Drinksbiz April May 2019

APRIL / MAY 2019 DRINKSBIZ.CO.NZ

Indulge in style...

FROM THE EDITOR

Victoria Wells

Editor – Drinksbiz victoria@drinksbiz.co.nz

That’s the spirit!

THERE WERE some exciting things going on in the drinks industry as we finished work on this issue of Drinksbiz.

Firstly, the inaugural New Zealand Spirits Awards were about to be judged in Wellington. The awards have been organised by the recently formed industry group Distilled Spirits Aotearoa (which represents New Zealand distillers) and Spirits NZ and aims to "celebrate the best of the best of New Zealand-made and imported spirits".

It's an important development on the local drinks landscape as it sees our spirits industry join local brewers and winemakers in having an avenue in which to recognise local craft distilling talent and see how it stacks up against major international brands.

A panel of 17 local and international judges were to assess the 254 entries

received, a figure that organisers say exceeded their expectations for the first event. The medal results were due for release in late March, with final trophy winners to be announced in May. New Zealand's craft distilling scene

The fresh hops hype grows each year as brewers rub their hands together in glee over the aromatic delights coming their way. has come a long way in the past few years, and as international research points increasingly towards consumers opting to drink less, but to spend more on a quality product when they do, then the signs are good for our boutique distilleries.

Spirits certainly seem to be having a moment, as the NZ Spirits Awards ceremony will be held the night before

the inaugural cocktail festival Highball in Welllington, which is followed by Wellington Cocktail Week.

The other exciting thing happening at this time of year is harvest: grapes, hops and apples. The fresh hops hype grows each year, as brewers rub their hands together in glee over the aromatic delights coming their way.

While we did manage to get several of the new fresh hop beers into our Beer & Cider Report this issue, there were many we couldn't feature simply due to timing – so if your bar or retail fridge needs a boost over the next couple of months then be sure to check in with your reps or local brewers on their fresh hop offerings.

Also in this issue, we remember wine industry figure Raymond Chan, who died in February after a battle with cancer.

Joelle Thomson pays a special tribute to her friend and mentor on page 82.

Enjoy the issue, Victoria

My picks 2017 Kumeu River Hunting Hill Chardonnay I have to declare slight bias here, being a Kumeu local and admiring Kumeu River's vines as I drive past them each day. But this full-bodied Chardonnay is truly a special drop full of citrus, stonefruit and with a subtle savoury character.

Deep Creek Waikiki Watermelon Hibiscus Sour We might be staring down the barrel of winter, but this pink-hued beer will help you retain some summer cheer with its lipsmacking sourness and fresh flavours.

The Oamaruvian 18YO With a rich aroma of Port-soaked raisins that makes you want to linger over this glass all night, The Oamaruvian from The New Zealand Whisky Collection is a piece of New Zealand whisky history and definitely one to have on hand over the colder months.

DRINKSBIZ APRIL / MAY 2019 5

CONTENTS

APRIL / MAY 2019 REGULARS

BEER & CIDER

Out & About 8 Diary Dates 10 Cover story 12 Industry News 16 International News 25 Feature: Behind the brews 28

Beer & Cider Report

48

Opinion: Michael Donaldson 52 Beer & Cider News

54

SPIRITS

Spirits Report: Whiskey & Bourbon

WINE

58

Opinion: Dominic Roskrow 74 Wine Report: Chardonnay

30

Top Picks

36

Opinion: Joelle Thomson

38

Wine News

40

LAST ORDERS

Tribute: Raymond Chan

82

Distributors

Spirits News

75

Cocktails 78

80

28

PUBLISHER

Karen Boult karen@boult.co.nz +64 21 320 663 EDITOR

Victoria Wells victoria@drinksbiz.co.nz +64 27 575 9021 DESIGNER

Lewis Hurst lewis@hurstmedia.nz +64 21 146 6404 hurstmedia.nz A DV E R TI S I N G

Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354

drinksbiz.co.nz

Associate Member (NZ) Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road, Grey Lynn, Auckland, New Zealand,

58

phone (09) 361 2347.

The contents of Drinksbiz are copyright and may not be reproduced in any form without the written permission of the publisher.

Please address all editorial, subscription and advertising enquiries to Trade Media

30 6 DRINKSBIZ APRIL / MAY 2019

Limited, P O Box 37745, Parnell, Auckland.

Official Partner of High Ball Wellington 11-12 May 2019 Distributed by Federal Merchants & Co | federalmerchants.co.nz | 09 578 1823

SOCIAL SHOTS

Out & About Glengarry Spirits opens A crowd gathered to celebrate the opening of the new Glengarry Spirits store on Auckland’s Jervois Road in February, on the same site where the Glengarry family business first started in 1945. The specialist spirits store also sells to trade and plans to offer educational evenings and private functions.

Monica Jakicevich

Anthony Sorensen, George Zhao and Ophelie Neil

Jak Jakicevich and Ian Lancaster

Mick Hodson ( Store Manager, right) and guests

Monica Jakicevich and David Millar

Christina Yu, Jak Jakicevich and Bee Kwek

Mallory Spence, Kate Rattenbury, Mary-Therese Kinsella and Liz Wheadon

Fun and games with Hendrick’s The National KUBB Open was held at historic Highwic House in Auckland’s Newmarket, with Federal Merchant’s Hendrick’s Gin as sponsor. More than 250 people attended the event, which saw teams compete in the Swedish throwing game. Hendrick’s set up a ‘Parlour of the Curious’ where attendees could experience a Meditative Martini Session, Tarot Card Reader and Hendrick’s cocktails.

8 DRINKSBIZ APRIL / MAY 2019

The very finest single malts from Scotland and beyond.

Our portfolio includes exclusive spirits from the worlds iconic distilleries and brands including Diplomatico Rum and No.3 Gin. See the full catalogue on our website.

Phone 0508 WHISKY or visit whiskytrade.co.nz

WHAT’S ON

Diary dates

APRIL Saturday 6 April

Brewers Garage Project are behind this event, as part of their Hāpi Research project on hop development alongside Freestyle Farms in Nelson. The festival will be a showcase of hop-forward international beers from visiting brewers to be held at Te Papa following a brewing industry-focused Symposium at Te Papa the same day. The Symposium will be a half day of talks from visiting international brewers, scientists and guest presenters and will cover the latest research from the hop world, brewing techniques, and experiences from breweries and other industries. garageproject.co.nz/blogs/the-journal/ hapi-festival-symposium

MAY Friday 10 May

NZ Spirits Awards 2019 – Wellington The awards dinner for the inaugural NZ Spirits Awards at which the Trophy winners in each category will be announced. spiritsawardsnz.nz

COURTESY OF HIGHBALL

H pi Festival and Symposium – Wellington

Monday 13 – Sunday 19 May

Saturday 29 June

Wellington Cocktail Week

GABS Festival – Auckland

The first Wellington Cocktail Week will showcase the the capital’s cocktail scene with a series of mixology events, special menus and masterclasses in restaurants, bars and cafes. wellingtonnz.com

A showcase of beers and ciders from New Zealand and Australia, created especially for the event. The festival is held over two sessions at Auckland's ASB Showgrounds. gabsfestival.com

AIBA Awards Presentation – Melbourne

Monday 22 – Wednesday 24 July

The Awards dinner for the 2019 Australian International Beer Awards, presented by the Royal Agricultural Society of Victoria (RASV). An evening of award-winning beers matched with a three course dinner to celebrate the winners in the largest annual beer competition in the world. rasv.com.au/ australian-international-beer-awards

A showcase of Negociants' premium wines on a roadshow through Auckland (22 July), Christchurch (23 July) and Wellington (24 July). Trade registrations open from 1st May. negociantsfinewinetour.com

JUNE

The Court of Master Sommeliers offers the first two levels of its internationally recognised Sommelier programme. The Introductory Sommelier Certificate (Fri 26th – Sun 28th July) and the Certified Sommelier Examination (Sun 28th July, 2019). To be held at Villa Maria Estate. courtofmastersommeliers.org/ upcoming-courses/oceania-courses

Saturday 11 – Sunday 12 May

Highball – Wellington

Tuesday 4 June

New Zealand’s first dedicated cocktail festival. Highball will take place at Wellington’s Embassy Theatre, showcasing local and international distilleries, bar takeovers, mixologists and speakers. highball.co.nz

New Zealand Wine Fair – Tokyo

10 DRINKSBIZ APRIL / MAY 2019

JULY

Thursday 16 May

Trade and consumer tastings of New Zealand wines to be held in Tokyo. For details contact Sarah on events@nzwine.com

Negociants Fine Wine Tour 2019

Friday 26 – Sunday 28 July

Court of Master Sommeliers Programme – Akld

Distributed by Federal Merchants & Co | federalmerchants.co.nz | 09 578 1823

COVER STORY – SPRIG & FERN

Sprig & Fern launches new 888ml bottles Sprig & Fern has introduced 888ml glass bottles to its packaged craft beer range, addressing consumer demand and responding to growing awareness of sustainability.

AWARD-WINNING NELSON craft brewery Sprig & Fern has just released innovative, all-new 888ml glass packaging for a selection of beers from its core range, as well as two new products.

“Our customers have been asking us for a competitively priced, larger, resealable glass bottle,” says Lee Brown, General Manager, Sprig & Fern Brewery.

“We believe that as leaders in our industry we have a role to play in providing a glass alternative for our customers. Ensuring that we are responding to environmental sustainability considerations is something that’s very important to us.

“Glass is the world’s most natural and sustainable packaging and while the new glass bottle range will not be an immediate and complete replacement for our PET range at this time, we’re excited by the potential customer reaction to our 888ml resealable glass bottles.”

The launch follows Sprig & Fern’s move into 330ml and 500ml glass bottles in early 2018 (in addition to its existing 1.25L PET range), after installing a bottling machine at its Richmond site.

The beautifully designed bottles are available in cases of eight across seven varieties of Sprig & Fern beers. These include A.P.A, I.P.A, Pilsner, Scotch Ale, Tasman Reserve, and the new releases of West Coast I.P.A. and Dry Hopped Pilsner.

Unlike the PET range, which needs to be kept constantly refrigerated, the 888ml 12 DRINKSBIZ APRIL / MAY 2019

glass packaging range is suitable for both ambient and refrigerated storage and display.

“The 888ml bottle has the same physical footprint as a PET bottle so it won’t take up any extra shelf space,” says Brown. “This means it provides good profitability per footprint, can retail at a lower price point and provides good return.”

The bottles carry the refreshed Sprig & Fern packaging design that was introduced in late 2017 and won the Packaging Trophy at the Brewers Guild Awards 2018. Lee Brown says the new bottles are sure to catch consumers’

Sprig & Fern Brewery General Manager Lee Brown and Master Brewer Tracy Banner

COVER STORY – SPRIG & FERN

The Sprig & Fern story

“We understand the importance of shelf appeal and we are really confident that the range will look fantastic in store.” – Lee Brown, GM Sprig & Fern Brewery attention. “We understand the importance of shelf appeal and we are really confident that the range will look fantastic in store.”

The new Sprig & Fern 888ml bottles are now available for order and dispatch and are RRP $9.99-$14.

Sprig & Fern says delivery direct to store will remain the same and its service level will be unchanged.

The Sprig & Fern Brewery is based in Richmond, about 10 minutes from Nelson City. Master Brewer Tracy Banner heads the small and enthusiastic Sprig & Fern brewing team that collectively has more than 50 years of commercial brewing experience.

In September 2018, Tracy marked 35 years in brewing, having spent her working life learning, developing and perfecting her beer brewing craft in breweries in the UK and New Zealand.

Sprig & Fern real craft beers are 100% natural and unpasteurised to retain maximum flavour. Every batch is hand brewed with a level of care and an attention to quality that has earned Sprig & Fern a solid reputation amongst real craft beer drinkers throughout New Zealand.

The Sprig & Fern brewing philosophy is simple: quality ingredients and hard work ensure quality and consistency.

In addition to the brewery business, there is a group of affiliated Sprig & Fern Taverns around New Zealand. sprigandfern.co.nz

DRINKSBIZ APRIL / MAY 2019 13

SHOWCASE

Discover a World of Whisk(e)y with Hancocks From Scotland and Ireland, to Japan and America, there is a vast and wonderful world to discover when it comes to whisk(e)y. Each country has its own nuances and within these countries, different regions also give rise to different flavour profiles and methods of distillation. Here are our picks from these regions.

AMERICA

IRELAND

KENTUCKY Woodford Reserve

DUBLIN RRP $64.99

The perfectly balanced taste of the Woodford Reserve Kentucky Straight Bourbon Whiskey is comprised of more than 200 detectable flavour notes, from bold grain and wood, to sweet aromatics, spice and fruit and floral notes. It’s silky smooth, almost creamy at first, with a long, warm and satisfying tail.

Old Forester

RRP $54.99

There’s a strong floral character in the sharp, sweet aroma of this Kentucky bourbon, alongside hints of mint, rich tobacco leaf and vanilla. The flavour softens quickly with hints of oak, sweet corn and rye grain. It is spicy with soft vanilla and light orange notes. The finish is long, warm and slightly drying with a touch of sweetness.

14 DRINKSBIZ APRIL / MAY 2019

Teeling Small Batch

RRP $59.99

Teeling’s flagship and their attempt to create the most interesting blended Irish whiskey. This small batch bottling consists of hand selected casks which are given further maturation in ex-Flor de Cana Rum barrels imparting an extra sweet and smooth flavour unique to Irish whiskey. Bottled at 46% with no chill filtration.

COUNTY MEATH Slane

RRP $54.99

Slane Irish Whiskey is a smooth spirit of natural character with untamed notes of oak and spice from a signature triple casked blend. Aged in three varieties of casks: Virgin and seasoned casks raised by hand at the venerated Brown-Forman Cooperages – and Oloroso Sherry casks by way of Jerez in Spain. Once the liquid has been aged to perfection, it is masterfully blended to create an exceptional Irish whiskey that is smooth, complex and robust.

SCOTLAND HIGHLANDS GlenDronach 12YO

RRP $100

This superb richly sherried single malt is matured for at least 12 years in a combination of the finest Spanish Pedro Ximenez and Oloroso Sherry casks.

Non-chill filtered, of natural colour and bottled at 43%, the GlenDronach 12 year old Original is a sweet, creamy dram with a full mouth feel, and flavours of raisins and soft fruits. Spicy with medium length and a dry finish.

Dalmore 12YO

RRP $105

Matured for nine years in former Bourbon casks, the spirit is then divided – one half remains in the Bourbon barrels, while the other is transferred to exclusive 30 year old Gonzalez Byass Matusalem Oloroso Sherry butts before being reunited. Elegant, complex and rich on the palate with intense citrus and hints of sweet vanilla pod to finish.

MIYADA VILLAGE, NAGANO PREFECTURE Mars Iwai Tradition

SPEYSIDE BenRiach 10YO Curiositas

JAPAN

RRP $95

A rare peated single malt, BenRiach Curiositas is distilled from heavily peated malted barley to produce a unique, fresh, peated expression. This single malt has wonderful overtones of peat reek, combined cleverly with a background of fruity, floral, heathery notes and an appealing presence of oak wood in the finish. Bottled at 46% and non-chill filtered.

RRP $110

Situated between the north and south Japanese alps, Mars Shinshu is Japan’s highest operational whiskey distillery, at nearly 800 metres. The Hombo family have been distilling for more than a century and they added whiskey to their repertoire in 1949 in Kagoshima. This expression is a true reflection of contemporary Japanese whiskey. A blending of Sherry, American oak, Bourbon and wine casks creates a whiskey that is rich and complex with sweet honey and malt fragrances.

ISLAY The Port Charlotte 10

RRP $115

The flagship Port Charlotte ten-year-old release is a heavily peated Islay single malt Scotch whisky from Bruichladdich Distillery. Matured in American whiskey and French wine casks, it has a barbecue smokiness and is rich and spicy with sweet malty notes.

To order, contact your Hancocks representative or phone 0800 699 463 | hancocks.co.nz

DRINKSBIZ APRIL / MAY 2019 15

INDUSTRY NEWS

Spotlight on spirits labelling

SPIRITS NEW Zealand has launched an initiative aimed at lifting compliance with alcohol labelling.

Entitled ‘Label It Right’, it will see information sent to trade detailing what a legal alcohol label looks like, as well as allowing illegally labelled product to be reported through a website at labelitright.org.nz “The programme has three main purposes,” says Spirits NZ Chief Executive Robert Brewer.

“Primarily it is educational – letting importers, manufacturers, distributors and retailers know what a legally labelled bottle of alcohol should look like, as well as the penalties under the Food Act for non-compliance.

“Secondly, through the ‘Label It Right’ web portal, anyone who sees badly labelled product can upload

details of it, which will get sent to the Ministry of Primary Industries (MPI) for their assessment. Thirdly, by raising awareness about labelling compliance we know we will help reduce illegal importation since, globally, there is a direct correlation between poorly labelled parallel imports and the illegal alcohol trade. And although this initiative is from the spirits industry, the labelling issues and requirements apply equally right across the beverage alcohol sector.”

Spirits New Zealand is the trade association representing 96% of the New Zealand spirits industry.

Its members are: Bacardi, Beam Suntory, Brown-Forman, Diageo, Hancocks, Independent Liquor, Lion, Moët Hennessy, and Pernod Ricard.

New AvroKO bars to launch at Commercial Bay

Ghost Donkey

GENUINE Liquorette

16 DRINKSBIZ APRIL / MAY 2019

Two renowned international bars have been confirmed for Auckland’s Commercial Bay development, with Ghost Donkey and GENUINE Liquorette set to open in spring 2019.

The announcement was made by the bars’ owner AvroKO, an international design and concept firm. AvroKO has previously announced it will open a New Zealand outpost of its award-winning NYC and Moscow restaurant, Saxon + Parole at Commercial Bay as well.

The food programme across all three venues will be helmed by AvroKO’s Michelin-starred executive chef, Brad Farmerie, who spent a decade working under Kiwi chef Peter Gordon in London.

Ghost Donkey has outlets in New York and the Cosmopolitan Hotel in Las Vegas and is described as “a high-energy, electric Mexicaninfluenced tequila and mezcal bar”. Ignacio “Nacho” Jimenez, one of AvroKO’s mixologists and a Mexican-born, New York bar community fixture, will lead the cocktail programme at the Auckland space, while Brad Farmerie will deliver a food menu focused on ‘Nachos Especiales’, a haute version of the classic with ingredients including house made mole and truffles.

GENUINE Liquorette, in London’s Fitrovia, has an interior inspired by American liquor stores and bodegas of the 1970s, which will also be a feature of the Auckland outlet. The concept is centred around demystifying cocktail culture. In addition to drinks created to order by the bar’s mixologists, there will be freshly-made custom bottled cocktails and cocktails on tap.

Supporting 100% NZ Craft Spirits in our land.

Beverage Brothers launched the Notorious Craft Collection in late 2018 & since it’s conception have seriously opened up availability of high quality NZ Craft Spirits to the market at a rapid rate.

The biggest obstacle has been meeting demand – brands such as Ariki Spirits, Reefton Distilling Co & Black Collar Distillery proving the market has adopted the concept along with these proudly 100% Kiwi brands as they are flying off the shelf.

The quality behind the taste profiles, are more than meeting the demand for consumers’ desire for fresh new innovative ultra-premium NZ Craft Spirits.

They are simply delicious!

Notorious Craft Collection carried by your favourite band of brothers

“THE BEVERAGE BROTHERS”

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P: 03 390 1377 E: INFO@BEVERAGEBROTHERS.CO.NZ W: BEVERAGEBROTHERS.CO.NZ

INDUSTRY NEWS

Lion launches ‘disruptive’ division

Moa launches capital raise Moa Group Limited held a capital raise in late March – the move following the announcement of its intention to purchase hospitality business Savor Group amid plans to take the group into sustainable profitability.

The rights issue opened on March 18 and closed on April 5.

The size of the rights offer is $2 million, however under an oversubscription facility, the amount raised could be as much as $3 million in total. Moa says this will support the acquisition of Savor Group, which is forecast to take the Moa Group to in excess of $40m in revenue and $3.6m EBIT for the full financial year.

Moa says it has experienced considerable quarter value growth of 32% and continues to outpace the rest of the craft market by a factor of nine. Moa’s Executive Chairman, Geoff Ross, says this growth is being driven by two key factors.

“Firstly, our recent sales partnership with Constellation Brands has given us a broader reach and more positive engagement with customers,” he says. “And secondly, our innovations continue to strike a chord with beer connoisseurs. Our company features in the top 10 innovations in the total beer category and we hold three of the top 10 innovations in the craft market.

“Meanwhile, our cider performance has also rebounded, with growth sitting at more than 18%, driven largely by the successful launch of our Rosé Cider.”

Ross says integrating with Savor to develop more venues and maximise synergies is just one part of the company’s plans to further cement its place in the Kiwi craft beer scene.

Steinlager on board with ETNZ sponsorship STEINLAGER HAS announced it is returning as Official Sponsor and Official Beer Partner of Emirates Team New Zealand’s defence of the 36th America’s Cup in New Zealand in March 2021.

Rory Glass, Lion NZ Managing Director, says they are excited to be “back on the boat” again. “Steinlager has a long and proud history with yachting and with Emirates Team New Zealand, dating back to their first tilt at the Cup in 1986/87. 2021 will be our 35th year of support as the team endeavour to keep their hands on the oldest trophy in international sport.”

Glass says that Lion plans to bring the sponsorship to life off the water as well, creating environments for fans to support Emirates Team New Zealand across the country.

18 DRINKSBIZ APRIL / MAY 2019

LION HAS established what it describes as a “disruptive growth division” called Lion Ventures, which has been set up to explore business opportunities outside Lion’s traditional beverage offering.

It says the division was created behind the scenes last year off the back of a collaborative research project, ‘The Future of Sociability’, between it and research agency TRA. The research explored current cultural trends around personal wellbeing, work, relationships and inclusivity and will help to shape the direction of new businesses under Lion Ventures, with three already in the pipeline.

Business Development Director at Lion NZ, Scott Wright, says that Lion’s business is centred around sociability, and it needs to remain on top of what’s coming, to stay relevant. “Our research highlights the sheer scale and pace of fundamental change occurring across many facets of life. The way people connect, the importance they place on wellbeing and the flexible, inclusive environments they expect, mean that businesses in the social landscape will have to evolve or risk being left behind.

“Lion Ventures is bringing an entrepreneurial spirit into the company, connecting and collaborating with a wide variety of external groups and unlocking unique business models that take Lion beyond beverages,” says Wright.

New sales hire at Dancing Sands GOLDEN BAY’S Dancing Sands Distillery has hired Peter Rawling as its new General Manager. Rawling was previously Global Head of Sales at Spy Valley Wines and has held senior roles with Lion, Bibendbum Wine, and Villa Maria, across London, Melbourne and Japan.

