local liquor store that now may have 300 lines instead of 200. Of course space is limited right? If you

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have an 80 square metre shop – how many products can you realistically fit in there?

Do you have the stats? What is the proportion of liquor consumers shopping online, and is that growing?

Our stats seem to indicate that only about 6% of customers are buying liquor online BUT and it’s a big but, it’s changing very rapidly. Online retail in general is growing about 15% per annum (*according to IBIS World), but I think in liquor retail this is closer to 25%, admittedly off a smaller base.

The key to growth online is convenience and that means improvements around logistics to do with delivering customers their liquor products more quickly. For example, we have been trialing one hour liquor delivery in Sydney. But it’s not easy. Australia is a big country and we have terrible roads and traffic congestion. Once fast urban delivery is properly solved, the local liquor store without parking is doomed.

What strategies do you need in place to be a successful online liquor retailer?

Managing costs and margins is critical, we need another 15% margin to be profitable compared to bricks and mortar stores.

Search engine optimization is the lifeblood of online retail. If you don’t rank on Google, you don’t exist in the eyes of customers trying to find your bottles. You must be prepared to engage every day in social

media especially Facebook, Twitter and Instagram, but also you have to generates lots of original content e.g. blog posts. And don’t forget YouTube – it’s the new way to do tasting reviews for drinks. At first its very hard to build an audience, but you have to persevere and just keep at it. Eventually your audience will build up. Same for the database. You have to have a database of customers you can send emails to on a weekly, even daily, basis.

Is it important to have a USP with online to differentiate from others in the same space?

If you don’t have a USP, you are just in a race to the bottom on price. And eventually only the industry giants will win that race, so 100% that’s true. Our USP is that we have the largest independent range of products in Australia, and you won’t find most of our products in your local bottle shop.

You have been quite creative with what you offer on your site – tell us about some of the more innovative services you offer and why this is important?

All online retailing is competitive and liquor is no different. And there are more entrants every week. So to stand out in the crowd, you have to work hard. At mybottleshop. com we have created a stockless model which sound unbelievable I know. But it’s true. We use the power of the internet

and our technology platform to drop ship products directly from our suppliers to our customers. We call this the Mybottleshop. com Liquor Link where we connect producers, distributor and customers.

For products not on the Liquor Link, we electronically order products from our suppliers “just in time”. This will mean customers wait a little longer to receive their order, but the other differentiator for us is that they are “drinks worth waiting for”. Most of our products are fascinating and exciting and different, but they are not convenience products. For those products, you’ll visit your local bottle shop.

You had plans to list mybottleshop.com on the ASX, is this still the plan for the future and how will that impact the business?

We changed our tune when the new crowd funding legislation came in last year.

Crowd funding is much better suited to our funding requirements rather than an ASX listing because customers are engaged as stakeholders. We are cleaning our balance sheet so we are fully financially fit ready to engage shareholders and investors.

Finally, in your opinion should bricks and mortar feel threatened by the digital onslaught in terms of share of sales or will it still hold a place in the future of liquor retail?

Convenience will always be the biggest factor that influences liquor purchasing.

This means there is always a place for the bottle shop close by. The biggest threat in the industry remains the dominance of Woolworth’s Endeavour Drink Group.

They have a powerful two prong arsenal.

Dan Murphy online and mega stores and BWS convenience stores. That’s hard to beat and it’s a situation unique to Australia

in the liquor-retailing world.

And can I say this... running an online liquor-retailing platform is expensive. It’s not like a shop where you place products on the shelf and the customer comes and serves themselves. No, we have to pack parcels, answer phones, run live-chat customer support. We still have rent and space except larger and more expensive.

We also have all the IT overheads that traditional liquor retail doesn’t like servers, software costs, backup and support. Plus we have photographers, digital marketers, email specialists, social media experts.

The costs are phenomenal. So if anything prices online should be higher than bricks and mortar or the margin will be smaller which means more volume is required. And that’s not always possible competing against supermarkets like Coles and Woolworths.

So I am not going to sugar coat the fact that digital retailing is challenging.

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Travel Retail Channel Insights

Bryn Lucas

Category Manager and Purchasing, Heinemann, Australia BRYN LUCAS IS AN IMPORTANT PERSON TO HAVE ON SPEED DIAL IF YOU ARE IN LIQUOR SALES AND YOU WANT YOUR PRODUCT DISPLAYED PROMINANTLY AT SYDNEY AIRPORT DUTY FREE. WE CALL IT HIGH PURCHASING POWER. HE CALLS IT THE MOST CRITICAL RETAILING SPACE FOR BUILDING GLOBAL BRANDS.

