Drinksbiz July August 2026

JULY / AUGUST 2026 DRINKSBIZ.CO.NZ

A NEW ORDER The opportunity in NZ’s no/low evolution

FIND OUT WHAT ALL THE BUZZ IS ABOUT

NATURALLY SWEETENED MANUKA HONEY

This Dry July meet the new alcohol-free range from Ecology & Co Produced by Brandhouse New Zealand, this new trio of tipples are buzzing with flavour.

Naturally sweetened using NZ Manuka honey, brimming with botanicals and all alcohol-free.

A grown-up drink for any occasion.

Contact your local Brandhouse rep for a tasting. orders@brandhouse.co.nz or visit our website to learn more.

ecologyandco.com

FROM THE EDITOR

Victoria Wells

Editor – Drinksbiz victoria@drinksbiz.co.nz

Are they being served?

IT’S BEEN fascinating to watch the shift in New Zealand’s drinking culture in recent years. “Non-drinker”, “sober curious”, and “mindful drinking” have all become part of the lexicon as Kiwis have explored their relationship with alcohol. And while it’s certainly a change for the industry, it presents a significant opportunity as well.

My partner stopped drinking alcohol ten years ago, so our fridge has a constant selection of non-alc beers alongside the regular tipples.

It can be a challenge when we go out.

As I flick through pages of wines by the glass or delicious-sounding cocktails, he is often left with just a few options in the non-alcoholic section of the drinks menu.

If he’s lucky, there are a couple of different non-alc beers to choose from

and he’ll happily order several over the course of an evening. On other occasions it's a choice of basic soft drinks or sparkling water.

He’s certainly not alone. The research tells us that there are increasing numbers of New Zealanders drinking differently now.

If he’s lucky, there are a few different non-alc beers to choose from and he’ll happily order several over the course of a meal.

Our feature story (page 18) looks at the opportunity for on-premise and retail when it comes to catering for this evolving audience.

There has been an explosion of no/lowalc beverages in the local market in recent years too, but many are still seen as niche offerings and struggle to make it onto drinks lists and store shelves.

Interestingly, the UK is seeing a trend towards mid-strength options too, which spirits writer Sarah Miller discusses in her column on page 60.

Change is afoot and it’s a good time to make sure your business is set up to meet the demand. (I know a bloke who will thank you for it.)

Enjoy the issue, Victoria

Got something to share?

We’re always on the hunt for new products or product updates to tell our Drinksbiz readers about. If you’re launching a new brand, adding to your range, or have any other drinks-related news to communicate we’d love to hear from you. Drop me a line at victoria@drinksbiz.co.nz

My picks 2024 Umani Ronchi Podere Montepulciano d’Abruzzo Winter nights call for something deep, dark and moody and this Italian red has it all in spades. (Pg 25) 8-Wired Crumbs Double Choc Chip Imperial Stout Is it a beer? Is it dessert? No more questions, just get it into the glass and savour the rich flavours of cocoa, coconut, toasted oats, and vanilla that unfold. (Pg 40) BaBin Golden Rum No.8 Distillery’s Julien Delavoie knows a thing or two about distilling rum, having been taught by his grandmother back home in France. His new BaBin range is named for her, and the luscious Golden expression is full of honey, stone fruit and vanilla. (Pg 51)

DRINKSBIZ JULY / AUGUST 2026 3

CONTENTS

JULY / AUGUST 2026

PUBLISHER

Alefiah Tolani alefiah@drinksbiz.co.nz +64 27 232 1786 EDITOR

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

Lewis Hurst A DV E R T I S I N G

advertising@drinksbiz.co.nz +64 27 232 1786

drinksbiz.co.nz

18 BEER & CIDER

REGULARS

Industry News

6

Legal Notes

10

Diary Dates

11

Industry Updates

12

International News

17

Feature: A new order

18

Opinion: Liquor Marketing

22

Non-Alcoholic News

23

Distributors

66

36 Beer & Cider Report

36

Opinion: Michael Donaldson 41 Beer & Cider News

42

Associate Member (NZ) Drinksbiz is published five times a year in March, May, July, September

WINE

and November by

SPIRITS

Nexa Media Limited.

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

24

Please address all editorial,

44

subscription and advertising enquiries to Nexa Media

Wine Report: Big Reds

24

Spirits Report: Rum

Opinion: Joelle Thomson

29

Opinion: Sarah Miller 60

Top Picks

32

Spirits News

Wine News

34

4 DRINKSBIZ JULY / AUGUST 2026

44 62

Limited, P O Box 37745, Parnell, Auckland.

Cover Image: Daniel Horvath

Exclusively distributed in New Zealand by Hancocks Family Merchants.

INDUSTRY NEWS

Lifetime Achievement for Philip Gregan from The Drinks Business FORMER NEW Zealand Winegrowers (NZW) Chief Executive Officer Philip Gregan has been awarded a Lifetime Achievement Award by international publication The Drinks Business, recognising his significant contribution to the global wine industry.

The Award recognises individuals who have made an enduring impact on the international wine and spirits sector and acknowledges Gregan’s leadership and influence over more than four decades.

Philip Gregan announced his retirement as CEO of New Zealand Winegrowers last year and left his role at the end of June after 43 years of service to the industry.

He said the recognition was deeply meaningful, particularly given the role the United Kingdom has played throughout his career. “It’s a market that has backed New Zealand from early on and has helped shape how we present ourselves to the world.”

He was quick to emphasise that the award reflects the collective efforts of the wider New Zealand wine community.

“This recognition belongs just as much to the people I’ve worked alongside over the past 30 to 40 years. This includes our NZW team, grape growers and wineries, as well as the importers, distributors, on-premise, retailers and media in the UK who have championed New Zealand wine.”

The Drinks Business Lifetime Achievement Award was presented at the London Wine Fair to Chris Stroud, NZW UK/ Europe Manager, on behalf of Philip Gregan.

Auckland hospo stars recognised at Lewishams THE BEST of Auckland’s hospitality scene have been recognised at the 2026 Lewisham Awards.

The winners were announced at a festivalstyle “A Night with The Stars” event, on 31 May at Shed 10.

The awards recognised excellence across 19 categories, with winners selected through a peer-led industry voting process and, in the case of the Outstanding Local Establishment categories, public vote.

The evening also honoured three hospitality pioneers with Lifetime Achievement Awards for Connie Clarkson, David Meagher, and Chris Upton, recognising their enduring contribution to Auckland’s hospitality industry and more than two decades of service to Lewisham Awards.

6 DRINKSBIZ JULY / AUGUST 2026

DSA calls for excise remission scheme DISTILLED SPIRITS Aotearoa is warning that the latest alcohol excise increase will push more small distillers closer to breaking point and wants an excise remission scheme for small producers.

From 1 July 2026, alcohol excise rises 3.07%, taking the rate on spirits to more than $71 per litre of alcohol.

Distilled Spirits Aotearoa (DSA) says excise is now the single largest cost in a bottle of New Zealand spirits, often exceeding ingredients, packaging, freight and labour combined.

“For most of our members, excise accounts for more than 30% of bottle revenue,” says Sarah Bonoma, Chair of Distilled Spirits Aotearoa.

“It is paid when the product leaves the distillery, regardless of when, or whether, that product is sold by the retailer. That’s a cash flow burden very few small businesses in any other sector would be expected to carry.”

DSA says that New Zealand distillers are at a structural disadvantage when compared with their nearest competitor, Australia. There, eligible distillers can access an excise remission of up to AUD$400,000 each year, which is roughly enough to offset excise on the first

13,000 bottles a small producer sells.

DSA says the scheme has helped fuel a thriving Australian craft spirits sector with Australian exports growing 68% since 2012 whilst NZ exports have fallen by a third over the same period. No equivalent support exists in New Zealand.

Distilled Spirits Aotearoa is calling on the Government to introduce an excise remission scheme for small producers, modelled on the Australian framework and capped to ensure it supports genuinely small and regional businesses.

“New Zealand distillers aren’t asking for subsidies.

We’re asking for a level playing field with our nearest neighbour, and excise settings that recognise the difference between a small regional producer and a multinational,” says Bonoma.

“We have a real opportunity to build a high-value spirits industry that supports regional jobs, tourism, innovation and exports. But the current settings make it harder every year for the small producers driving that growth to invest, employ and compete.”

2026 Lewisham Awards winners Outstanding Bartender: Justin Ydia – Gilt Outstanding Front of House: Ryan Oliver – Panacea Outstanding Emerging Hospitality Talent: Ellie Sims Hilditch – Amano Outstanding Sales Experience: Logan Richmond – Sawmill Brewery Outstanding Producer: Urbanaut Brewing Co. Outstanding Wine Experience: Gilt Outstanding Cocktail Experience: Truth or Dare Outstanding Beer Experience: Sawmill Brewery Outstanding Innovation & Sustainability: Project Hydrosol

Outstanding Distributor: Blanc Outstanding New Establishment: Ground Wine Bar Outstanding Chef: Glen File – Gilt Outstanding Hospo Hero: Danny Dentith – Panacea Outstanding Café: D.O.S.E. Outstanding Local Establishment – North: Cousin Scott’s Outstanding Local Establishment – South: The Bramble Outstanding Local Establishment – Waiheke & East: Man O’War Outstanding Local Establishment – West: Bar Martin Outstanding Local Establishment – Central: Prego

INDUSTRY NEWS

SUNTORY OCEANIA has unveiled a new $13 million warehouse at its Auckland manufacturing site in Wiri.

The company says the purpose‑built warehouse forms part of a broader programme to strengthen and future‑proof its operations in New Zealand as it continues to evolve as a multi‑beverage business.

The new warehouse, which began operations in May, significantly increases on‑site storage capacity from approximately 1,000 to more than 4,300 pallet spaces.

The new building is supported by a new electronic warehouse management system, modernising how inventory is received, stored and managed, and improving visibility and control across the supply chain.

To support Suntory Oceania’s sustainability ambitions, the project included re-using crushed concrete from the former warehouse slab and designing the roof structure to accommodate future solar installation. It says that bringing storage on site will also reduce transportation and eliminate double handling associated with off‑site storage, supporting ongoing emissions reduction and improved environmental performance across operations.

The investment follows the official launch of Suntory Oceania in New Zealand earlier this year.

Te Mata Peak, Hawke’s Bay

KIRSTEN SIMCOX

New $13m Akl warehouse for Suntory Oceania

Premier international wine tourism event for Hawke’s Bay DELEGATES FROM across the international wine and tourism community are set to converge on Hawke’s Bay in October when the region hosts the 26th Great Wine Capitals International Annual Conference.

The five-day conference is the flagship event of the Great Wine Capitals Global Network and registrations have opened for industry professionals, travel trade representatives, and media from Great Wine Capitals around the world, including Bordeaux, Mendoza, Adelaide and Napa Valley.

Hawke’s Bay was accepted as a member of the Great Wine Capitals Global Network, a community of the world’s most renowned wine tourism regions, in 2023.

Under the theme ‘A World of New’, the 2026 conference programme includes keynote presentations, roundtable discussions, travel trade meetings, structured networking, hosted dinners, winery visits, and curated regional experiences.

New Zealand wine and tourism businesses are being encouraged to participate as Business Delegates,

with the conference presenting a rare home-ground opportunity to connect face-to-face with international buyers, trade partners, and industry leaders from the world’s most celebrated wine destinations.

Kim Thorp, GWC Hawke’s Bay Ambassador, says it is a wonderful opportunity. “This conference will showcase New Zealand to an influential global audience in a way that no marketing campaign could replicate.

We know how competitive the global wine and tourism marketplace is. Events like this, where relationships are built in person, where New Zealand’s story can be told and tasted, are invaluable.

I would encourage anyone working in our wine or tourism industries to consider what being in that room could mean for their business and for the sector as a whole.”

The conference is supported by Hawke’s Bay Tourism, Hawke’s Bay Wine, Hastings District Council, Napier City Council, and Hawke’s Bay Airport.

A programme of exclusive pre- and post-conference delegate experiences has also been developed in partnership with local businesses. gwchawkesbay26.com

Constellation Brands to divest eight NZ wine brands CONSTELLATION BRANDS New Zealand Limited has signed a conditional agreement with Poulter Family Wines to divest eight New Zealand mainstream wine brands, as well as the Selaks winery and related vineyards in Hawke’s Bay. The transaction is subject to closing conditions, including the completion of an employee consultation process in compliance with New Zealand and Australian employment law.

Upon completion of the transaction,

Poulter Family Wines will take on ownership of Selaks, Little Harvest, The People’s Wine, Young & Co., State of Light, Wild Grace, Superstate, and Tipping Point.

Constellation will retain its core New Zealand brands Kim Crawford and Drylands, which it says represent an important part of its global wine and spirits portfolio.

“This transaction reflects our multiyear strategy that repositioned our global

Wine & Spirits business, resulting in a portfolio of higher-end wine and craft spirits brands that are aligned to evolving consumer preferences,” said Simon Towns, Managing Director, International – Wine & Spirits, Constellation Brands.

“In New Zealand, we’ll continue to craft our exceptional Kim Crawford and Drylands wines, aiming to grow and expand these brands in line with our global wine and spirits portfolio strategy and long-term objectives.”

DRINKSBIZ JULY / AUGUST 2026 7

INDUSTRY NEWS

New CEO for Appellation Marlborough Wine APPELLATION MARLBOROUGH Wine (AMW) has appointed Stephanie McIntyre as its new Chief Executive Officer.

AMW says that McIntyre has more than 20 years of experience living and working in Marlborough and brings a wealth of expertise spanning senior winery marketing roles, international market engagement, media and communications leadership, event creation, and executive positions within wine industry organisations.

It says she is well-known across the sector, including through previous work supporting Appellation Marlborough Wine across marketing, communications and stakeholder engagement.

The appointment follows the departure of former CEO Michael Wentworth, who is now Chief Executive at Mission Estate in Hawke’s Bay. AMW Chair Sophie Parker-Thomson MW said the Committee is thrilled about the appointment and confident in Stephanie’s

Stephanie McIntyre - CEO AMW

leadership. “Stephanie brings outstanding strategic marketing credentials, deep industry experience and a genuine connection to Marlborough. Understanding both the opportunity and the responsibility of this role, the Committee has complete confidence in Stephanie’s ability to lead AMW forward.”

Appellation Marlborough Wine (AMW) was established in 2018 to safeguard the integrity, provenance, and global reputation of Marlborough wines.

Operators turn to Auckland Council’s Hospo Hub AUCKLAND COUNCIL is reporting steady demand for its new digital Hospo Hub – a free service designed to give hospitality businesses a single point of contact for food, alcohol and outdoor dining licensing advice.

It says more than 200 operators have already sought help since the service launched in March, highlighting strong demand for simpler, more coordinated support.

The free online portal brings hospitality businesses to one place for guidance on requirements for topics like food registration, alcohol licensing, outdoor dining approvals, and verification requirements.

Hospo Hub grew out of discussions at the Mayor’s 8 DRINKSBIZ JULY / AUGUST 2026

Tourism and Hospitality Forum, where industry representatives highlighted the need to reduce regulatory burden, remove barriers to entry and make it easier for businesses to engage with council processes.

As part of developing the service, Auckland Council engaged with a wide range of businesses across the hospitality sector to understand the pain points that needed to be addressed.

Auckland Council’s General Manager Licensing and Compliance, Rob Irvine, says the service simplifies what can feel like an overwhelming

process for business owners.

“Our goal is to make council easier to navigate and help hospitality businesses avoid unnecessary delays. Rather than trying to work out which team to contact or what approvals may be needed, operators can come to one hub, and we’ll help connect them with the right information and specialists.”

The service supports new operators, people purchasing existing hospitality businesses, and established businesses making changes to their operations. aucklandcouncil.govt.nz

Lion partners with OpenAI Lion has announced a landmark collaboration to bring artificial intelligence at scale into the alcohol and beverage sector, in the first FMCG partnership in Australia and New Zealand with OpenAI. Lion says it will work with OpenAI to embed AI across Lion’s operations, from manufacturing and supply chain through to retail, marketing and corporate functions.

Lion has begun deploying ChatGPT Enterprise across its 2,500+ workforce aimed at embedding AI into day-to-day workflows and accelerating organisation-wide adoption.