Dancing Sands Distillery’s Managing Director, Ben Bonoma, says Rawling’s addition to the team reflects the recent rapid growth. “Our business has grown to the point where my wife Sarah and I cannot handle everything, and it was time to bring in expertise. We are over the moon that we were able to attract a candidate like Peter, with deep industry experience and a global outlook.”

Dancing Sands produces gin, vodka and rum at its micro-distillery in Takaka. It currently exports to 10 countries across Asia, Europe, and Oceania and says this number is set to double in the next 12 months.

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INDUSTRY NEWS

Invivo teams up with actress SJP

Bottled by the sun Nelson juice company Chia Sisters has launched its latest range, Bottled by the Sun, which is made in New Zealand’s first and only solar-powered juicery.

Sisters Chloe and Florence Van Dyke founded their company in 2012 and in late 2018 became the first juice company in New Zealand to manufacture through solar power. They produce their ranges at a former brewery in Nelson, which they have fitted with 30 solar panels that can produce over 16000 KW of energy.

Bottled by the Sun is a range of fresh pressed New Zealand fruit juices including orange, apple, feijoa, and boysenberry and joins their nutritional Chia range (made from hydrated chia seeds in natural juices), and their Awaka sparkling coconut water range infused with roots and fruits. chia.co.nz

NEW ZEALAND wine company Invivo is continuing its run of celebrity partnerships, announcing that actress Sarah Jessica Parker will collaborate on two wines. She is also a shareholder in the company. Invivo says it plans to launch a Sauvignon Blanc and Rosé with her in the New Zealand winter this year.

The company already has a hugely successful partnership with UK talk show host Graham Norton on a range of wines and a new gin, and also engaged model and tv presenter Nigel Barker as a US brand ambassador in 2017.

Like Norton, Parker says she plans to be as hands-on as possible throughout the creation process. The actress will be involved in the winemaking and selection of the final blend as well as the naming and label design.

“We want this wine to be 100% Sarah Jessica Parker,” says Invivo winemaker Rob Cameron.

“Other than selecting the base wines for a Sauvignon Blanc and Rosé, I’ll be taking a back seat and letting her create the blends. It comes down to SJP’s palate and preferences. We want to create wines that she truly loves and wants to drink and share with friends.”

20 DRINKSBIZ APRIL / MAY 2019

Waiheke Water wins big at Berkeley Springs 2019 Waiheke Water took home four awards at the world’s most prestigious water competition – the Berkeley Springs International Water Tasting in the USA – making it the most awarded company of the competition amongst hundreds of entries. In the Purified water category Waiheke Water was awarded a silver medal for Waiheke Minerals Plus (an enhanced mineral water) and fourth place for Waiheke Still (a lightened mineral water). It was also awarded fifth place for Waiheke Minerals (a natural mineral water with medium sparkle) in the Sparkling water category. It placed second for its Package Design for Waiheke Minerals.

Managing Director and Founder Jesse Ball is delighted with the recognition.

“Winning four awards against such a huge field of international water producers is a real honour. We’ve always believed our water and our packaging are world-class, so being recognised on the global stage is incredibly rewarding.” waihekewater.com

INDUSTRY NEWS

Judging role for brew students SELECT STUDENTS from the country’s newest brewing course will have the chance to experience the world of professional beer and cider judging as part of a new scholarship to be awarded annually.

The scheme for students from Otago Polytechnic’s Central Otago-based brewing certificate programme was announced in March at the New World Beer & Cider Awards judging in Wellington.

The offer will see up to two students each year given a place at the New World Beer & Cider Awards judging tables, including covering the costs of their travel

and accommodation, so they can learn the ropes of beer judging from some of the country’s most respected experts.

Chair of Judges for the awards, Michael Donaldson, says he expects the scholarship slots to be extremely sought-after. “Many of our senior judges have worked in the industry for years before moving into judging, so getting the chance to do this early on in your training is pretty special. Our collaborative approach to beer judging also makes for a great learning environment for up-andcoming talent and we are all really pleased to be able to give a little back to the industry in this way.”

The brewing courses are New Zealand’s first ever suite of NZQA-approved brewing qualifications, which have been crafted to meet industry needs and support practical learning. In addition to theory, students also get hands-on experience at Rough Rock Brewing Co, a new commercial brewery-come-classroom.

The New Zealand Certificate in Brewing (Level 4) welcomed its first intake of students in February this year.

The full-time one-year programme has been designed for those with a passion for brewing who want to get into the industry, or are seeking to enhance their knowledge and skills.

Learners can build on those skills via the six-month Level 5 New Zealand Certificate in Brewing, and a one-year New Zealand Diploma in Brewing (Level 6), both of which are offered via CapableNZ and suit those already working in the industry.

The first New World Beer & Cider Awards scholarship recipients will be selected by a joint panel against key criteria from students in the 2019 Level 4 course, who will join in the 2020 judging event.

Now Available in 1L and 700ml Distributed by Federal Merchants & Co

Premium Mixers now available from Federal Merchants & Co | P: 0800 846 824

SHOWCASE

The beautiful Bubble Stand out from the crowd with your product in the newly released intriguing and playful Bubble bottle, from French specialist glass company Saverglass.

Bubble ticks the box for high-end spirits in search of innovative all-round Super Premium perfection.

This chic bottle is refined, with the exacting attention to design detail reflected in its spherical body, clean lines and curves that are just begging to be personalised with a Savercoat or screen print.

The soft shoulder, elegant neck and stylish carnette finish accentuate the luxurious interpretation.

Bubble is part of the extensive range of wine and spirit bottles available in New Zealand from Saverglass.

Find out more about Saverglass Contact Karen at Saverglass NZ Ltd. 021 580 104 krb@saverglass.com saverglass.com

BUBBLE

HARMONIZING THE PLAYFUL AND THE CHIC Saverglass Inc. | www.saverglass.com | Haute Couture Glass Napa (CA) : (707) 259-2930 | East Coast (NJ) : (201) 825-7100 | Pacific North West (OR) : (707) 337-1479 | Mid West (KY) : (859) 308-7130

INTERNATIONAL NEWS

Legal cannabis set to threaten alcohol categories in the US A NEW report examining the use of alcohol and cannabis by US consumers has found that although legal cannabis is currently only a fraction of comparable alcohol sales, the risk to beverage alcohol is expected to expand as cannabis acceptance and consumption grows, particularly among beer and spirits drinkers.

The wide-ranging report, Beverage Alcohol, Cannabis and the Changing U.S. Consumer: What are the Real Risks and Opportunities to Consumption Behavior?, is a cooperative initiative between IWSR Drinks Market Analysis and BDS Analytics.

The report also notes that Millennial consumers represent 45% of ‘dualists’ (those who consume both cannabis and alcohol), which is a sobering statistic for beverage alcohol companies trying to capture long-term share of mind and wallet among this important demographic.

The US cannabis industry has seen an explosion of growth within the past few years: 10 states have now approved adult recreational usage of cannabis products and 34 states have approved cannabis for medicinal purposes. All but two of the

Other findings: • In US states where cannabis is legal, alcohol consumption remains higher, with twice as many legal-aged adults consuming alcohol compared to cannabis.

• Two-thirds of cannabis consumers in fully legal cannabis

“Our research shows that up to 40% of adults 21 and over consume cannabis in states where it’s legal.” remaining states allow for cannabidiol (CBD) products.

“Our research shows that up to 40% of adults 21 and over consume cannabis in states where it’s legal,” said Jessica Lukas, vice-president, BDS Analytics. “Cannabis presents substantial opportunities across consumer industries, including new occasions that alcohol cannot and will not play. Consumers will continue to look to cannabis products over alcohol for occasions when they are feeling creative, need to get motivated, or seeking health, medical or wellness benefits.”

markets also consumed alcohol, however, only approximately one-third of alcohol consumers in these markets also consume cannabis.

• More than 50% of people indicate that they have ever paired cannabis with alcohol, though few pair the two together often. When

The report also details areas where beverage alcohol and cannabis can and do coexist. Though some cannabis use is starting to emerge during occasions that have been traditional alcohol occasions, the study indicates that cannabis and alcohol are often not always appropriate for the same occasions.

Also, not all alcohol consumers are cannabis consumers, and not all cannabis consumers are alcohol consumers. There is still a large market of consumers that are, and will be for some time, unfazed by cannabis offerings.

The report notes that cannabis and alcohol are different, and not every dollar spent on legal cannabis is a dollar taken from alcohol. Nonetheless, it warns that it is critical for beverage alcohol companies to prepare today to meet consumers’ needs as these markets continue to mature and overlap.

they do pair, half say they drink less.

• On average, cannabis and alcohol dualists are more likely to drink beer (especially craft beer) and spirits; fewer drink wine.

• Baby Boomers tend to be more alcohol exclusive, while Millennials prefer interchanging cannabis

and alcohol, or just consuming cannabis.

• Cannabidiol (CBD) is exploding as an ingredient of interest among both cannabis consumers and noncannabis consumers.

Edibles (which includes beverages) represent 53% of CBD product sales.

DRINKSBIZ APRIL / MAY 2019 25

INTERNATIONAL NEWS

Lion takes 50% in Four Pillars LION AUSTRALIA has acquired a 50% stake in Australian distillery Four Pillars Gin. The gin company was established in the Yarra Valley

by Stuart Gregor, Cameron Mackenzie and Matt Jones in 2013, and has become an award-winning craft gin brand.

The Four Pillars founders say that Lion’s investment will allow them to build the brand significantly. “The partnership with Lion really is a ripper for us,” said Stuart Gregor. “It would not be untrue to say that more than a few organisations have shown an interest in us over the past 18 months and Lion just felt the best. We like their focus on craft, [and] we like the fact we will be their first and most important craft spirit brand.”

Lion Australia Managing Director James Brindley shared his enthusiasm for the announcement. “The partnership with Four Pillars is really exciting for Lion, as we venture into new categories outside our core beer business,” Brindley said. “What Matt, Cam and Stu have done in creating Four Pillars in just over five years is nothing short of remarkable and we want them to keep their hands on the wheel, while we offer advice, counsel and assistance.”

THE WINE industry in Great Britain is tipped for great things with a new industry survey showing a record-breaking harvest from last year, a doubling in sales domestically and internationally and more land under vine than ever before.

The survey, conducted by the wine industry’s national association, Wines of Great Britain (WineGB), in conjunction with data analysts Wine Intelligence, confirmed that last year a record-breaking 15.6 million bottles were produced, 130% higher than the previous year’s crop in 2017 and far exceeding the previous record of 6.3m bottles in 2014. There are more than 500 commercial vineyards in England and Wales and 165 wineries.

In a release, WineGB says more production is forecast in the years to come due to the ongoing proliferation of vineyards across the country: acreage has tripled since 2000, with 7,000 acres (2,888 hectares) now under vine in Great Britain. There were 1.6 million vines planted in 2018 amounting to over 1,000 acres (405 hectares) and a further two million vines set to be planted in 2019.

Most are in Chardonnay, Pinot Noir, Pinot 26 DRINKSBIZ APRIL / MAY 2019

SAM MOORE

Boom time ahead for GB wine

Ridgeview Wine Estate in East Sussex

Meunier and Bacchus, which between them account for 76% of all plantings.

Industry predictions are that at the current rate of growth, Great Britain will be heading for 40m annual bottle production in the next 20 years.

Domestic sales of English and Welsh wines doubled in 2018, as did exports; the biggest export markets being USA and Scandinavia, which together receive 65% of total exports. Sparkling wine accounts for 69% of wines produced, but WineGB says that still red, white and Rosé wines remain strong categories.

The survey found that 2,000 people

are currently employed within the local industry, from vineyard workers to winemakers, administrative support and cellar door staff. This is predicted to grow by 20,000-30,000 jobs over the next 20 years.

WineGB also points to the arrival in recent years of Champagne houses Taittinger in Kent and Pommery in Hampshire as a firm endorsement of the industry’s future and the investment potential in viticulture and winemaking in the UK. winegb.co.uk/industry

SHOWCASE

Part of the Legacy Australian bartender Jenna Hemsworth is getting ready to take on the world in the BACARDÍ® Legacy Cocktail Competition and recently spent some time in New Zealand in preparation.

Some of the world’s top bartenders will face off in Amsterdam in May in the BACARDÍ ® Legacy Cocktail Competition.

The competition challenges bartenders to create the BACARDÍ ® rum cocktail with the greatest potential to establish itself as a classic and join the pantheon of BACARDÍ ® Legacy cocktails, alongside the Mojito, Daiquirí and Old Cuban before it.

Sydney bartender Jenna Hemsworth is the Australian Bacardi Legacy Champion (as well as the reigning Australian Bartender of the Year) and will compete with her drink ‘The Monarch’, which uses a base of rum and lime with mandarin and basil.

Those competing in the Global Final are the winners of their national competitions and part of their challenge is a promotional phase ahead of the Amsterdam event, in which they must demonstrate that their drink has the potential to become established in the drinks industry as a true classic by securing trial, consumer and trade awareness and distribution.

The Global Winner will receive a trophy and a tailor-made BACARDÍ ® experience, designed in conjunction with the BACARDÍ ® Rum Global Brand Ambassador. This experience will include educational visits to some of the world’s most influential cocktail cities and industry events.

Jenna was in New Zealand recently to promote The Monarch and explains more about her work.

Tell us a little about yourself…

My name is Jenna Hemsworth, I am a bartender in Sydney currently. I run the cocktail side of things at Swillhouse (Hubert, Baxter inn, Shady Pines, Frankie’s, Alberto) but am based mostly at restaurant Hubert. I’m also proud to be the reigning Australian Bartender of the Year and Australian Bacardi Legacy Champion.

How did you create The Monarch?

Round 2 of Australian Bartender of the Year comp was a mystery box round, which contained basil and mandarin, amongst a bunch of other things, I made a daiquiri twist that was close to what my finished cocktail is now, but a much tougher draft. One of the judges, Jacob Briars, loved it and gave me some great feedback, so I used that idea of mandarin and basil with rum and lime as the base,

changed the sweetener and fixed the ratios a bit and ended up with The Monarch.

I also have a strong emotional connection to both of those ingredients (mandarin and basil). For me, basil was always my grandparents’ cooking and mandarins are pretty much the smell of primary school for me, so having those sensory ties to the ingredients is another draw card for using them.

Plus, I wanted a drink that would go down well in a tropical climate… rum is so associated with escapism, holidays, beaches etc that I wanted to keep it in that realm.

How do you find working in hospo?

Being a woman in hospo is a really rewarding and challenging career.

I wanted to try and smash as many of these barriers as I could in a positive way.

Connecting with other women in hospo and showing up-and-coming females that there is a career here was really important to me. I’ve got to meet so many inspiring females doing their things in different industries, it’s been great.

What have you been doing in New Zealand?

Spreading the good word of The Monarch, making some delicious drinks

and getting out to as many bars as possible to meet as many of you as I can!

It’s my first visit to New Zealand so I’m very excited to see everything. The aim of this stage of Legacy is to get as many bars supporting my drinks as possible, so I’m here to get to work!

What’s your take on the Auckland hospo scene?

I was lucky enough to spend two days here and it’s incredible! Being hosted by Bacardi and Lion was a brilliant way to see the best Auckland has to offer. You have a great scene here. Some brilliant and inspiring bartenders of all genders, making banging cocktails. You should be super proud and supportive! I got to see Parasol & Swing, Coley and Punch, Mea Culpa, Caretaker, Deadshot, and Soul Bar. If you can’t find a drink you like at one of these places you need help!

What trends are you seeing in Australia that are likely to be coming here soon?

Bartenders getting really into wine and beer knowledge, being waiters as well, having a great all-round skill set is what I’m noticing amongst the bar scene and it’s great! legacy.bacardi.com

DRINKSBIZ APRIL / MAY 2019 27

FEATURE – BREWING IN NZ

Behind the

A new report gives a snapshot of New Zealand brewing – from its economic value to consumers’ preferred beer styles – providing an insight into the growing industry

AN ANALYSIS of New Zealand’s brewing landscape has shown that it is a $2.3 billion industry, with the country home to around 218 breweries – and the research is set to become an annual undertaking.

The report was created by the New Zealand Institute of Economic Research (NZIER) on behalf of the Brewers Association, which represents DB and Lion. Brewers Association Executive Director, Dylan Firth, says the aim was to create a single industry snapshot across a range of areas. “We looked at the industry and how we operate in that space and who we talk to and how we want to represent the industry and there was a little bit lacking in terms of information there.”

He says while brewing in New Zealand is often discussed in terms of its development over the last 10-15 years, there was less information readily available about the financial side of the 28 DRINKSBIZ APRIL / MAY 2019

BREWS

“When we’re talking about our industry it’s really important to be able to point to what we are, how many we are overall, what we’re worth and what we contribute...”

- Dylan Firth, Executive Director Brewers Association industry. “We do talk about beer a lot in New Zealand… but what we don’t really look at so much is the economic contribution and the numbers and the nitty gritty and what’s it’s really doing in terms of adding value to our economy.”

The Brewers Association asked NZIER to examine areas such as economic contribution as well as tourist spend, and Firth says they are also talking to Statistics NZ about what it captures and how there can be improvements in areas like industry employment figures.

The Association plans to conduct the research annually in order to better understand the market going forward.

“It’s an opportunity for us to see where we’re going and compare it a little bit – is it all positive?” says Firth. “We know that while people might be spending a significant amount on beer they might be drinking a little bit less, from what we’ve seen from health statistics. If people are moving to a more ‘value over volume’ type model, as we saw with wine in the 80s and 90s, then that’s potentially quite

FEATURE – BREWING IN NZ

INDUSTRY GROWTH Craft beer has been growing strongly since 2008.

With 218 breweries, New Zealand has more breweries per capita (4.56) than similarly established beer markets - the United Kingdom (3.04), Australia (2.10) and the United States (1.96).

The growth in craft beer has seen an explosion of independent breweries, increasing 16% per year since 2008.

ECONOMIC ANALYSIS From the grain to the glass, the New Zealand brewing industry was worth $2.3 billion in the year to March 2018. In this value chain, it contributes $640 million in value added (GDP).

The industry provides a significant contribution to government with $315 million in excise tax as well as collecting $271 million in GST ($149 million from on-licences and $121 million from off-licences).

SUPPLY CHAIN New Zealand brewers purchase $593 million of intermediate products from New Zealand suppliers including ingredients, transport, kegs and packaging.

The New Zealand brewing industry uses $15 million of hops, with the majority of these grown in the Tasman region. One-third of the hops produced in Tasman go to domestic production, the rest are exported to markets including the USA, Great Britain and Europe.

Grains and malts make up $27 million of the ingredient costs, with other ingredients (including yeast) making up $14 million.

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challenges across the industry. “As we a positive thing in terms of moderate grow and there are more breweries consumption... and also drinking a around, being able to have consistency good product.” and training… [so] when they’re looking He says the report’s finding that for a head brewer then there are people international tourists spent $242 million in the market available for that. on beer while in New Zealand I think that’s something that is a positive sign amid can be difficult for some increasing discussion around breweries at the moment as developing beer tourism they grow.” across the country.

He says quality and “People are looking for consistency of product is new experiences when key. “If people are rushed they come to New Zealand to get something out…

– it’s not just that they’re sA that can be hard and if buying beer in bars and yl sso r, D you put a product out that’s ci a o restaurants (although we hope t c tion E xe c u t i v e D i r e sub-par then that’s not good for they are!). Wherever you go across the whole industry, especially if people New Zealand now there’s generally a are trying different craft beers. A lot of brewery you can visit, maybe have lunch money goes into a new brew and you or have a tasting and try new things – it’s don’t want to put it out if it’s just a little the cellar door option.” bit under.”

Skilled labour and quality of product Firth says that while the Association are areas that Firth says present

represents the two biggest brewery players in the New Zealand market, the report’s findings are designed to be used by the industry as a whole. “It’s category promotion, which is part of what we do. Yes, we represent the two major breweries but at the end of the day we’re talking positively about the industry as a whole and we speak with the Brewers Guild often.”

He says the report provides a good starting point to get a sense of where the industry is at, and will be a useful tool when working in the regulatory space.

“Whether it’s excise tax or labelling requirements… when we’re talking about our industry it’s really important to be able to point to what we are, how many we are overall, what we’re worth and what we contribute, because those kinds of stories are really important.” brewers.org.nz DRINKSBIZ APRIL / MAY 2019 29

WINE – CHARDONNAY REPORT

Queen of whites

Chardonnay is the third most popular grape in New Zealand and its quality has never been better, says Joelle Thomson

30 DRINKSBIZ APRIL / MAY 2019

WINE – CHARDONNAY REPORT

Under RRP $20

RRP $20 to $30

2017 Spade Oak Gisborne Chardonnay RRP $16.99 Wine2Trade

2018 Wairau River Chardonnay RRP $20 Federal Merchants

To describe this wine as ‘incredible value for money’ doesn’t do justice to its dry flavours, full body and creamy style, let alone the incredibly talented winemaking hand of Steve Voysey, one of Gisborne’s most experienced winemakers. 17.5/20 2018 Pā Road Chardonnay RRP $16.99 Beverage Brothers

This Marlborough Chardonnay is a steal in more ways than one. It has vibrant fresh flavours of citrus, ripe nectarine and peach that give it succulence and softness, and it delivers a real X-factor under $20.

Very good value for money. 17.5/20 2017 Kumeu Village Chardonnay RRP $18.99 Vintners

The name of this wine and its inspiration come from village Burgundies – these are wines made with grapes grown in the region in which a winery is situated, but not necessarily grown in its own vineyards. They are made as affordable, accessible wines with price, availability and style (drink-me-now, soft styles) to appeal while the wines are still youthful.

This Chardonnay from north-west Auckland ticks all the boxes and more, thanks to its medium body, tasty fresh flavours and lingering finish. 17.5/20

The 2018 vintage was one of the warmest in modern New Zealand wine history and one of the earliest for winemakers to harvest their grapes. This wine is a lovely drop as a result of ripe stonefruit flavours underpinned by a fresh citrus core, full body and long finish. It’s great value for money and drinks well now or would hold for 4-5 years. 17.5/20 2018 Tony Bish Fat ‘n Sassy Chardonnay RRP $21.99 Tony Bish Wines

Great value Chardonnays don’t come much better than this creamy little number from Hawke’s Bay, made by Tony Bish. This wine successfully combines the smooth, full-bodied aspects that appeal to lovers of Chardonnay with crisp, refreshing flavours that provide a long finish and zesty appeal. 17.5/20 2016 Martinborough Vineyard Te Tera Chardonnay RRP $22.99 Foley Family Wines

Martinborough Vineyard had its first vintage in 1984, adding Chardonnay to its stable a year later. Winemaker Paul Mason pays homage to the winery’s long history of high quality whites by ensuring all grapes are hand-picked for both tiers of Chardonnay he makes. He takes what

he describes as a ‘traditional approach’: whole bunch pressing the grapes, then putting them straight into French oak and allowing natural yeast to ferment the wines. He is a big fan of malolactic fermentation, which lowers the acidity and adds depth of flavour to this lively, youthful, creamy and smooth Chardonnay.