What are the category trends in Duty Free?

The most dominant trend we are seeing is people trading up. They are not buying as much from a volume perspective but they are buying better. Gin as a category, similar to what is happening in the domestic market, is seeing significant growth. Within the gin category itself consumers are becoming more experimental so they are looking for new styles and products from different countries made in different ways, using different methods and are moving outside of the brands traditionally popular such as Gordons, Tanqueray and Bombay Sapphire.

The craft movement is a significant trend in this category and across other categories as well. Single Malts are growing strongly in the whisky category. We are seeing a move away from blends. Japanese whisky is also big. Within the wine category we are seeing a growth in cooler climate and more light to medium bodied red wine. Shiraz is still our dominant variety but Grenache and Pinot Noir and other lighter styles from cooler regions are seeing growth. This trend is amongst Australian travelers but we are also seeing it with some of the north-east Asian travelers as well. Tasmania as an example - anything with Tasmania on it across both reds and whites is in strong growth, and to a lesser degree we are seeing cool climate growth in other regions, places such as the Yarra Valley and some of the other Victorian regions as well.

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How are people shopping the category, what are they looking for?

From a travel retail perspective people do shop differently than the way they do in the domestic market. For customers who are not engaged in some of the categories or who are buying as a gift they look for things like packaging which is a strong element to the purchasing decision. They also look for third party endorsement or they look for advice from store staff. They look for novelty. A lot of brands, particularly in the spirit space but increasingly in the wine category, have travel retail exclusive products or ranges. These products are only available in the travel retail context, which is a way of differentiating the assortment and not competing directly on price across some brands but also offering travel retail consumers a unique offering.

Are duty free trends driving domestic and or international buying trends or the other way around?

It’s a bit of both. We are both influenced and also to a lesser degree driving buying trends.

It is predominantly driven from the consumer side so we are reflecting international trends and domestic as well. There is an element of launching new products (in the travel retail channel) that will eventually drive those trends in domestic and international markets.

What are the key drivers for wine in travel retail over the next few years?

From an Australian wine perspective people are becoming more experimental and that is reflected in the way the brands work their offerings. More broadly there is the whole rose boom at the moment but also growth in emerging varieties such as the Italian varieties for example. People who were traditionally Sauvignon Blanc drinkers are moving to Pinot Gris and Pinot Grigio and then they are looking to move beyond that. For producers and retailers it is going to be about how we guide consumers along that journey so making available styles and varieties that sit within their desired taste profile but then also giving them the information so if they want to try something new then they can find something that suits their taste.

In travel retail this is particularly relevant because a lot of people are buying for gifting or for souvenirs and they might not be particularly familiar with the producer, the variety or the region, so it’s about being able to match the wine to the consumer and how we can do that best.

How are you addressing that?

The staffing for most duty free retailers is a combination of staff provided by the brands, in store brand ambassadors who are there to represent their brands and also the category more broadly. We are working with the brands to have more brand ambassadors

We are still seeing that. In terms of wine, Penfolds is still well in advance of everyone else when it comes to Australian wine brands. With spirits it is very much about Cognac and the big Cognac brands such as Hennessey, Martell, Remy Martin and Louis XIII. They are also buying a lot more Japanese whisky than they have in previous years so that category is in strong growth, however, somewhat limited by the availability of stock. They can’t seem to keep up with demand.

We are also seeing the Millennial Chinese traveler moving into the Champagne category particularly when it comes to prestige cuvées. So brands such as Dom Perignon and Krug are seeing significant growth with the Chinese consumers. The recently launched Penfolds Champagne is performing well and from what we have seen Millennial Chinese are buying it.

What we are hearing is that the Millennial Chinese are looking to move away from what their parents drink into related but different brands, products and categories.

So some of the more experimental products are appealing to this consumer group, the Penfolds Champagne and the Penfolds special bottling range, including the brandy, the one that is performing best is the spirited wine with Chinese Baijiu spirit, specifically designed with Chinese consumers in mind.

on the floor, but we are also working on training for our staff so they can guide customers through the store and through the category. We are also looking at developing relevant point of sale material and at how we lay out the store and the category so it flows logically and people can shop it without necessarily having a significant degree of familiarity with the brands and the products themselves.