It says that early-use AI cases are already demonstrating tangible value, from optimising days in inventory and unlocking insights from decades of brand data, to exploring new applications across brewing and production and supporting field sales teams. The team is also applying AI to demand forecasting, using more than 500 variables to better predict demand for beer, RTD, wine and spirits.

Lion is also beginning to explore the use of Codex – OpenAI’s agentic coding tool – to enhance productivity and accelerate innovation across its operations.

The company says it has optimised parts of its legacy production code using OpenAI’s tools, in some instances by more than 99%.

“This collaboration with OpenAI is about equipping our people with the tools and capabilities to work smarter, move faster, and continue delivering great products and experiences for our customers,” says Lion Executive General Manager - Digital & Technology Robb Simpson.

“We’re constantly balancing supply and demand in a category where conditions can change overnight. Something as simple as an unexpected spike in temperature can drive a surge in demand for beer and spirits, putting pressure on our supply chain and our customers. That’s why we see significant opportunity in using tools like ChatGPT Enterprise to improve our demand forecasting and ensure we can respond more quickly and accurately in real time.”

Satya Tammareddy, Head of Go-To-Market for Australia & New Zealand at OpenAI says that Lion is a reference case for how AI can be effectively deployed across complex, operational businesses.

INDUSTRY NEWS

Battle of the vines underway The competitions are heating up across New Zealand for the 2026 titles of Young Viticulturist and Young Winemaker...

INDUSTRY UP-AND-COMERS hoping to be the 2026 Ormond Nurseries Young Viticulturist of the Year have been battling it out around the country at regional competitions in Marlborough, Wairarapa, Hawke’s Bay and North Canterbury during June, with the Central Otago event to take place in July.

The five winners will represent their regions at the National Final to be held at Escarpment at the end of August.

Entrants are being tested on everything involved in running a vineyard, including nutrition, trellising, pruning, data analytics, machinery, sustainability and crop protection.

The winners so far are: • Marlborough – Kris Godsall, Cloudy Bay • Wairarapa – Alex Coombs, Craggy Range • Hawke’s Bay – Heath Miller, Pask • North Canterbury – Joshua Irving, Lincoln University Meanwhile, the 2026 Tonnellerie de Mercurey Young Winemaker of the Year competitions will take place during July in Hawke’s Bay, Marlborough and Central Otago. The winners will go through to the National Final at The Runholder in Wairarapa at the end of August with the chance of an amazing prize package that includes a trip to Burgundy.

The entrants are tested on a range of areas such as blending, overseas markets, packaging, wine judging, compliance, and presentation skills. nzwine.com/en/initiativesevents

Joshua Irving

Alex Coombs

Heath Miller

Kris Godsall

DRINKSBIZ JULY / AUGUST 2026 9

LEGAL NOTES

Pervinder Davies

Pervinder specialises in alcohol licensing law and is a director of Pervinder Davies Law in Christchurch. pervinderdavieslaw.co.nz

The price of getting it wrong New penalty guidelines put hard numbers on licence breaches and the message is clear, says alcohol licensing lawyer Pervinder Davies...

IF YOU’VE been in the hospitality industry long enough, you’ll know that New Zealand’s Alcohol Regulatory and Licensing Authority (ARLA) doesn’t shy away from making examples.

With updated Penalty Guidelines now in effect for any misconduct on or after 1 July 2026, it’s a good time to make sure your team knows exactly where the lines are and what crossing them costs.

What the Guidelines say Let’s start with the one that catches most operators off guard: failed Controlled Purchase Operations, where a minor is sent in to attempt a purchase. Under the new guidelines, the consequences for a first breach, admitted early, break down as follows: • On-licences and bottle stores: 3-day suspension • Supermarkets and grocery stores: 5-day suspension • Manager’s Certificate – not personally involved in the sale: 4-week suspension • Manager’s Certificate – personally made the sale: 8-week suspension Read that last one again. Eight weeks.

That’s two months without the ability to work as a manager in a licensed premises.

For someone whose career is built on that certificate, it’s not just a professional setback, it can be financially devastating.

The drink-driving provisions for Manager’s Certificate holders are equally sobering: • Lower alcohol level: 4-week suspension • Higher alcohol level, or refusal to provide a sample: 6-week suspension These figures apply to first breaches where the person admits the conduct 10 DRINKSBIZ JULY / AUGUST 2026

In my professional experience, a lot of compliance failures are the result of undertrained staff making split-second decisions without the knowledge or confidence to do the right thing. early. Where there’s a history of prior breaches, evidence of liquor abuse, or clear management responsibility that wasn’t exercised, penalties can, and will, be increased.

Why it matters more than people think Penalty guidelines don’t just set the price of getting caught, they signal what regulators consider serious. And if you read the ARLA framework carefully, one message comes through loud and clear: the sale or supply of alcohol to minors or intoxicated persons remains the most serious breach of the Act.

That focus is deliberate. It reflects a broader regulatory philosophy that puts harm prevention at the centre of the licensing system and it puts every manager and owner on notice that these aren’t theoretical obligations. They are the job.

The training question nobody wants to answer honestly In my professional experience, a lot of compliance failures generally are the result of undertrained staff making split-second decisions without the knowledge or confidence to do the right thing.

A 20-year-old on their second shift, faced with a group of rowdy customers

and a line stretching to the door isn’t going to suddenly draw on training they never received. They’re going to guess.

And sometimes the guess is wrong.

This is where the gap between “we have a training policy” and “our staff actually know what to do” becomes very expensive, very fast. An 8-week manager suspension doesn’t just affect the individual – it affects rostering, continuity, team morale, and in a small operation it can create a genuine operational crisis.

Effective training isn’t a one-off induction tick-box. It’s a living part of how your business operates. That means: • Regular refreshers, not just onboarding sessions: The Act changes, guidelines change, and staff forget. A team that was trained eighteen months ago needs to be trained again.

• Scenario-based learning that puts staff in realistic situations: Reading a policy document is not the same as knowing how to handle a 17-year-old who’s convincingly confident, or a regular

who’s had one too many and is starting to argue.

• Clear escalation pathways: Staff need to know that refusing a sale is supported by management and that they won’t face pushback from supervisors when they do the right thing.

• Management engagement: If the people running the floor aren’t modelling compliance culture, no amount of staff training will stick.

The hospitality industry is well practised at training for service – how to upsell, how to manage wait times, how to turn a table. Compliance training deserves the same investment, the same repetition, and the same seriousness.

The consequences of poor service are a bad review. The consequences of poor compliance are now measured in weeks off the job.

Plan for success If you haven’t already, it’s time to audit your current training programme, identify gaps, and make sure every manager and

key staff member understands what’s changed and what’s at stake.

It’s also a good time to have a frank conversation with your team about the sell/no-sell decision. Not in a fear-based way, but in a professional one. These guidelines exist because the decisions made at the point of sale have real consequences in the community. When staff understand why the rules exist, they tend to follow them more reliably than when they’re simply told that they exist.

ARLA’s 2026 guidelines sharpen the picture that the 2024 version established and now it’s up to operators and managers to make sure their teams are ready. Because the best outcome isn’t knowing what the penalty is. It’s never having to find out.

The ARLA 2026 Penalty Guidelines apply to misconduct occurring on or after 1 July 2026. Penalties outlined are guidelines for first breaches admitted early and may be increased where prior history, liquor abuse, or management responsibility is a factor.

DIARY DATES

WHAT’S ON JULY

AUGUST

SEPTEMBER

Monday 20 – Wednesday 22 July

Friday 14 August

Saturday 12 September

Negociants Fine Wine Tour 2026

NZ Spirits Awards – Auckland

Hawke’s Bay Wine Auction

A showcase of award-winning New Zealand and Australian wines from Negociants’ portfolio will be held at three events in Auckland (20 July at the Hilton), Wellington (21 July at Naumi Hotel) and Christchurch (22 July at the Christchurch Town Hall). The sessions are also a chance to meet some of the personalities behind the brands. Trade only sessions will run from 1.30pm-4.30pm. Registrations are open now. Public sessions will run from 6pm-8pm.

The awards dinner for the 2026 NZ Spirits Awards will see trophies presented for Best in Category winners as well as Innovation, Design & Packaging, and Emerging Product. Best Cocktail Bar, and Bartender of the Year will also be awarded. Venue and ticket details will be available on the website.

The annual fundraising event for Cranford Hospice returns with an array of very special lots for auction – including rare wines and limited releases – donated by wineries and businesses. To be held at ToiToi Hawke’s Bay Arts & Events Centre.

negociants.com/nz/events Thursday 23 – Sunday 26 July

The Food Show – Auckland The country’s biggest consumer food and drink event returns to the Auckland Showgrounds over four days. Exhibitor details available on the website.

foodshow.co.nz Saturday 25 July

NZ Beer Awards – Dunedin The Gala Dinner and awards presentation for this year’s New Zealand Beer Awards will also mark the 20th anniversary of the Brewers Guild. Venue and ticket details will be available on the website.

brewersguild.org

spiritsawardsnz.nz Friday 21 – Saturday 22 August

Beervana – Wellington New Zealand’s biggest beer festival returns to Hnry Stadium in the capital. Exhibitor details available on the website.

beervana.co.nz Thursday 27 August

New Zealand Wine 2026 – Wellington The annual New Zealand wine industry event.

It includes the Wine Business Forum and Celebration Dinner. Tickets via the website.

nzwine.com Friday 28 – Sunday 30 August

The Food Show – Wellington The Food Show comes to the capital with three days of food and beverage exhibitors at Hnry Stadium. Exhibitor details available on the website.

hawkesbaywineauction.co.nz Thursday 17 – Friday 18 September

Chardonnay Symposium – Hawke’s Bay A collaborative forum for the Aotearoa wine community focused on the production of Chardonnay. Sessions across two days dedicated to technical elements, tasting, style and storytelling.

hawkesbaywine.co.nz OCTOBER Friday 16 October

NZ International Wine Show Awards – Auckland The awards event for the New Zealand International Wine Show. Details and ticket information will be available on the website.

nziws.co.nz

foodshow.co.nz

DRINKSBIZ JULY / AUGUST 2026 11

INDUSTRY UPDATES

Our ‘Industry Updates’ span New Zealand’s beer, cider, wine, and spirits sectors.

New Zealand Winegrowers Sustainability is key to the New Zealand wine

The Fruit Wine & Cider Makers Association

story, but it’s about people and connections too,

Latest UK research shows consumers seeking out

says NZ Winegrowers Communications Manager

authentic apple cider, which is great news for New

Chrissy Powlesland...

Zealand, says FWCMA Chair Jody Scott...

SUSTAINABILITY REMAINS one of New Zealand wine’s key differentiators in a world of wine choices. We often talk about sustainability in relation to physical goals, but it is also about people; creating an industry where talent is supported, knowledge is shared, and the next generation can see a future for themselves.

This year we are celebrating the people behind our wines: the growers, makers, leaders, mentors – past, present, and emerging.

I was reminded of this recently during the Women in Wine ‘New Shoots’ webinar (you can view the recording on nzwine.com), where we heard from Young Winemaker and Young Viticulturist winners from the past couple of years. What stayed with me was how these talented women are navigating their careers, backing themselves, and stepping into leadership in their own way. They bring fresh thinking, curiosity, and confidence to their roles, while also being passionate about giving back to the industry by supporting those following in their footsteps. For me, that’s sustainability in action, not only protecting the places that make our renowned wines but investing in the people who will carry that story forward.

In addition to the webinar, I also recently attended a Women in Food & Drink networking event. Around half of the women were attending for the first time, so I’d like to acknowledge Cuisine editor Kelli Brett and food writer Lauraine Jacobs for creating space for those connections. It was another reminder that when people can share their stories and step forward, the whole sector is stronger.

If you work in the wine industry, I encourage you to join the celebration of our people at our annual Wine Business Forum and Celebration Dinner - New Zealand Wine 2026, being held in Wellington on Thursday 27 August. It will be a wonderful time to connect and support the 2026 Young Winemaker and 2026 Young Viticulturist, along with the induction of the 2026 Fellows, and offers a chance for the industry to welcome to our new CEO, Anishka Jelicich, who joins the organisation at the end of July.

AS A small but innovative cider-producing nation, New Zealand often looks to international markets for insight into emerging consumer trends. The UK is a useful indicator as it remains one of the world’s largest and most mature cider markets – and its latest annual industry update suggests that consumers are increasingly moving back towards authentic apple cider.

According to The Westons Cider Report 2026, traditional apple cider grew 5% in value during 2025, while flavoured cider continued to decline, now accounting for 28.5% of category share compared with 67.4% for apple cider.

At the same time, crafted cider increased its share of market value from 23.5% to 25.1%, delivering annual growth of 7.6%.

Perhaps most interestingly, this growth is occurring despite overall cider volumes declining by 2.6%. Category value increased by 2.2%, suggesting consumers are increasingly adopting a “less but better” approach to alcohol purchases.

The report also highlights growing consumer interest in provenance, authenticity and premium experiences. Industry leaders repeatedly identified heritage, orchard connection and local stories as key drivers of future growth.

These findings will be encouraging for many New Zealand cider makers and apple growers. The ongoing work by Cider Apples NZ to deliver apple varieties that produce ciders with New Zealand provenance fits squarely within these trends.

Moderation is also reshaping the category. Low- and no-alcohol cider now represents approximately 5.8% of the UK cider market and continues to grow strongly. Yet the strongest growth remains concentrated in premium apple cider, particularly products with a clear sense of provenance and quality.

While New Zealand is a very different market, the underlying consumer trends are familiar. Drinkers are looking for quality, authenticity and products with a genuine connection to place. If the UK experience is any indication, cider’s future may be less about chasing the next trend and more about celebrating what has always made great cider distinctive: apples, orchards and craftsmanship.

nzwine.com

“When people can share their stories and step forward, the whole sector is stronger.”

“Industry leaders repeatedly identified heritage, orchard connection and local stories as key drivers of future growth.”

fwcma.org.nz 12 DRINKSBIZ JULY / AUGUST 2026

INDUSTRY UPDATES

Distilled Spirits Aotearoa

Brewers Guild NZ

Navigating the hazards of distilling is just one way in

The NZ Beer Awards and the Guild’s 20th anniversary

which DSA helps New Zealand’s craft spirits producers,

are the perfect time to celebrate, says Brewers Guild

as DSA Chair Sarah Bonoma explains...

Executive Director Melanie Kees...

HERE’S SOMETHING most people never think about when they pour a gin: the rules that govern how it’s made are quite different from those behind a beer or a wine, and it comes down to chemistry.

Every alcohol producer in New Zealand shares a common compliance baseline. Food safety, the Sale and Supply of Alcohol Act, health and safety, and Customs apply across the board, whether you ferment or distil. But distillers carry one significant extra and it’s all about what happens before the spirit even reaches the bottle.

Fermentation gets you to beer and wine strength. Distillation goes further, concentrating alcohol to the point where it becomes highly flammable. High-strength spirit is a Class 3 flammable liquid, the same broad category as petrol and solvents. That brings distilleries under the Health and Safety at Work (Hazardous Substances) Regulations 2017 in a way wineries and breweries largely avoid, simply because beer and wine sit well below that threshold. Cross the line and a different rulebook opens up.

In practice, it means things the average drinker never sees: vapour detection, commercial ventilation, alcohol-compatible firefighting foam (ordinary foam simply doesn’t work on an alcohol fire), carefully managed storage and transfer, and in some cases formal hazardous area classification with explosion-rated electrical equipment. It means getting familiar with hazardous area consultants and a host of electrical sign-offs that make your brain fizz (and your eyes water at the cost). It’s the quiet engineering behind every bottle, sitting alongside the more familiar work of making a good spirit.

Within DSA we provide standards and guidance to help new distilleries navigate these setup requirements and choose the right path to compliance. It speaks to how far our industry has come.

New Zealand distilling has grown from a handful of pioneers into a serious, well-run industry, and that quiet rigour behind the scenes is part of why our spirits hold their own anywhere in the world. The fire safety is invisible by design, the quality in the glass is the part you’re meant to notice.

JUDGING FOR the 2026 New Zealand Beer Awards has just wrapped, and it’s always one of the most rewarding moments on our calendar. After months of preparation, seeing the volume and quality of entries come together is something we never take for granted.

This year, we’re thrilled with the number of beers entered. It’s a strong signal, not just of participation, but of confidence. In an environment that continues to test breweries on multiple fronts, that level of engagement speaks volumes about the resilience of our industry.