18.5/20 2017 Te Awanga Chardonnay RRP $23.99 RM Wine Partners

This Chardonnay consistently overdelivers, thanks to Rod McDonald’s winemaking talent. His approach to winemaking with this wine is an aim of preserving its fresh qualities. This means 60% of the wine fermented in stainless steel and 40% in a combination of new and older oak barrels. It spent 10 months on lees, picking up savoury, creamy nuances and a lingering fresh finish.

18.5/20 2018 Clearview White Caps Chardonnay RRP $23.99 Clearview Estate

It’s hard to beat big, buttery numbers from Hawke’s Bay, especially when they’re as good value as this one from the iconic Clearview Estate at Te Awanga on the coast. It’s made for lovers of the big, bold, buttery Chardonnay style, and its citrus flavours cut through the weight, adding a long finish. 17.5/20

DRINKSBIZ APRIL / MAY 2019 31

WINE – CHARDONNAY REPORT

2017 Te Pā Marlborough Chardonnay RRP $25 Beverage Brothers

2018 Wither Hills Wairau Valley Chardonnay RRP $27.99 Lion

Concentration is at the fore of this fullbodied, dry, toasty Chardonnay made by winemaker Sam Bennett from handpicked Mendoza clone Chardonnay grapes grown on the St Leonard’s Vineyard in the Wairau Valley. The wine was 100% barrel fermented and aged on lees in 40% new French oak for 10 months, which lends further support to the full-bodied style and rich flavours. An outstanding wine for the price. Drinks well now and can age.

18.5/20

A rich and powerful Marlborough Chardonnay from a warm vintage, but one in which the grapes were harvested relatively early due to weather conditions.

For this reason, winemaker Matt Large and his team chose to use lees influence to provide this wine with interesting flavours and weight. It is full-bodied, dry, fresh and a recognisably buttery number, as well as being a vibrant expression of citrusy Chardonnay. A great wine at a modest price. 18.5/20

2017 Matawhero Church House Chardonnay RRP $27.99 Hancocks

2016 The King’s Bastard Chardonnay RRP $29.99 Marisco

2017 Neudorf Rosie’s Block Chardonnay RRP $33 EuroVintage

Matawhero Wines is an iconic Gisborne winery and its owners, Richard and Kirsten Searle, currently make three Chardonnays. This fresh little number is made from the Mendoza Chardonnay clone, also known as the ‘hen and chicken clone’ due to its eclectic bunch shape and combination of small and large grapes on the same tight bunch. The small grapes retain relatively high acidity, while the larger grapes add rounded flavours.

A modest 10% new oak adds body and spice, supporting the wine’s fullness and lingering, creamy finish. 18.5/20

Winemaker Brent Marris knows Marlborough grapes like the back of his hand and he blends from a range of vineyards to make this wine from vines grown on the Leefield Station, The Slopes and Fairleigh Estate vineyards.

A combination of hand-picked grapes and machine-harvested Chardonnay were completely destemmed and the juice settled prior to fermentation in 500 litre French oak puncheons. It was then aged in oak on lees for nine months, with 50% of the wine going through the softening effects of malolactic fermentation, adding creamy notes. Great value. 17.5/20

This big name, dry and creamy Chardonnay from Nelson is nicely balanced by vibrant, refreshing acidity that adds nerve, zesty flavours and a citrusy tang. It’s a big-bodied wine with lively flavours and a long finish. 18.5/20

32 DRINKSBIZ APRIL / MAY 2019

RRP $30 to $40 2016 Mills Reef Bespoke Chardonnay RRP $31.99 Mills Reef

If big, buttery and creamy are on your Chardonnay wish list, here’s your wine. Its flavours have been dialled up intentionally, so that the buttery character intermingles with oak and is balanced by refreshing acidity and a long finish. This is a maverick new style, harking back to the big Chardonnays of old, yet balanced by freshness, thanks to modern winemaking.

17.5/20

2017 Nautilus Chardonnay RRP $34.90 Negociants

If new wave Chardonnay with the creamy, recognisable flavours of old is your goal, look no further than Nautilus. Winemaker Clive Jones has fashioned a dry, fullbodied, age-worthy wine from grapes

WINE – CHARDONNAY REPORT

grown on the winery’s Renwick vineyard.

Concentration is the name of the game in this richly tasty Chardonnay. It was 100% barrel fermented in French oak, 20% of which was new. Drinks well now and history suggests it can age for 8-10 years and then some. 18.5/20 2016 Xanadu DJL Margaret River Chardonnay RRP $34.99 MacVine International

A powerful wine from Western Australia with pronounced spicy oak nuances on the nose and a full-bodied, creaminess on the palate. These bold flavours are beautifully balanced by refreshing acidity, leading to a long finish. The wine was 100% barrel fermented in French oak and lees stirred for nine months. A lively, lovely style from our winemaking neighbours across the Tasman. 18.5/20 2017 Greystone Chardonnay RRP $34.99 Procure

North Canterbury is home to some of the country’s most impressive X-factor wines, including this outstanding Chardonnay from Greystone. This was made from grapes that were hand-picked in mid-April 2017, then whole bunch pressed into French oak (20% new) where they went through wild fermentation and natural malolactic the following summer. The wine was then barrel-aged for 11 months, adding body, weight and complexity.

18.5/20

2015 Mills Reef Elspeth Chardonnay RRP $35.99 Mills Reef

2017 Golden Egg Chardonnay RRP $39.95 Tony Bish Wines

This top tier wine is only made in good vintages from Gimblett Gravels grapes, all hand-picked and whole bunch pressed, with two thirds put straight into barrel for wild yeast fermentation and the remainder naturally settled in tank to ferment. There’s a strong oak influence on the palate from the use of 100% French oak (40% new), which adds body and depth to this powerful wine. 18.5/20

Tony Bish is Hawke’s Bay's Chardonnay man and he is on a quest to make the best dry, full-bodied wines he can, such as this great example made from handpicked, whole bunch pressed Mendoza clone Chardonnay. Fermentation was in concrete egg-shaped fermenters, which keep yeast in suspension thanks to naturally occurring convection currents.

This method enriches the flavours of the wine. It’s a savoury, succulent, creamy style with richness and a long finish.

19/20

2016 Te Mata Elston Chardonnay RRP $37.99 EuroVintage

As classic wines go, Te Mata’s Elston Chardonnay is one of New Zealand’s greatest. A dry, full-bodied Chardonnay that consistently drinks well when young, yet can age superbly for up to a decade, and often beyond, in correct cellaring conditions. The wine is made by Peter Cowley at Te Mata Estate winery in Hawke’s Bay; an old hand with a deft winemaking touch. 18.5/20

2016 Martinborough Home Block Chardonnay RRP $39.99 Foley Family Wines

Winemaker Paul Mason reveres Chardonnay and works hard to coax the best from the vineyard’s expression of the grape and his own take on the theme.

This means he uses as much Mendoza clone Chardonnay as he can get his hands on – it was one of the first grapes planted at Martinborough Vineyard in 1980 and still forms the heart and soul of this exceptional wine. Malolactic fermentation reduces acidity and creates a big, rounded, dry and full-bodied Chardonnay.

19/20

DRINKSBIZ APRIL / MAY 2019 33

WINE – CHARDONNAY REPORT

RRP $40 to $50 2016 Q Chardonnay Waitaki Valley RRP $45 to $49 Q Wine

Q Chardonnay is made with grapes grown on a single vineyard in the challengingly cool climate vineyards of Waitaki Valley in North Otago. It's one of the smallest wine regions in the country, and one of the coolest too, but its lingering autumns give the grapes plenty of time to hang on the vines. This allows great flavour development in full-bodied styles such as this big, creamy Chardonnay, which is nicely balanced with refreshing acidity.

A cool climate expression of Chardonnay that will appeal to a wide range of white wine drinkers. 18.5/20 2016 Pegasus Bay Waipara Chardonnay RRP $45.65 EuroVintage

Ivan Donaldson and wife Chris founded Pegasus Bay Winery in the mid-1980s and it's now run by the couple’s four sons and their partners. They make exceptional wines, such as this full-bodied Chardonnay. The grapes were handpicked and approximately 70% were whole bunch pressed. The juice was put in French oak puncheons (70% older oak to limit wood influence), fermented with indigenous yeast and went through spontaneous malolactic fermentation. The wine spent 12 months maturing before bottling. It’s a bone-dry, full-bodied and richly flavoursome Chardonnay with a long, zesty finish. 19/20 34 DRINKSBIZ APRIL / MAY 2019

2017 Te Pā Reserve Marlborough Chardonnay RRP $49.99 Beverage Brothers

This wine is full-bodied, dry and toasty with flavours spanning the full gamut of citrus, stone fruit and ripe peach, which are balanced by notes of oak. The full barrel fermentation adds richness with spicy oak notes, balanced by refreshing acidity from the cool nights in our country’s biggest wine region. Another stunner from Te Pā. 18.5/20

Over RRP $50 2016 Matawhero Irwin Chardonnay RRP $53.99 Hancocks

Matawhero Irwin Chardonnay was made in honour of Bill and Dennis Irwin, the father-son team who pioneered great Gisborne wines in the early days of modern New Zealand wine history. This Chardonnay is made from 100% Mendoza clone, all of which was fermented in new oak barrel – a combination of 50/50 American and French. The wine was lees stirred in barrel for 10 months and has powerful peachy flavours with firm acidity and creamy notes. 17.5/20 2015 Pegasus Bay Virtuoso Chardonnay RRP $58.99 EuroVintage

Pegasus Bay Winery is a diverse producer of high quality wine, making everything from full-bodied dry Riesling, to great Pinot Noir and outstanding Chardonnay.

This wine is the pinnacle of its Chardonnay production and comes from a vintage with a cool spring, a long autumn and super flavour concentration – something this wine has in spades. A winner. 19/20 2017 Kumeu River Hunting Hill Chardonnay RRP $59.99 Vintners

Winemaker and Master of Wine Michael Brajkovich has forged a name for himself and for Kumeu River Wines as a Chardonnay producer extraordinaire. The family-owned winery produces a range of single vineyard Chardonnays, all 100% from grapes grown in Auckland’s northwest. This is my pick of them. Its dry, full-bodied style is beautifully balanced by vibrant acidity, a lingering finish and interesting subtle nuances of citrus, stone fruit and savoury notes, all of which add depth and deliciousness to every sip.

19/20 2017 Villa Maria Keltern Vineyard Chardonnay RRP $59.99 Villa Maria Wines

Keltern Vineyard is one of Hawke’s Bay’s greatest sites for Chardonnay, as this wine shows in every dry, full-bodied, citrusy sip. It’s a 49 hectare site on SH50 in the Bay, 42 hectares of which are planted in Chardonnay. The grapes benefit from hot days and cool nights, which allow the retention of refreshing acidity that balances this beauty no end. A stunner.

19/20 For distributor details see Distributor Index on page 80.

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NEW RELEASES

TOP PICKS Wine writer Joelle Thomson highlights six great new release wines

2015 The Crater Rim Waipara Valley Pinot Noir RRP $22 The Crater Rim

2015 Pegasus Bay Prima Donna Pinot Noir RRP $95 EuroVintage

2016 Pegasus Bay Virtuoso Chardonnay RRP $60 EuroVintage

If The Crater Rim hasn’t made it onto your radar yet, then this is the perfect place to start: a wow factor, Waipara Valley Pinot Noir at an incredibly accessible price.

The Waipara Valley is the heart and soul of the North Canterbury wine region and Pinot Noir is the great red of this vastly underrated area, thanks to winemakers such as Hayden Good at The Crater Rim, who crafted this beautifully balanced, food-friendly red.

It is medium-bodied, dry and fresh with a gorgeous combination of bright, sweet fruit and a savoury finish. It’s drinking extremely nicely now and can age for up to five years. 18.5/20

Prima Donna Pinot Noir is the top red from the dynamic winemaking team at Pegasus Bay in North Canterbury, led by winemaker Mat Donaldson, the son of the winery’s founders.

This particular Pinot Noir is made only in great years, of which 2015 was one: the summer was long, hot and dry, leading into a lingering autumn in which the grapes developed super-concentrated flavours. The previous spring was cooler than average, which resulted in smaller berries (grapes) on each bunch, accentuating the delicious intensity and power of this great Pinot Noir. Drink now or stash it in the cellar – expect up to 10 years and beyond, thanks to the screwcap closure. 19/20

This Chardonnay was made from handpicked grapes, which were fermented in large French oak barrels, 30% of them new. It was then aged in oak over winter, prior to bottling.

It is toasty, dry, full-bodied, creamy, smooth and succulent with loads of weight in the mouth and a lingering finish. What more could you ask for in a top-notch Chardonnay?

It’s all present and counted in Pegasus Bay’s latest Virtuoso Chardonnay; the aptly named big brother to the already fantastically good Chardonnay from this winery. 18.5/20

2015 Château Roumieu Sauternes RRP $32, 375ml MacVine International

2016 Pirathon Barossa Valley Silver Shiraz RRP $25 Pirathon

2012 Greywacke Riesling Marlborough RRP $29.99 Negociants

Pirathon is an ancient word for ‘pinnacle’ and this wine's makers say it represents Shiraz as the pinnacle grape of the Barossa and the north-western Barossa as the pinnacle sub-appellation for Shiraz.

Growers in seven north-west districts grow grapes for Pirathon wines, which is a new brand looking for a distributor in New Zealand.

This Shiraz and its two, even more impressive, siblings boast deep colour, bold flavours and smooth tannins.

Here is a wine to decant, serve in large glasses and savour over several hours.

Ripe fruit, complex spice, full body, long finish. 18.5/20

Winemaker Kevin Judd is a dab hand at coaxing the best flavours out of aromatic grape varieties and this library release dry Riesling is no exception – it is seven years old and tastes incredibly fresh with lingering rich, powerful flavours.

It comes from a cool year, which has resulted in long, slow flavour development with beautifully concentrated citrus tastes.

Available to the trade as a special library release wine. 19/20

Talk about great value. Sauternes is the appellation south of Bordeaux devoted to sweet wines made from Semillon and Sauvignon Blanc. This wine also has a dash of Muscadelle – a white grape used in small quantities to add complexity and spicy flavours.

There’s loads going on in this sweet, full-bodied, dessert wine. It contains 14% alcohol, a full body and lots of succulence, thanks to the juicy acidity provided by the Semillon and Sauvignon Blanc. Oak ageing enhances the spicy notes and adds weight. This wine has been available in New Zealand for several years but is now available in half bottles. 18.5/20

36 DRINKSBIZ APRIL / MAY 2019

For distributor details see Distributor Index on page 80.

OPINION – WINE

Joelle Thomson

Journalist, wine writer and author joellethomson.com

Marlborough milestone Sauvignon Blanc still rules the roost but diversity is alive and well after 25 years at Wither Hills, says Joelle Thomson ONE OF the most interesting bottles in my collection of wines that I never plan to open was a Secret Santa gift from a work Christmas do in the late 2000s. It was a bottle of New Zealand’s highest priced Sauvignon Blanc in supermarkets at the time, namely, Wither Hills. I’ve kept it for posterity. It reminds me how quickly times can change.

It would be unusual these days to find a cult Sauvignon Blanc selling out for an enviable $22 per bottle. Competition is stiffer than it’s ever been and prices are more competitive. It’s harder than ever to make money from wine in New Zealand, even if it is now the country’s fifth biggest export earner.

The number of wineries in Marlborough has more than doubled since I received that bottle, as have the number of grape growers in the region.

But if competition is strong, so too is wine quality in this country. And this was my take-home message from a celebration to mark 25 years of Wither Hills, held at its Marlborough winery in March.

Head Winemaker Matt Large led tastings of Wither Hills Sauvignon Blancs from 1996 to 2018; Chardonnays from 1997 to 2018; and Pinot Noirs from 1997 to 2016. The tastings were eye-opening.

The biggest change came about when screwcaps were introduced in the early 2000s. Prior to that, the wines we tasted from the late 1990s were interesting but fading in flavour and deepening in colour, suggesting some oxidation. By contrast, the wines sealed with screwcaps were all pale in colour with noticeable flavour 38 DRINKSBIZ APRIL / MAY 2019

development but consistent fresh qualities.

It was a huge privilege to taste so many older wines and see such consistency of style in one of the country’s best known wine brands.

I am a huge admirer of our country’s Sauvignon Blanc and a massive supporter of its global success. Sauvignon Blanc makes up 72 per cent of Wither Hills’

production today, which reflects the focus of most wineries in Marlborough.

That said, Chardonnay and Pinot Noir are the unsung heroes of Wither Hills winery today. They make up only a miniscule proportion of production compared with Sauvignon, but deserve more acknowledgement than they usually receive.

Joelle’s highlights of Wither Hills’ first 25 years 2007 Wither Hills Wairau Valley Chardonnay – magnum (screwcap)

The 2007 vintage heralded a sea change in Chardonnay style at Wither Hills. Powerful citrus fruit characters take the front seat in this wine, while malolactic fermentation’s hallmark creamy notes play a supporting role, adding creamy appeal to the zingy flavours and long finish.

2018 Wither Hills Wairau Valley Chardonnay

A rich, powerful and very youthful wine at this stage in its life but drinking well, expressing Chardonnay beautifully.

It has a long life ahead.

2007 Wither Hills Wairau Valley Pinot Noir

Powerful Pinot Noir with a full body and charred smoky flavours cuddling up to rich, dark fruit power. Dry, full-bodied and long on flavour. Good now and has further potential for ageing.

Lion

2014 The Honourable Pinot Noir

This is the first vintage of The Honourable Pinot Noir, named after Charles Bigg Wither, a local farmer in the 1840s who owned thousands of hectares of land around what is now Wither Hills winery. He had a short stint in Parliament, hence the name of the wine. It is made from fruit grown at the Taylor River vineyard and is an elegant, silky Pinot Noir (and pricey at $75).

A lovely drink now and will age further.

Just 3000 bottles made.

2011 Wither Hills Wairau Valley Pinot Noir

This eight-year-old Pinot Noir is driven by red berry flavours, juicy succulence and a long finish. It has another seven to eight years up its ageing sleeve.

2016 Wither Hills Wairau Valley Pinot Noir

This youthful Marlborough Pinot is the current release from Wither Hills and is lithe, silky and drinks well now but will unfold more complexity with age.

The Family Tree The Rose Family have pioneered and nurtured their vineyards for over 40 years and produce an outstanding family of award-winning wines. The very best that Marlborough has to offer.

WRB005

The River's Edge wairauriverwines.com

WINE NEWS

Dates set for 2019 Bayer NZ Young Vit

SHOWCASE

Gold Medals in Berlin Cantine Pirovano (1910)

ENTRIES ARE now open for the 14th year of The Bayer NZ Young Viticulturist of the Year Competition and organisers say the national title has become a key goal for many young viticulturists in New Zealand.

Annabel Bulk from Felton Road in Central Otago was the Bayer NZ Young Viticulturist of the Year 2018.

The programme aims to grow the wine industry’s future leaders and is open to those 30 years and under.

There are now six regional competitions, culminating in a national final held in conjunction with Bragato, the New Zealand wine industry’s annual conference.

The competition is known for its rigour and tests all aspects of vineyard management including budgeting, vine health, soil nutrition, trellising, pruning, netting, machinery, pests and diseases and wine knowledge. The contestants also take part in a quick-fire buzzer round, deliver a speech and go head to head in the BioStart Hortisports.

Industry sponsor support is crucial to the competition.

Bayer has been the competition’s Naming Rights sponsor for five years and is joined by additional sponsors AGMARDT, BioStart, Ecotrellis, Hyundai, Bahco, Biomin, Constellation, Fendt, Fruitfed Supplies, Empak, Indevin, Ormond Nurseries, Waterforce, Villa Maria, NZ Winegrowers, Riedel NZ and Winejobsonline.

Dates for the 2019 regional competitions are: AUCKLAND/NORTHERN – Friday 7th June HAWKE’S BAY - Thursday 13th June WAIRARAPA – Thursday 20th June MARLBOROUGH - Thursday 4th July SOUTH ISLAND REGIONAL – Friday 12th July CENTRAL OTAGO – Thursday 18th July NATIONAL FINAL - w/c 27th August The National Final practical day will be held at Te Awa in Hawke’s Bay and the winner will be announced at the Bragato conference dinner on 29th August.

For more details or an entry form contact Nicky Grandorge, National Co-ordinator at youngvit@nzwine.com 40 DRINKSBIZ APRIL / MAY 2019

Info@sur.co.nz 021 44 95 96 sur.co.nz

Info@delmundo.co.nz 021 282 0110 delmundo.co.nz

Reece Warren of The Wine Auction Room

Wine Auction Room goes live A bottle of 1945 Château Latour was amongst the vintage wines for sale at the first live auction in Auckland by The Wine Auction Room.

Established in 2018 by Reece Warren and Robyn Pagonis, the company specialises in curated auctions for rare and fine wines and spirits and has held a number of online auctions via its website, but the event in March was its first live auction and was held at Glengarry’s, Victoria Park store in central Auckland.

On the night, the 1945 Latour fetched $4,805 (reserve was $4,000), while a 1961 Château Latour received a top bid of $3,123.

Other lots included a 1992 Dom Perignon, Chateau Lafite Rothschild (1959, 1993, 1999 and 2000), Penfolds Grange, Stonyridge Larose, Neudorf Moutere Chardonnay, and Kumeu River Hunting Hill and Mate’s Chardonnay. wineauctionroom.com

WINE NEWS

Bollinger and balls NEGOCIANTS HELD its popular annual Champagne Bollinger Trade Tennis Tournament in March at Auckland’s Pompallier Tennis Club. Prizes were awarded for actual tennis prowess, as well as a range of other achievements including Best Dressed, Most Provocative Style, Best Limerick and

even a Giant Zucchini Trophy (fresh from the garden of Managing Director Clive Weston) for the team that lost all its games. Simon Mackenzie and Paige Alter of Point Wines were named National and Auckland Regional Winners, while Number 5 won the Giant Zucchini for straight losses.

Ostro - Best Dressed

Point Wines - Winners

Tiki appoints Federal Merchants Tiki Wines has announced that Federal Merchants & Co will be distributing its Tiki and Maui wine brands from April 1.