What wine regions are the most popular?

The Barossa is still very much top of mind particularly for international consumers but also the cooler climate regions are definitely growing and Tasmania is at the forefront of that particularly amongst

travelers from the PLC so People’s Republic of China. We have seen significant growth with our Chinese consumers, and this is also because of the amount of tourism that is happening throughout Tasmania but also the clean and green message associated with that. The Hunter Valley has seen some recent resurgence in demands on key Hunter producers, presumably the result of the number of strong vintages they have had there lately particularly the 2014 and the 2017.

What are the Chinese travelers buying into? Are their buying trends different?

The PRC travelers are our biggest international market. They traditionally have been brand and luxury brand driven.

How important is gifting and a premium, higher end offering to the traveler?

Some of the brands will do a year round or a seasonal gifting presentation and format.

For example De Bortoli Noble One has moved into doing a premium gold gifting tin likewise Penfolds Max’s Promise have created a Chinese Lunar Festival gifting tin. Some products previously available in the naked bottle have moved over to the gift box offering and we see a significant sales uplift off the back of that shift from naked to giftboxed. Also, some of the brands have successfully used the premium offering to create a halo effect across the brands. One example that comes to mind is Taylors Legacy, their new super premium offering. They have used that to upsell the whole portfolio. It is important to have that

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Travel Retail Channel Insights

premium aspirational product. Obviously the price point is not necessarily feasible for the full range of travelers but having that offering can help drive sales on other products across the brand. The point I’m making is the Legacy at $1000 per bottle helped to sell the Visionary and the Pioneer for Taylors at the $200 price point and also the St Andrews range at $65 per bottle by presenting the full range of price points and then using the higher end to sell the lower end. It also creates a bit of in-store excitement and means you can present the brand as a whole, and it shows the consumer they have a premium offering that would suggest they are a premium producer.

How important is this channel for building brands globally?

Travel retail brands use the channel as a test bed and a launch pad for new concepts, brands and products. This is particularly true in spirits but we are seeing it in wine as well. If successful they will role out to domestic markets. We have seen examples which are successful and others not. Some Australian brands have been very successful using travel retail as a way of building an international profile. One example that comes to mind is Four Pillars. They have been successful in the Australian Duty Free space that enabled them to build exposure overseas which then enabled expansion into overseas markets. When I was travelling through Hong Kong recently Four Pillars has a branded execution in Hong Kong airport. Another Australian spirits brands would be Mr Black. They also used travel retail successfully to build brand exposure and from what I am hearing they have launched quite successfully in the United States. You would assume the consumer awareness and demand built by exposure in the travel retail environment is enabling them to fuel that overseas growth.

Sydney international airport has more than 16.5 million international passengers each year so from a brand perspective it is a very effective way to ensure a brand is being presented to a very broad range of customers, but also a very significant number of customers from a diverse range of countries and backgrounds.

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PERNOD RICARD AND HEINEMANN AUSTRALIA LAUNCH THE SCOTCH WHISKY EMPORIUM AT SYDNEY INTERNATIONAL AIRPORT Pernod Ricard Travel Retail Pacific has launched its Scotch Whisky Emporium in partnership with Heinemann Australia at Sydney International Airport.

Located in the departures tax and duty-free store, the Scotch Whisky Emporium is an immersive brand experience zone that highlights Pernod Ricard’s blended Scotch whiskies including Chivas Regal, Royal Salute and Ballantines’ new and high value aged products.

The multi-brand blended scotch whisky zone is the first of its kind in the global travel retail sector and will feature a tasting experience hosted by bilingual brand ambassadors as well as digital displays to educate on the whisky-making process.

“We’re excited to have partnered with Heinemann Australia on this world-class activation space as together we look to tap into the trend of high-value scotch whisky, which has been driving high single-digit growth over the last five years,” said Kate Maxwell, Marketing Manager, Pernod Ricard Travel Retail Pacific.

Richard Goodman, Managing Director Heinemann Australia, said, “Pernod Ricard is synonymous with some of the world’s most sophisticated whisky brands, and we’re thrilled to offer Heinemann tax and duty-free passengers not only a multitude of choice but a new and surprising shopping experience.”

On-Premise

CBD is free to trade but what about Kings Cross?