It also feels particularly significant given this is the 20th year of the Brewers Guild of New Zealand. Two decades in, we continue to see what has always set this industry apart: an unwavering commitment to quality, a willingness to evolve, and a quiet determination to keep moving forward, regardless of the headwinds.

And those headwinds are real. Brewing in New Zealand remains more challenging than in many other sectors.

Input costs, compliance, market pressures – they all continue to rise. Layered on top of that is the annual excise increase, applied automatically each year without consideration of the broader economic conditions breweries are operating in. It’s predictable, but that doesn’t make it necessary or appropriate.

New Zealand’s brewing industry is anything but predictable, however.

Time and again, we see breweries pushing beyond expectations, innovating, refining, and continuing to punch well above their weight on the global stage.

That’s exactly what the Beer Awards are about. Taking a moment to recognise that effort. To benchmark quality. And to come together as an industry and celebrate what’s been achieved.

This year will be even more special as we mark the Guild’s 20th anniversary alongside the Awards in Dunedin in July. It’s a chance to acknowledge where we are, reflect on how far we’ve come, and to celebrate the people and the businesses who have made it happen.

distilledspiritsaotearoa.org.nz

“It means getting familiar with hazardous area consultants and a host of electrical sign-offs that make your brain fizz.”

“We see breweries pushing beyond expectations, innovating, refining, and continuing to punch well above their weight on the global stage.”

brewersguild.org.nz

DRINKSBIZ JULY / AUGUST 2026 13

INDUSTRY UPDATES

Brewers Association NZ

Spirits New Zealand

Tourism numbers are on the rise and the lift presents

Calls for excise relief may have fallen on deaf ears, but

very real opportunities for Kiwi brewers, says Executive

the wheels of democracy continue to turn, says Spirits

Director of the Brewers Association, Dylan Firth...

NZ CEO Robert Brewer...

BEER HAS had a tough couple of years. Domestic drinkers are cautious, costs are up, and the on-trade has worn closures that would make anyone wince. So it is worth lifting our eyes to one number moving the right way: tourism.

Overseas arrivals reached 3.63 million in the year to March 2026, up 9.2%. That is the strongest run since the borders shut, and we are now within touching distance of 2019. The lift is broad, but the people doing most of the heavy carrying are the ones who have always shown up for us: Australians.

In the year to February, 1.54 million Australians crossed the Tasman, up around 123,000. They now account for nearly half of all arrivals. Better still, they are spending more by the day, with Australian daily spend up 17% to $273.

Holiday visitors overall are running at $324 a day.

Tourists do not behave like cautious locals. They are on holiday, they are curious, and they spend on food and drink with both hands. A meal out, a few local beers, the brewery they read about before the flight. Around a third of holiday visitors travel to four or more regions, so this is not just an Auckland and Queenstown story. It reaches the taprooms, the cellar doors and the small-town pubs that need it most.

None of this saves the sector on its own. But it buys breathing room while the harder structural issues get worked through. The job for brewers is simple enough. Make the experience worth the detour, and make sure the visitor with a thirst and some curiosity can find them.

IT WAS disappointing to see alcohol excise increase again at this year’s Budget. Even though it was, again, an increase that matched inflation, it meant that over the last six or so years excise has increased by upwards of 26%.

This is particularly impactful for spirits producers who will now pay almost $72 per litre of alcohol in what is effectively a production tax. And it’s not as if government will get much, if anything, extra for this.

In fact, despite the increases in excise across beer, wine and spirits, excise take has remained virtually static at around $1.25 billion, give or take. So producers suffer, retail and hospitality suffer and, ultimately, the consumer suffers for no appreciable additional benefit to government coffers.

Hopefully, they will eventually listen to alternative suggestions.

On the flipside of Parliamentary process the Justice Select Committee has been hearing oral submissions on the Sale and Supply of Alcohol (Improving Regulation) Amendment Bill. This Bill looks to re-balance a range of regulations with a special look at licensing processes.

I do not envy any Select Committee their task of balancing what can sometimes seem extreme views. That the Bill is only winding the clock back to before changes made by the previous government seems to be missed by some submitters who contend that, for example, allowing objectors to an alcohol licence to only come from the affected local community will somehow mean anarchy will ensue.

However, we live in a democracy where all views are there to be assessed. Select Committee hearings are a relatively unseen part of our democratic process but once you participate in a few you understand how important they are – although they might move slowly, they do allow people to be heard.

The Bill is very unlikely to come back to the House before the election, so we’ll roll the dice on November 7’s outcome to see whether the resulting government will bring it into law.

“Around a third of holiday visitors travel to four or more regions.”

brewers.org.nz

spiritsnz.org.nz

“I do not envy any Select Committee their task of having to balance what can sometimes seem extreme views.”

14 DRINKSBIZ JULY / AUGUST 2026

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SHOWCASE

Heritage meets innovation with Saverglass IN THE world of fine wine and spirits, the bottle is more than a vessel – it is the first expression of a brand’s story.

Today, as producers seek to stand out on increasingly discerning shelves, glassmakers are responding with designs that balance timeless elegance with forward-thinking innovation.

The BVS Bourgogne Antik by Saverglass is a compelling example. A reinterpretation of Burgundy’s classic silhouette, it evokes the romance of heritage while introducing subtle, modern refinements. Its gently antique aesthetic, available in extra-white flint or richly toned glass, brings a sense of theatre to the table, while the addition of a screw finish ensures versatility for contemporary producers. Yet this is just one expression within a far broader portfolio.

Pushing the boundaries

Today’s leading glass manufacturers, like Saverglass, are pushing the boundaries of design, offering an extensive range

Sustainability is central to the evolution of glass. of shapes, finishes and customisation opportunities that allow brands to create truly distinctive identities. From bespoke moulds to advanced decoration techniques, the possibilities are as expansive as the brands they serve.

Crucially, innovation is not limited to aesthetics. Sustainability is central to the evolution of glass. While inherently infinitely recyclable, the industry has recognised the need to reduce its environmental footprint. Significant

BVS BOURGOGNE ANTIK

progress is being made by industry leaders, like Saverglass, from increasing the use of recycled cullet (waste glass), which lowers both raw material consumption and furnace energy demand, to ambitious carbon reduction targets across the supply chain.

The future of glass lies in this intersection: honouring tradition, enabling creativity, and committing to meaningful environmental progress. Because in today’s market, the most powerful packaging doesn’t just look exceptional – it stands for something greater.

Contact Saverglass (NZ) to learn more. saverglass.com 09 522 2990

A REINTERPRETATION OF BURGUNDY’S CLASSIC FORM

The BVS BOURGOGNE ANTIK is a reinterpretation of Burgundy’s classic form and exhibits a remarkable variation on this theme, a trace of times gone by and suitable for the most elegant tables.

The BOURGOGNE ANTIK range, already available in 75 cl and 150 cl sizes, in extra-white flint or antique glass, is now equipped with screw finish for a wide use.

Saverglass (NZ) Limited | www.saverglass.com Haute Couture Glass | Tel +64 9 522 2990

INTERNATIONAL NEWS

Global beverage alcohol to drop further before recovery

Forecast market rebalancing Over the next decade, IWSR says that the global beverage alcohol market will be shifting away from China, North America and Europe to India, South America and Africa.

When measured by servings, India is forecast to surpass the United States in 2032 to become the second largest market for beverage alcohol in the world after China.

Moderation a continued trend Moderation, whether driven by lifestyle or economic factors, will continue to be a growing trend over the next decade.

Global annual per capita litres of pure alcohol is forecast to drop by half a litre by 2035 (a drop approximately equivalent to two bottles of spirits or a case of wine per person per year).

While this is a significant decline in consumption, the rate of decline is slowing. Meanwhile, the population of legal drinking age consumers is forecast to grow by 9% over the same period.

This growth in consumer numbers is sufficient to bring total global volume in 2035 to just -1% lower than 2025 volume.

Ongoing global shifts in category consumption At the category level, beer volume reflects the broader beverage alcohol

trend by declining globally from 2025 to 2035 by -1%. Global wine volume is forecast to drop by -14%, while global spirits consumption is forecast to lose -2% volume. RTDs will continue their strong growth, however, with +17% volume forecast for the next decade.

World’s Best Wine Lists revealed

Confirmed 2025 global data headlines From 2024 to 2025, IWSR found that global total beverage alcohol volume declined by -2%. Among major categories over the same period, global beer volume declined -2%, global wine volume was down -5%, and global spirits volume lost -3%. The volume of RTDs consumed globally grew +3%.

Other highlights from IWSR Several beverage alcohol subcategories enjoyed very strong global growth in 2025. These include: • No alcohol beer – up +8% volume • Indian whiskey – up +4% volume • Stout – up +4% volume • RTD cocktails – +14% volume • Soju (outside Korea) – +9% volume For the first time since IWSR records began in 1990, the total volume of spirits consumed worldwide exceeded the total volume of wine consumed.

Both categories declined in volume in 2025, but spirits’ more moderate volume decline (-3%) was sufficient for it to surpass wine volume (-5%).

As predicted in last year’s forecast, no-alcohol beer was the second-largest subcategory of beer by volume in 2025.

In this year’s forecast, no-alcohol beer is expected to double its share of the global beer market by volume from 2% in 2025 to 4% by 2033.

Luke Tegner, IWSR Head of Consulting, says: “In 2025, consumers continued seeking flavour exploration, convenience and ABV diversity to suit their consumption occasions. This is driving a shift in consumption away from more established categories like wine and spirits to RTDs. Global RTD consumption reached one billion ninelitre cases for the first time in 2025, and there is no sign of this trend abating anytime soon.” theiwsr.com

Krister Bengtsson on behalf of Le Coureur des Bois, with judge Jonathan Gouveia MS.

TERRA SKÅNE / ANNA THORBJÖRNSSON.

NEW FIGURES from IWSR forecast global beverage alcohol consumption volume to decline for a further six years before resuming growth in 2031.

The forecast is part of IWSR’s annual global data release, which includes confirmed 2025 consumption data and IWSR’s first ten-year forecasts for all 160 national markets it monitors.

Following declines to 2031, global volume is forecast to recover almost all of its 2025 level by 2035, amounting to a -1% total volume decline over the decade.

It says the stabilisation in global volume from 2031 will be driven by two main factors: a substantial rebalancing of the global market, and continued growth in the worldwide drinking age population.

THE WORLD’S best wine lists have been revealed at a ceremony in Sweden with awards spanning Belgium, Canada, Denmark, Finland, Germany, Thailand, the UK and USA. The annual contest, judged by a panel of leading sommeliers, celebrates the art behind wine list creation and curation.

Best Long List (more than 600 references): Le Coureur des Bois, Beloeil, Canada Best Medium-Sized List (200-600 references): Inddee, Bangkok, Thailand Best Short List (fewer than 200 listings): Vintage, Kontich, Belgium Best By-the-Glass List: Sticks & Stones Wine Bar, Munich, Germany Best Sparkling Wine List: Minne Champagne & Wine, Helsinki, Finland Best Newcomer List: Café Vivant, Menlo Park, USA Sustainability Prize: Restaurant Ark, Copenhagen, Denmark Best Austrian Wine List: Hotel Jagdhof, Röhrnbach, Germany Best Italian Wine List: Acquerello, San Francisco, USA Special Jury Prize (rewards a wine lovers’ place that does something out of the ordinary): OMA, London, UK starwinelist.com DRINKSBIZ JULY / AUGUST 2026 17

FEATURE – A NEW ORDER

A new order

“WHAT HAVE you got that’s nonalcoholic?” It’s a question that on-premise and liquor businesses would expect to hear this Dry July, but it’s also increasingly apparent that more and more New Zealanders are shifting their drinking habits year-round as well, in line with global trends.

In fact, Dry July – the fundraising campaign that invites Kiwis to raise funds for cancer support by going alcohol-free for a month – has become something of a stress test for the hospitality and liquor retail sector. It exposes whether businesses are genuinely set up to serve the growing number of customers who aren’t drinking, or whether they’re still treating them as an afterthought.

18 DRINKSBIZ JULY / AUGUST 2026

New Zealand’s relationship with alcohol is changing – is your business adapting with it?

They’re not leaving alcohol behind – they’re curating their relationship with it.

The good news is that the category has never been better placed to meet that demand. The more pressing question is whether the industry is moving fast enough to capitalise on it.

A category opening new doors The range of non-alcoholic and lowalcohol drinks available in New Zealand has grown exponentially in the last decade. What was once a shelf of flat grape juice and synthetic-tasting imported

“beer” is now a varied landscape of alcohol-removed wines, spirits alternatives, non-alc RTDs, botanical aperitifs, hop-forward zero-percent brews, and sophisticated mixers – from major global brands through to our own craft distilleries, breweries, and winemakers.

Globally, the no- and low-alcohol segment has been one of the fastestgrowing areas of the drinks market, outpacing overall beverage alcohol growth by a significant margin. In New

FEATURE – A NEW ORDER

Zealand, that trajectory is evident too.

Supermarket and liquor retailer scan data consistently shows the category punching above its historic weight, with dollar sales growth well ahead of volume, signalling that consumers are willing to pay premium prices for products they consider genuinely good.

We’re seeing a structural shift in how people are relating to alcohol and it’s being driven by demographics that the industry cannot afford to ignore.

Getting to know the new types of drinker The non-drinking audience is genuinely diverse: people who are pregnant or trying to conceive, those on medication that interacts with alcohol, people managing health conditions, those with religious observances, designated drivers, and the permanently sober. Each of these groups attends the same events, eats at the same restaurants, and shops at the same bottle stores as everyone else.

Alongside those choosing to go fully alcohol-free, a growing cohort of New Zealanders identify as “mindful drinkers” – people who haven’t stopped drinking but are drinking less frequently, in smaller quantities, and with more intention.

They might choose to drink only one or two nights a week at home, or when they do have a night out they might “zebra stripe” and alternate their alcoholic drinks with a non-alcoholic option.

This group is perhaps the most commercially significant shift for the industry. They’re not leaving alcohol behind – they‘re curating their relationship with it.

Mindful drinkers and nondrinkers notice when they’re an afterthought, and they remember it.

This mindset is particularly pronounced among younger consumers. Research consistently shows that Gen Z and younger millennials drink less than previous generations did at the same age.

For this demographic, moderation is a value, not a sacrifice. Wellness, clarity, financial consciousness, and social media awareness all play a role. Hangovers, once worn as a badge of a good night, have become less aspirational. Interestingly, older consumers (45+) are also seen to be moderating more in an effort to manage health outcomes.

This shift demands a tangible response from on-premise venues and liquor stores.

A bar or restaurant that offers a sad glass of soda water with lime, or a liquor store with a fridge of standard soft drinks is no longer cutting it. Mindful drinkers and non-drinkers notice when they’re an afterthought, and they remember it. In a competitive market, that’s a loyalty problem.

The on-premise opportunity Forward-thinking venues are waking up to the commercial and reputational upside of genuinely inclusive drinks programmes.

Dedicated non-alcoholic cocktail menus that are designed with the same care and craft as their alcoholic counterparts are becoming a point of difference rather than a concession.

A dedicated non-alc section in a drinks menu signals to the customer that the venue has thought about them. Ideally it has a mix of familiar and interesting, something for aperitivo hour and something for the meal, with beers, wines and cocktails.

Because here’s the thing: a table of five where one or two people aren’t drinking doesn’t have to mean lower spend. If those guests are choosing from an appealing, premium-priced nonalcoholic menu, rather than nursing a sparkling water, the numbers start to look very different.

A well-made zero-proof cocktail can command $14–$18 with ease. Those who would like a beer will enjoy having several non-alc options across styles to choose from – pilsner, hazy IPA, lager – and will pay accordingly. A premium mixer presented in a stylish glass with a beautiful garnish instantly elevates a simple serve into something special.

Likewise, non-alcoholic bubbles are a game-changer. Having an option that lets DRINKSBIZ JULY / AUGUST 2026 19

FEATURE – A NEW ORDER

non-drinkers feel like they’re part of the celebrations is a must-have on drinks lists.

Staff training matters enormously here.

Servers who can speak knowledgeably and enthusiastically about non-alcoholic options can create very different experiences for guests. The best non-alc programmes succeed because the team behind them genuinely believes in them.

That means knowing what the botanical base of a particular non-alc spirit tastes like, being able to suggest a great non-alc beer, and not making a customer feel conspicuous for asking.