Royce McKean, Managing Director and Founder of Tiki Wines says they are delighted to be joining Federal Merchants’ family of quality brands. “Our two businesses share a common ethos around family and craftsmanship and we both value very highly, building strong and lasting relationships. We hold Tiki as a treasure of New Zealand and this partnership will continue to drive growth in our most important home market of New Zealand.”

“We are thrilled to have the Tiki family wines joining the Federal Merchants team in April; like-minded partners and both already highly successful in the New Zealand domestic market,” says Mark Mayers, Federal Merchants & Co’s Head of Sales.

“Tiki specifically provides our portfolio with great quality wines from around New Zealand with a particular focus on the fast-growing Waipara region in North Canterbury. This allows us to fill an important gap for our customers and we are very excited to start this new journey.”

As of April 1, the brands Tiki Estate, Tiki Single Vineyard, Tiki Koro and Maui will be distributed in New Zealand solely

by Federal Merchants & Co. Federal Merchants

GOLD MEDA L

AT THE ROYAL EASTER SHOW 2019 Lindauer Vintage Series Brut Cuvée

SHOWCASE

Tiki Wine – a story of people and place Māori wine producer Tiki Wine has a focus on sustainable wines that capture the essence of Aotearoa T n koutou, nau mai, haere mai.

The Tiki wh nau are an indigenous wine producer committed to crafting sustainable wines that showcase the beautiful treasures of New Zealand: its nature, people, culture, and family, with an artisanal commitment to quality.

Tiki believe there is something truly magical about Aotearoa. The sense of freedom that our isolated location on Earth gives us, our spellbinding landscapes, the bounty of our natural resources and the generosity and aroha of the people, that combine to make it one of the most beautiful and precious places on earth.

Its pristine untouched nature energises the soul and opens the mind and heart to making the impossible possible and setting the spirit free to dream of a better world, a world of acceptance, of unity, of love and of peace.

We craft our wines with this very spirit and essence of Aotearoa in our hearts and minds.

The Tiki story

Founded by Royce and Sue McKean, Tiki Wine takes its name from Royce’s greatgreat-great grandfather, Ngati Uenuku chieftain Tiki Tere Mihi (1870 – 1947), who was described by historian James Cowan as “a Hercules of a man”. In 1908, famed New Zealand artist Charles Goldie painted a portrait of Tiki; considered one of our national treasures, it now hangs in Auckland Museum. The Tiki also represents a hand-carved M ori treasure which, when gifted, bestows good fortune and love on others.

The M ori philosophy of Kaitiakitanga – guardianship, protection and preservation of earth – is at the very heart of Tiki. We see ourselves as guardians of this precious land. It is

our job to keep our footprint small so everyone gets to experience the magic of Aotearoa for generations to come.

We are proud founders of TUKU, New Zealand’s M ori winemakers collective, which brings together awarded M ori wine companies based on shared values of the land, family and hospitality, together offering a wide range of premium varietals from the most famous wine-growing regions of Aotearoa.

The Tiki wines

We are incredibly fortunate to have winemaker Evan Ward in our wh nau.

With over 40 vintages under his belt, he is a master craftsman; an intuitive winemaker with the ability to call on his vast experience, and mana to make exceptional wines each vintage. Evan is

one of our country’s most experienced winemakers and is still as excited today as he was 40 vintages ago about combining artisanal techniques with new innovations in winemaking, allowing him to further develop his craft and our wines.

TIKI comprises three ranges: Estate, Single Vineyard and KORO. The majority of our wines are grown in Waipara, North Canterbury and we also make a Central Otago Pinot Noir, a Marlborough Sauvignon Blanc and a Hawke’s Bay Chardonnay and Merlot Cabernet Sauvignon.

MAUI is the little brother of TIKI. It is a range of fresh vibrant wines that takes its name from Maui, the great adventurer with an inquisitive nature and a fearless spirit. We believe these attributes are at the very heart of New Zealanders and this range of wines.

We are delighted that British Airways selected MAUI Waipara Sauvignon Blanc 2018 from our multi-award winning wines, to be served on its Business Class service from April 2019.

Just as we love our wine, we also love our adventures and to enjoy the beauty and fun that nature has to offer. New Zealand is a magnificent playground with surf breaks on our doorstep and mountain ranges only an hour from home.

At Tiki, we believe that our adventures are the perfect way to unwind and truly connect with nature, to give us energy and inspiration to showcase Aotearoa’s treasures through Tiki and our handcrafted wines.

Find out more at tikiwine.com

42 DRINKSBIZ APRIL / MAY 2019

An eye for adventure.

A taste for good wine.

As purveyors of fine wines, we seek the finer things found in other aspects of life in a place that offers up endless inspiration for the body, mind and spirit.

The Tiki whÄ nau are an indigenous New Zealand wine producer committed to sustainable winegrowing with an uncompromising commitment to quality.

Tikiwine.com - Mauiwine.nz - Tuku.nz Distributed by Federal Merchants and Co.

WINE NEWS

NZ somm at World’s Best comp NEW ZEALAND sommelier Andrea Martinisi placed 14th amongst 66 candidates at the ASI Association of Sommeliers Best Sommelier in the World competition in Belgium in March. There were entrants from 63 countries competing over a four-day event in Antwerp.

Three finalists were chosen from the semi-final group of 19 to undertake a practical competition in front of an audience of 500 people. The eventual winner was Marc Almert of Germany.

Originally from Italy, Martinisi has worked in leading restaurants including Heston Blumenthal’s Fat

Early success for Windrush

Duck and is currently beverage director at Auckland restaurant, The Grove.

Celia Hay, Chair of New Zealand Sommeliers and Wine Professionals, says his semi-final placing was a huge achievement. New Zealand only became a member of ASI in 2018, making this year’s competition its first as a member. bestworldsomm.com

THE FIRST release wine from Callum and Sarah Linklater of Windrush has them pegged as ones to watch. The second generation organic producers have been growing grapes in Marlborough for ten years. After deciding they wanted a slice of the winemaking action, they purchased a small property in Renwick in 2014 and set about planting a Chardonnay vineyard in 722 vines. In 2018 they released their first wine, 2018 Windrush Empire Chardonnay, which sold out quickly. The block is now fully certified organic for the 2019 vintage. A 2018 organic Pinot Noir is due for release soon. windrushorganic.com

Innovative bottle for Wither Hills LION HAS deployed a digitally printed bottle for its Wither Hills brand on-premise, in collaboration with O-I New Zealand, in a way that Lion says is redefining how it views the delivery of wine to the table.

“We had a specific business problem to address when we approached O-I New Zealand,” says Dave Campbell, Lion Marketing Manager, Wine.

“We needed a modern, premium way to take our Wither Hills wine from the keg to the table. We’d previously been using a non-branded, off-the-shelf carafe, but we realised it wasn’t the 1980s anymore and it was time for a change.”

O-I New Zealand’s O-I : EXPRESSIONS portfolio, which allows digital printing in glass, was used for the new bottles.

Campbell says that the Lion sales team has quickly picked up the opportunity to use the bottle as a trial in 20-30 venues across New Zealand, launching over the coming weeks. He says if successful, there is potential for Lion to scale this up to more venues nationwide. “This experience has opened our eyes to some of the things that we can do with glass bottles, because of the speed and flexibility that O-I gave us.”

44 DRINKSBIZ APRIL / MAY 2019

Major build at Te Kano Central Otago wine company, Te Kano, is building a multi-million dollar complex at its Bannockburn site, which will house a tasting room, entertaining spaces and offices.

Located in the company’s ‘Eliza’ vineyard on Felton Road, the building is cantilevered over the Kawarau River, giving an uninterrupted vista of the surrounding land and mountain ranges. It has been designed by Dunedin architectural firm, Mason and Wales.

Te Kano Estate owner, Rhonda Lloyd, says in the longer-term they are planning accommodation and restaurant development as well.

Te Kano winemaker, Dave Sutton, says the new tasting room will give people a glimpse of what’s to come for the wine company. “We have invested heavily in more than 42 hectares of vineyards throughout the region, including 32 hectares planted in Northburn and five hectares planted on Felton Road, producing primarily Pinot Noir, Chardonnay and Blanc de Noir (white Pinot Noir). Through the vineyards and the building of this tasting room we are committing to breathing new life into Northburn and Bannockburn.”

Construction at the Felton Road site is expected to finish in mid-June, with the building open to visitors from September 2019. tekanoestate.com

Discover perfection within

www.nautilusestate.com Drink responsibly

In association with the New Zealand Wine Hall of Fame Salute to Championship Award Winners for 2019 Guala Closures NZ Award for Champion Wine of Show: Giesen The Brothers Chardonnay 2017 Rapid Labels Trophy for Champion Sparkling Daniel Le Brun Blanc de Blanc 2012

MyFarm Award for Champion Merlot & Blends Rapaura Springs Classic Hawkes Bay Merlot 2016

Red Badge Security Award for Champion Riesling Ata Mara Central Otago Riesling 2018

Wineworks Award for Champion Cabernet Sauvignon & Blends Villa Maria Reserve Gimblett Gravels Hawkes Bay Cabernet Sauvignon Merlot 2016

Royal Easter Show Award for Champion Pinot Gris Villa Maria Cellar Selection Marlborough Pinot Gris 2018 The Production & Music Agency Award for Champion Rosé Waipara Hills Waipara Valley Pinot Noir Rosé

Mainfreight Award for Champion Export Wine Two Rivers Clos des Pierres Chardonnay 2017

Auckland Agricultural & Pastoral Association Heritage Rosebowl Guala Closures NZ Award for Champion Sauvignon Blanc Grove Mill Sauvignon Blanc 2018 Villa Maria Reserve Gimblett Gravels Hawkes Bay Syrah 2006, 2010, 2016 New World Award for Champion Chardonnay Giesen The Brothers Chardonnay 2017 Esvin Wine Resources Award for Champion Syrah Empirical Syrah 2016 Pullman Auckland Award for Champion Wine, Other Drinksbiz Magazine Award for Champion Varieties Medium Sweet or Sweet Wine Elephant Hill Sea Viognier 2018 Giesen The Brothers Late Harvest Sauvignon Blanc 2014 New Zealand WineGrower Magazine Guala Closures NZ Award for Best Presented Screwcap Trophy for Champion Pinot Noir Wine Bottle Wild Earth Pinot Noir Reserve Earth & Sky 2014 Church Road Gwen Rosé 2018

For a full list of Medals awarded, visit www.wineshow.co.nz Since 1953 - New Zealand’s Oldest National Wine Competition

Auckland Agricultural & Pastoral Association Gold Medal for Winemaker of the Year Nikolai St George (Giesen Wines)

WINE NEWS

Changes at Palliser Estate Martinborough’s Palliser Estate has announced a new winemaker and a new brand look for its Pencarrow range.

After 28 years as Chief Winemaker, Allan Johnson has left to pursue a new path as a wine consultant and Guy McMaster has taken on the new role of Winemaker / Viticulturist after joining Palliser three years ago.

Palliser Estate CEO, Pip Goodwin, says McMaster has made a significant contribution to the company’s viticulture and winemaking, including the conversion of Palliser’s top vineyards to organic management and assisting in the development of its first single vineyard wines, which are due for release later this year.

The Martinborough winery has also announced a new look for its everyday Pencarrow brand, which is named after the rugged eastern headland at the entrance to Wellington Harbour. The new label features a cameo silhouette of local

woman and mother-of-five Mary Jane Bennett. Widowed in 1885, she stepped up as Pencarrow Lighthouse keeper – the first woman in New Zealand to hold such a position and one she kept for ten years. Pip Goodwin says they’re delighted with the result. “It’s exciting to see the new brand for Pencarrow come to life on shelf after spending a lot of time recently focusing on our Palliser Estate range.”

Negociants

First Pinot Noir Rosé for Sacred Hill SACRED HILL has launched its first Pinot Noir Rosé, featuring the new look branding for the range.

Wine maker Kel Dixon says the 2018 Reserve Marlborough Pinot Noir Rosé is exciting territory for the winery. “After the success of our Merlot Rosé we were excited about this new drier Rosé. We had a warm 2018 growing season in Marlborough and we harvested our Pinot Noir fruit during the dry, early vintage period. The end result was a deliciously fresh Pinot Noir Rosé full of intense fruit flavours.”

Quench Collective

SHOWCASE

The art of Nockie’s Palette Wines Nockie’s Palette Wines was created with a vision to combine artist Michael Nock’s love of good wine with his passion for art.

The range includes Shiraz, Chardonnay, Pinot Noir and Pinot Rosé made by some of Australasia’s leading winemakers, including John Duval, Tim Turvey and Pete Bartle and the wines’ labels incorporate artworks from some of Australasia’s leading artists such as Euan Macleod, Reg Mombassa and John Peart.

Michael Nock believes that just as great works of art are created by the artist, great wines could be crafted by combining artisan winemakers with the best terroir in the Australasian region.

In 2009, he formed a relationship with legendary wine maker John Duval, who for two decades was the chief winemaker at Penfolds, making some of the world’s top red wines. The first wine they produced together was a full-bodied, elegant Shiraz from the Barossa Valley.

These wines are only made in years of exceptional vintage and the 2010 Nockie’s Palette Super Premium Shiraz Barossa Valley won a Platinum Medal at the 2018 Decanter World Wine Awards.

In 2015, Nock bought a home in Central Otago, where he met local wine industry pioneer Greg Hay, who had developed many of the earliest vineyards

in the region and has a background in viticulture and winemaking. He became a Director of Nockie’s Palette and continues to be an invaluable advisor.

Nock wanted to create a New Zealand Chardonnay commensurate with John Duval’s Shiraz, describing his ideal as: “a big, buttery and complex Chardonnay, something along the lines of a Grand Cru White Burgundy”.

Greg Hay advised him to consider Hawke’s Bay, where he argued the climate was better suited to Burgundy-style white wine. He suggested winemaker Tim Turvey, who owns award-winning Clearview Estate Winery, for the task and in 2016 another colour – a rich and buttery Chardonnay – was added to the palette.

The quality of the Shiraz and Chardonnay and their reception convinced Michael Nock to secure his own land with a view to a long-term programme of producing grand cru

style boutique wine, and in 2017 he acquired ‘Georgetown’ – a small Central Otago vineyard next to the picturesque Kawarau River in an area famous for its premium Pinot Noir grapes and cherries.

Georgetown was planted in 2003 in a Burgundian style with low, densely planted vines.

The additional colours for Nockie’s Palette now included Pinot Noir and the world-class Pinot Rosé. To assist with the winemaking, Nock chose one of the region’s top winemakers, Pete Bartle, winner of numerous international wine awards.

Nockie’s Palette has a focus on the superpremium market and primarily sells direct to customers. Only a limited quantity of Nockie’s Palette wine is produced each year and only when the fruit meets the very high standards required. nockiespalette.com @nockiespalette facebook.com/NockiesPalette/

DRINKSBIZ APRIL / MAY 2019 47

BEER & CIDER REPORT

HOP heaven New hops, fresh hops, even cider with hops – the hop-heads are in for a treat with the new releases coming to market

48 DRINKSBIZ APRIL / MAY 2019

BEER & CIDER REPORT

Beer Emerson’s Orange Roughy Hazy Tropical Pale Ale 4.2% ABV, 330ml can RRP $4.49, 330ml bottle 6-pack RRP $22.99 Emerson’s

Orange Roughy was brewed originally for the 2017 Port Chalmers Seafood Festival as a way to raise awareness about sustainable fishing practices. This is an easy drinking tropical pale ale with a good malt backbone. The combination of Citra, Mosaic, El Dorado and Vic Secret hops gives Orange Roughy a rich tropical fruit salad aroma and tropical citrus flavour.

Deep Creek Waikiki Watermelon Hibiscus Sour 4.5% ABV, 440ml RRP $7.99 Hancocks

Sours are all the rage and this pink little number will delight devotees of the style.

It’s a limited release from Deep Creek’s Tiki Range of fruit cocktail-inspired sour beers. The fresh watermelon pulp and hibiscus flower take the edge off the sourness and avoid the acridness that can afflict many lesser sours. Recommended.

Gösser Dunkel 4.5% ABV, 330ml RRP $3.50 Beer Labels

Austrian brewers Gösser will be new to many Kiwi drinkers but their Dunkel (German for ‘dark’) bier will be a great intro as the months get colder. This dark lager pours a deep mahogany brown and has a heady aroma of sweet, malty treacle.

Surprisingly light in the mouth, it lets the roasted malts do the talking. An excellent after-dinner beer or even an after-ski beer.

Ideal for bars near the slopes come winter.

(Note: Beers and ciders are listed by % ABV.)

Sprig & Fern British Best 5% ABV, 500ml RRP $6.50 Sprig & Fern

Brewed as an English Best Bitter style, the combination of five malts gives this traditionally British brew from Nelson brewery Sprig & Fern the ideal balance of malt sweetness. The addition of Crystal and Caramalt provides well-rounded toffee and biscuit characteristics. It won Champion British Ale at the Brewers Guild Beer Awards in 2016.

Sprig & Fern Chocolate Porter 5% ABV, 500ml RRP $6.50 Sprig & Fern

A smooth and silky Porter, brewed with a combination of five malts and featuring luscious chocolate aromatics and flavour.

It’s a dark and creamy chocolate beer – the ideal indulgence at the end of the evening. Diners too full for dessert?

Be sure to offer them one of these.

Deep Creek’s limited release Waikiki Watermelon Hibiscus Sour is a pink little number that will delight devotees of the sour style, which is all the rage.

Monteith’s Patriot APA 5% ABV, 330ml 6-pack RRP $14.99, 12-pack $25.99 Also in 30L keg.

DB

A very drinkable American Pale Ale from the team at Monteith’s – and with the stars and eagle on the label there’s no doubt you’re stateside. The brewers have gone with a combination of Pacific Jade, US Citra, Mosaic and Galaxy hops to produce a brew that is lightly sweet but with nicely balanced hop characteristics.

Monteith’s last APA was produced in 2014 and Head Brewer Rob Marshall says the craft market has matured significantly in that time. “Many beer drinkers are now keen to explore brews that deliver more intense flavours and aromas, especially from American hop varieties.”

Gösser Märzen 5.2% ABV, 330ml RRP $2.99 Beer Labels

With a history dating back to the Middle Ages, Gösser is an Austrian brewery that really know its ales. Märzen is a Bavarian style of lager that is traditionally served at Oktoberfest. Gösser’s version sticks close to the formula: a clear golden lager, but bolstered by a maltiness you don’t see much of in New Zealand. There is a slight sweetness but everything is kept crystal clear and light and it has a dry finish.

Try it with any of the Oktoberfest classics like bratwurst, schnitzel or maybe even pretzels.

DRINKSBIZ APRIL / MAY 2019 49

BEER & CIDER REPORT

Edelweiss Hefetrüb 5.5% ABV, 330ml RRP $3.99 Beer Labels

Edelweiss is a famous Austrian wheat beer brewed up in the Alps. The Hefetrüb is a cloudy, golden yellow that goes down very easily. The overwhelming aroma is pure banana, a flavour that continues into the taste profile coupled with the herbaceous notes usually associated with wheat beers. This beer would have wide mainstream appeal and could be recommended confidently to middle-ofthe-road drinkers looking to branch out into something more exotic.

Sunshine Brewing Once Were Watermelons 5.5% ABV 30L and 50L kegs available. Limited release Vintners

This is the first brew made on Sunshine Brewing’s newly installed brewhouse kit at their Gisborne site. It’s a super-refreshing kettle sour using Hüll Melon hops, and has layers of ripe watermelon and guava.

The addition of oats and wheat give a silky smooth mouthfeel to the beer, which follows through to a subtle zesty acidity.

Sprig & Fern American IPA 5.8% ABV, 500ml RRP $6.99 Sprig & Fern

A moderately hoppy and tasteful American Pale Ale from Sprig & Fern.

Brewed with all American hops, it’s a piney and fruity pour with an abundance of tropical fruit, stonefruit and citrus characteristics.

50 DRINKSBIZ APRIL / MAY 2019

Kaiser Brothers Brewery Blonde Pale Ale 6% ABV, 500ml RRP $6.99 Giesen

Sawmill Brewing Fresh Hopped White IPA 6.2% ABV, 500ml RRP $11.99 Sawmill Brewing

Kaiser Brothers have brought their Bavarian heritage to Christchurch and are producing beers of refinement and distinction. This Blonde Pale Ale is a honey-coloured drop that combines fruit characteristics with a slight cedar backbone and citrusy notes over the top.

There’s a slight wheaty chilled-out vibe that makes it a very enjoyable drop.

This juicy number was brewed with a simple Belgian Witbier grain bill including wheat and flaked oats and paired with a Wit yeast strain. A massive amount of fresh Nelson Sauvin hop cones give big aromas of tropical fruit, grape, and herbaceous notes. The spicy, fruity, yeast character mingles with the juicy, oily hop presence on the palate, which finishes dry. A refreshing and interesting take on a fresh hop beer, which maintains drinkability with a huge hop flavour.

Sunshine Brewing Sunrise Project Gisborne Fresh Hop IPA 6% ABV 30L and 50L kegs available. Limited release Vintners

A very special brew from Gisborne locals Sunshine Brewing, in that it was made with hops from the first commercial hop trials in the region. One of those is Pacific Sunrise, a new variety that Sunshine Brewing says it was lucky enough to have first access to. This is a big, resiny IPA with citrus flavours overlaying a light malt base that lets the fresh hops shine.

Three Sisters ‘Sup Bro?’ Sabro NEIPA 6.4% ABV, 500ml RRP $10 Three Sisters

The latest offering from relative newcomers Three Sisters in Taranaki uses the distinctive American aromatic Sabro hops. ‘Sup Bro?’ is an IPA with intense fruit and citrus flavours, including distinct tangerine, coconut, tropical fruit and stonefruit, with hints of cedar, mint, and cream.

Sunshine Brewing’s Sunrise Project Gisborne Fresh Hop IPA uses hops from the first commercial trials in the region – including a new hop variety called Pacific Sunrise.

BEER & CIDER REPORT

Deep Creek Zen Hazy IPA 6.5% ABV, 440ml RRP $7.99 Hancocks

Parrotdog Vivian West Coast IPA 6.9% ABV, 440ml RRP $8.99 Parrotdog

Deep Creek has produced an interesting New England-style IPA to go with their Haiku Project of Hazy IPAs. Zen, a limited release, follows the flagship Misty Miyagi brew but combines three US and New Zealand hops with a new hop (as yet without an official name) that gives a distinct passionfruit aroma and flavour.

The haze is slight, but gives a mellow characteristic that makes it quite an easydrinker, full of tropical fruit flavours.