IT WAS ANNOUNCED BY NSW PREMIER GLADYS BEREJIKLIAN THAT SYDNEY’S CONTROVERSIAL 1.30 AM LOCKOUT LAWS WILL BE REPEALED IN THE CBD BY THE END OF THE YEAR BUT WILL REMAIN IN KINGS CROSS WHERE THE BULK OF THE DAMAGE HAS BEEN DONE TO BUSINESSES.

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On-Premise

The Lock-Out Laws were introduced after the one-punch deaths of Thomas Kelly and Daniel Christie in 2014 that were the result of alcohol-fuelled violence.

Since then, Sydney’s night-time economy has suffered hugely, along with its reputation around the world as an international city. International visitors struggle to understand why Sydney all but shuts down not long after midnight.

Many businesses ceased trading altogether because the laws made them unsustainable.

Those that closed their doors included The Soho, Hugos Bar and Lounge and The Exchange Hotel.

Justin Hemmes of the Merivale Group called the lockout laws an embarrassment during his hearing at the NSW parliamentary enquiry. He cited the time when Madonna was locked out of her own after-party held in one of his venues and when the coach of the Chelsea Football Club could not re-enter a venue after briefly stepping outside to take a phone call. Hemmes said at the hearing, “With respect, Sydney’s lockout laws must go. They have served their purpose and Sydney has been recast.”

“Is the NSW Liberal Party saying they are incapable of managing 150 metres worth of venues? If so, quit and put someone else in charge who can like they do in every other international city around the world” – Keep Sydney Open party spokesperson.

The advocates for change still have a fight with groups such as The Last Drinks Coalition and the Keep Sydney Safe campaign that represents emergency service workers in NSW criticising the move.

The Keep Sydney Open political party welcomes the move but is concerned it is not including Kings Cross. Its Facebook page read, “If it’s possible to remove the lockouts in the massive CBD, what’s the deal with the Cross? Is the NSW Liberal Party saying they are incapable of managing 150 metres worth of venues? If so, quit and put someone else in charge who can like they do in every other international city around the world.

Or is there another agenda here?”

A report released in August by the Bureau of Crime Statistics and Research suggested that initially, the laws were successful in reducing the number of assaults, but the positive effect decreased with time. It stated since the lockout laws took effect non-domestic assaults dropped 53 per cent in Kings Cross and four per cent in the CBD. In the same period, however, assaults rose by 30 per cent at alternative nightspots accessible from the city. This would suggest the laws are not resolving the problem but moving it elsewhere.

A MESSAGE FROM ALCOHOL BEVERAGES AUSTRALIA Alcohol Beverages Australia (ABA) welcomes the announcement by Premier Gladys Berejiklian stating that the lockout laws should be rolled back, “It’s time to enhance Sydney’s night-life…we need to step it up”, the Premier said.

This announcement comes before the release of the report due in coming weeks by a joint parliamentary committee into Sydney’s night-time economy.

Over 800 submissions were received by the enquiry, and ABA appeared before the Select Committee along with Spirits and Cocktails, and Diageo.

Our key points were to relax the laws- across the whole city, including Kings Cross, while at the same time ensuring that the environment for people

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“There has been a loss of 2000 jobs and an estimated loss of $ 1.4 billion from the city and we need to get that back - Gohar Yazbadadi, Policy and Government Relations Manager, Alcohol Beverages Australia.” is safe. We proposed a range of checks and balances in our submission so that responsible drinking is encouraged, and we also wanted to see Sydney become more like European cities, with groups of friends and families enjoying late-night street markets, food fairs, and music etc.

Policy and Government Relations Manager, Gohar Yazbadadi says “We

hope the change that Premier Berejiklian is expecting to see from rolling back the laws does indeed stimulate the night-time economy. There has been a loss of 2000 jobs and an estimated loss of $ 1.4 billion from the city, and we need to get that back.”

- Kerri Osborne, Media and Communications Manager, Alcohol Beverages Australia

Events and Promotions

THE ROUND UP 160 YEARS OF MORRIS OF RUTHERGLEN Some of the most iconic Australian wines were shared at a celebratory lunch hosted by fifth generation winemaker David Morris and John Casella at Cutler and Co in Melbourne. The occasion was the 160-year anniversary of Morris of Rutherglen. There was a poignant story told of David Morris’s grandfather, Charles, offering John Casella’s father, Filippo, assistance to get his business off the ground. Today this strong loyal bond between two winemaking families continues and for John Casella was one of the drivers in his decision to acquire the winery in 2016 and keep the legacy of Morris of Rutherglen alive and strong.