In the current climate, it’s more important than ever to attract and retain customers and the rise in mindful drinking means that more of the people walking through your door could be looking for something without alcohol.

A venue that genuinely serves nondrinkers well earns their loyalty and, crucially, the loyalty of the groups they’re part of. That one person in a group of six who feels well looked after will bring that group back. If they felt like a second-class customer they’ll likely steer the group somewhere else next time.

Amping up the in-store experience For liquor stores, the non-alc category presents a genuine commercial opportunity, but it requires deliberate effort. Stocking a thoughtful, well-curated non-alc range signals that a retailer understands its full community, not just one segment of it.

20 DRINKSBIZ JULY / AUGUST 2026

Dedicated non-alcoholic cocktail menus that are designed with the same care and craft as their alcoholic counterparts are becoming a point of difference rather than a concession.

Customers shopping for a party or other group occasion will be more than aware of the need to cater for guests who aren’t drinking, so give them serious alternatives with better margins at the checkout.

Retailers who are seeing real traction tend to treat non-alc as its own category with its own logic: organised by style or occasion rather than simply lumped together, supported by knowledgeable staff recommendations, and given adequate shelf space to signal that it’s taken seriously. Signage that acknowledges the category rather than making customers hunt for it matters too.

Dry July is also a natural retail moment.

Customers who have signed up for the campaign are actively motivated: simple in-store communication like a shelf talker, a staff pick, or a small end-of-aisle feature can turn that motivation into a purchase.

Many of these customers might be trying non-alc products properly for the first time, and if the experience is good, the purchasing can extend well beyond July.

There’s also a real opportunity around staff training. The same literacy that helps

a team member guide a customer toward a peppery Syrah or a peated whisky can be applied to non-alc alternatives.

Customers who feel guided rather than just sold to tend to return.

The bigger picture So, are you ready for customers who aren’t drinking? As New Zealand’s drinking culture evolves and diversifies, the industry’s opportunity is to treat nondrinking and mindful drinking as legitimate market segments to actively serve.

The non-alc category is doing its part: the products are there, the quality is there, and the consumer appetite is demonstrably real.

In-store displays, tasting opportunities, social media content, dedicated and thoughtful drinks menu sections, and staff recommendations can all help your business cater to this growing audience.

Retailers and venues that invest in the category thoughtfully with good range, knowledgeable staff, and genuine hospitality can build lasting loyalty with a segment of the population that is growing, that spends money, and that remembers where it felt welcome.

Discover

the RANGE

E X C L U S I V E LY D I S T R I B U T E D I N N E W Z E A L A N D BY H A N C O C K S F A M I LY M E R C H A N T S .

OPINION – LIQUOR MARKETING

Kane Stanford

Kane has worked for 13+ years in liquor marketing in New Zealand at Independent Liquor, Bacardi and Besos Margarita. Now in FMCG, he is also Head Strategy Judge at the 2 Degrees Auckland Chamber Business Awards. Kane has nominated himself for several marketing awards, but never won.

Be there when it matters Is your brand top of mind for consumers?

Kane Stanford explains the importance of brand salience...

‘BRAND SALIENCE’ is not a term I’d heard much of in my early marketing life, but the more I worked in bigger corporates the more it came to be talked about as the all-important measure. There are lots of definitions, but most float around the concept of how easily your brand comes to mind during a buying situation.

‘Awareness when it matters’ has always been my punchier version.

Attention seeking, getting the name out there, and building awareness are all ingrained in most marketers’ DNA, but ‘awareness when it matters’ is where the marketing function starts to earn its keep.

‘Awareness when it matters’ is where the marketing function starts to earn its keep.

My favourite part of marketing has always been the ‘when the money comes out of the wallet’ and understanding what leads buyers to that situation is imperative.

Professor Jenni Romaniuk, of Ehrenberg-Bass Institute fame, has done a power of great work on what she coined ‘Category Entry Points’ (CEPs) which are essentially the triggers that cause a buyer to enter into a specific category.

It’s a much smarter way of targeting your potential buyers than the old-school age/gender/income demographics.

22 DRINKSBIZ JULY / AUGUST 2026

Most consumers just don’t fit nicely into such restrictive boxes: I’m 48 and I drink fancy rums like my 78-year-old dad and fruity RTDs like my 18-year-old daughter. People are not demographics.

It’s interesting to look at some liquor examples to see CEPs in action and how they shape brand positioning.

RTDs really lead the charge Canadian Club feels like the best and longest-serving example of a focused CEP approach. Ask yourself: “When is Canadian Club for?” or “What is the buying situation Canadian Club is focused on?” and you should find the answer. It’s for when you want a beer, but don’t want beer.

It doesn’t matter how old you are, your gender or your income, Canadian Club have figured out that for enough people this is a legitimate buying occasion and they’ve gone all in. They’ve done it for years and it’s worked a treat for them.

Most brands are too cowardly to really call out their competitors, and this isn’t quite that, but it’s close. It’s focused, it’s provocative and it’s what every agency wants… a brave client.

Their new campaign “Liar Liar pants on fire” continues their commitment to this bit.

Staying with RTDs, Independent Liquor did this in a more trade-focused way back in the day (very on brand for IL!) in the 2000s by investing heavily in buying space in store beer chillers and putting Woodstock and Cody’s pallets right at the front, essentially turning them

into Bourbon and Beer Chillers. A great example of targeting a buying occasion, or category entry point.

Retailers do it too Super Liquor focuses on times where a shopper is looking to celebrate. They run The Super Spirits Awards spotlighting great spirits available in New Zealand, they promote fun things like International Burger Day and they do a stack of giveaways… all very celebratory. None of this is by accident, and to tie a neat bow around it their slogan is ‘Cheers to That!’

A great example of focusing on the CEP of celebration.

Liquorland concentrates on shoppers looking to elevate everyday situations.

They rename these as occasions like “Game Day”, “Time for a toast”, or “Last minute dinner guests” and show that Liquorland has the solution for making these situations special. “What’s the occasion?” and “That’s an occasion” are the effective call and response taglines.

So how do you get brand salience?

It comes down to knowing your potential customers, understanding what situations might bring them into the category, and then pointing your brand awareness campaigns towards those.

The better you know what brings them in, the more you can focus on it and the better you can own it.

Finishing my column? Now that’s an occasion!

NON-ALCOHOLIC NEWS

Sawmill adds Pilsner to Bare Beer range

Lush new release from Alchemy & Tonic

SAWMILL IS expanding its non-alcoholic beer range with the addition of Bare Beer Pilsner. The new <0.5% ABV beer is the non-alc version of Sawmill’s popular original Pilsner, which has been a favourite with punters since launching 20 years ago.

Sawmill Bare Beer Pilsner 330ml 6-pack is RRP $19.99

NEW ZEALAND mixer brand Alchemy & Tonic has launched a new Lemon, Lime & Lychee Soda into its range. Infused with bright citrus and delicate floral notes, it’s ideal as a premium standalone serve or paired in mixed drinks with vodka or gin.

Alchemy & Tonic Lemon, Lime & Lychee Soda 250ml 4-pack RRP $8.99

Sawmill

Premium Liquor

Believe in Good JuJu GOOD JUJU is a new New Zealandmade soda brand from Natural Sugars that’s designed to do good things for the gut while tasting great too.

It contains a trifecta of prebiotics, probiotics, and postbiotics to help support digestion, gut balance, and immune health.

Good JuJu is available in Lemonade, Raspberry, and Grape flavours in a 330ml can format at RRP $4.

Available through Gilmours.

Natural Sugars

SHOWCASE

Ecology & Co launches Manuka-inspired RTD range in major NZ non-alcoholic category expansion The latest buzz has arrived in New Zealand’s fast-growing no-and lowalcohol market

Crafted by award-winning Christchurch distillery Brandhouse, Ecology & Co has undergone an abundant rebrand and extended its range to bring a distinctly New Zealand dimension to the portfolio, layering Manuka Honey natural sweetness over the brand’s signature botanical base while reinforcing its commitment to bold and complex flavour profiles.

Manuka-inspired trio of RTD cans

The new 250ml Manuka-inspired collection features a trio of vibrant botanical-led alcohol-free serves including Manuka Spritz, Yuzu Spritz and Tini Tonic. Designed for grab-life-and-go convenience and enjoyment, the cans deliver a zero alcohol, zero compromise experience in a readyto-drink format tailored for modern consumption occasions.

Manuka headlines Ecology & Co’s reimagined bottled blends

Complementing the RTD launch is Ecology & Co’s blended botanical bottled range, including Manuka, Tini and Yuzu in a versatile 700ml format suited to mixing

Manuka honey now adding a uniquely local signature across the range.

Taste Good. Do Good.

The focus on great flavour is matched by a sustainability commitment to increasingly conscientious consumers. 1% of every sale of Ecology & Co cans and bottles goes to The World Bee Project to fund bee and biodiversity conservation. and shared serves. Tini and Yuzu refresh the original London Dry and Asian Spice SKUs with Ecology & Co’s signature bold botanical flavour and no added sugar.

Newly launched Ecology & Co Manuka extends the naturally sweetened experience with all the antioxidant, antiinflammatory benefits of Manuka into a bottled format.

Traditionally crafted with some important twists

Drawing on Brandhouse’s crafting expertise, rather than imitating traditional spirits, the range builds complexity through carefully layered botanicals, with

Brandhouse orders@brandhouse.co.nz ecologyandco.com

WINE – REPORT – ‘BIG REDS’

NE

Red, r IIIIIII eD, W From cheeky little French and Italian reds to full-bodied structured Syrah from Hawke’s Bay and Marlborough, Joelle Thomson rounds up ‘big reds’ with great appeal...

24 DRINKSBIZ JULY / AUGUST 2026

WINE REPORT – ‘BIG REDS’

RRP $15 – $29.99 [yellow tail] Merlot

RRP $15.99 Hancocks Merlot is known and loved for its mellow, smooth and approachable style and this Australian red brings all those qualities to the glass. With ripe, juicy fruit and a soft mouthfeel, it has appealing aromas of sweet plum, blackberry and wild berries with subtle notes of chocolate and vanilla. A crowd pleaser at a great price point.

2024 Taylors Estate Syrah

RRP $19.99 Taylor Brown Australia is best known for hearty Shiraz so this cooler-climate take on the Syrah theme is a style departure that was tailor-made (by the Taylor family) for the New Zealand market.

This is the first vintage and offers a smooth and spicy-plummy red wine made with grapes grown in the Adelaide Hills, where cool sea breezes bring freshness and a lighter style with lifted dark fruit aromas. Fresh, supple, long and gently savoury, it drinks well now and will evolve well over the next two to three years.

Peter Lehmann Wildcard Shiraz

2020 Mission Reserve Cabernet Franc

RRP $21.99 Hancocks

RRP $25 Mission Estate

Wildcard Shiraz lives up to its name as an unconventional blend of 80% Shiraz and 20% Cabernet Sauvignon. Together, these two much-loved grape varieties bring depth and complexity to an affordable everyday red from the warm climate of south-east Australia. It opens with aromas of raspberry and blackberry, moving into a firm bold wine with a medium body and structured backbone from Cabernet’s impressive tannins. Wildcard delivers excellent value for money as a classic Australian red.

Cabernet Franc has everything going for it that Cabernet Sauvignon lovers look for and more. It ripens earlier, making it a versatile blending partner in structured full-bodied red wines but, increasingly, it’s making its mark as a fragrant, aromatic, dry stand-alone varietal wine – as it does here. Dark berry aromas and savoury cedar notes sit harmoniously in this smooth Cabernet Franc from Hawke’s Bay’s Mission Estate.

2024 Umani Ronchi Podere Montepulciano d’Abruzzo

RRP $25.99 Dhall & Nash

RRP $21.99 Vintners Velvety and fruity fresh, there’s no question this everyday-priced Montepulciano is the quintessential pizza vino but it’s so hearty in flavour that it puts a strong case for being much more besides. Vibrantly fruity appeal with plummy softness at its core, this wine offers impressive weight and body – as so many Montepulcianos do.

2022 Maison Ogier Héritages Côtes du Rhône

Five red French grape varieties jostle for space in this mellow, spicy southern French red.

Cinsault, Grenache, Marselan, Mourvèdre and Syrah each bring distinctive characters – from dark fruit to juicy red floral aromas, spice, and earthy appeal, all wrapped in a smooth body.

Nearly all of the grapes were destemmed, which brings a ‘drink-me-now’ quality to this cheeky little French red. Outstanding value for money, as with so many Côtes du Rhône rouge wines.

2023 Tenuta Ulisse Montepulciano

RRP $25.99 Sapori d’Italia

Dark berry aromas and savoury cedar notes sit harmoniously in the smooth 2020 Mission Reserve Cabernet Franc from Hawke’s Bay’s Mission Estate.

Montepulciano is one of Italy’s most famous red wine exports and wines like this show why.

Full-bodied, dry and deep in colour, this wine has a plush savoury thread running through its flavoursome style with expressive aromas of dark liquorice, plum and cocoa. This ‘drink-menow’ red has a lushness and velvety ease.

DRINKSBIZ JULY / AUGUST 2026 25

WINE REPORT – ‘BIG REDS’

2021 Jim Barry The Cover Drive Cabernet Sauvignon

Peter Lehmann The Barossan Cabernet Sauvignon

2022 Coppola Diamond Collection Cabernet Sauvignon

RRP $26 Negociants

RRP $29.99 Hancocks

RRP $35.99 Stone Pony

The Cover Drive is a story about a place, as well as the wine from it. It’s named after the Penola cricket ground in South Australia, which winemaker Jim Barry purchased when it was retired from its cricketing history, and planted it in Cabernet Sauvignon in 1996.

This is a Cabernet with personality, dark berry aromas and exceptional value. First released in 2001, The Cover Drive has since become one of Australia’s most recognisable reds, delivering Cabernet aromas of black fruit, dried herbs and savoury qualities.

The Barossan is the wine equivalent of a smooth velvet jacket: classic and impressive.

Deep ruby in colour, bursting with layers of ripe berry flavours – mulberry, blueberry and ripe blackcurrant – it has spicy notes from ageing in a combination of French and American oak. A tasty proportion of 10% Shiraz adds a lovely savoury taste, giving the wine a sense of flow and spice. The Barossan is a wine with presence that lingers.

This Cabernet Sauvignon from the vineyards of famed movie director Francis Ford Coppola reflects the character of warm sunny days on California’s North Coast, a region defined by long sunny afternoons, cool nights and coastal fog. These conditions are conducive to excellence in Cabernet Sauvignon, which shows here in layers of blackberry, blackcurrant and a touch of bold vanilla, toasted cedar, enveloped in a soft, smooth mouthfeel.

RRP $30 – $39.99

2022 Vasse Felix Filius Cabernet Sauvignon

2024 Taylors Jaraman Shiraz

RRP $37.99 Negociants

2022 Les Légendes Bordeaux

RRP $29 Negociants Les Légendes Bordeaux is a polished, approachable style that defines Merlotdominant reds with Cabernet Sauvignon adding a little structure to the ripe plum, blackcurrant and dark savoury graphite aromas.

This wine is supple and fresh with gentle spice from oak ageing and fresh acidity giving balance and lift. It reflects the classic Bordeaux profile in an accessible, well-made wine from the Rothschild family.

RRP $30.99 Taylor Brown Jaraman Shiraz bursts with dark berry fruit – blackberry and ripe wild berries – in a swirl of American oak richness with a gentle whisper of French oak (5-10%) adding a lively edge of chocolate, vanilla bean and toasty cardamom.

This wine is a blend of 58% Clare Valley grapes with the remainder from McLaren Vale and all from the warm generosity of the 2024 vintage – a reliably good quality year for Australian reds.

Hot, dry, remote and vast. The Margaret River region in Western Australia is all these things and home to Vasse Felix – the region’s first winery, which is three and a half hours’ drive south of Perth. This wine, Filius, is a blend of mostly Cabernet Sauvignon, with Merlot bringing soft flesh to its structured core of concentrated dark blackberry fruit. The blend is 82% Cabernet and 18% Merlot – a judicious mingling of two grapes that combine here with layers of savoury spice in a dry, youthful red.

2024 Rocca delle Macìe Chianti Classico

RRP $38 Vintners

Peter Lehmann The Barossan Cabernet Sauvignon is the wine equivalent of a smooth velvet jacket: classic and impressive.