The immediate impact from this beer comes from its stylish 440ml can with a brilliant, almost Art Deco design – it’s sure to brighten any bar fridge or stock shelf. In the glass, Vivian is a West Coast IPA with grunt. At a big 6.9% it’s a hefty proposition. Golden and tawny, it has piney, resinous flavours and a bitter finish.

Enjoy with meaty treats or rich cheeses.

Sawmill Brewing India Pale Lager 6.5% ABV, 500ml RRP $11.99 Sawmill Brewing

This IPA features the US hop Mosaic, which provides a complex array of tropical fruit, pine and resinous flavours and aromas that take on particularly juicy notes due to the double dry hop process.

The resulting beer has the hop character of an IPA, but with a crisp and refreshing finish, thanks to lager fermentation.

Deep Creek Wisdom IPA 6.9% ABV, 440ml RRP $7.99 Hancocks

With a freaky owl on the can that fixes you with his piercing blue eyes, this is a drop that arrests from the very beginning.

Originating from Deep Creek’s Totem Project of West Coast IPAs, Wisdom is a combination of City, Comet and Cascade hops. These imbue the ale with big citrus notes – both on the nose and in the glass.

There’s a lighter malt base that increases drinkability, but at a big 6.9% it should be treated with respect.

Epic Sabro 7.6% ABV, 330ml RRP $6.99 Epic

Epic’s One Trick Pony series heroes a single hop each time, and the latest release uses the new Sabro hop. Sabro is a cross-pollination with the neomexicanus hop that produces the fruit notes you would expect but also near-savoury notes like mint and a woody overnote. It’s a very interesting drop that hop-heads and connoisseurs will enjoy, but may be a bit advanced for beginners. It comes in a natty little green can, but packs a lot in at 7.6%.

Renaissance Heritage Imperial Porter TBC% ABV, 500ml bottle RRP $12.99 and in keg Brandhouse

This Imperial Porter marks the 1000th brew for Renaissance Brewing and was created in a collaboration by the head brewers who have worked on the brand since its creation in 2005.

Boasting almost a dozen malts, it's a rich, toasted and decadent brew with a fullbodied mouthfeel.

CIDER Peckham’s Three Hour Hopped 5.5% ABV, 330ml RRP $5.99 Hop and Vine

Here’s a celebration of two of the most Nelson harvests you could imagine: apples and hops. Peckham’s have taken a medley of apple varieties (ten in total) and hit them briefly with Motueka hops from Kentishman. The resulting brew has an aroma of baked apple, a freshness on the palate from the hops and a tartness that cuts through the subtle apple sweetness and leaves you wanting more.

Peckham’s Kingston Sour 7.5% ABV, 750ml RRP $19.99, 330ml can RRP $5.99 Hop and Vine

It’s drops like this Kingston Sour that cement Peckham’s as one of the most innovative and interesting cider producers in New Zealand. Made from the single apple variety of Kingston Black cider apples, this is an intense, dry cider experience with a decent sour kick. The pure Kingston Black juice is wild fermented in oak and aged for 10 months, while the sour notes come from the addition of a little of Peckham’s Brett Monster cider, fermented at Garage Project’s Wild Workshop in Wellington.

For distributor details see Distributor Index on page 80.

DRINKSBIZ APRIL / MAY 2019 51

OPINION – BEER

Michael Donaldson

Beer Writer of the Year, journalist and author beernation.co.nz

Decoding XPA Michael Donaldson explains just what it is that puts the ‘X’ in XPA… SOMETIMES, BEER can look like a dyslexic alphabet soup that doesn’t tell you anything about the taste. IPA, APA, XPA… they are the most-used shorthand notations. But what do they all mean?

The short answer is that they are all variations of pale ale (hence the PA bit).

I is for India (the big bopper of the pale ales); A is for American (hoppy but not extremely bitter and mid-range ABV); and X is for Extra… and here we need a treasure map to find the spot that X marks.

The most important thing about XPA is knowing that the X stands for ‘Extra’ – but extra what? Extra pale (as in light malt)? Extra ale (as in higher ABV)? Extra pale ale (as in more of everything)?

The thing is, unlike IPA or APA – which are actual styles of beer – XPA is not a beer style. It’s a catchy descriptor designed to hook you in with its sexy and mysterious X-factor-ness. And therefore it’s open to much interpretation.

Over time, since XPA was first plastered on labels, the brewing world has reached a consensus of sorts as to what you should expect when ordering one (although there are still exceptions).

In short, I’ve come to expect an XPA to possess four qualities: • a lean, dry malt base (here it differs from traditional pale ale as it’s not as sweet or caramelly) • a pale colour (which goes with the above) 52 DRINKSBIZ APRIL / MAY 2019

• lower ABV – usually sub-5 per cent, which is a bit counter-intuitive, but in this case more really is less with the “extra pale” malt delivering fewer fermentable sugars • a generous dose of late or dry hops, which accents hop oils and aromas.

The contrast with an American Pale Ale is the most obvious. An APA at around 5.6 per cent will possess some mid-palate sweetness and heavier mouthfeel from

The most important thing about XPA is knowing that the X stands for ‘Extra’ – but extra what? the use of caramel or crystal malts. These darken the beer and add residual sugar to play off the hoppy bitterness. An XPA strips all of this back.

A good way to experiment is to look at how individual breweries contrast their XPA and APA – for instance Panhead Quickchange XPA versus Panhead Supercharger APA; Epic Shotgun XPA versus Epic Thunder APA; Liberty Elixir versus Liberty Yakima Monster.

In general, XPA takes the best part of a hoppy APA but strips back the sweeter, chewier malts to create a beer

that looks more like a lager (bright, light yellow-gold) with a bantamweight, as opposed to middleweight, body. Without the alcohol weight and residual sugar, brewers need to dial back the bitterness, otherwise the beer would be too grippy and ultra-dry. Instead, they go for a gentler, smoother bitterness and pack in the hop flavour and aroma. You should expect an easy-drinking, hoppy but not overly bitter beer that won’t knock you around on the alcohol front.

In the end, I think the X marks the sweet spot where flavour meets sessionability.

Here are three good examples: Panhead Quickchange XPA 4.6%

One of the first XPAs launched in New Zealand, Quickchange is at the lighter side of the spectrum. Mango, pineapple and guava from American and Aussie hops.

Sawmill XPA 4.9%

Probably the very definition of the style at the moment. Vibrant aromas of apricot, peach and sweet orange zest. There's a gentle bitterness to match the firm but lean base, making it a great quaffer.

Bootleg Mosaic XPA 5.2%

A slightly heavier ABV than the others, but brilliantly executed on a base so light it almost feels like you’re drinking air. Packed with bountiful tropical fruit aromas. And the prettiest can to boot.

BEER & CIDER NEWS

Sprig & Fern goes big in glass

CCA to distribute Fortune Favours Wellington craft brewer Fortune Favours has signed an exclusive partnership agreement with Coca-Cola Amatil NZ for the sale and distribution of its beer and cider range throughout New Zealand, effective from April 1.

Shannon Thorpe, CEO and Founder of Fortune Favours, says the partnership is a great way to take Fortune Favours from being a strong ‘up and coming’ Wellington brand to a true national brand.

Fortune Favours opened its Wellington brewery and bar in August 2017 and has over 100 taps pouring its product nationally and approximately 300 trade customers for its packaged beer.

“There is a great culture and enthusiasm within Amatil, and their sales and distribution network is second to none,” says Thorpe. “We’ll continue to own and run the brand but with the

added support of Amatil’s substantial sales and distribution expertise.”

Fortune Favours has a core range of five products: The Wellingtonian NZIPA; The Adventurer Pilsner; The Oregonian American Amber Ale; The Naturalist Unfiltered Pale Ale and The Sunchaser Blueberry Cider. It also produces numerous seasonal and experimental beers from its central Wellington Brewery.

As part of the agreement, Coca-Cola Amatil says it will put a team of Beer Ambassadors on the road to ensure that customers have all the support and information they need to engage their consumers with the brand and its products.

NELSON BREWERY Sprig & Fern has launched a new 888ml glass bottle, which joins its existing 330ml and 500ml glass bottles. The brewery says the move is in response to customer demand for a larger resealable bottle and to growing discussion around sustainability.

The new 888ml bottles are available in cases of eight across seven varieties of Sprig & Fern beers. These include A.P.A, I.P.A, Pilsner, Scotch Ale, Tasman Reserve, and the new releases of West Coast I.P.A. and Dry Hopped Pilsner. RRP $9.99-$14.

(Read more on page 12.)

Sprig & Fern

Coca-Cola Amatil NZ

SHOWCASE

Making great beer better with Portermark New Zealand brewers and hospitality venues can now take advantage of Australia’s premier beer line cleaning specialist Portermark, which has brought its gold standard services to this side of the Tasman.

Established in Australia in 2014, Portermark has grown rapidly and works with award-winning brewers, hotels, bars and pubs to help ensure their draught beers are delivered to consumers as the brewers intended.

Portermark’s unique cleaning service uses its own chemicals and detailed procedures to ensure establishments can consistently serve quality beer, reduce beer wastage, reduce costs and improve safety.

Consumers today are increasingly educated in all aspects of food and beverage and providing beer at its freshest quality is critical to retaining and attracting patrons. Beer line cleaning is therefore crucial to a bar’s operations, but for many operators it is a troublesome, labour-intensive exercise, often with no clear guidelines as to how effective their cleaning method is.

With so many beer-line cleaning methods and products available, and no clear standards among them, Jeff Rankin founded

54 DRINKSBIZ APRIL / MAY 2019

BEER ISSUES TO WATCH OUT FOR

Portermark to introduce a more rigorous and professional standard . “Beer is a food product and beer lines should be handled the same way as food preparation areas,” says Jeff. Portermark also has HACCP certification – the international standard in food safety.

Portermark uses a hygiene monitor to assist in achieving food-grade standards, and offers a service in which a beer technician cleans all aspects of a venue’s beer lines, taps and cool rooms once every three weeks, increasing the quality of the beer, and freeing up venue labour.

Portermark is so confident in the benefits of its service that it offers a money back guarantee.

Find out how Portermark can help your business – visit portermark.com

Overlooked hygiene problems that affect beer quality: • Taps at the font station that haven’t been removed or cleaned for some time, resulting in yeast and bacteria oozing from the snap lock fitting.

• Unclean components in the cool room, including keg couplers with yeast and bacteria growing around and inside them, manifolds covered in mould, foam-on-beer detectors with beer stone and sediment on the inside. (All components that can be neglected during a beer line clean, yet are critical in how the end product is delivered and tastes).

• Improper keg storage and rotation. Leaving kegs outside exposed to heat and light; freshest kegs put into rotation before the oldest; kegs that have passed their best before date by up to three months, plus glycol units and cool rooms running to warm.

• No CO2 monitors in cool rooms, with no staff training on safe CO2 storage practice.

DRINKSBIZ WITH SUNSHINE BREWING

Hello Sunshine Gisborne’s iconic Sunshine Brewing has a new look, a new brewhouse, a new brewer and big plans to bring its unique East Coast flavour to even more beer lovers.

IT’S BEEN a big 12 months for Sunshine Brewing. In early 2018, the Gisborne brewery decided it was time to take things up a notch – positioning itself to better meet the increasingly competitive beer market and preparing to celebrate its 30th anniversary later this year.

That saw it invest in new equipment and a major brand refresh that reflects its unique position on the East Coast and in New Zealand’s craft brewing history.

THE NEW BREWHOUSE The installation and commissioning of a new brewhouse from American Brewing Equipment took place in March this year. The brewery says it’s the first ABE brewhouse to be installed in New Zealand and is a fully automated, 25bbl system that gives increased production volume, better efficiency and increased quality.

General Manager Joe Williams (a Gisborne local who returned to his hometown from Melbourne two years ago) says it’s the ideal set-up to move Sunshine forward. “It pretty much doubles our production in terms of volume. It’s definitely going to help us to get where we need to be.”

THE NEW BREWER Sunshine Brewery has also taken on a new Brewery Manager in Dave Huff, previously of Hallertau. “Dave’s experience has been well and truly proven with increased quality and consistency of our core range beers, as well as the development of a really impressive seasonal programme,” says Williams. “His experience across the entire production – from controlling ingredients coming in to product going out the door is phenomenal.”

THE NEW LOOK One of the biggest undertakings was a redesign of the Sunshine brand – a yearlong project, but one made easier by the fact it was done by another local, Reuben

Woods, who had grown up in the Wainui Beach area.

Woods approached Joe Williams over a beer in the Sunshine taproom. “His timing was spot on,” says Williams. “What started as a small rethink of our labels quickly led to an overhaul of our entire image. He and his team at Woods Agency spent a lot of time breaking down who we are and what we do. They created a brand story that encompasses our people, our product, our history, our location.

The history part was really important for us to retain, as we are now the oldest,

of the beers is tied to the creation of a surfboard, with the font for the names echoing that used when shapers write along the stringer of a finished board.

The labels’ colours and patterns reference the technique of ‘resin tinting’ – when paint is mixed into the resin used to finish a board. Tasting notes on the label also speak to the flavour and mood of each beer.

While the core range has a fresh, modern look, the decision was made to reinvigorate the original Gisborne Gold label for the heritage line-up. Gisborne

continually operating independent brewery in New Zealand.”

He says Woods’ personal knowledge and experience of the brand was crucial.

“I don’t think it could have happened with someone who didn’t have that background.”

Gold is the oldest independently-made craft lager in New Zealand. “We feel this has been a great move and we’ve already had really positive feedback,” says Williams. “The timing was also perfect as we approach the 30th anniversary of the brewery and of Gisborne Gold.”

The new branding is in distribution now and Joe Williams says it encapsulates the Sunshine Brewing ethos and history perfectly. “A lot of thought has gone into the brand refresh, it has amazing impact on shelf and we’re really excited about bringing it to market.”

SUN AND SURF AT SUNSHINE The result is a new Sunshine Brewing logo that references the sun and the brewery’s East Coast location – with an arrow pointing east, where Sunshine is the first brewery to see the sun each day.

The design of the core range labels was also influenced by Gisborne’s strong surfing culture. The hand-crafted nature

Sunshine Brewing is distributed by Vintners sunshinebrewery.co.nz DRINKSBIZ APRIL / MAY 2019 55

BEER & CIDER NEWS

Marlborough brewery Renaissance marked its 1000th brew in February with a very special collaborative brew involving all the head brewers who have worked on the brand, including original co-founder Andy Deuchars, who has recently re-joined Renaissance. The group of brewers (each of whom are now running their own beer brands) comprised Soren Erikson (8 Wired), Matt Dainty (Boneface), Jim Holly (Twisted Hop), Jason Bathgate (McLeod’s) and incumbent brewer Sean Moss.

Founded in 2005, Renaissance was one of those at the forefront of New Zealand’s early craft beer movement and one of only a handful of breweries in the country specialising in craft English-style ales.

Despite a strong fan base and a range of awardwinning beers, Renaissance hit challenges and went into voluntary administration in 2017. It was bought by liquor distributor Brandhouse in early 2018 and since then has grown production volume over 600% in the last 12 months, exporting to multiple countries, including Japan, China, Taiwan, Canada, Australia, Norway and Finland.

Brandhouse

DAVID JAMES

Renaissance marks 1000th brew

BEER & CIDER NEWS

Gore bartender wins Heineken Star Serve

Judges tackle record entries for NWBCA Nearly 650 entries from more than 100 breweries and cidermakers from around New Zealand and the world were received for the 2019 New World Beer & Cider Awards, which were judged in Wellington in mid-March.

The Top 30, to be announced later in the year, will be stocked and promoted in New World stores nationwide.

Chair of Judges, beer writer and author Michael Donaldson, oversaw the independent judging panel of 24 beer and cider experts.

He says that outside of trends in the big IPA and Pale Ale classes, the panel saw examples of both ‘new’ and ‘old’ styles stand out in the entry stats. “The rising popularity of sour, fruited and barrel-aged beers was evident in the growth of the Speciality category, up 20 per cent on a couple of years ago, to more than 65 beers. Brewers are busy experimenting while taking great care with execution in this style, so this is a space to watch and get excited about.

“We also saw the return of some of the more classical beer styles in the entries, with the likes of traditional Doppelbock, Scotch Ale and Witbier making a strong appearance.”

The IPA and Pale Ale categories were the largest style classes in the awards, making up around 40% of the hopefuls with a combined 240 entries.

THE 2019 title of New Zealand’s top Heineken bartender was awarded to Sarah Ewing from The Thomas Green in Gore, after a hard-fought final in Auckland.

Sarah will travel to Amsterdam in October to represent New Zealand at the Heineken® Star Serve Global Finals, in which the winner will be crowned the best Heineken bartender internationally.

The 32 New Zealand semi-finalists were challenged to pour the perfect glass of Heineken draught beer while adhering to the five ‘Star Serve’ steps: rinse, pour, skim, check and serve.

Franck Evers, Heineken Global Draught Master, had flown in from Amsterdam to judge the competition and said he was very impressed with the talent demonstrated in New Zealand.

Commenting on her win, Ewing said she is always learning more about the craft of pouring the perfect Heineken. “It’s not only about the end product, but also about the care in working through the steps for the customers. You not only want them to enjoy the taste of their Heineken but also to visually enjoy the steps it takes to serve it perfectly.”

newworld.co.nz/wine-and-beer

Drink sustAinAblY. Don’t exceed Your quotA.

MALTY

HOPPY

LIGHT

DArK

sweet

bitter

WHISKEY & BOURBON REPORT

LET IT

LINGER Whether you’re looking for a good value pour, a mid-range offering or a premium release, you’ll find something in our biggest ever annual round-up of bourbons and world whiskeys

58 DRINKSBIZ APRIL / MAY 2019

WHISKEY & BOURBON REPORT

BOURBON RRP $35 - $49.99 Woodstock Bourbon 37% ABV, 1L RRP $37.99 Independent Liquor

A smooth and approachable Kentucky bourbon. A good value pour that is ideal for mixing in the classic bourbon and cola, or serving straight.

Early Times Kentucky Bourbon Whiskey 37.1% ABV, 1L RRP $38.99 Hancocks

Wild Turkey American Honey 35.5% ABV 700ml RRP $41.99 Lion

The Whiskey Barons Bond & Lillard 50% ABV, 375ml RRP $49.99 EuroVintage

A blend of Wild Turkey Bourbon Whiskey with pure honey. It has aromas of orange and caramel with a rich flavour of sweet honey, orange and caramel.

This bourbon whiskey recreates the original Bond & Lillard that was released in 1869 and went on to win the Grand Prize at the St Louis World’s Fair in 1904.

It has floral and fruity top notes with a smooth caramel sweetness that lingers on the finish.

Wild Turkey Kentucky Straight Bourbon Whiskey 43.4% ABV 700ml RRP $42.99 and 1L RRP $52.99 Lion

This Kentucky-made spirit has a light, fragrant aroma and a fresh, fruity flavour with honey, vanilla and a hint of spicy dill.

The finish is warm and smooth.

This bourbon is aged for five to eight years in American white oak barrels that have the deepest, No. 4 “alligator” char.

With notes of sweet vanilla, pear and hints of spice, it finishes with a full, rich flavour.

Cougar Black 45 Distiller's Cut 45% ABV, 700ml RRP $39.99 Silver Fern Imports & Exports

Jim Beam White 37% ABV, 1L RRP $46.99 Beam Suntory

This bourbon is bottled at a slightly higher 45% ABV, giving it a bold flavour. It has aromas of fruit cake and honey, which continue on the palate and lead to a smooth finish.

This is the classic expression of Jim Beam, which is the world’s number one-selling Kentucky bourbon. It has aromas of oak with a hint of vanilla and cinnamon, while the flavour is caramel and spicy fruit with subtle coffee and chocolate. It’s full flavoured with a smooth finish.

The Whiskey Barons Old Ripy 52% ABV, 375ml RRP $49.99 EuroVintage

A recreation of the original Old Ripy Kentucky Straight Bourbon, first created in 1868 and passed down through three generations before Prohibition ended production. It’s a combination of eightyear-old Kentucky Straight Bourbon with 12-year-old and younger whiskies for added complexity and oak.

Jim Beam White is the classic expression of this famed bourbon distillery and is the world’s number one-selling Kentucky bourbon.

DRINKSBIZ APRIL / MAY 2019 59

WHISKEY & BOURBON REPORT

BRANDS Amrut Made by India’s Amrut Distilleries in Bangalore. Amrut single malt whisky launched in 2004 and shot to fame after renowned whisky connoisseur Jim Murray gave it 82/100 in 2005 and 2010, and named Amrut Fusion Single Malt as the third best whisky in the world, with a score of 97/100.

Amrut is a Sanskrit word that can be translated as ‘nectar of the gods’.

Tickety-Boo Batch 10 A New Zealand honey bourbon that launched in 2017. It's a blend of imported premium Kentucky bourbon with organic honey made by bees feeding on manuka, kahikatea and rewarewa. The name refers to the tenth trial batch as being the one that formed the final recipe.

Batch 10 Buffalo Trace This Kentucky distillery dates back to the early 1800s and is said to be the oldest continuously operating distillery in the US. It takes its name from the paths carved by ancient buffalo and followed by 18th century pioneers, with one such trail leading to the banks of the Kentucky River.

Federal Merchants Bushmills Irish brand Bushmills holds the title of the world’s oldest distillery, having been granted its licence to distil in 1608. It's located in Bushmills, County Antrim in Northern Ireland.

Lion Canadian Club Hiram Walker founded his distillery in 1858 in Detroit, later moving to Ontario, Canada. His whisky became known as “Club Whisky” in 19th century gentlemen’s clubs.

American distillers petitioned for the word “Canada” to be included on the bottle to distinguish it from their own competing whiskeys.

The move only made Club Whisky more exclusive and Walker added “Canadian” to the label in 1889 and then to the name of the whisky.

Beam Suntory Connemara An Irish whiskey brand made by the Kilbeggan Distilling Co. west of Dublin.

Connemare is said to be inspired by Ireland’s ancient distilling traditions.

It has been a consistent award-winner and was named World’s Best Irish Single Malt in 2009.

Beam Suntory

60 DRINKSBIZ APRIL / MAY 2019

RRP $50 - $79.99 Jim Beam Black 43% ABV, 1L RRP $50.99 Beam Suntory

This is the extra-aged version of Jim Beam and is a smooth, more flavourful style with a rich texture. It has aromas of vanilla, oak and spices that are echoed on the palate, along with tropical fruits.

It has a long finish, with charcoal flavours coming through at the end.

Jim Beam Double Oak 43% ABV, 700ml RRP $50.99 Beam Suntory

A twice-barrelled version of Jim Beam, where the bourbon is poured into a second freshly charred barrel to mature for a second time. This added interaction with the wood gives hints of toasted wood to the aroma, along with caramel and vanilla, while there is a distinctive spiced oakiness on the palate alongside intense caramel and toffee flavours.