TEELING IRISH WHISKEY LAUNCHES IN AUSTRALIA The Teelings have been crafting Irish whiskey since 1782 when Walter Teeling had a distillery on Marrowbone Lane in The Liberties of Dublin. Today the Teeleing Whiskey Distillery is located only 100 metres from the site of the original Teeling Distillery.

Teeling Whiskey has led the recent revival for Dublin based whiskey distilling -since the distillery opened in 2015, a further three whiskey distilleries have opened their doors across the city. Three Teeling whiskies were launched in Australia at an event held at Whiskey & Alement in Melbourne. Over 50 Irish whiskey fans enjoyed a structured tasting conducted by Martin Lynch, Teeling Asia-Pacific Brand Ambassador.

WILD TURKEY MASTER’S KEEP REVIVAL LAUNCH Wild Turkey has announced the launch of Master’s Keep Revival, a limited series of rare Kentucky straight bourbon whiskey created by Master Distiller Eddie Russell.

To mark the launch of Master’s Keep Revival in Australia, Wild Turkey held an intimate event at Saké in Sydney for media and their fathers. Guests enjoyed the first taste of Master’s Keep Revival alongside a dinner menu inspired by the bold flavours of the new premium blend while special guest, chef Andy Allen, talked about the role and power of family and revival in his journey as a chef.

Master’s Keep Revival is the fourth expression in the Master’s Keep award-winning portfolio. The release follows Master’s Keep 17 Year Old, Master’s Keep Decades and Master’s Keep 1894.

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Off-Premise

Barons Challenged With New Retailing Ideas LIQUOR BARONS RECENTLY HELD THEIR OVERSEAS CONFERENCE ON THE IDYLLIC ISLAND OF KANI IN THE MALDIVES ATTRACTING A RECORD NUMBER OF MEMBERS TO TAKE UP THE OPTION TO GRAB SOME WINTER SUN WHILE WORKING ON THEIR BUSINESS AS THE GROUP SERVED UP INTERNATIONAL SPEAKER ROBERT JOSEPH TO CHALLENGE MEMBERS TO RAISE THEIR OFFERING TO MEET THE FUTURE OF RETAILING.

Joseph, an internationally recognised author and “wine futurist”, challenged the audience to reconsider their traditional thinking in liquor retail, and went so far as to suggest that the traditional supermarket offering may well have it’s own shelf life that could be closer than one might imagine.

“Looking forward I question if there really is a reason we will have supermarkets in 20 or 30 years,” he said. “We have survived for hundreds of years without them, and in their current format they have only been around for a few decades.

And particularly when it comes to wine, I think the supermarket experience is badly matched.

“When did you last have a really good experience shopping in a supermarket?” questioned Joseph.

“People like buying from people, and we have to ask ourselves; why should our retailing model not evolve? It is already – the online shopping experience, which, in my opinion, is pretty horrible. Some will say that a wall of wine isn’t that much fun either, but then neither is scrolling through a website. ‘Social Commerce’ is the next level of retailing as the social networks build up information on or about you.

“Platforms such as WeChat and Facebook will be leading the way with tailor made offers for their customers which will make it increasingly difficult to build loyalty and keep your customer base.”

Liquor Barons’ digital vision for 2020 and beyond Developing on the theme of ‘The Future of Liquor Retail’, General Manager Chris O’Brien outlined plans at the Liquor Barons

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Liquor Barons Carlisle

Conference to up-weight its investment in an already market-leading platform that brings the suppliers, retailers and customers together through a sophisticated back-end.

“We are all working towards the same end, the traditional liquor store will need to adapt to succeed in an ever changing market-place. As technology moves ahead, we as retails need to adapt and accommodate our customers, or we will go the way of the supermarkets and become irrelevant,” he said.

The Liquor Barons group outlined its vision for 2020 and beyond through personalised member offering, a new efficient supplier portal and powerful boost to the consumer loyalty programme.

O’Brien announced that work has been underway for some time on a range of exciting and significant refresh to its already market leading digital investment.

“We have 110,000 members in our loyalty program, 65,000 of whom are active,” he explained. “We are in the final stages of up-weighting our investment in our programme that will involve a new generation of technology, app based

membership use and cutting edge market automation to serve highly appropriate offers to our customers in a time frame that suits them.”