26 DRINKSBIZ JULY / AUGUST 2026

‘Classico’ is Italy’s definition of wines from the historic heart of a region, in this case Tuscany, and the Sangiovese grape variety.

Flavoursome full-bodied red cherry aromas are lifted by fresh, vibrant acidity that brings a long and characterful finish to this wine. Rocca delle Macìe Estate was founded in 1973 by filmmaker Italo Zingarelli.

WINE REPORT – ‘BIG REDS’

2016 Spy Valley S Block Syrah tastes vibrant, highlighting the potential of the Southern Valleys for age-worthy Syrah.

2022 Trinity Hill Gimblett Gravels The Gimblett

RRP $39 Hancocks ‘The Gimblett’ is one of New Zealand’s most distinctive red wines and one of the best value made each year from Hawke’s Bay’s renowned Gimblett Gravels, where the heat-retaining stones bring warmth and ripeness to this wine. This is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot with aromas of dark blackberry, spice and subtle oak. These flavours frame this young wine, which has complex notes and approachability for drinking now and over the next four to five years.

2021 Topé P+R Cabernet Sauvignon

RRP $39.99 Stone Pony This is a confident expression of Clare Valley’s cool, classic conditions, which shape the aromas of ripe blackcurrant, dark berries and lifted notes of mint in this refined full-bodied red. Aromatic waves of clove, dried sage and herbs bring complexity to the palate of dark fruit. This wine was made from hand-picked grapes with wild yeast fermentation, basket pressed and aged in French barrels.

2024 Golconda Shiraz Australia

RRP $39.99 Hunter’s Wines Golconda Shiraz has a deep, inky hue that hints at the richness to come with aromas of ripe blackberry, dark plum and cocoa. Full-bodied and generous, this Shiraz is about dense, dark, plummy fruit wrapped in supple tannins with a savoury earthy aroma. Youthful now, it shows the energy and concentration of a strong vintage and will evolve favourably over the next four to five years.

2024 Selaks Founders Limited Edition Syrah

RRP $39 – $42 Constellation Brands Hawke’s Bay Syrah continues to win hearts with its generous aromas of black plum, subtle pepper notes and smooth fruity flavours. This supple medium-bodied Syrah reflects the region’s hallmark style and shows why Hawke’s Bay is the most respected region in this country for Syrah.

RRP $40 – $49.99 2024 Craggy Range Gimblett Gravels Syrah

RRP $41.99 Vintners Craggy Range puts its finest foot forward in this Syrah that holds the warmth of the Gimblett Gravels stones in its deep ruby colour, layers of ripe dark fruit and gentle aromas of toasted oak. Subtle spicy black pepper is interwoven into the wine’s weighty style and firm, grippy finish, suggesting a long life ahead.

2016 Spy Valley S Block Syrah

RRP $45 Red+White Cellar The Southern Valleys may be best known for Pinot Noir, but the warm north-facing slopes and clay-rich soils make some of Marlborough’s best Syrah. This 10-year-old example shows structured savoury notes and ripe dark fruit framed by firm acidity that brings lift and freshness. It tastes vibrant, highlighting the potential of the Southern Valleys for ageworthy Syrah. This wine drinks well now and has potential for further ageing and positive evolution.

2024 Čuvar Guardians Syrah

RRP $45 Mineral This Syrah is built for the cellar, thanks to its origins in an excellent vintage. Syrah-lovers will adore the high notes of fresh pepper, red fruit and dark blackberry in this wine, which is made from grapes grown on the Cornerstone Vineyard in the Gimblett Gravels. It drinks superbly now and can definitely age favourably, as its silky texture suggests a graceful evolution of flavour over the next six to seven years.

DRINKSBIZ JULY / AUGUST 2026 27

WINE REPORT – ‘BIG REDS’

2024 Trinity Hill Gimblett Gravels Syrah

2023 Novum Basket Press Syrah

RRP $60 Mineral

RRP $45 Hancocks Bold, savoury and youthful, this Syrah offers promising dark and concentrated fruit flavours from the excellent 2024 vintage in Hawke’s Bay. Ripe plum fruit aromas are framed by firm tannins and warm richness of flavour from spicy subtle oak in a young wine that will soften beautifully with time. Trinity Hill was awarded Syrah Winery of the Year for 2025 at the Melbourne International Wine Competition, thanks to its reputation for producing deliciously ripe and rounded reds from the Gimblett Gravels.

At three years of age, Novum Syrah already shows the early promise of evolution with its deep ruby colour and highly expressive, savoury aromas. Novum was founded by William Hoare and Rachel Jackson-Hoare who produce this wine from small volumes of grapes grown in Marlborough’s Southern Valleys, which is the warmest, most clay-rich corner of a region otherwise dominated by Sauvignon Blanc. Syrah here is rare, spicy and layered in complexity. It’s a reminder that Marlborough’s reds can span a wider range than is often realised – including some exceptionally complex full-bodied reds.

2024 Astrolabe Southern Valleys Beacon Hill Syrah

RRP $65 Astrolabe This wine tastes like the start of a new chapter for Marlborough red wines, suggesting that climate change is having an influence, especially notable in the Southern Valleys subregion. Deep purple in colour, Beacon Hill Syrah has bold, juicy, mouthwatering aromas of ripe Omega plums, subtle pepper and spice aromas with firm tannins bringing an impressive structure to the wine. It drinks well now and will further unfold layers of flavour for the next four to five years. This is the first vintage of this wine and I look forward to tasting more from Beacon Hill over the next decade and beyond.

RRP $50 and above

2023 Soho Revolver Waiheke Island

2020 Produttori del Barbaresco Ovello

2020 Bodegas Roda Sela Rioja

RRP $60 Soho Family Vineyards

RRP $114.99 Caro’s

Winemaker Pete Turner pays homage to Right Bank Bordeaux blends in ‘Revolver’ from Waiheke Island – a Merlot-dominant red blend that puts its ripest dark fruit flavours forward. The blend varies each year, according to the style and quality of the vintage, and all grapes in this wine are hand-picked. Powerful perfumed black fruit aromas of Malbec are held in balance by the gentle leafy floral fragrance of Cabernet Franc. There’s a lot to love right now in this powerful Waiheke Island red and it will also age well over the next decade.

Produttori del Barbaresco is one of the great wine cooperatives of the world – a producer that turns the notion of ‘cooperative’ on its head, delivering single vineyard wines of incredible structure from highly prized crus (growing sites). Ovello is one of these sites.

Driven by clay content, it produces plump, fruitforward styles of red made from the Nebbiolo grape. This wine is firm and finely structured now with savoury aromas underpinning lifted rose and red florals. Bold acidity frames the wine, adding freshness and longevity. If you’re looking for a wine to age for the long haul, here it is.

RRP $56.99 Saint Vincent’s Cave This is a modern Rioja with classical finesse.

One of the best, it has a high proportion of 94% Tempranillo, supported by juicy flavours of 4% Garnacha and structure of 2% Graciano grapes, all from old bush vines. Bright red berries and plum aromas lead into a fullbodied, firmly structured wine with spice, dried herbs and a subtle savoury edge. Twelve months in large French oak frames firm tannins and adds to the complex spectrum of flavour in this impressive Spanish red. It drinks extremely well now and can age further, gaining depth and layers of flavour.

For distributor details see the Distributor Index on page 66.

28 DRINKSBIZ JULY / AUGUST 2026

OPINION – WINE

Joelle Thomson

Journalist, wine writer and author joellethomson.com

A tale of two Cabernets Australia might be best-known for Shiraz, but that hasn’t stopped one of its most famous winemaking families from championing another great full-bodied red, as Joelle Thomson explains...

“I OFTEN tell people on my wine travels that we’re a Cabernet house that sells more Shiraz because we’re Australian and that’s what people expect,” says Justin Taylor, of South Australia’s Taylors Wines.

It was his father, Bill, and uncles who fell in love with Cabernet Sauvignon in the late 1960s, inspired by the great reds of Bordeaux. This passion led to Bill Taylor planting 230 acres of Cabernet Sauvignon in Clare Valley in 1969.

It was the biggest planting of Cabernet in the Southern Hemisphere at the time and a moment that has made a significant impression on the Taylor family in the years since.

Twice a year, Justin Taylor and Taylors chief winemaker Adam Eggins invite me to taste their latest releases with them, the majority of which are, unsurprisingly, red. While my favourites depend on the vintage, the styles of wine we’re tasting, and how the wines show on the day, for Justin the answer is usually: “Cabernet Sauvignon”.

It’s often said as though it’s a bit of a guilty secret, justified by his family’s deep affection for this late ripening grape variety. But given that Cabernet formed the solid foundations on which Taylors of Clare Valley was founded, it seems like a logical choice. And it begged the question: do we need to be apologetic for our wine choices?

Like many wine producers (and some wine writers) Justin and Adam are extremely curious to know which wines hit the highest mark with their audience, but when it comes to their own choices they stand by what they enjoy – admitting to reaching for some of the humbler wines for everyday drinking because these bottles are more approachable as young wines.

Taylors is best-known today for Shiraz, Chardonnay and dry Rieslings – but it’s two full-bodied reds that are stealing the spotlight this winter.

Wherever there’s Cabernet, there’s Merlot. Its role is to add flesh to Cabernet’s staunch tannic bones,

bringing softness and smooth drinkability.

This inspired a new Reserve Merlot to be added to the Taylors range this year. It’s from the 2024 vintage and has been crafted especially for the New Zealand market.

The 2023 Cabernet Sauvignon release has defied the odds in a vintage that winemaker Adam describes as a tough year. “Many parts of Australia got hammered in 2023 with rain and the wines ended up being stylistically very different to usual. Cabernet is the last grape we pick each year and we were trying to get to flavours of violets and blue fruit, which we’re happy with, thanks to being able to give them longer to ripen.”

Taylors is best-known today for Shiraz, Chardonnay and dry Rieslings – but it’s two full-bodied reds that are stealing the spotlight this winter.

Try these...

2024 Taylors Reserve Parcel Merlot

2023 Taylors Cabernet Sauvignon

RRP $25 Taylor Brown

RRP $24 Taylor Brown

This Merlot is matured in aged French oak and has appealing aromas of juicy smooth dark blackberries and nuances of ripe plum, along with a spicy touch. It’s drinking smoothly now and will evolve favourably for at least five years.

This wine has aromas of dark berry with hints of mocha sweet-savoury notes, which underpin its firm, powerful structure and full body. It’s a blend of 58% Clare Valley with the balance being from McLaren Vale, south of Adelaide.

DRINKSBIZ JULY / AUGUST 2026 29

SHOWCASE

Casella Family Brands joins Hancocks A new partnership sees two leading Australian wine brands now distributed exclusively through Hancocks Family Merchants...

ICONIC AUSTRALIAN wine brands [yellow tail] and Peter Lehmann Wines have joined Hancocks Family Merchants in a new distribution partnership that unites two renowned family-owned businesses.

Hancocks Family Merchants is joining with Australia’s Casella Family Brands for the new strategic distribution partnership in New Zealand, effective from 1 July.

Casella Family Brands (CFB) is Australia’s largest family-owned drinks company and is based in Yenda, New South Wales. It crafts the world’s number one Australian wine brand, [yellow tail], alongside a diverse and growing portfolio of premium wines.

Under the new agreement, Hancocks will distribute [yellow tail] and Peter Lehmann Wines, including the national rollout of the new Peter Lehmann brand look and feel, strengthening visibility for the brand at a pivotal moment.

As two long-standing family-owned businesses, the partnership is grounded in shared values around heritage, craft, and long-term brand stewardship, creating a natural alignment that will support sustainable growth for both portfolios in the New Zealand market.

“We’re thrilled to partner with Hancocks, New Zealand’s strongest family-owned liquor group,” said John Casella, Managing Director of Casella Family Brands. “Their heritage, national reach, and commitment to premium brand building make them the ideal partner to represent both our [yellow tail] and Peter Lehmann portfolios.”

Hancocks brings its powerful nationwide presence to the partnership, with extensive distribution networks servicing both on-premise and off-premise customers across New Zealand. As one of the country’s most established and respected liquor groups, the 100% New Zealand family-owned company dates back to 1859 and has a reputation for building premium global and local brand presence across trade.

“We’re excited to introduce the globally renowned [yellow tail] and the refreshed Peter Lehmann Wines range to our trade

30 DRINKSBIZ JULY / AUGUST 2026

[yellow tail] brand ambassador, Sophie Monk

partners across New Zealand,” said Joe Jakicevich, Managing Director, Hancocks Family Merchants. “These iconic Australian brands complement our premium portfolio, and we see strong market potential ahead.”

A premium new look for Peter Lehmann Wines

Under the new partnership, Hancocks will roll out the new-look Peter Lehmann Wines range. The brand is introducing an elevated style that builds on the winery’s strong foundations of Barossa provenance, rich winemaking heritage and reputation for craftsmanship, community, and authenticity.

Peter Lehmann

Peter Lehmann was a fifth-generation Barossan who established a philosophy centred on loyalty, community, and exceptional winemaking – values that continue to define the brand today. More than 40 years on, the winery maintains enduring relationships with some of the Barossa’s best growers, providing access to exceptional vineyards, old vines, and premium fruit that underpin its awardwinning wines and reputation for quality.

These core brand values are increasingly relevant to consumers seeking premium wines with a strong sense of origin and story.

Now, they are brought to life in a revitalised way with new brand assets, labels and

“We’re excited to introduce the globally renowned [yellow tail] and the refreshed Peter Lehmann Wines range to our trade partners across New Zealand.

These iconic Australian brands complement our premium portfolio, and we see strong market potential ahead.”

– Joe Jakicevich, Managing Director, Hancocks Family Merchants.

packaging across the Peter Lehmann Wines range that both honour and build on the original iconic designs.

• Stronger expression of heritage: A clearer connection to Peter Lehmann’s Barossa roots and founding story.

• Elevated premium cues: A more refined and sophisticated visual identity aligned with the premium wine segment.

• Improved shelf presence: Greater standout and recognisability in both physical retail and online platforms.

• Enhanced storytelling: Packaging that more effectively communicates

provenance, craftsmanship, and core brand values.

• Greater portfolio consistency: A cohesive design system that strengthens overall brand recognition.

The refreshed Peter Lehmann Wines branding represents the next evolution of the brand – modernising its presence while staying true to its Barossa heritage and premium positioning. [yellow tail] – a global sensation

At the heart of Casella Family Brands’ portfolio is [yellow tail] – the world’s number one Australian wine brand

and one of the most recognised wine labels globally.

Loved in more than 70 countries, [yellow tail] has built its success on making wine approachable, enjoyable, and consistently high quality for consumers everywhere. Its enduring popularity reflects a commitment to creating wines that bring people together and deliver an easy-drinking experience.

In New Zealand, [yellow tail] continues to be a favourite among consumers, ranking as the country’s #12 Australian wine brand by value ($12–$15 segment).

Shiraz remains the brand’s top-selling varietal here, reflecting strong demand for the rich, approachable style that has become synonymous with [yellow tail].

With more than 700 wine awards to its name, the brand has earned a reputation for delivering great-tasting, easy-drinking wines that are simple to understand and enjoy.

The [yellow tail] range available in New Zealand through Hancocks includes: • Sparkling Cuvee (750ml and 200ml formats) • Sparkling Cuvee Rosé (750ml and 200ml formats) • Moscato (750ml) • Sauvignon Blanc (750ml) • Buttery Chardonnay (750ml) • Pinot Noir (750ml) • Merlot (750ml and 187ml) • Shiraz (750ml and 187ml) • Cabernet Sauvignon (750ml and 187ml) • Chardonnay (187ml) [yellow tail] and Peter Lehmann Wines are available to order through your Hancocks Family Merchants representative or phone 0800 699 463.

DRINKSBIZ JULY / AUGUST 2026 31

WINE – NEW RELEASES

Top Picks From fresh aromatic whites to a southern Pinot Noir, these new releases selected by Joelle Thomson highlight the diversity of New Zealand’s wine regions.