Old Forester 43% ABV, 1L RRP $54.99 Hancocks

There’s a strong floral character in the sharp, sweet aroma of this Kentucky bourbon, alongside hints of mint, rich tobacco leaf and vanilla. The flavour softens quickly with hints of oak, sweet corn and rye grain. It is spicy with soft vanilla and light orange notes. The finish is long, warm and slightly drying with a touch of sweetness.

Wild Turkey 101 50.5% ABV 700ml RRP $59.99 Lion

This bourbon is made with a high rye content, then aged in American white oak barrels with the deepest char for more character. The 101 refers to the proof at which it is bottled.

Buffalo Trace Bourbon 40% ABV, 700ml RRP $64.99 Federal Merchants

This deep amber bourbon has a complex aroma of vanilla, mint and molasses.

Flavours of brown sugar and spice give way to oak, toffee, dark fruit and anise.

The finish is long and smooth.

Woodford Reserve Distiller’s Select 40% ABV, 700ml RRP $64.99 Hancocks

A small-batch bourbon with aromas of rich dried fruit, vanilla, butterscotch and cinnamon. It is rich, chewy and smooth on the palate with complex citrus and cocoa, toffee and spice, with a touch of mint.

The finish is creamy, smooth and long.

Johnny Drum Black Label Bourbon 43% ABV, 750ml RRP $65 Tickety-Boo

This bourbon hails from Kentucky’s Willett Distillery. It has aromas of sweet honeysuckle and mint with a palate of oily caramel alongside notes of oak and a peppery finish.

WHISKEY & BOURBON REPORT

Old Bardstown 90 Proof Bourbon 45% ABV, 750ml RRP $70 Tickety-Boo

A classic bourbon from Kentucky’s Willett Distillery. On the nose there is caramel, oak, vanilla and a floral hint, all of which continue on the palate. This is a softer style and would be a great introductory bourbon for newcomers.

Kentucky Vintage 90 Proof Bourbon 45% ABV, 750ml RRP $75 Tickety-Boo

Batch 10 Honey Bourbon 36% ABV, 700ml RRP $65 Batch 10

Wild Turkey Longbranch 43% ABV 750ml RRP $69.99 Lion

A blend of Kentucky bourbon with organic New Zealand honey. The honey is visible in the bottle as a swirl of sediment.

Batch 10 has a rich honey aroma with dark caramel and a hint of char. On the palate it is honeyed up front, followed by caramel overlaying the spice and wood of the bourbon with a touch of smoke.

Longbranch is the latest addition to the Wild Turkey range. It is made with eightyear-old Wild Turkey Bourbon and uses two charcoal filtrations – the first using charcoal from American white oak, and the second made from Texas Mesquite wood. The bright gold bourbon has aromas of vanilla and spices with flavours of caramel, pear, and hints of citrus on the palate. The finish is buttery, smooth and smoky, with notes of gentle pepper and toasted oak.

Maker’s Mark 40% ABV, 1L RRP $69.99 Beam Suntory

A bright gold bourbon bottled under a distinctive red wax seal. Maker’s Mark has aromas of vanilla and soft caramel that continue on the palate, along with spice, fresh oak and a hint of smoke.

Longbranch is the latest addition to the Wild Turkey range of bourbons. It is made with eight-year-old Wild Turkey Bourbon and uses two charcoal filtrations.

Part of the Willett Distillery offering, the Kentucky Vintage 90 Proof Bourbon has aromas of sweet vanilla, ripe fruit and oak. It’s buttery and sweet in the mouth, with an oak character that cuts the sweetness.

Russell’s Reserve 10 Year Old Bourbon 45% ABV, 750ml RRP $75 EuroVintage

Father and son master distillers Jimmy and Eddie Russell, of Wild Turkey fame, bring their nearly 100 years of combined experience to this bourbon. This is a hand-selected small batch bourbon with a rich caramel and vanilla taste and a smooth finish.

Woodford Reserve Double Oak 43.2% ABV, 700ml RRP $79.99 Hancocks

This twice-barrelled bourbon is matured in two charred oak barrels, with the second barrel deeply toasted before a light charring to extract additional soft, sweet oak character. It has rich aromas of dark fruit, caramel, honey, chocolate, marzipan and toasted oak, while on the palate it is a full-bodied mix of vanilla, dark caramel, hazelnut, apple, fruit and spices. The finish is long and creamy with lingering hints of honeyed apple.

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WHISKEY & BOURBON REPORT

Cougar Cougar Bourbon is distilled in the US and imported and bottled in Australia by Carlton and United Breweries.

Silver Fern Imports & Exports Early Times First made in 1860, Early Times Kentucky whiskey takes its name from the old-fashioned methods of making whiskey, including mashing grain in small tubs and distilling the whiskey in copper stills over open fires.

Hancocks E.H. Taylor Part of the Buffalo Trace brand family, E.H. Taylor is named after Colonel Edmund Haynes Taylor Jr, considered to be a founding father of the bourbon industry. He bought the O.F C. Distillery at the end of the Civil War and developed techniques still in use today. The whiskeys are still aged in century-old warehouses constructed by E.H. Taylor.

Federal Merchants Glendalough The Glendalough Distillery, south of Dublin, was set up by five friends with a desire to revive Ireland’s craft distilling heritage. Starting with a range of poitín (a traditional Irish distilled beverage) they expanded to whiskey and seasonal gins.

The label features Saint Kevin of Glendalough, a holy man who founded a monastic settlement in the area in the 6th century.

Tickety-Boo Jack Daniel’s Jasper Newton Daniel (commonly known as Jack) established his distillery in Tennessee in 1866 and introduced his signature Old No. 7 Tennessee whiskey, which drips through 10 feet of sugar maple charcoal before it goes into barrel.

Lynchburg in Tennessee is still home to the Jack Daniel’s distillery.

Hancocks Jameson The world’s best-selling Irish whiskey brand was in fact established by a Scot – John Jameson. He arrived in Dublin in 1780, married into a family with distilling ties and established the John Jameson & Son Irish Whiskey Company in 1810, based at the family’s Bow Street Distillery.

The Bow Street site is now a visitor centre and the Jameson range is produced at Jameson Distillery Midleton in Cork.

Pernod Ricard

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RRP $80 and above Old Bardstown Estate Bottled 50.05% ABV, 750ml RRP $85 Tickety-Boo

Named for Kentucky’s second oldest city, Old Bardstown is made by the local Willett Distillery. It has a sweet aroma with herbal and citrus characters. The flavour is herbaceous with sweet fruit and vanilla and an oaky, earthy layer that lingers.

Wild Turkey Rare Breed 56.4% ABV 700ml RRP $89.99 Lion

A smooth barrel proof bourbon whiskey with notes of sweet tobacco and hints of orange and mint. A consistent awardwinner, with Gold at the 2017 San Francisco World Spirits Competition and Double Gold at the same competition the previous year.

Johnny Drum Private Stock Bourbon 50.5% ABV, 750ml RRP $90 Tickety-Boo

Part of the Willett Family Estate brand family, this bourbon has aromas of sour apple, vanilla and oak. The flavours are of rich fruit, vanilla and spice.

Pure Kentucky Small Batch Bourbon 53.5% ABV, 750ml RRP $100 Tickety-Boo

Pure Kentucky is part of the Willett Distillery range. This expression has aromas of toffee, fruit, eucalyptus and oak, while the palate blends cinnamon, toffee, caramel, pepper, oak, and spices.

Rowan’s Creek Small Batch Bourbon 50.05% ABV, 750ml RRP $100 Tickety-Boo

Part of Kentucky’s Willett Distillery brand family, the Rowan’s Creek Small Batch Bourbon has aromas of caramel and vanilla with herbal and floral undertones.

This continues on the palate, which is initially oily but finishes dry with notes of oak and lingering spice.

WHISKEY & BOURBON REPORT

WHISKEY Willett Pot Still Reserve Bourbon 47% ABV, 750ml RRP $110 Tickety-Boo

The strikingly opulent bottle for this bourbon was fashioned using the blueprints for the original still at the Willett distillery, which was founded in Kentucky in 1936. The bourbon has aromas of vanilla cake, while the palate features caramel, vanilla, spice and citrus.

Noah’s Mill Small Batch Bourbon 57.15% ABV, 750ml RRP $125 Tickety-Boo

A lush, rich whiskey from Willett in Kentucky. There are walnuts, prunes, and floral notes on the nose, which persist on the palate, alongside a hint of lavender. The finish has a lengthy burnt caramel character.

Stagg Jr 67.2% ABV, 750ml RRP $195 Federal Merchants

Uncut and unfiltered, this is a robust bourbon whiskey that has been aged for nearly a decade. There is rich, sweet chocolate and brown sugar on the palate, mingled with bold rye spiciness. The lengthy finish has hints of cherries, cloves and smoke.

RRP $39 - $59.99 Jameson Irish Whiskey 40% ABV, 700ml RRP $39.99, 1L RRP $54.99 Pernod Ricard

A blend of pot still and fine grain whiskeys that are triple-distilled and aged in bourbon and sherry casks for five to seven years. A light floral fragrance peppered with spicy wood and sweet notes, while on the palate it is a smooth balance of spice, nut and vanilla notes with hints of sweet sherry.

Southern Comfort 80 Proof 40% ABV, 700ml RRP $39.99 Hancocks

A smooth New Orleans classic with a robust whiskey-forward profile and accents of subtle spice and fruit. The 80 proof version takes the original Southern Comfort experience up a notch.

Canadian Club 8YO 40% ABV, 700ml RRP $44.99 Beam Suntory

Aromas of toffee, toasted oak and vanilla leading to a palate of English toffee and rich mellow oak with soft nutmeg and clove. The finish is warm and dry with lingering caramel and vanilla.

EH Taylor Small Batch Bourbon 50% ABV, 750ml RRP $229 Federal Merchants

Spicebox Whisky 37.5% ABV, 700ml RRP $46.99 Independent Liquor

This bourbon has been aged inside century-old warehouses constructed by E.H. Taylor Jr, who is regarded as one of the founding fathers of the bourbon industry. It has flavours of caramel corn sweetness, mingled with butterscotch and liquorice. The finish has a soft mouth-feel that develops into subtle spices of pepper and tobacco.

Spicebox is a Canadian spiced rye whisky, aged in used bourbon oak barrels for between three to six years and then flavoured with an all-natural vanilla and spice blend. The rye emerges on the palate with notes of pepper and fruit, and is complemented by hints of vanilla and dried spices. Smooth, with a long, warm finish.

Jameson Caskmates IPA Edition 40% ABV, 700ml RRP $47.99 Pernod Ricard

The second release in the Caskmates series, this expression sees Jameson Irish whiskey finished in craft IPA barrels. On the nose there are floral, herbal hops and grapefruit notes with subtle orchard fruits, complemented by wood shavings and a little nuttiness. Hops and light citrus on the palate combine with sweet herbal notes and delicate spicy tones. Lingering fresh fruit and hops give way to barley and a smooth finish.

Jameson Caskmates Stout Edition 40% ABV, 700ml RRP $47.99 Pernod Ricard

This whiskey was the result of a collaboration between Jameson’s master distiller and the head brewer of Cork’s Franciscan Well Brewery. Finished in in stout-seasoned whiskey casks, this whiskey retains the qualities of Jameson Original with additional notes of coffee, cocoa, butterscotch and a gentle hint of hops. Best served alongside a light stout, IPA or lager.

Bushmills Original 40% ABV, 1L RRP $49.99 Lion

A blend of triple-distilled malt whiskey with a lighter grain whiskey. The aroma is light and fruity with a touch of spice and vanilla. In the mouth it is gently warming with slight honey sweetness, while the finish is crisp and fresh with a hint of spice.

Wild Turkey Rye 40.5% ABV 700ml RRP $49.99 Lion

A deeper, “alligator” char is used for this whiskey, which pays tribute to America’s first distilled spirit: rye whiskey.

Wild Turkey Rye has bold rye flavour balanced with big vanilla, butterscotch and spice notes.

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WHISKEY & BOURBON REPORT

Jim Beam Jim Beam is the world’s number one selling Kentucky bourbon. It traces its history back to 1795 when Jacob Beam sold his first barrel of ‘Old Jake Beam’, based on a cornwhiskey recipe created by his father.

The family distillery, known as ‘Old Tub’, passed through the generations until 1894 when Col. James Beam took over from his father. In 1943, a decade after the end of Prohibition, ‘Old Tub Kentucky Bourbon’ changed its name to Jim Beam, in honour of the Colonel, who died five years later.

Beam Suntory Kinahan’s Originally launched in 1779, Kinahan’s first featured its famous ‘L.L’ mark in 1807 after the Lord Lieutenant of Ireland instructed that a vat of the whiskey be set apart for him. The brand later received Royal Warrants from the British Monarchy.

The Kinahan family ceased production of their namesake brand in the 1920s due to a major decline in the Irish whiskey sector, but it was relaunched in 2014.

Proof & Co Maker’s Mark Maker’s Mark was first bottled in 1958 under its distinctive red wax seal. Each bottle is hand-dipped in the red wax with the team of ‘dippers’ managing around 125 bottles a minute. The bourbon is ‘aged to taste’, rather than a specified length of time, with the Master Distiller and a tasting panel determining when each barrel is ready.

Beam Suntory Mars Shinsu Mars Shinsu is Japan’s highest operational whisky distillery, situated in the alpine village of Miyada, at nearly 800m in southern Nagano Prefecture between the north and south Japanese alps. The Hombo family has been distilling for more than a century and added whisky to their repertoire in 1949.

Hancocks Method & Madness This Irish whiskey is made at the Midleton Distillery in County Cork, which is owned by Pernod Ricard.

It is overseen by Brian Nation, the Head Distiller at Jameson’s, and is based on collaboration by a team of masters and apprentices in distilling, blending and maturation. The micro distillery makes a range of whiskeys as well as a gin.

Pernod Ricard

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Jack Daniel’s 40% ABV, 1L RRP $54.99 Hancocks

Canadian Club 12YO 40% ABV, 700ml RRP $59.99 Beam Suntory

This Tennessee whiskey is left to drip through 10 feet of sugar maple charcoal before it goes into barrel. It has aromas of oak, sweet vanilla and caramel, which continue through on the palate.

The extra ageing on this expression from Canadian Club creates soft, rounded aromas with a palate that is spicy and creamy with hints of vanilla and rich mellow wood. The finish is long and dry.

Slane Irish Whiskey 40% ABV, 700ml $54.99 Hancocks

Teeling Small Batch 46% ABV, 700ml RRP $59.99 Hancocks

Three varieties of casks are used for ageing this whiskey: virgin and seasoned casks made at the Brown-Forman cooperages, and Oloroso sherry casks from Jerez in Spain. The whiskey has complex aromas of fruit, caramel, vanilla, brown spice and toasted oak. It is initially spicy on the palate, but quickly sweetens with rich butterscotch and dried fruit, and finishes with a hint of dried fruit and caramelised sugar. Smooth and robust.

This is the flagship whiskey from Dublin distillery Teeling. The small batch bottling of blended Irish whiskey consists of hand-selected casks that are given further maturation in ex-Flor de Caña rum barrels.

It has aromas of vanilla and spice; a sweet, smooth flavour and a sweet spice finish.

Tullamore D.E.W Irish Whiskey 40% ABV, 1L RRP $54.99 Federal Merchants

This blended Irish whiskey is triple-distilled and aged in a combination of ex-bourbon and sherry casks. It has aromas of light, sweet citrus and green apple combined with vanilla undertones. Early fresh fruit flavours lead to toasted wood and vanilla sweetness, with a buttery mellowness on the finish.

RRP $60 - $89.99 Bushmills Black Bush 40% ABV, 700ml RRP $64.99 Lion

The dark hue and rich fruit characters in this whiskey come from its ageing of up to seven years in Spanish Oloroso sherry casks and sweet bourbon barrels.

It has aromas of spicy fruit and dark‚ velvety fruit flavours with a lingering sherry sweetness.

Brothers Jack and Stephen Teeling established Teeling Distillery in Dublin in 2015. It was the first new distillery in the city in more than 125 years.

WHISKEY & BOURBON REPORT

Templeton Rye 4YO 40% ABV, 750ml RRP $64.99 EuroVintage

Templeton Rye uses a mash of 95% rye, giving it a bold base and strong rye character, and is aged in new charred white-oak barrels. It has a grassy aroma with notes of Christmas spice, while on the palate it is slightly chewy with hints of caramel, butterscotch, toffee and allspice.

The finish is clean and smooth.

Tincup 42% ABV, 750ml RRP $64.99 EuroVintage

Tincup whiskey is branded as a “classic American whiskey”. It is made from two whiskeys, each aged in #3 charred oak barrels for a minimum of four years: “High rye” bourbon, distilled and aged in Indiana, is blended with a small amount of Colorado single malt whiskey. These are then cut with Rocky Mountain water.

Tincup has a bourbon-style profile with a bold and spicy finish.

Walsh The Irishman Founder’s Reserve 40% ABV, 700ml RRP $69 EuroVintage

This is the signature blend created by Walsh Whiskey founder Bernard Walsh, combining old Irish pot still whiskey and single malt Irish whiskey. It contains 100% whiskey distillates from the copper pot still and is matured in bourbon casks.

It has aromas of spice, black pepper, cinnamon, peaches and vanilla. In the mouth there are flavours of pot still spice, malt, dark chocolate, bourbon oak, and crème caramel. A lingering finish of oak and butterscotch.

Connemara 40% ABV, 700ml RRP $69.99 Beam Suntory

There’s a light and fruity aroma to this Irish whiskey, with distinct smoke and peat. The taste is initially smooth and honey sweet, with malt and fruits giving way to an intensifying full-bodied peat.

It is complex yet balanced with vanilla oak tones.

Walsh Writers’ Tears Copper Pot 40% ABV, 700ml RRP $69 EuroVintage

Writers’ Tears is a distinctive blend of aged single malt and single pot still whiskeys matured and aged in American oak bourbon casks. It is distilled entirely from barley in traditional Irish copper pot stills. Copper Pot has aromas of apple with hints of vanilla and honey. On the palate it is gently spiced with a burst of ginger and butterscotch and background notes of toasted oak. The finish is long with subtle notes of milk chocolate and almonds.

Glendalough Double Barrel Irish Single Malt 42% ABV, 700ml RRP $69.99 Tickety-Boo

This Irish whiskey from craft distiller Glendalough is aged first in American bourbon barrels then finished in Spanish Oloroso sherry casks. It has aromas of cherry, raisin, fig and Christmas pudding notes, alongside floral lemongrass and a touch of nutmeg. It is sweet and smooth on the palate with butterscotch, honey and peppercorn, dried fruit and a touch of brown sugar. A lingering finish of ginger spices and a hint of almond.

Jameson Black Barrel 40% ABV, 700ml RRP $69.99 Pernod Ricard

A combination of American oak, sherry casks, and double charred bourbon barrels are used to age this whiskey, which is made from single Irish pot still whiskey and a rare small batch grain whiskey. It has intense notes of vanilla sweetness and caramel, alongside toasted wood, fruit and warm spice.

Suntory Whisky Toki 43% ABV, 700ml RRP $69.99 Beam Suntory

This distinctively delicate Japanese whisky has aromas of basil, green apple and honey, while on the palate there is grapefruit, green grapes, peppermint and thyme. The finish is subtly sweet and spicy with a hint of vanilla oak, white pepper and ginger.

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WHISKEY & BOURBON REPORT

Woodford Reserve Rye Whiskey 45.2% ABV, 700ml RRP $69.99 Hancocks

Thomson Whisky Two Tone Release 40% ABV, 700ml RRP $75 Thomson Whisky

A spicy aroma with distinct notes of rye, black pepper, cedar, cassia bark and a sweet marzipan character. The taste is of clove, rye, mint, molasses and honey, mingled with hints of apple and malt. The finish is long and sweetly spiced.

The name of this whisky refers to the two kinds of cask used in its maturation.

The whisky itself is made from selected whiskies that are barrel aged and blended

by New Zealand’s Thomson Whisky. The infinity symbol on the bottle replaces an age statement and refers to the marriage of casks. The casks are European oak that formerly held New Zealand red wine, and American white oak used exclusively for whiskey. On the nose there is rich caramelised fruit, while the palate is dry with oak and red fruit characters and a hint of spice and tannins. This blended cask-finished whisky won Silver at the NZ Whisk(e)y Awards 2018, Silver Outstanding at the IWSC in 2017 and Gold at the San Francisco World Spirits Competition in 2016.

Templeton Rye 6YO 45.75% ABV, 750ml RRP $74.90 EuroVintage

The six-year-old expression of Templeton Rye adds more complex rye notes to the 4YO’s signature taste, thanks to extra ageing in American oak barrels. It has a floral aroma, with notes of dry spice, butterscotch, vanilla, cherry and green apple. It’s smooth on the palate with flavours of fruit, toasted oak and a burnt sugar sweetness leading to a lingering spicy finish.

Mitchell & Son Mitchell & Son in Dublin is Ireland’s oldest wine and spirit merchant and currently run by the 6th and 7th generations of the Mitchell family. It was established in 1805 as a bakery, coffee shop and confectionery business before expanding into wine in the 1880s. In 1887, the family got into whiskey bonding, sending empty casks to the local Jameson Distillery on Bow Street. These were filled and returned to the Mitchell’s cellar warehouse beneath Dublin’s streets. The barrels were marked with a daub or ‘spot’ of paint to identify how long they would be matured for – hence the name Spot Whiskey.

Pernod Ricard The NZ Whisky Collection In 2010, the NZ Whisky Collection bought the last 443 barrels of whisky remaining after the closure of New Zealand’s last whisky distillery (Dunedin’s Willowbank) in 1997. It has been maturing those barrels in its seaside bondstore in Oamaru’s heritage precinct ever since.

A recent crowdfunding campaign has allowed NZWC to start work on a new warehouse, distillery and cellar door project in Oamaru.

The NZ Whisky Collection Old Forester Old Forester was created in 1870 and is the longest running bourbon on the market today, as it is the only remaining bourbon continuously distilled and marketed by the founding family before, during and after Prohibition.

It was also the first bourbon to be sealed in a glass bottle.

Hancocks

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Penderyn This Welsh whisky brand launched in 2004 after a group of friends were inspired to establish the first whisky distillery in Wales in over a century.

Penderyn takes its name from the historic village in which it is made, chosen because of the site’s own supply of fresh natural spring water. Penderyn produces its own malted barley spirit, which is cask-aged in its cellars. The gold seam on the label refers to the founders’ dream of creating a whisky “as pure and precious as Welsh gold”.