In a market that is so dynamic where ignoring market change can be at your peril, the Liquor Barons group is launching is “Ultra-Convenience” option allowing stores to decide locally what level of delivery they want to offer; from 30 minutes through to next day delivery or click and collect.

“Today promotional programs are generally put together through a series of emails and spreadsheets,” O’Brien said.

“Through our new portal we can now do our medium and long-term planning together with the WA supply community who will interact with us in a more efficient manner. It will be more efficient and greatly reduce errors.

“This will not take the place of face to face meetings which is key – that will continue to form the basis of how we do business, but this tool will help both our business and that of our supplier partners”.

Toasting their success

Last Call

FROM HOLLYWOOD TO THE HOLLYWOOD

Vale Doris Goddard “It is with great sadness to announce that one of Sydney best loved identity’s, Doris Goddard has passed away - She continued to sing to the end.”

AND SO READ THE POST ON THE HOLLYWOOD HOTEL’S FACEBOOK PAGE TO ANNOUNCE THAT THE GREAT DORIS GODDARD, A SHINING LIGHT IN THE HOSPITALITY INDUSTRY HAD LEFT US AT 89.

Doris Goddard Photo credit: Heckler, Sydney

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Last Call Hollywood Hotel with image of Doris at Vivid Sydney Photo credit: Tim Kindler

One of Sydney’s most iconic publican’s, Doris was born in 1930 in Forest Lodge and then left Sydney to pursue a career in show business that took her to America, Europe and China. Her infectious energy and eternal ‘can do’ attitude got her bit roles opposite the likes of the great Katherine Hepburn, the comedic Sid James, Piper Laurie, Bob Hope and our very own, Mel Gibson. He most famous part was in The Iron Petticoat 1956 where it was said her performance as a Russian spy smashed that of the late Katherine Hepburn.

She loved to recall the director berating her for making them change the rating from General to M because she flashed her knickers in one of the scenes.

She gave up her full time quest for the Hollywood stage and replaced it with the hospitality version in 1964 when her widowed mother, Essie Goddard, bought the Belmore Hotel in Surry Hills. Doris and her mother were amongst the first to put women’s toilets in the public bar, making a statement about the hotel bar being a place where all were welcome. After the Belmore came the West End in Balmain and the Marlborough in Newtown before Doris purchased the Hollywood in 1977 and moved upstairs with her husband, Charlie Bishop.

Her performing days went on her entire life as she used the platform of the Hollywood Hotel bar as her impromptu stage. Doris perched at the bar,

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strumming her guitar and serenading her loyal customers with her special brand of charm and song, including her famous The Wowsers are winnin’, was a mainstay at the Hollywood. Her fascinating tales of life in the movies, hanging out with Hollywood legends and Chinese royalty would be trotted out to the delight of her patrons.

Over the decades she became a doyenne of Sydney’s performing arts community. She would champion generations of performers and musicians and the weird and wonderful with her gracious nature and eternal optimism. Doris was always the smiling lover of life and people. It was not unusual for Doris to open the doors of the Hollywood Hotel at night and take in the homeless so

they could sleep. Everyone was her ‘darling’ or ‘sweetheart’. She was also an activist right up until February this year when she was out there with her placard protesting the Sydney lockout laws on behalf of the Keep Sydney Open campaign.

And although she buried two beloved husbands she never allowed herself to wallow in melancholia. She once said to journalist Madeline Watts during an interview in 2013 “Sweetheart, I have been happy no matter where I am. You have to make the f***ing most of what you’ve got on the day you’ve got it. No one’s going to give it to you.”

RIP Doris Goddard Bishop, Sydney is a little less fabulous without you.

THE WOWSERS ARE WINNIN’

by Doris Goddard-Bishop An old bloke came in and put his money on the bar He wanted smokes but he was told he was short by far He learned the tax had been increased to help preserve the nation’s health For smokers are a selfish lot, get sick and drain Australia’s wealth And drinkers too, no doubt, he said, as he plopped his dollars down And sadly murmered in his beer, the Wowsers sure are winnin’ now.

The Wowsers always find a way to take a poor man’s joys away It’s goodbye to sinnin’ like smokin’ and drinkin’ and winkin’ at women, they’ll stop us from grinnin’ I smoke, I drink, it’s all I’ve got for all the work I’ve given to our great country Ah, but no, the Wowsers sure are winnin’.

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