2025 Craggy Te Muna Sauvignon Blanc

2025 Monte Christo Central Otago Pinot Gris

RRP $29.95 Vintners

RRP $40 Vintners

‘Te Muna’ is te reo Māori for ‘special place’ or ‘secret place’ and it’s to the credit of Craggy Range (and a mere handful of other wineries) that it’s no longer a total secret, given the wines it produces. Tucked away 9kms to the east of Martinborough village, this little enclave of majestic beauty looks a lot more like the South Island than the North, with high hills flanking its east side and bracing morning temperatures bringing bright, fresh depth of flavour to the wines made there. This new release Sauvignon Blanc from 2025 is a great example from a vintage characterised by cool southerly breezes, low rainfall and cloud cover in late spring/early summer. This led winemaker Ben Tombs to increase the proportion of hand-picked grapes, barrel fermentation and ageing time on yeast lees for a wine with fresh, vibrant tropical fruit notes, balanced by textural smoothness. A winner.

This wine is full of vibrant South Island zest with a bold core of concentrated lemon, pear and white peach; all characters that Pinot Gris from cool climates can have in spades.

This wine’s balance comes from its juicy acidity, which drives each sip, adding depth and length.

If Muscat sounds like a blast from the past, meet a surprisingly dryish, fresh new release that has five years of ageing up its deliciously complex sleeve.

2025 Nga Waka Chenin Blanc

RRP $30 Hancocks Meet Martinborough’s newest Chenin Blanc made from the first crop of vines planted on the ‘Mike Kershaw vineyard block’ in Martinborough village. Hand-picked grapes were fermented in a combination of stainless steel tanks and older French oak barrels (for 30%). The result is a dry wine (with 3.1 grams of residual sugar) balanced by youthful freshness, hints of honey and green herbs, both adding a real Chenin vibe and strongly New Zealand taste. Fresh and bright now, it will evolve into a more complex dry white over the next year or two and can age well for significantly longer.

2020 Pegasus Bay Muscat

2023 Forager Pinot Noir

RRP $20 EuroVintage

RRP $55 Forager Wine

If Muscat sounds like a blast from the past, meet a surprisingly dry-ish, fresh new release that has five years of ageing up its deliciously complex sleeve. It contains 10.3 grams of residual sugar, which sits nicely within an aromatic framework of ripe tangelo, lemon and powerful fragrant citrus flavours. Pegasus Bay Winery has a few precious vines of Muscat, which add to the range of exceptional white wines from this outstanding winery in North Canterbury.

This is the 11th release of Forager Pinot Noir and it’s made entirely from hand-picked grapes, grown at Isolated Hill Vineyard in North Canterbury. It’s a north-west facing 0.7 hectare site, north of Waipara Valley. The grapes are given 10% whole cluster fermentation with wild yeasts in open top fermenters in the vineyard – right in the heart of the vines from which it’s made. The wine is then aged 15 months in French oak and bottled unfined and unfiltered. This vintage is light ruby in colour with red berry aromas, held together in a structured core of firm tannins, which are a classic hallmark of North Canterbury’s great Pinot Noirs.

For distributor details see the Distributor Index on page 66.

32 DRINKSBIZ JULY / AUGUST 2026

SHOWCASE

Marisco Vineyards shines at IWC 2026 MARISCO VINEYARDS is celebrating another year of successes at the International Wine Challenge (IWC) 2026 in London, with two Trophies and an array of medals across the portfolio.

In its 42nd year, the International Wine Challenge is widely acknowledged as the world’s most rigorous, impartial, influential and global wine competition.

The IWC 2026 Trophy winners recognise the standout wines that rose above this year’s medal winners following re-tasting and final deliberations by international judging panels.

Marisco won the New Zealand Sparkling Trophy for Diamond Heart Waihopai Cuvée 2020 (95 points) and the New Zealand Chardonnay Trophy for Emma Marris Chardonnay 2024 (95 points). It’s the second year in a row that

Emma Marris Chardonnay has won the New Zealand Trophy.

The team also celebrated Gold Medals – and a stunning 95 points each – for Leefield Station Stockman Syrah 2023 and The Ned Noble Sauvignon Blanc 2025.

In addition, 16 Silver and Bronze medals were awarded across the Diamond Heart, Emma Marris, The Ned and Leefield Station ranges.

Marlborough’s depth on display

Marisco’s portfolio of wines is created from its vineyards across the Marlborough region, each bringing their own distinctive character to the bottle, and crafted by the Marris family under founder and winemaker Brent Marris.

From the vibrant expressions of The Ned to the iconic heritage of Leefield Station,

The IWC judging panels recognised excellence across the Marisco brands and their Marlborough home.

the trail-blazing style of Emma Marris, and the evocatively named Diamond Heart sparkling range, the IWC judging panels recognised excellence across the Marisco brands and their Marlborough home.

Commenting on New Zealand’s IWC 2026 wins, judging co-chair Oz Clarke said: “New Zealand’s Marlborough has been making better and better wines this decade, both red and white and it was very satisfying to see how the different subregions are now making very recognisably individual wines.”

The 2026 achievements build on the stellar results for Marisco at IWC in 2025, when it also won the Trophy for Marlborough Chardonnay for Emma Marris Chardonnay 2023 as well as the Marlborough Pinot Noir Trophy for Emma Marris Pinot Noir 2023.

That year also saw a major accolade for Brent Marris, Founder and Winemaker of Marisco Vineyards, who earned the title of White Winemaker of the Year 2025, marking just the second time New Zealand has won the impressive award.

Top results for Marisco Vineyards wines at IWC 2026

Diamond Heart Waihopai Cuvée 2020 (95 points) New Zealand Sparkling Trophy and Gold Medal Judge’s note: “Baked yellow apple, toast breadcrumbs, citrus. Creamy round palate with a linear acidity through the middle.”

Emma Marris Chardonnay 2024 (95 points) New Zealand Chardonnay Trophy and Gold Medal Judge’s note: “Rich and meaty on the nose with toast, citrus and spice leading to ripe stone fruit flavour on the elegant palate. A great example that there is a lot more to the region than just sauvignon.”

Leefield Station Stockman Syrah 2023 (95 points) Gold Medal Judge’s note: “Wild cherry and crunchy red fruits. Subtle spice and austere chalky tannins, but elegantly built.”

The Ned Noble Sauvignon Blanc 2025 (95 points) Gold Medal Judge’s note: “Heady, luxuriously aromatic and alluring: gooseberry fool, lemon posset; gloriously sweet with a swipe of refreshing acidity underpinned by flinty minerality.”

Marisco Vineyards wines are distributed by Lion.

DRINKSBIZ JULY / AUGUST 2026 33

WINE NEWS

NZ wines score top trophies at IWC

Astrolabe wines spotlight Southern Valleys ASTROLABE WINES has released two small-production, hand-crafted wines from Marlborough’s Southern Valleys subregion. The oak-aged 2024 Astrolabe Southern Valleys ‘Beacon Hill’ Sauvignon Blanc and the 2024 Astrolabe Southern Valleys ‘Beacon Hill’ Syrah are two of the first wines to have been released from Astrolabe’s urban Small Town Winery, which opened in March 2024.

The Beacon Hill Vineyard, owned by Jeff and Vanessa Hammond and under the guidance of Astrolabe viticulturalist Stephen Dempster, sits within the Waihopai Valley where free-draining soils and a dry wind-influenced climate contribute to low yields and concentrated fruit. Both wines were crafted at the Astrolabe Small Town Winery by winemakers Simon Waghorn and Hamish Clark.

The Syrah is the first released by Astrolabe. “This is a new grape variety for us, though I see great potential for Marlborough Syrah,” says Waghorn. “We are big fans of Côte-Rôtie, of northern Rhône wines. We wanted to have a crack at doing it ourselves. The Syrah from Marlborough has a finer tannin structure, more peppery notes and brambly fruit than the bigger examples that are produced in some warmer regions.”

Astrolabe 34 DRINKSBIZ JULY / AUGUST 2026

NEW ZEALAND wines have won International Trophies for Pinot Noir and Sauvignon Blanc in this year’s hotly contested International Wine Challenge (IWC).

Medals were awarded to 39 winemaking countries and New Zealand ranked seventh overall, with France, Spain, and Portugal taking the top three spots.

IWC organisers say that this year’s competition saw New Zealand reinforce its reputation for worldclass cool-climate wines, with major Trophy wins across both Pinot Noir and Sauvignon Blanc and a strong run of 95-point results in Marlborough.

Nga Waka Lease Block Pinot Noir 2024 (96 points), was one of the most decorated wines of IWC 2026, winning the International Pinot Noir Trophy, Martinborough Pinot

Noir Trophy, New Zealand Pinot Noir Trophy, and New Zealand Red Trophy.

The Lease Block vineyard is just 0.8 hectares and was planted in 1999, solely in Pinot Noir. The Nga Waka team describe it as: “a tiny piece of viticultural gold” with Nga Waka winemaker Paul Mason adding that the 2024 vintage was “a winemaker’s dream... going down as one of the greats for the Martinborough region”.

Delta Sauvignon Blanc 2025 (96 points) won the International Sauvignon Blanc Trophy as well as the Marlborough Sauvignon Blanc Trophy, and New Zealand White Trophy.

Additional New Zealand Trophy winners include Rockburn Crimson Peak Pinot Noir 2024 (96 points), Passage Rock Reserve Syrah 2021

(96 points), Marisco Emma Marris Chardonnay 2024 (95 points) and Marisco Diamond Heart Waihopai Cuvée 2020 (95 points).

The IWC Champion Wines for 2026, which are selected following a re-tasting by the IWC Co-Chairs of all the trophy-winning wines, will be revealed at the International Wine Challenge Industry Awards Dinner 2026 on September 8.

internationalwinechallenge.com

Top 50 for two NZ wines at Decanter TWO NEW Zealand wines have been judged in the ‘Top 50 Best in Show’ at the prestigious Decanter World Wine Awards (DWWA) 2026.

Rapaura Springs ROHE Sauvignon Blanc 2025 and Villa Maria Ngākirikiri 2021 both earned 97 points and the Top 50 Best in Show title.

The 2026 Top 50 Best in Show selection spans 16 countries: Argentina, Australia, Austria, Chile, Croatia, France, Greece, Hungary, Italy, New Zealand, Portugal, South Africa, Spain, Switzerland, the UK and the US. The Top 50 selection was drawn from an initial pool of nearly 17,000 wines and represents just 0.3% of all wines tasted, progressing through a multistage judging process. Now in its 23rd year, Decanter World Wine Awards is the world’s largest wine competition.

Villa Maria Senior Winemaker Richard Painter says the recognition was a major

achievement for the team. “To be named among the top 50 wines globally is incredibly rewarding,” says Painter. “It reflects the dedication of our vineyard and winery teams and reinforces that Hawke’s Bay produces wines that are truly world-class.”

Ngākirikiri 2021 is Villa Maria’s flagship Cabernet and is grown in the Gimblett Gravels region of Hawke’s Bay. Painter says: “The 2021 Ngākirikiri is both concentrated and refined, with pure fruit flavour and fresh acidity balanced with the richness and structure that can only come from this region.”

New Zealand wines won eight Platinum medals and 24 Golds in the 2026 DWWA event.

Full results at awards.decanter.com

WINE NEWS

NZ International Wine Show back for 2026 ENTRIES ARE opening for the 22nd edition of New Zealand’s largest wine judging competition – the New Zealand International Wine Show.

Organisers say that entries will be accepted from the beginning of July and will close on 4 September, with full details available on the website. Judging will take place from 22-24 September and the awards event will be held in Auckland on Friday 16 October. nziws.co.nz

The Real Review names NZ’s top wineries for 2026

Sydney somm named Hawke’s Bay ambassador SYDNEY-BASED SOMMELIER Miroslava “Mimi” Mrazikova has been chosen as the inaugural recipient of the Hawke’s Bay Wine Ambassadorship.

Created in partnership with Sommeliers Australia, the programme is designed to strengthen connections between Hawke’s Bay and the Australian wine trade and build long-term advocacy for the region’s wines.

Currently working as a sommelier in Sydney, Mrazikova has more than eight years of hospitality experience and over three years specialising in wine.

Organisers say that her passion for regional storytelling, wine education and producer-driven narratives, combined with her enthusiasm for Hawke’s Bay’s diverse wine styles and subregions, made her a standout candidate.

As part of the Ambassadorship, Mrazikova will travel to Hawke’s Bay

Mimi Mrazikova

in September for a hosted programme, including attendance at the Aotearoa New Zealand Chardonnay Symposium, winery visits, vineyard tours and meetings with producers from across the region.

Following her visit, she will continue her role as Ambassador by sharing her experiences through trade and digital channels and hosting a Hawke’s Bay Wine educational tasting in Australia.

First speakers revealed for Sauvignon Blanc NZ 2027 SAUVIGNON BLANC New Zealand 2027 (SBNZ27) has announced the first speakers in the line-up for next year’s event in Marlborough.

SBNZ27 will run from 2-4 February 2027 and will convene international wine trade, media and key opinion leaders to explore the evolution and future of New Zealand Sauvignon Blanc.

The initial speakers include: • Felicity Carter. The founder of Drinks Insider and Editorial Director of Areni Global will bring her expert global perspective on New Zealand Sauvignon Blanc, exploring where it stands today and what may lie ahead.

• Charlotte Dagueneau. The daughter of the late Loire Valley winemaker Didier Dagueneau, Charlotte will share the story of his transformative impact on Pouilly-Fumé, where he challenged convention and redefined what Sauvignon Blanc could be.

• Jermaine Stone, Host, Executive Producer, Wine Consultant, Writer, and Content Creator @realwolfofwine.

Tickets available at sauvignonnz.com

NORTH CANTERBURY’S Bell Hill has secured the top spot in The Real Review’s 2026 ranking of the Top Wineries of New Zealand.

After an extensive tasting of nearly 4,000 wines, the 2026 list recognises producers consistently crafting outstanding wines, independently assessed by its New Zealand team of Masters of Wine, Stephen Wong MW and Jane Skilton MW. The annual list serves as a national benchmark, showing how New Zealand’s favourite wineries rank among their peers based on their performance over the past two years of releases.

Placing number 12 in 2025, Bell Hill leapt to the top of the list this year, marking a significant rise for the North Canterbury producer. It was followed by Felton Road (#2) Prophet’s Rock (#3), Bilancia (#4) and Quartz Reef (#5). The full list is available on The Real Review website.

The Real Review team says that the small but increasingly influential region is gaining international reputation, particularly for crafting spectacular wines at the confluence of meticulous farming, detail-oriented winemaking and innovative, open-minded philosophies.

“Bell Hill has firmly established itself at the forefront of New Zealand winemaking, with a series of releases that reflect both the precision of their site and the care taken at every stage of the process,” says Jane Skilton MW. “Drawing on North Canterbury’s exceptional limestone soils, their wines show remarkable depth, structure and finesse. The consistency and calibre across the range this year made them a clear standout.”

The Real Review’s Vigneron of the Year Award recognises excellence in viticulture and the 2026 title was awarded to Rudi Bauer of Quartz Reef, widely considered a far-sighted pioneer of the Central Otago wine region, acknowledging his longstanding contribution to organic and biodynamic winegrowing. Clos Henri’s Damien Yvon and Kumeu River’s Michael Brajkovich MW were recognised as runners-up in the category. therealreview.com DRINKSBIZ JULY / AUGUST 2026 35

BEER & CIDER REPORT

LIGHT & DARK Winter is here and there’s an array of new brews from light, to lusciously hoppy, and deliciously dark and decadent...

36 DRINKSBIZ JULY / AUGUST 2026

BEER & CIDER REPORT – NEW RELEASES

Note: Beers and ciders are listed by order of % ABV. Sawmill Bare Beer Pilsner

Two Bays Brewing GFB Draught

<0.5% ABV, 330ml 6-pack RRP $19.99 Sawmill

4.2% ABV, 330ml RRP $5 Garage Project

Bare Beer Pilsner is a crisp, clean and genuinely refreshing non-alcoholic option that still tastes like real beer and is joining Sawmill’s core range as the third option in its non-alc line-up. Light citrus, gentle bitterness and a bright finish make it a fridge-friendly choice for mindful drinkers.

Aussie brewers Two Bays specialise in glutenfree beers and they’re now available in New Zealand courtesy of Garage Project. Their GFB Draught is a clean, crisp gluten-free drop that tastes like classic Aussie pub beer: full strength, full flavour, no compromise. A welcome addition for coeliacs who have been underserved until now.