Whisky Galore Redbreast Whiskey The largest selling single pot still Irish whiskey in the world, Redbreast is often regarded as the definitive expression of traditional pot still Irish whiskey and has an almost cult-like following amongst whiskey aficionados. Redbreast was produced originally by Dublin spirits merchant Gilbey’s, which was established in 1857. Gilbey’s used distillate sourced from Jameson’s Bow Street Distillery.

Today, Redbreast is owned by Irish Distillers, a subsidiary of Pernod Ricard.

Pernod Ricard Russell’s Reserve Named for master distiller Jimmy Russell of Wild Turkey fame, this bourbon brand offers hand-selected small batch bourbon made at the same Kentucky distillery as Wild Turkey by Russell and his master distiller son, Eddie.

EuroVintage

Maturation in Spanish Oloroso sherry butts gives Walsh Writers’ Tears Red Head whiskey its signature ruby colour and rich dried fruit character.

Walsh The Irishman Single Malt 40% ABV, 700ml RRP $75 EuroVintage

A small batch classic Irish single malt that is triple distilled and aged in oak bourbon and Oloroso sherry casks, giving it sweet vanilla and rich fruit characters.

It has aromas of ripe peach, dried apricot, and tropical fruits with hints of orange blossom and vanilla fudge. On the palate there is vanilla sweetness, toasted almonds and honey, a little oak, digestive biscuits, apricots, and a hint of cocoa.

The finish is long with a light maltiness and some sweet oak.

Bushmills 10YO 40% ABV, 700ml RRP $78.99 Lion

This whiskey is triple-distilled from 100 per cent malted barley and spends at least 10 years in bourbon seasoned barrels, giving it aromas of honey, vanilla and milk chocolate that persist on the palate.

Walsh Writers’ Tears Red Head 46% ABV, 700ml RRP $79 EuroVintage

Maturation in Spanish Oloroso sherry butts gives this single malt Irish whiskey its signature ruby colour (and its name), along with rich dried fruit character.

There is orange peel, dried fruits and sherry plums on the nose, while in the mouth there is nutty Oloroso, spicy raisins and creamy oak. The finish is long and complex with an orange note.

WHISKEY & BOURBON REPORT

Canadian Club 20YO 40% ABV, 700ml RRP $79.99 Beam Suntory

Kinahan’s Small Batch Irish Whiskey 46% ABV, 700ml RRP $79.99 Proof & Co

Teeling Single Grain 46% ABV, 700ml RRP $84.99 Hancocks

A blended Canadian whisky seasoned in white oak barrels. The rich aroma features toffee, raisin, dark plums and apple blossom. The flavour is a clean combination of nuts and spice, while the lingering finish is of pepper, apple, nutmeg and rich oak.

Sweet and light on the nose, this whiskey has aromas of caramel, butter and soft cereals. Subtle orchard fruit develops on the palate, along with a touch of cigar box. The finish is of white pepper and thyme honey.

Matured in Californian red wine barrels, this Irish whiskey has aromas of fruit cake and spice with a soft, sweet marzipan character. On the palate there is spice, raisin, red fruit and a hint of tannins.

The lingering finish is dry with wood and spice.

Glendalough Triple Barrel 42% ABV, 700ml RRP $79.99 Tickety-Boo

To make this Triple Barrel expression, Glendalough Double Barrel whiskey is finished in canteiro-aged Madeira barrels. (“Canteiro”refers to the wooden beams on which the casks rest in the upper floors of wine cellars, where the temperatures are higher.) It has rich aromas of fruit cake and tropical fruit, with a touch of orange zest and marmalade. The taste is rich and rounded with light raisins, dark cherry and plum notes, vanilla and sweet grains with a slight peppercorn spice. The finish is of dark stone fruit and spice with a light earthiness. It won ‘Best Irish Single Grain’ at the Irish Whiskey Awards 2017.

Starward ‘Wine Cask Edition’ 41% ABV, 700ml RRP $POA Whisky Galore

A uniquely Australian whisky that is distinctly fruity and tannic. It has a deeply fruity aroma with cherries and other dark fruits joined by fruit leather and notes of banana and plantain with a vanilla custard sweetness. A dry and distinctly tannic finish from the wine casks is one of the signature flavours of Starward. A highly recommended alternative to a traditional Speyside single malt.

Method & Madness Single Grain Irish Whiskey 46% ABV, 700ml RRP $89.99 Pernod Ricard

A single grain Irish whiskey finished in virgin Spanish oak casks and matured in first fill bourbon casks. It has aromas of rose petal, pine and light wood, with flavours of warm toasted oak, grapefruit and zesty wood spices. The finish is of sweet cereal, with clove and fresh mint.

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WHISKEY & BOURBON REPORT

Mitchell & Son Green Spot 40% ABV, 700ml RRP $89.99 Pernod Ricard

A non-age statement single pot still Irish whiskey comprising of pot still whiskeys aged between seven and ten years. The whiskey is matured in a combination of new bourbon and refill bourbon casks as well as sherry casks. There are fresh aromatic oils and spices on the nose, with orchard fruits, barley and subtle toasted wood. It is full and spicy on the palate.

A hint of cloves accompanies green apples and toasted oak before a lingering finish of spices and barley.

Amrut Indian Single Malt Whisky 46% ABV 700ml RRP $90 Tickety-Boo

There are liquorice-bourbon notes on the nose of this whisky from India (the first single malt to be made in that country), with burnt honeycomb and toffee too. It is rich on the palate, with barley-oak sweetness and a long, layered sweet-dry finish.

RRP $90 – RRP $149.99 Thomson Whisky Manuka Smoke Progress Report 46% ABV, 700ml RRP $98 Thomson Whisky

This ‘work in progress’ bottling is made from 100 per cent New Zealand-grown and malted barley that is smoked using native manuka wood, then distilled through Thomson Whisky’s hand-beaten copper pot still. Aromas of smoke sit over a hint of underlying sweetness, with a spicy/savoury character that develops as it opens up. On the palate, there is intense smoke with notes of spice and a lingering smoky finish. The Manuka Smoke release is still in its youth (hence ‘progress report’) but has already won Gold at the San Francisco World Spirits Competition in 2016 and Silver at the IWSC in 2017.

Thomson Whisky Rye & Barley 46% ABV, 700ml RRP $98 Thomson Whisky

This copper-hued whisky is made from New Zealand-grown grain that was crushed, mashed, fermented and double distilled through Thomson’s hand-beaten copper pot stills. On the nose there is rich caramel and subtle raisin. It’s oily and smooth on the palate with a sweetness upfront that leads to complex raisin and golden fruit character and a lingering finish.

Method & Madness whiskeys are created by a team of masters and apprentices in distilling, blending and maturation at a micro-distillery in Midleton.

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Thomson Whisky South Island Peat Progress Report 46% ABV, 700ml RRP $98 Thomson Whisky

The New Zealand-grown malted barley used in this whisky is smoked using South Island peat for an additional local touch.

The whisky is distilled through a copper pot still and bottled in its youth, as “an update from the barrel”. The aroma is of smoke, salt and a vanilla sweetness.

On the palate it is rounded with a subtle sweetness and intense smoke that lingers on the finish. It won Gold at the San Francisco World Spirits Competition in 2016, Silver at the IWSC in 2017 and Bronze at the NZ Whisk(e)y Awards 2018.

Glendalough 7 Year Irish Single Malt 46% ABV, 700ml RRP $99.99 Tickety-Boo

This whiskey commemorates the seven years that holy man Saint Kevin of Glendalough spent in the wild, and the “City of 7 Churches” he built at Glendalough. It spends seven years in American oak and is finished in Black Pitts Porter barrels. The nose is sweet with toffee apples, chocolate and vanilla ice cream. On the palate it is smooth and warm with dark chocolate orange, cocoa, toffee and cooked fruit, followed by clove and peppery spices.

It finishes long and spicy with toasted oak, treacle and sweet coffee notes.

High Wheeler 21YO 43% ABV, 350ml RRP $99 The NZ Whisky Collection

Many years ago, in the former Willowbank distillery in Dunedin, a batch of whisky was made in the distillery’s column still, using unmalted barley. This “single grain whisky” was then blended with 70% of their single malt, and placed into American oak ex-bourbon barrels for 21 years. The team at The NZ Whisky Collection has carefully selected casks and bottled them as “High Wheeler”, in reference to the bicycle of the same name (also known as a ‘penny farthing’), which appears on the label. The whisky has balanced aromas of baked pear and vanilla, with gentle floral notes. The pear sweetness persists on the palate, which is smooth and clean. A chilli pepper warmth gives way to a lingering salty/sweet finish.

WHISKEY & BOURBON REPORT

Sazerac Sazerac rye whiskey symbolises the tradition and history of New Orleans in the 1800s, when saloons masquerading as ‘coffee houses’ sprang up. It was at the Sazerac Coffee House on Royal Street where a toddy made with Rye Whiskey and Peychaud’s Bitters was served and became known as the “Sazerac”.

Federal Merchants

Jameson Whiskey Makers Series – The Cooper’s Croze 43% ABV, 700ml RRP $99.99 Pernod Ricard

This expression from the Jameson Whiskey Makers Series celebrates the craft of Jameson Head Cooper, Ger Buckley at Midleton Distillery. It has a subtle floral aroma that develops into rich ripe fruits, with charred oak and cedar wood.

On the palate, initial sweet vanilla from the American ex-bourbon barrels adds depth to the rich fruit character from the ex-Oloroso sherry butts. A touch of hazelnut and toasted wood complement the pot still spices. The finish is long with vanilla sweetness fading to barley and a touch of oak char.

Jameson Whiskey Makers Series – The Distiller’s Safe 43% ABV, 700ml RRP $99.99 Pernod Ricard

Part of the Jameson series that celebrates the individual crafts of Jameson’s Head Distiller, Head Blender and Head Cooper.

Distiller’s Safe is created by Head Distiller, Brian Nation, to show his mastery of the Irish pot still. It has a floral perfume, progressing through fresh herbs to spices, barley sugar sweetness, grapefruit, green pepper and a touch of marzipan. Initial barley sugar sweetness on the palate is joined by hints of cinnamon and liquorice and a vibrant note of mandarin orange alongside nutty ground almond. The finish is light and zesty.

Amrut Fusion Single Malt Whisky 50% ABV, 700ml RRP $100 Tickety-Boo

Heavy oak aromas, with hints of barley sugar and soft smoke. Intense on the palate with warming, full-blown peat, a sherry trifle note, barley fruitiness and intense chocolate fudge that resonates through the palate. The finish exhibits dry peat and oak with molasses sweetness and spice.

Penderyn ‘Sherrywood’ 46% ABV, 700ml RRP $POA Whisky Galore

A single malt Welsh whisky matured in ex-bourbon casks and ex-Oloroso sherry casks, the Penderyn ‘Sherrywood’ is a balance of soft sherry fruit flavours and gentle spice. A fresh note of green apples, hazelnuts and hint of old whisky warehouses leads the aroma, building to a toffee and raisin-rich sherry cask note.

The palate is sweet and fruity again, leading to a soft finish of Christmas spices.

Slane Slane Irish Whiskey is a collaboration between the whiskey-making Brown family of Brown-Forman in Kentucky, and the Conyngham family of Slane Castle in Ireland. Located in Boyne Valley, once home to several distilleries, the whiskey is made in a new distillery built in the renovated 250-year-old castle stables.

Hancocks Southern Comfort Known as “The Grand Old Drink of the South”, Southern Comfort was created by bartender Martin Wilkes Heron in New Orleans in 1874.

The brand has been owned by the Sazerac Company since 2016.

Hancocks Spicebox The Spicebox Whisky brand launched in 2011 and takes its inspiration from Canadian Prohibition-era smugglers who got contraband whisky across the border in wooden barrels marked “SPICES”, deciding it was ideal camouflage and that the aromatic spices would infuse the whisky. The Canadian spiced rye whisky was developed by master blender Michel Marcil.

Independent Liquor Stagg Jr This is part of the Buffalo Distillery brand family and is named for George T. Stagg, who bought the OFC distillery from E.H. Taylor in 1878 and is regarded as one of the early craftsmen of the bourbon industry.

Federal Merchants Starward An Australian whisky brand, established in Melbourne by founder David Vitale in 2007. The whiskies are matured exclusively in Australian wine and apera (sherry) barrels. Starward notes the variable Melbourne climate as a contributing element to the distinctive profiles of its whiskies, which are said to mature faster than those in traditional distilleries.

Staward has also received investment from Diageo’s Distill Ventures.

Whisky Galore

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Suntory Whisky Suntory was founded by Shinjiro Torii in 1923 with the Yamazaki Distillery, which is Japan’s first and oldest malt whisky distillery. Initially inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland. Suntory now has three distilleries with distinct styles: Yamazaki, Hakushu and Chita.

Beam Suntory Teeling Whiskey Co. Brothers Jack and Stephen Teeling established Teeling Distillery in Dublin in 2015. It was the first new distillery in the city in more than 125 years, and was close to where their ancestor Walter Teeling had his craft distillery in 1782.

Their aim is to assist in the revival of Irish whiskey around the world.

Hancocks Templeton Rye A rye whiskey that takes its name from a small town in Iowa where the residents produced a popular whiskey in the 1920s.

EuroVintage Thomson Whisky This New Zealand whisky brand was established by husband and wife team Rachael and Mathew Thomson in 2011.

They have a distillery in Riverhead, north west of central Auckland, where they blend whiskies and distill single malt using a hand-beaten copper pot still and New Zealand grown and malted barley. The Thomsons age their whiskies in a range of casks including ex-bourbon barrels, New Zealand red wine casks and some miniatures.

Thomson Whisky Tincup Tincup takes its name from an old mining town on the western side of the Rockies, itself named for the Colorado mining pioneers and the tin cups from which they drank their whiskey. This American whiskey cut with Rocky Mountain water is made by founder, distiller and Colorado local, Jess Graber. The bottle top also acts as a tiny cup.

EuroVintage Tullamore D.E.W The original Tullamore distillery opened in 1829 in the town of Tullamore in Ireland’s County Offaly. The D.E.W in the name refers to Daniel E. Williams, who started as a stable boy at the distillery and worked his way up to become the owner, creating the whiskey that still bears his name today. The brand was sold in the 1960s and production was shifted to Cork in the 1970s, but it was returned to a new distillery in Tullamore in 2014, where it continues to be made.

Federal Merchants

70 DRINKSBIZ APRIL / MAY 2019

The Whiskey Barons A collection launched in 2017 by Campari America with the relaunch of two historic whiskeys: Old Ripy and Bond & Lillard. Old Ripy was first bottled in 1868, and Bond & Lillard in 1869. Wild Turkey Master Distiller Eddie Russell now oversees the development of Whiskey Baron products.

EuroVintage Walsh Whiskey This Irish whiskey house started in 1999 with husband and wife team Bernard and Rosemary Walsh making an Irish coffee mix called Hot Irishman. Their first whiskey launched in 2007 (The Irishman) and Walsh Whiskey now offers a range of signature, boutique and special release whiskeys. In 2013 it shifted to Royal Oak in County Carlow, where a distillery, warehousing and visitor centre have been built.

EuroVintage Wild Turkey Wild Turkey can trace its origins back to 1895, but got its name in 1940.

It is made on Wild Turkey Hill in Lawrenceburg, Kentucky. Master Distiller Jimmy Russell joined the company in 1954, where he remains today, working with his son Eddie. The father and son master distiller duo are both members of the Kentucky Bourbon Hall of Fame and the only active father and son duo of bourbon master distillers in the world.

Lion

Willett An independently family-owned and operated distillery in Bardstown, Kentucky. Founded in 1936, the business is today led by parents Even and Martha Willett Kulsveen and now the fifth generation of family distillers, siblings Britt and Drew Kulsveen, are continuing the family tradition of hand-crafted bourbons. The Willett family of brand labels includes Willett, Johnny Drum, Old Bardstown, Noah’s Mill, Rowan’s Creek, Pure Kentucky, and Kentucky Vintage.

Tickety-Boo Woodford Reserve The Woodford Reserve Distillery is one of Kentucky’s smallest and oldest, dating back to the mid-1800s, although the brand itself was launched in 1996. The distillery has one of the few heat-cycled barrelhouses in the world. It is the official bourbon of the famous Kentucky Derby.

Hancocks Woodstock A bourbon brand made in Kentucky using limestone filtered water and aged in charred oak barrels.

Independent Liquor

Dunedin Distillery Doublewood 16YO 40% ABV, 500ml RRP $109 The NZ Whisky Collection

A Master blend of 70% single malt and 30% premium grain whisky produced from unmalted barley in Dunedin’s former Willowbank Distillery. It was aged for six years in American bourbon barrels before finishing in French oak New Zealand red wine barrels for 10 years, giving the whisky its distinctive ruby colour, depth of character and long-lasting, rich flavours.

The aroma is complex and sweet with layers of dried fruit and spice. In the mouth it is rich and full with fruit, spice and sweetness. The finish is warm with a lingering toffee character.

Mars Iwai Tradition 40% ABV, 750ml RRP $109.99 Hancocks

A contemporary Japanese whisky that uses a blend of sherry, American oak, bourbon and wine casks. It is rich and complex with sweet honey and malt fragrances that lead to a palate of ripe cherry, honey toffee, and a ginger spice.

Method & Madness Single Pot Still Irish Whiskey 46% ABV, 700ml RRP $119.99 Pernod Ricard

A single pot still whiskey aged in French chestnut casks and matured in sherry and American barrels. Aromas of red liquorice, rosemary, mint and root ginger. There is sweet fruit and spice on the palate, with cinnamon and ripe banana. Initial aromatic green tea on the finish dissipates to fruit, spice and rich wood.

WHISKEY & BOURBON REPORT

Sazerac Rye 45% ABV, 700ml RRP $124.99 Federal Merchants

Redbreast 12YO 40% ABV, 700ml RRP $139.99 Pernod Ricard

Synonymous with New Orleans, this rye whiskey has a drier, spicier taste in keeping with its rye base. It has aromas of clove, vanilla, anise and pepper, which combine with subtle notes of candied spices and citrus. The finish is big and smooth with hints of liquorice.

A single pot still Irish whiskey with a complex spicy, fruity aroma with toasted wood notes. It is full-flavoured and complex on the palate with spicy, creamy, fruity, sherry and toasted notes that persist through a long finish.

Kinahan’s Single Malt 10YO 46% ABV, 700ml RRP $134.99 Proof & Co

This Irish whiskey has aromas of citrus and green apple with a hint of brandied cherry and bourbon-y vanilla. It’s spicier on the palate, with cardamom and pepper alongside the fresh fruit notes from the nose. On the finish there is digestive biscuit and milk chocolate.

Redbreast Single Pot Still 15YO 46% ABV, 700ml RRP $139.99 Pernod Ricard

Full and rich aromas of berry fruits and aromatic oils. On the palate, the whiskey is rounded and mellow with flavours of succulent fresh fruit combined with spices and toasted wood leading to a long finish.

Method & Madness Single Malt Irish Whiskey 46% ABV, 700ml RRP $134.99 Pernod Ricard

A single malt whiskey laid down at the Midleton Distillery in 2002, finished in French Limousin oak and matured in bourbon barrels. It has light perfumed notes that give way to dry barley and ice cream cone wafer. The wafer sweetness continues on the palate with a hint of cinnamon, and a finish of bon bons with subtle toasted barley.

The largest selling single pot still Irish whiskey in the world, Redbreast has an almost cult-like following amongst whiskey aficionados.

Willett Family Estate Straight Rye Whiskey 55.8% ABV, 750ml RRP $140 Tickety-Boo

The first distillation of this whiskey takes place in the 60-foot column still at the Willett distillery, while the second takes place in a copper pot still. Following that, the spirit is aged in white oak barrels. It has aromas of brandied cherry, cinnamon and spices with a hint of oak. The cherry persists on the palate, which is robust with lengthy vanilla and spice.

Hibiki Harmony 43% ABV, 750ml RRP $144.99 Beam Suntory

From the Suntory Whisky collection, Hibiki has lifted aromas of rose and lychee over a hint of rosemary, wood and sandalwood. On the palate, there is a honey-like sweetness with candied orange peel and white chocolate. The subtle finish has a touch of mizunara (Japanese oak).

The Yamazaki Distiller’s Reserve 43% ABV, 700ml RRP $144.99 Beam Suntory

Lush red fruit dominates the aroma of this whisky from famed Japanese distiller Suntory, with strawberry and cherry sitting alongside a hint of mizunara (Japanese oak). The fruit persists on the palate with raspberry, white peach and a touch of coconut. The finish is clean with sweet vanilla and a hint of cinnamon.

DRINKSBIZ APRIL / MAY 2019 71

WHISKEY & BOURBON REPORT

RRP $150 and above Glendalough 13 Year Irish Single Malt 46% ABV, 700ml RRP $169.99 Tickety-Boo

Aged for 13 years in American oak bourbon barrels, this Irish whiskey is finished in Japanese mizunara oak puncheons. It has aromas of honeycomb, vanilla, apricot and citrus, while on the palate it is velvety smooth from mizunara oils, with robust vanilla, fudge, rock candy, peach and marmalade followed by faint coconut, cinnamon and cloves. The finish is long and spicy with biscuity malts, vanilla, oak and dark chocolate.

Jim Murray’s Whiskey Bible 2018 scored it 96 points, describing it as having “probably the most sensuous chocolate finish in the history of Irish whiskey”.

The Oamaruvian 18YO 55.88% ABV, 500ml RRP $199 The NZ Whisky Collection

The first release of NZWC’s DoubleWood at cask strength. It has been aged for six years in American bourbon barrels, then finished in French oak New Zealand red wine barrels for 12 years. The Oamaruvian has intense, rich aromas of Port-soaked raisins, dark cherries and cloves. The bold flavour is of rich dried fruit, with almonds, nutmeg and a liquorice sweetness spiked with anise. Spice and sweetness linger on the finish.

South Island Single Malt 25YO 40% ABV, 350ml RRP $229 The NZ Whisky Collection

Jameson 18YO 40% ABV, 700ml RRP $279.99 Pernod Ricard

This whisky has been aged in American oak ex-bourbon barrels for at least 25 years and matured in NZWC’s colonial seaside bonds store in Oamaru village. On the nose there are fresh golden fruits, a honeyed sweetness, sea salt spray, grassy peat and a wisp of smoke alongside subtle notes of apple, orange and pomegranate.

The sweet fruits continue on the palate, supported by vanilla and oak from the barrel. There is a hint of peat, cinnamon and smoke. The finish is smooth with mint, spice and smoke. The bottle features a 3D ‘Look-Through’ to an 1870s oil painting of Dunedin’s original distillery.

Jameson 18YO is the new presentation of Jameson 18YO Limited Reserve – it is the same whiskey with a new pack design.

It is the pinnacle of the Jameson range, having been aged for a minimum of 18 years and finished in first fill bourbon casks. On the nose there are aromatic oils with a touch of wood and spicy toffee.