Mac’s Legend of the Squeeze Alcoholic Pink Lemonade

4.5% ABV, 330ml 10-pack RRP $31.99 Lion This is the first of two new brewed offerings from Mac’s. The alcoholic pink lemonade is a zesty drop with raspberry. It has bright citrus, juicy tart berries and a subtle hop note, finishing crisp and refreshing with lingering red fruit and lemon.

Garage Project Hāpi Sessions Vol 19: Many Moons

Mac’s Tropzilla Alcoholic Tropical Punch

3.8% ABV, 440ml RRP $9 Garage Project

4.5% ABV, 330ml 10-pack RRP $31.99 Lion

Each year following hop harvest, Garage Project collaborates with three different breweries to showcase a different hop-forward style in a new interpretation of one of the beers that helped to make each brewery famous. This year, each Hāpi Sessions release features a brand new hop varietal from the Hāpi Research programme. Many Moons is a collab with Manchester brewery Track and it sees new hop variety NZ02, Freestyle Peacharine and Rakau meld seamlessly in a smooth session-strength pale ale dripping with passionfruit icing, sweet orange and sunripened stone fruit.

Bare Beer Pilsner is joining Sawmill’s core range as the third option in its nonalc line-up.

Garage Project Slán go fóill

4.5% ABV, 440ml RRP $11 Garage Project Translated as ‘goodbye for now’, ‘Slán go fóill’ is an easy-going Irish Red Ale brewed with crystal and a blend of malted, flaked and roast barley, tempered with just enough hop bitterness to bind and balance.

This brewed punch from Mac’s has tropical flavours of guava and tangy pineapple softened by mango, with a light hop bitterness and malt note.

Two Bays Brewing Pale Ale

4.5% ABV, 330ml RRP $7 Garage Project This gluten-free ale is a bright, citrus-forward pale ale brewed with millet, buckwheat and rice. Victorian brewers Two Bays have produced a refreshing and clean drop here with a hop profile that will be very familiar to craft drinkers. Light and zesty.

DRINKSBIZ JULY / AUGUST 2026 37

BEER & CIDER REPORT – NEW RELEASES

Garage Project Hāpi Sessions Vol 20: Interstellar Burst

5.7% ABV, 440ml RRP $11.50 Garage Project This collab with San Francisco’s “legends of lupulin”, Cellarmaker, unleashes an Interstellar Burst of hop-forward flavour. The Cold WCIPA combines cold fermentation and new Hāpi Research hop variety NZ05, Southern Cross, Peacharine and Mosaic to deliver massive luscious tropical fruit aromatics and crisp, clean, punchy bitterness.

Garage Project Toughie Sticker #1: American Traditional

5.7% ABV, 440ml RRP $9 Garage Project This old-school APA is the first release in Garage Project’s tattoo-inspired ‘Toughie Sticker’ series. Autumn barley malt and a traditional touch of crystal creates the perfect canvas for US hop varieties Centennial, Amarillo and Simcoe in a beer loaded with juicy apricot stone fruit, punchy orange, tangerine and grapefruit bitterness balanced with caramel malt sweetness.

Renaissance Pōhutukawa Sunset Red NZ IPA

5.9% ABV, 440ml RRP $9.99 Brandhouse One to enjoy as the sun goes down, this NZ IPA combines vibrant tropical and citrus notes backed with caramel, toasted toffee and hints of biscuit. Chewy red malts provide a smooth, rounded mouthfeel with flavours of caramelised sugar and light toffee. They’re lifted by bright tropical fruit and white wine notes with a dry and refreshing finish of citrus peel bitterness and soft malt sweetness.

38 DRINKSBIZ JULY / AUGUST 2026

8-Wired brewer Soren Eriksen says their new Extra Stout is built for those who appreciate depth.

Renaissance Kaleidoscope NZ IPA

5.9% ABV, 440ml RRP $9.99 Brandhouse This was brewed for the annual Smith’s NZ IPA Challenge 2026 and took home the Clayton Hops Growers Award for its efforts. The lush aroma bursts with classic New Zealand hop characters of intense tropical fruit, citrus, and white grape zest. A gentle resinous and refreshing finish.

8-Wired Extra Stout

6% ABV, 440ml RRP $7.99 8-Wired 8-Wired brewer Soren Eriksen says their new Extra Stout is built for those who appreciate depth. It’s a rich and robust stout layered with roasted malt, dark chocolate, and subtle coffee notes, balanced by a smooth, lingering finish.

Sawmill Aotearoa Series #73 Norsewear NZ IPA

6% ABV, 440ml RRP $9.99 Sawmill A cold-fermented NZ IPA brewed entirely with local ingredients, Sawmill’s Aotearoa Series #73 celebrates the craftsmanship and Kiwi resilience represented by legendary clothing brand Norsewear. Motueka, Kohatu and experimental CIP076 hops bring citrus, pine and a crisp, refreshing finish. Can design is always a strength of Sawmill and this one is no exception: the snowflake motif recalls the flakes you might see knitted on a vintage Norsewear jumper or beanie.

Sawmill Solstice Hazy IPA

6% ABV, 440ml RRP $9.99 Sawmill Solstice is a full-bodied hazy with mango, passionfruit and blueberry aromatics from its Galaxy (USA), Kohatu and Mosaic (Australia) hops. It pours thick and glowing, with a soft, juicy palate. The warm, seasonal artwork pops beautifully and it will be enjoyed by hop lovers at either solstice – winter or summer.

Garage Project Hāpi Sessions Vol 21: See you on the Flipside

6.1% ABV, 440ml RRP $10.50 Garage Project This is an old-school West Coast IPA made alongside Poland’s craft beer pioneers Pinta.

The contemporary twist comes courtesy of new Hāpi Research hop variety NZ17 with Freestyle Nelson Sauvin and Riwaka delivering bold bitterness, punchy white grapefruit, mango, passionfruit and lime, all with a subtle sativa twist.

BEER & CIDER REPORT – NEW RELEASES

Bach Brewing Crystal Cut

Sprig + Fern Choc Chilli Porter

6.4% ABV, 440ml RRP $10.99 Bach Brewing

5.6% ABV, 440ml RRP $8.99 and 888ml RRP $13.99 Sprig + Fern

Crystal Cut is a bright, modern IPA with Bach Brewing’s signature clarity and hop precision.

Brewed for Smith’s NZ IPA Challenge, the Peacharine, Rakau, Motueka, Riwaka and Nelson Sauvin hops combine for citrus zest and tropical fruit flavours, supported by clean bitterness that keeps the finish crisp.

Brewed with a rich, robust Porter base and the addition of cacao nibs from Hogarth Chocolate (just down the road from the brewery in Nelson), this beer delivers smooth layers of chocolate and roasted malt flavour. Crushed Thai chilli complements the chocolate notes and gives a gentle warming taste sensation.

A delicious limited-edition winter warmer.

McLeod’s Endless Blue NZ IPA

6.4% ABV, 440ml RRP $10.99 McLeod’s

Sprig + Fern Remarkable Rhapzody Hazy NZIPA

This was McLeod’s entry into this year’s Smith’s NZ IPA Challenge: a limited edition NZ IPA with endless drinkability. A slight pine nose leads to a gently hopped, balanced and eminently drinkable IPA with hints of tropical fruit and accents of citrus. Bright, golden and crystal clear in the glass, this is an ale reminiscent of the endless blue of the Pacific Ocean.

6.4% ABV, 440ml RRP $9.49 and 888ml RRP $14.99 Sprig + Fern

Bach Brewing Velvet Marley

6.6% ABV, 440ml RRP $11.99 Bach Brewing

Brewed for the annual Smith’s NZ IPA Challenge in Queenstown, the team at Sprig + Fern says that this limited release is all about being “Remarkable”: from the mountains that set the scene to the punch of NZ Rhapzody hops captured within. Big, juicy citrus hits up front with mandarin and fresh orange backed by peach and tropical fruit following through onto the palate. Big in flavour, hop-forward, and balanced.

Bach Brewing’s Velvet Marley is a delicious play on the Kiwi classic Jelly Tip ice cream.

A chocolate, cherry and raspberry stout, it’s loaded with velvety roasted malts, berries and cacao nibs over a dark stout base. A true dessert in a can.

Parrotdog Limited Release #44 Red IPA

7% ABV, 440ml RRP $11 Parrotdog The latest Limited Release from Parrotdog is a Red IPA brewed with a complex malt bill and an assertive blend of American hop varieties.

Bright citrus and berry hop character rides over a rich red malt base, with notes of toffee, resinous hop oils and a firm bitterness.

8-Wired Rhapzody Express

7.2% ABV, 440ml RRP $10.99 8-Wired This is a full-throttle showcase of the newly released Rhapzody hops: vibrant, juicy and tropical. Expect waves of pineapple, ripe mango and citrus zest, layered over a clean malt base that lets the hop sing loud and clear.

Garage Project Black Denim Imperial Stout

8% ABV, 440ml RRP $12 Garage Project Get ready to pop that top button. Black Denim is described as a “smoked maple pecan dessert stout” and it’s the perfect fit for winter. Brewed with seven malts including oats, wheat, chocolate, crystal and a delicate touch of mānuka smoke, it’s also infused with maple syrup and toasted pecans. A rich, dark and decadently delicious mix of caramel malt and maple sweetness, with delicate nut and balanced roast.

Bach Brewing’s Velvet Marley is a delicious play on the Kiwi classic Jelly Tip ice cream.

DRINKSBIZ JULY / AUGUST 2026 39

BEER & CIDER REPORT – NEW RELEASES

Garage Project Black Milk

8-Wired Crumbs Double Choc Chip Imperial Stout

8% ABV, 440ml RRP $10 Garage Project This is a full cream Imperial Milk Stout made with plump autumn barley, velvety oats, crystal and the darkest black malts, topped off with creamy lactose milk sugar. It’s a balance of delicate dark roast and smooth milk chocolate mocha sweetness.

Garage Project Nine Point

9% ABV, 440ml RRP $11 Garage Project In Baltic pagan mythology, the sky balances on the antlers of a magical Nine Point Stag.

Inspired by this mighty beast, the GP team have created this Imperial Baltic Porter brewed with floor-malted pilsner, Vienna, Munich, double roasted crystal and black malt, then fermented with lager yeast and cold conditioned. The result is a powerful black brew, with rich raisin and dried fig character, delicate chocolate and a clean, smooth roast finish.

McLeod’s Heavyweight Triple Hazy IPA

9.5% ABV, 440ml RRP $12.99 McLeod’s McLeod’s Heavyweight is exactly what the giant, kilted men on the can promise: a big, grunty triple hazy with layers of tropical fruit, soft citrus and a warming finish. Despite the ABV, the Waipū brewers have managed to produce a drop that stays surprisingly balanced.

The bold hop characters and sweetness from the alcohol make it an ideal pairing for rich dishes like pork belly, Korean fried chicken (or haggis, if you ask the caber-tossers).

10% ABV, 440ml RRP $10.99 8-Wired 8-Wired’s Crumbs is winter indulgence in a can: thick, dessert-like and unapologetically rich. Toasted oats, cocoa nibs, vanilla and coconut create a layered, brownie-like aroma that leaps out the moment the can opens. The pour is inky and luxurious, with sweetness kept in check by a firm roast backbone. Pair it with chocolate torte, tiramisu or even a simple scoop of vanilla ice cream. A cold weather showstopper from a brewery that excels at decadent stouts.

8-Wired Affogato iStout

10% ABV, 440ml RRP $10.99 8-Wired Affogato iStout returns for winter with all the creamy, coffee-soaked charm that has made it a cult favourite. Espresso, vanilla and dark chocolate swirl through a velvety body that feels like a dessert course in itself. A big, boozy end to a meal – serve it as an after-dinner tipple or pair it with a cheese board anchored by a creamy blue.

8-Wired Whisky Barrel Aged iStout

11% ABV, 330ml RRP $10.99 8-Wired The whisky-aged edition of iStout is deeper, darker and more contemplative – a fireside beer with layers of oak, smoke and warming spirit. At a hefty 11%, the smaller 330ml format makes it a premium but approachable choice for those wanting something special.

Expect rich chocolate, roasted malt and a slow building whisky glow.

CIDER Morningcider Spicy Margarita Cider

4.5% ABV, 440ml RRP $7.99 – available early July Hancocks Tangy and fiery, this is a playful, cocktailinspired cider with lime brightness, habanero chilli warmth and Morningcider’s signature apple backbone with a touch of salt. The Morningcider team says: “It tastes like a spicy marg and a crisp apple cider had a wild night out in Tijuana and this was their love child”.

Serve it with flair alongside spicy tacos, nachos or anything with a squeeze of lime.

McLeod’s Chief of Stars Imperial Stout

10.5% ABV, 440ml RRP $11.99 McLeod’s Appearing at the Dark Nights dark beer takeover at Queenstown’s Beech Tree, McLeod’s Chief of Stars is a deep imperial stout with layers of dark chocolate, roasted malt and subtle smoke. It’s tailor-made for winter nights and slow sipping. The dark, moody artwork adds a premium edge and its boozy depths cry out for a roaring fire and a comfy armchair.

For distributor details see the Distributor Index on page 66.

40 DRINKSBIZ JULY / AUGUST 2026

OPINION – BEER

Michael Donaldson

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

Adventures in beer Michael Donaldson has some ideas for getting punters through the door this winter...

BEERVANA, WELLINGTON’S annual celebration of beer, food, music and fancy dress, returns to Hnry Stadium aka ‘The Cake Tin’ on August 21 and 22.

Last year, Beervana and the associated Wellington On A Plate festival (including the Burger Wellington competition), injected $10 million into the capital’s economy.

The economic impact of the event came from ticket sales, visitor nights, burger purchases, and out-of-town visitor spending throughout both festivals, according to data from WellingtonNZ, WOAP and industry reporting.

Out-of-town visitor spending also jumped 44% in September at venues that had been Burger Wellington finalists, showing that the competition itself can have a ripple effect.

Wellington mayor Andrew Little said the results reinforced the crucial role events played in the city’s economic and cultural vitality.

It’s a stark reminder that great events can get people to open their wallets, but they do have to be great – or at least interesting – events.

During the halcyon days of the craft beer boom, it was definitely a case of “build it and they will come”. A new taproom or brew bar was enough to get people off the couch and onto a bar stool.

If you work in hospo, you don’t need me to tell you that’s been increasingly difficult in the past five years.

Despite the downturn, there’s still an appetite for beer travel, and beer

adventures. The rebooted Winter Ales festival held in Wellington in late June has been an instant sell-out two years running. Craftwork’s boutique Bruxelles Oamaru, a celebration of all things Belgian, also sold out quickly after an auspicious debut in 2025.

I thought this year’s Great Kiwi Beer Festival in Christchurch rocked. I’ve been to the past three and this year’s was one of the biggest. At each of these past three events, I’ve hosted Q&A sessions with brewers and industry figures and I’m always astonished at people’s thirst for knowledge about beer coupled with some light entertainment.

The question is: how does this festival energy transfer to taprooms and brew pubs?

Great food, live music that works in the space, welcoming décor and knowledgeable staff are a given.

Quiz nights can still draw a crowd but beyond that...?

One of my favourite beer memories is playing endless games of backgammon with a mate while sipping a framboise in the Belgian city of Leuven. And board games can still work in a pub setting, whether it’s Scrabble, a local Monopoly, or Cluedo, it’s a great way to give people social connection.

A quiet Tuesday? Clear the tables and offer a yoga class at $10 a person with a complimentary pint afterwards.

I saw a brewery in America that had a Dog Adoption Day, partnering with a local dog rescue to bring in pups that

Despite the downturn there’s still an appetite for beer travel, and beer adventures.

needed a new home. Partnering with a local business or charity for a fund-raising or awareness event is a great way to find new customers.

And FOMO still works. If you’ve got a popular beer, make it very limited or hard to get – no one likes missing out, ever.

One of the more interesting events I saw at the annual Auckland Beer Week was a speed dating night, where people met over a shared beer, which acted as the conversation kick-starter.

Urbanaut in Auckland hosts a regular vintage market while Garage Project, as you can imagine, are masters of creating events around food, beer and art.

Fresh hop events, dessert beer nights in winter, mug clubs, poker nights… the list goes on.

In an era where good beer is everywhere, you have to fight harder than ever to get people’s attention – but once you’ve got them in the door, half the battle is won.