It is mellow and smooth on the palate with fudge, toffee, spice, hints of wood and leather, vanilla and a gentle sherry nuttiness. The lingering finish carries wood, spice and toffee.

Hakushu 12YO 43.5% ABV, 700ml RRP $274.99 Beam Suntory

Suntory’s Hakushu distillery is also known as the ‘Mountain Forest Distillery’, and this whisky abounds with green fruit and herbal characters. Aromas of basil, pine needle and green apple lead to a palate of sweet pear, mint and kiwifruit. The finish has characters of green tea and subtle smoke.

For distributor details see Distributor Index on page 80.

72 DRINKSBIZ APRIL / MAY 2019

Redbreast Single Pot Still 21YO 46% ABV, 700ml RRP $289.99 Pernod Ricard

The nose spans fresh tropical fruits, nuts and rich dried fruit. On the palate there is soft vanilla, toasted oak and sherry nuttiness with a dusting of pot still spices.

Fleshy fruit notes and a creamy mouth feel. The long finish combines oak and pot still spices.

The Otago Commemorative Casks 30YO 51.1% ABV, 350ml RRP $599 The NZ Whisky Collection

A single malt distilled in 1987 at Dunedin’s former Willowbank Distillery. Aged for 30 years in an American oak ex-bourbon cask. The NZWC says this whisky made New Zealand the fourth country ever to release a 30-year-old single malt (after Scotland, Ireland and Japan). A buttery mouthfeel and syrupy, silky flavours of rich malt, golden fruit and grassy oaky tones with a smooth malty oak finish.

new zealand distributor tickety boo ltd 09 377 7597 | sales@tickety-boo.co.nz | tickety-boo.co.nz

OPINION – SPIRITS

Dominic Roskrow

UK-based world spirits expert Editor - Whisky Quarterly

The problem with not looking your age Technology in the drinks market is moving at pace and, as Dominic Roskrow explains, it’s not all positive…

IF ONE of the more respectable international drinks companies could make a perfect-tasting aged single malt whisky without the need for years of ageing in oak, do you think they would do it?

And I’m not talking about the chancers and bandits who are unscrupulously flavouring neutral spirit by dipping oak shavings, spices, and grain flavours into it and passing it off to a few mates.

No, I mean what if one of the much bigger companies did so? On the face of it, you’d think it just couldn’t happen.

Too much of whisky’s credibility lies in its authenticity, surely?

But there has always been a stand-off between the money men wanting to make as much profit as possible, and the genuine whisky makers who act as fierce guardians of their whisky treasure, and protect it jealously.

Oh, they can play the game: a £20,000 malt in a rare Ming vase for the accountants in return for a quality special bottling at one end of the spectrum; an entry level non-age statement whisky in return for the chance to experiment with rare grains and different wine and fortified wine casks at the other. But you would like to think – indeed, hope intensely – that there is a line in the sand that cannot be crossed.

But is there? Undoubtedly, there are massive research and development departments working on ‘innovation’ with 74 DRINKSBIZ APRIL / MAY 2019

the global suppliers. A few years back, Diageo experimented with casks wrapped in cellophane to cut back on the ‘angels’ share’ (the spirit lost to evaporation during ageing) – though that was always a non-starter because stopping spirit from getting out means stopping oxygen from getting in, and I’m no scientist, but isn’t oxidation part of the maturation process?

Duh.

There has always been a stand-off between the money men wanting to make as much profit as possible, and the genuine whisky makers who act as fierce guardians of their whisky treasure, and protect it jealously.

A few weeks ago I got chatting to someone in the airport. It started as one of those ‘Please watch my coat while I get another beer’ rituals, which developed into a chat – an everyday occurrence between solo travellers in airports. But it turns out that this guy works for an

international drinks company, which I won’t name because this was a ‘hearsay’ conversation, and I can’t totally back it up.

He told me he was flying to Europe to work with a technology company that creates aromas and flavours for a huge range of products, including soft drinks and perfumes. He was going to investigate the possibility of an artificial juniper flavour because one of his company’s leading brands – a huge one at that – was struggling due to juniper shortages. The brand was facing significant price increases, or being discontinued altogether.

With climate change, such shortages will become more common. The United Kingdom spring barley crop was almost wiped out in 2018. So why not a demand for artificial grain in the future?

And it gets worse. At the start of February I was part of a blind tasting competition where two ‘whiskies’ outscored the likes of Bruichladdich and Port Charlotte. They were both quite European in style, with rich, oaky aged notes. But it seems the judges were tricked. The two ‘whiskies’ were actually less than two years old, and not officially whisky. They were described as “force matured products”. If Scotland leaves Europe, who is joining to police such spirits drinks? As the event organiser put it: “This technology could change the industry completely.”

Can’t happen here? I’m not so sure.

SPIRITS NEWS

Thomson on track at World Whiskies Awards RACHAEL AND Mat Thomson of New Zealand craft distillery Thomson Whisky were toasting success after winning three categories for the New Zealand region in the first round at the World Whiskies Awards, and crossing their fingers ahead of the overall category winner announcements in late March.

The World Whiskies Awards are the global awards selecting the very best in all internationally recognised styles of whisky, as judged by 40 international industry experts. Thomson Whisky won for their Manuka Smoke single malt, Zeitgeist single cask single malt, and Rye & Barley rye. The final winners were due to be announced as Drinksbiz went to print. worldwhiskiesawards.com

New Crispy Hemp vodka

Basil Hayden’s at Beam Suntory

A new Crispy Hemp flavoured vodka has been added to the Ozone Vodka range available in New Zealand. Made in Lithuania, the vodka uses a special grain spirit and undergoes six stages of filtering. It is flavoured with hemp extract, giving it a floral, grassy aroma with an underlying sweetness. On the palate it is light, smooth and sweet, with a subtle banana character.

Ozone Vodka Crispy Hemp 500ml RRP $22.99

BEAM SUNTORY has confirmed it is distributing Basil Hayden’s Kentucky Straight Bourbon Whiskey in New Zealand from April 1. The high-rye small batch bourbon is named in honour of its creator, Basil Hayden Sr, a Master Distiller who moved from Maryland to Kentucky in the late 18th century. Newly arrived and unaware of the bourbon-making conventions of the time he used a high-rye mashbill in his recipe, which created a lighter-bodied bourbon. Basil Hayden’s Kentucky Straight Bourbon Whiskey (40% ABV) 750ml, RRP $79.99.

Beam Suntory

Q Liquid

Deviance in Nelson THE FIRST ‘Deviance’ cocktail competition was held in Nelson in late February, with plans to roll the event out nationally. Dancing Sands partnered with Nelson bar Kismet for the first competition, in which senior bartenders teamed up with juniors. “We’re trying to increase the skill level and participation of the younger bartending class without it being too intimidating, along with fostering community in the regions,” explains organiser Ben Bonoma of Dancing Sands

Distillery. “That’s why we called it ‘Deviance’ – it’s a little bit different from what everyone else is doing.”

Bonoma says Deviance will be held in Christchurch, Wellington and Dunedin, with plans afoot for Auckland.

First prize was tied between Kismet Cocktail and Whisky Bar with their cocktail “Sunset” created by Kris Seymour and David Mathews, and Cod & Lobster Brasserie with their cocktail “Lingin”, created by Pete Coates and Simone Segerstrom Blom. The first place winners get the opportunity to make their own gin at Dancing Sands under its new banner ‘Dancing Sands Innovation Lab’, to launch in April.

DRINKSBIZ APRIL / MAY 2019 75

SPIRITS NEWS

EuroVintage to distribute Juno AWARD-WINNING NEW Zealand gin makers Juno have signed a distribution agreement with EuroVintage, which took effect on 1 April.

Jo and Dave James launched Taranaki-based Juno in mid2017 with Juno Extra Fine Dry Gin, which went on to win a Bronze Medal at IWSC 2018 and a Silver Medal at the San Francisco World Spirits Competition 2018. Juno also has a range of four seasonal gin releases. The couple is working closely with New Zealand growers with the aim of sourcing all the botanicals for their gins locally.

EuroVintage

42 Below Sustainable winners FOUR BARTENDERS from New Zealand and Australia will be heading to Bali for an eco-trip dedicated to sustainable practices after winning 42 Below’s Sustainable Cocktail Challenge. The New Zealand winners were Juleon Green of Bedford Soda and Liquor, and Alex Vowles of Hawthorn Lounge with Tioni Naslund of Flaggerdoot in Victoria, and Honni Cox of Hades Hula House in South Australia.

The 42 finalists (21 from each country) had to demonstrate a sustainable approach to their cocktail, including reducing, re-using, recycling and upcycling.

CRAFTED LOCALLY, AWARDED GLOBALLY

SPIRITS NEWS

Capital to serve up ‘Highball’ and ‘Cocktail Week’

The country’s first dedicated spirits and cocktail festival will be held in Wellington on May 11 and 12, followed by a week-long series of events focused on the capital’s cocktail scene.

Presented by Liquorland, ‘Highball’ is a two-day festival that will take place at the Embassy Theatre. There will be two ticketed sessions a day showcasing 16 regional and international distilleries, nine of Wellington’s pre-eminent cocktail bars and a range of 14 speakers, comprised of local and international cocktail and spirits experts, bartenders and professionals.

The first annual Wellington Cocktail Week follows Highball and runs May 13-19 with a series of mixology events, special menus and masterclasses across restaurants, bars and cafés.

Both events are being run by the Wellington Culinary Trust, which is also behind Visa Wellington on a Plate, and Beervana. highball.co.nz

.

5 4

Locals to shine at NZ Spirits Awards THE INAUGURAL NZ Spirits Awards are being held in May, organised jointly by Spirits NZ and Distilled Spirits Aotearoa Inc. The awards aim to recognise the best of local and imported spirits.

Medal judging took place in Wellington in late March with a panel of 17 local and international judges assessing 254 entries.

Medal winners were due to be announced shortly afterwards, while trophy winners will be announced at a special event at Wellington’s Embassy Theatre on Friday 10 May. Spirits NZ Chief Executive, Robert Brewer, says a focus of the awards is to help create recognition of the quality and growing strength of New Zealand product, as well as provide the opportunity to promote the overall category. He says the number of entries exceeded their expectations. “It goes to show that now is the right time for a judging and awards showcase, given the thriving local spirits industry, and it will also be a great indicator of how we stand up against overseas producers.”

The awards kick off a week of cocktail festivities in Wellington, as they are followed by Highball (May 11-12) and Wellington Cocktail Week (May 13-19). spiritsawardsnz.nz

J E R V O I S

R O A D

.

. NOW OPEN .

In February we opened Glengarry Spirits at 54 Jervois Road, the site where Josef Jakicevich, our founder, started his original grocery store in 1945. It was on this site that we held one of the first two liquor licences issued to retailers.

Glengarry Spirits is a stand-alone store in which you can immerse yourself in the world of premium spirits within a specially-crafted space catering solely to this genre.

For those not in the neighbourhood or with a preference for shopping online, Glengarry has a new website – www.whiskyshop.co.nz On this site you can see the extensive range of spirits Glengarry carries, although the name implies it’s all about whisky (there’s certainly a lot of it there) it does cover the full gambit of spirits with delivery available nationwide.

For trade and direct purchasing: 0800 733 505 or www.glengarry.co.nz or www.thewhiskyshop.co.nz

COCKTAILS

Finding the perfect blend Two New Zealand bartenders are heading to Bali for a shot at the title in Beam Suntory’s cocktail competition The Perfect Blend THE NEW Zealand finals of Beam Suntory’s The Perfect Blend 2019 competition were held in Auckland in March, with one apprentice and one professional bartender selected to compete in the Grand Final in Bali.

Georgia Mackenzie of The Hawthorn Lounge won the Apprentice category, while Daniel Sullivan of The Bramble won Professional.

There are 92 regional finalists from across Australia and New Zealand taking part in this year’s competition, which challenged entrants to create a cocktail in one of two categories: ‘Minimal Waste, Maximum Taste’ or ‘A Moment in Time’.

The 12 New Zealand finalists spent a day in Auckland where they competed in blind tastings and product knowledge tests before creating their cocktail (in just seven minutes) in front of a panel of judges and an audience of industry peers at Auckland bar Impala. The cocktail accounted for 50% of their total mark from the day.

The two Kiwi winners will go on to compete against Australia’s regional winners in May, with one Professional and one Apprentice selected overall for the grand prize of a trip to Kentucky, the home of bourbon. The two winners will visit the Jim Beam and Maker’s Mark distillery and then industry event Bar Convent Brooklyn in New York, along with some of the Big Apple’s hot spots. the-blend.co.nz 78 DRINKSBIZ APRIL / MAY 2019

Judging panel at The Perfect Blend 2019

Georgia Mackenzie

COCKTAILS

NZ Winner: Professional

Daniel Sullivan, The Bramble, Auckland ‘Wake From Death & Return To Life’ Ingredients: 45ml Roku Gin 20ml Spent Citrus Oxymel 90ml Spiced Pineapple Rim Tepache 15ml Aquafaba Glassware: Nick & Nora Garnish: Pineapple Rind & Salt Cured Egg Yolk Method: Shake and strain.

Cocktail Story: Named “Kishi Kaisei” - an old proverb used by the Japanese - to turn a desperate situation rapidly into a success. Not only are the ingredients made from spent bar ingredients, they have been fashioned into a ‘health tonic’.

This surely is turning woeful desperation into worthy success.

Roku is a full-bodied and distinctive gin that stands up to full flavoured mixers and fulfils the ‘maximum taste’ aspect. Citrus shells are a standard bar waste item.

Transforming them into an oxymel preserves the flavours

and uses each aspect of the fruit: the flesh, pith and oils. An equal blend of unfiltered apple cider vinegar and Manuka honey is made. The shells of an orange, lemon and lime are then added and macerated for a week, at least.

Pineapple rind is usually placed into our compostable bin. Instead, I fashioned a spiced Tepache using a blend of fragrant spices and two types of brown sugar. I also used a water Kaffir to lactoferment the Tepache, rather than using wild natural yeast.

Aquafaba is the otherwise forgotten brine in the chickpea tin and the last base ingredient in this cocktail.

The garnishes are two normally wasted products. The first is pineapple rind, paying homage to a key ingredient.

Second is shavings of salt cured egg yolk, a waste from when sours are made. The yolks are aged in salt and sugar and the cooked to harden. They offer a salty (slightly cheesy) flavour.

Daniel Sullivan

NZ Winner: Apprentice

Georgia Mackenzie, The Hawthorn Lounge, Wellington ‘Millennials Mash’ Ingredients: 50ml Roku Gin 20ml Vermouth infused with Feta and Avocado 2 dashes Avocado Seed Tincture Glassware: Embassy Garnish: Dehydrated cherry tomato Method: Stirred down.

Cocktail Story: As millennials, we get a lot a flak from people over the age of 40 for trying to make the best of a bad world over brunch.

We’re dealing with climate change, rising house prices, crippling student loans and the fact that Pluto is no longer a planet! I wanted to create a drink that poked a bit of fun at the classic millennial brunch – smashed avocado on toast – while showcasing how innovative and environmentally conscious our generation really is.

For this drink, I wanted to use the humble avocado as many times as I could, drawing out as much flavour as I could to create a smooth martini-style cocktail that complemented Roku gin.

I began by infusing a vermouth with the pulp of an avocado, giving it a creamier feel and flavour.

You really can’t have smashed avo without some feta, so I fat-washed the same vermouth with feta to add a bit of a salty tang. I took the seeds from the avocado and made a tincture which turned out to be surprisingly nutty in flavour.

Finally, I let the husks of the avocado sit in the vermouth to dye it a dusty pink.

Stirred down into an Embassy glass, it is garnished with the dehydrated top of a discarded tomato.

So that nothing went to waste, I took the husks, crushed and dried them to create a coaster to serve the drink on.

DRINKSBIZ APRIL / MAY 2019 79

DISTRIBUTORS DIRECTORY

Distributors Batch 10

Garage Project

Negociants

021 530 550 batch10.com

027 535 0917 garageproject.co.nz

0800 634 624 negociantsnz.com

Beam Suntory

Giesen

The New Zealand Whisky Collection

0800 69 23 37 beamsuntory.com

03 344 6270 giesen.co.nz

Beer Labels

Glengarry

03 434 8842 thenzwhisky.com

New Zealand Wine and Spirit Merchants

027 511 9882 sales@beerlabels.co.nz

0800 733 505 glengarry.co.nz

Beverage Brothers

03 390 1377 beveragebrothers.co.nz

Hancocks

0800 699 463 hancocks.co.nz

021 527 438 nzwsm.co.nz

Brandhouse

Hop and Vine

04 384 8077 parrotdog.co.nz

ParrotDog

0508 468 688 brandhouse.co.nz

03 348 8278 hopandvine.co.nz

Clearview Estate

06 875 0150 clearviewestate.co.nz

Independent Liquor

0800 420 001 independentliquor.co.nz

0800 655 550 pernod-ricard-nz.com

Coca-Cola Amatil 0800 262 226 ccamatil.co.nz

Invivo Wines

0800 468 486 invivowines.com

adam.skelton@pirathon.com pirathon.comÂ

The Crater Rim

Kono

09 376 9385 procureliquor.co.nz

Pernod Ricard

Pirathon

Procure

03 359 1148 thecraterrim.co.nz

04 546 8648 kono.co.nz

DB Breweries 0800 746 432 db.co.nz

Lion

0800 107 272 lionco.com

022 350 9288 proofandcompany.com

Emerson’s

Long Cloud Wines & Spirits

09 636 7730 qll.co.nz

MacVine International

021 349 400 jules@qwine.co.nz

03 477 1812 emersons.co.nz

Epic Beer

0800 212 337 epicbeer.com

EuroVintage

021 145 5871 longcloudwines.co.nz 09 579 7451 macvine.co.nz

Marisco

0800 388 766 eurovintage.co.nz

09 522 9684 marisco.co.nz

Federal Merchants

Mills Reef Winery

0800 846 824 federalmerchants.co.nz

Foley Family Wines

03 572 8200 sales@foleywines.co.nz

80 DRINKSBIZ APRIL / MAY 2019

07 576 8800 millsreef.co.nz

MoBev

enquiries@mobev.co.nz mobev.co.nz

Proof & Company

Q Liquid

Q Wine

Quench Collective

0800 946 326 quenchcollective.co.nz

RM Wine Partners orders@rmwp.co.nz rmwp.co.nz

Sawmill Brewery

09 422 6555 sawmillbrewery.co.nz

Silver Fern Imports & Exports 0800 227 735

Sprig & Fern

03 544 8675 sprigandfern.co.nz

Sur Ltd + Del Mundo 021 44 9596 sur.co.nz

Taylor Brown

09 447 3801 taylorbrown.co.nz

Three Sisters Brewery

027 777 4119 3sistersbrewery@gmail.com

Thomson Whisky

021 626 636 thomsonwhisky.com

Tickety-Boo Liquor 09 377 7597 tickety-boo.co.nz

Tony Bish Wines

06 650 3353 tonybishwines.co.nz

Tuatara Brewing

0508 TUATARA tuatarabrewing.co.nz

Villa Maria

0800 505 656 villamaria.co.nz

Vintners

0800 687 9463 vintners.co.nz

Whisky Galore

03 377 6824 whiskytrade.co.nz

Wine2Trade

021 180 0253 sue@wine2trade.co.nz

TRIBUTE – RAYMOND CHAN

Chan the Man A crowd of more than 300 gathered at Ata Rangi vineyard in Marlborough to remember Raymond Chan, who died in February after a long battle with cancer.

Joelle Thomson pays a personal tribute to the highly regarded wine scribe.

HE MAY be gone, but Raymond Chan will long be remembered by the New Zealand wine industry and the many consumers whose love of wine was ignited by the extraordinary tastings that he ran at Regional Wines in Wellington.

Raymond passed away on Sunday 10 February at his home in the capital. His long-term partner, Sue Davies, was by his side after his long journey with cancer.

He will be remembered for his love of wine and his great ability to communicate that to newcomers and experts alike, but it is his courage that sticks in my mind most strongly right now. Despite a battle with debilitating cancer, Raymond ploughed on with daily life, cycling down the hill with Sue to Newtown each morning and working on his incredibly successful wine website each afternoon.

His sunny disposition and love of wine came through in both the tastings programme that he spearheaded in Wellington in the 1980s and 1990s, and on his website.

Raymond’s desire was to democratise wine for all. He succeeded. Wine never appeared on the family dining table when he was growing up. It became important when he graduated from the University of Otago in 1978 and worked at his family restaurant in Dunedin. It was called Chan’s Garden Restaurant and I remember it well, as one of my first boyfriends had his first job waiting tables there. And in many ways, that job ignited his love of wine and, in turn, my own. It’s a small world and wonderful to have met Raymond many years later.

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Raymond was amazed by the early New Zealand wines of the day and his whole family developed an interest in wine through the restaurant. He became a wine judge at the Royal Easter Wine Show in 1988 and moved to Wellington in 1989 to work at Wilson Neill as a wine advisor for the late Jose Hernandez, and then at O’Reilly’s on Thorndon Quay, where he established Wellington wine tasting programmes.

His biggest influence was at Regional Wines & Spirits where he worked for the store’s late founder, Grant Jones.

Both men were visionaries. They saw potential in New Zealand wine in its very early modern days and carved a path for promising producers by being open to new wine styles, new wine regions and new wine producers. There was none of the innate snobbery that can characterise wine. The upstairs paid tastings at Regional Wines & Spirits were open to all and Raymond provided a warm, welcoming environment where it felt safe to learn and ask questions.

I remember the first tasting I ever attended there. Esk Valley winemaker Gordon Russell had driven down to Regional to host one for The Terraces

– one of New Zealand’s earliest iconic wines, and which remains highly collectable now. I can still remember Raymond’s enthusiasm and appreciation for Gordon when he introduced him to the room, explaining how lucky we were to have him there. Raymond’s refreshing humility and openness made him incredibly popular.

Not that he didn’t have his detractors.

Many critics were incensed that he charged for wine reviews for his tasting notes online but the market was clearly there, because he slowly and steadily built a massive following on his website.

I owe a lot to Raymond. Like many Wellingtonians in the 1990s, I learnt more about wine from Raymond than from anyone else in wine circles. He encouraged me as a young wine writer, happy to see a newcomer and help them on their path.

Raymond was a breath of fresh air.

His support for my wine writing career will always give him a special place in my heart. His encouragement and support for many others in the New Zealand wine industry means that they, too, can echo this thought.

So, here’s a toast to Raymond Chan – salute, Raymond, and thank you.

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A FINE KENTUCKY STRAIGHT BOURBON with a TRADEMARK SPICY FINISH.