DRINKSBIZ JULY / AUGUST 2026 41

BEER & CIDER – NEWS

New apple spells success for Kiwi ciders THREE NEW Zealand ciders made with a new cider apple variety have found success at the Japan Cider Cup. ‘Apple Blossom’ made by Carmen Gray at Elemental Cider was awarded a Gold Medal, while ‘Aporo Secco’ made

by Simon Pearce at The Cider Factorie was awarded a Silver Medal. A second cider from Elemental, ‘Vanilla Blossom’ was awarded Bronze.

The three ciders all used ‘Pure Blossom’ – a new pink flesh cider apple and one of four new varieties developed by industry group Cider Apples NZ as part of its plan to create a premium cider export industry in New Zealand.

“What makes this result particularly interesting is that the same apple variety produced three very different award-winning ciders,” says Elemental’s Carmen Gray. “That speaks not only to the quality of the fruit, but also to its versatility and the opportunities it creates for cider makers looking to develop premium New Zealand styles.”

Simon Pearce from The Cider Factorie says the results in Japan are a fantastic step forward. “For

Peter Bircham of Garage Project

Garage Project wins NZ’s first Gold at World Beer Cup

a relatively small cider-producing nation, international recognition like this helps build credibility for New Zealand cider. It’s encouraging to see innovation in apple breeding, growing and cider making being recognised on the world stage, and it gives confidence about where the industry can go next.”

Several New Zealand craft cideries have made initial ciders using the new varieties for global market testing and gathering trade and consumer insights in key target markets, such as China and Japan.

JUST AFTER the last issue of Drinksbiz went to print, big news came through that Wellington brewery Garage Project had won New Zealand’s first Gold medal at the 2026 World Beer Cup. Organised by the Brewers Association (BA) – the not-for-profit trade association representing small and independent American craft brewers – the 2026 World Beer Cup, now in its 30th year, recognised the very best in beer and cider across 118 categories.

An international panel of 255 judges from 50 countries evaluated 8,166 entries using rigorous, blind-tasting protocols. The 2026 competition brought together 1,644 breweries representing 50 nations.

Garage Project won the ‘American-Style Sour or Wood & Barrel Aged Sour Beer’ category, taking home Gold for its Engeltjes Pis. Garage Project said the team was “fizzing” over the win, adding: “These beers from Wild Workshop are an absolute labour of love taking years to brew. To see them shining on the world stage makes all that hard work so worthwhile.”

Garage Project’s Chance, Luck and Magic scored its third Silver in the competition. worldbeercup.org

Kiwi brewers make their mark at AIBA

Rob Garrett of Altitude Brewing

42 DRINKSBIZ JULY / AUGUST 2026

KIWI BREWERS were riding high at this year’s Australian International Beer Awards (AIBA), which drew more than 2,000 entries from around the world.

AIBA is recognised as the world’s largest annual beer competition assessing both packaged and draught beer and cider.

There were 232 Gold medals awarded across the competition with Modern IPA and Traditional IPA categories attracting the most entries.

Bract To The Future by Victoria’s Mountain Goat was

named Champion Australian Beer and Champion International Beer went to Weissbier by China’s Zebra Craft Beer.

South Australia’s Pirate Life Brewing won the title of Champion Large Australian Brewery and New Zealand’s Garage Project won Large International Brewery with the judges commenting: “Boundary-pushing creativity meets world-class execution.

Garage Project continues to redefine what modern brewing innovation looks like.”

Champion Small International Brewery went to Altitude Brewing

in Queenstown, which also celebrated Major Trophy wins for Best Pilsner with Powder Day, and Best Modern Pale Ale for Foggy Goggles. Auckland’s Bach Brewing took home the Trophy for Best Non-Alcoholic Beer with its All Day Hazy Non-Alcoholic IPA. melbourneroyal.com.au

BEER & CIDER – NEWS

Speight’s marks 150 years

Speight's Brewery in 1889 and present day.

SPEIGHT’S NEW Zealand has marked its 150th anniversary with a commemorative can release and celebrations in its hometown of Dunedin.

Founded by James Speight, Charles Greenslade and William Dawson in 1876, Speight’s began as a small brewery on Dunedin’s Rattray Street, where it still operates today.

Parent company Lion says that Speight’s now sells 1 million litres every week, with Nielsen data showing that it accounts for around 1 in 5 beers sold in New Zealand (Nielsen scan MAT April 2026).

LION Chief Operating Officer and New Zealand Country Director, Craig Baldie, says the anniversary reflects a brand that has continually moved with the times.

“Speight’s is New Zealand’s oldest brewery and is still operating at its original Rattray Street site in Dunedin. Over the past 150 years, the brand has continued to evolve in response to changing consumer preferences while remaining true to what people know and trust about Speight’s.

That authenticity which is anchored in its southern values has enabled the brand to connect with New Zealanders over generations,” says Baldie.

Lion points to the 2017 launch of Speight’s Summit Ultra as a key moment in the brand’s history. It has since become the top-selling beer in New Zealand, helping Speight’s become the biggest beer brand in the country in 2022.

“Summit Ultra has been instrumental in reshaping the brand’s trajectory and

has played a significant role in its recent growth,” adds Baldie.

To mark its 150th anniversary, Speight’s released a commemorative can available nationwide. In recognition of its Dunedin roots, Speight’s is also releasing a limitededition Whisky Collection based at the Dunedin brewery and a Gold Medal Hokey Pokey ice cream collaboration with Patti’s & Cream.

“This anniversary is an opportunity to acknowledge the role Speight’s has played in New Zealand’s history, as well as the people who have contributed to its success over the years. It’s also an exciting moment to celebrate Speight’s legacy and look ahead, with confidence in the brand’s continued growth,” says Baldie.

Two Bays gluten-free beer arrives in NZ AUSTRALIA’S TWO Bays Brewing Co. has announced an exclusive distribution partnership for its glutenfree beers in New Zealand with Garage Project.

Based in Victoria, Two Bays Brewing Co. is Australia’s leading dedicated gluten-free brewery, brewing with alternative naturally glutenfree grains.

“Garage Project is one of the most respected names in craft beer, not just in New Zealand but globally,” says

Richard Jeffares of Two Bays Brewing Co. “They share our passion for quality, innovation, and pushing boundaries, making them the ideal partner to represent Two Bays in New Zealand.”

Distribution began in late May and is focused initially on Two Bays’ two bestselling beers: Pale Ale and GFB Draught.

Garage Project’s Pete Gillespie says that Two Bays’ mission to redefine what gluten-free beer can be resonates with Garage

Project’s own creative approach to brewing.

“Two Bays produce world class, great tasting beer that also happens to be gluten-free,” says Gillespie.

“We think good drinking is about choice. Regardless of whether it’s non-alcoholic, gluten-free or low carb, people shouldn’t have to sacrifice quality or flavour when they’re making their decisions about what they drink. Two Bays is a fantastic brewery that ticks all the boxes.”

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ROLL OUT THE RUM

SPIRITS REPORT – RUM

Discover a rum for every palate and price point, from around the world and right here in New Zealand…

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SPIRITS REPORT – RUM

RRP $35 – $59.99 Malibu Original

21% ABV, 700ml RRP $37.99, 1L RRP $49.99 Pernod Ricard Malibu Original combines white rum with coconut extract for a tropical flavour.

Havana Club Cuban Spiced Rum

35% ABV, 700ml RRP $45.99 Pernod Ricard The Spiced expression from Havana Club balances sweet vanilla and aromatic spice with hints of juicy ripe guava, toasted coconut and fresh pineapple.

Havana Club Añejo 3 Años

40% ABV, 700ml RRP $47.99, 1L RRP $60.99 Pernod Ricard Aged for three years, this rum has an intense nose of banana and smoked oak, with flavours of smoke, vanilla and chocolate.

Havana Club Especial

40% ABV, 700ml RRP $47.99 Pernod Ricard A golden rum that is rich, round and creamy with notes of vanilla, caramel and a hint of wood thanks to a second finish in young white oak barrels before the final blend.

Beenleigh White Rum

Bati Coffee Rum Liqueur 2YO

37.5% ABV, 750ml RRP $49.99 EuroVintage

25% ABV, 700ml RRP $51.99 Coca-Cola Europacific Partners

A bright white Australian rum. Soft and rounded on the palate, it has molasses and hazelnut character, with a hint of oak and vanilla.

Aromas of freshly ground coffee beans lead the way in this two-year-old Fijian white rum, which has a soft and smooth mocha finish.

Bati Banana Rum Liqueur 2YO

25% ABV, 700ml RRP $51.99 Coca-Cola Europacific Partners A two-year-old Fijian white rum with creamy banana flavour.

Bati Coconut Rum Liqueur 2YO

25% ABV, 700ml RRP $51.99 Coca-Cola Europacific Partners A two-year-old Fijian white rum with rich coconut flavour.

Black Heart Dark Rum

37.5% ABV, 1L RRP $51.99 Asahi NZ A smooth rum with a rich, strong flavour. Black Heart also played a part in New Zealand’s naval history as the official rum in the days when sailors enjoyed a free daily rum ration.

Flor de Caña 4YO (Extra Seco)

37.5% ABV, 700ml RRP $51.99 Hancocks A sugar-free premium rum that is sustainably produced (Carbon Neutral & Fair Trade certified) at a 5th generation family estate in Nicaragua. Light-bodied with aromas of sweet almonds and vanilla leading to a palate of white chocolate and orange essence with a long, dry finish.

Aromas of freshly ground coffee beans lead the way in Bati Coffee Rum Liqueur. The two-year-old Fijian white rum has a soft and smooth mocha finish.

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SPIRITS REPORT – RUM

Big Kiwi Spiced Rum

Lost Barrel Spiced Caribbean Rum

Bati Dark Rum 2YO

37.5% ABV, 1L RRP $53.99 The National Distillery Company

40% ABV, 700ml RRP $54.99 Brandhouse

37.5% ABV, 1L RRP $57.99 Coca-Cola Europacific Partners

Big Kiwi Rum is described as “a clean, sippable spirit that is made by Kiwis for Kiwis... and their mates.”

A Caribbean rum that’s rich and luscious on the palate with flavours of caramelised fruit, banana and vanilla, with hints of cinnamon spice.

Appleton Estate Signature Blend

This rum from Rum Co. of Fiji combines 80% column still spirit aged in oak vats with 20% pot still aged in ex-bourbon American oak barrels. It has intense dried fruit aromas finishing with molasses and charred oak flavour.

40% ABV, 700ml RRP $57.99 and 1L RRP $71.99 Campari

Stolen Dark

Beenleigh Australian Spiced Rum

40% ABV, 700ml RRP $54.99 EuroVintage This Australian rum is copper pot distilled and aged in ex-brandy vats and American oak ex-bourbon barrels. Aromas of soft vanilla and subtle spice lead to a palate of vanilla, rich spice and a hint of citrus.

Cruzan Aged Dark

40% ABV, 750ml RRP $54.99 Suntory Global A blend of rums aged two to four years in charred oak casks. A rich aroma with prominent oak. Smooth, medium-bodied and well-rounded with a buttery mouthfeel and wood tones followed by a sweet honey finish.

Lost Barrel Caribbean Rum

40% ABV, 700ml RRP $54.99 Brandhouse A rich, full-bodied rum with layers of caramel, vanilla, and spice, delivering a warming finish.

Fifteen select aged rums (aged for an average of four years) are combined to create the Signature Blend from Jamaican rum producer Appleton Estate. This rum has aromas of rich fruit and sweet caramel, with flavours of subtle orange peel, dried apricot, fresh peach, and a hint of molasses and woody notes.

Bati Spiced Rum 2YO

37.5% ABV, 1L RRP $57.99 Coca-Cola Europacific Partners Aged in large oak vats, this is a subtle, wellrounded Fijian rum that is lightly spiced, with warm vanilla overtones.

Bati White Rum

37.5% ABV, 1L RRP $57.99 Coca-Cola Europacific Partners This two-year-old white Fijian rum has a fresh citrus aroma with a soft vanilla oak taste.

Lost Barrel Spiced Caribbean Rum is rich and luscious on the palate with flavours of caramelised fruit, banana and vanilla, with hints of cinnamon spice.

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37.5% ABV, 1L RRP $57.99 Suntory Global A lighter, smoother version of the traditionally heavy, naval-style dark rums. Stolen Dark is aged for a minimum of two years in ex-whiskey charred oak barrels. Lightly toasted sweet caramel aromas on the nose and honeyed texture.

Stolen Gold

37.5% ABV, 700ml RRP $57.99 Suntory Global A smooth, full-bodied and versatile gold rum.

Aged for a minimum of two years in ex-whiskey charred oak barrels. Aromas of butterscotch and cinnamon spice; smooth and buttery on the palate with notes of toffee apple.

SPIRITS REPORT – RUM

New Zealand’s Black Collar Spiced Rum is made with 100% natural spices and designed to be served neat.

Stolen White

Bacardi Spiced

37.5% ABV, 700ml RRP $57.99 Suntory Global

40% ABV, 1L RRP $59.99 Coca-Cola Europacific Partners

Barrel aged for a minimum of two years and then carbon filtered to remove any trace of colour or impurities. Aromas of cocoa and fruit continue on the palate; a sweet, delicate mouth feel.

This rum is aged in charred American oak barrels then charcoal filtered and blended with spices. It has a hint of barrel smoke, subtle dried fruit and intense creamy butterscotch on the palate with a slightly peppery finish.

Angostura 3YO Reserva

Bayou Reserve Dark Rum

37.5% ABV, 700ml RRP $59.99 Federal

40% ABV, 700ml RRP $59.99 Tickety-Boo

Aged in barrel for three years, this white rum is charcoal filtered to remove any colour from the ageing process. The rum is dry, with a rich vanilla flavour and smooth finish.

This rum from Louisiana is matured in bourbon barrels for up to three years using the Solera ageing method. It has aromas of creamy vanilla with hints of apple and cinnamon. The palate opens with a dry oak-like character, followed by pronounced cinnamon and maple.

A dry rum with lingering notes of dark fruit and wood.

40% ABV, 700ml RRP $59.99 Black Collar

Black Collar Golden Rum

Coruba Dark

38.5% ABV, 700ml RRP $59.99 Black Collar

37.2% ABV, 1L RRP $59.99 Campari

A small batch rum made in Black Collar’s copper still in its Bay of Island distillery. The aroma is creamy with subtle butterscotch and vanilla. It’s light and smooth on the palate with more butterscotch and slight vanilla sweetness balanced by oak. The lingering, creamy finish is of vanilla and oak.

A mellow, full-flavoured rum. Aromas and flavours of molasses, cocoa and caramel, and a hint of spice.

Bacardi Carta Blanca Superior

37.5% ABV, 1L RRP $59.99 Coca-Cola Europacific Partners This classic Cuban white rum is a mainstay behind bars the world over. Aromas of tropical fruit with distinctive vanilla and almond notes alongside banana and apricot. Ideal for a classic mojito.

Bacardi Carta Oro Gold

40% ABV, 1L RRP $59.99 Coca-Cola Europacific Partners This golden rum was used in the original Cuba Libre, made to celebrate the end of the Cuban War of Independence. Ageing in toasted oak barrels gives its golden hue and mellow flavours of vanilla, buttery caramel, toasted almond and sweet banana, balanced by orange zest and a light oaky finish.

Black Collar Spiced Rum

This New Zealand rum is made with 100% natural spices and designed to be served neat.

It has aromas of cinnamon, cloves and a hint of raisiny sweetness. It’s smooth and rounded in the mouth with a subtle spicy kick of clove and charred oak and sweet vanilla to balance.

Coruba Gold

37.2% ABV, 1L RRP $59.99 Campari This 100% Jamaican blend is a versatile entrylevel rum. Smooth on the palate with hints of brown sugar, nutmeg and vanilla.

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SPIRITS REPORT – RUM

Dancing Sands Coconut Rum

40% ABV, 700ml RRP $59.99 Dancing Sands This is Dancing Sands’ take on a tropical classic.

Real coconut and pure vanilla are infused into premium New Zealand rum to create a spirit that is bright, clean, and not too sweet.

Dancing Sands Salted Caramel Rum Liqueur

30% ABV, 700ml RRP $59.99 Dancing Sands This is a lusciously rich and silky liqueur from Golden Bay distillery Dancing Sands. It uses real caramel made at the distillery, a touch of sea salt, and premium New Zealand rum for a perfect balance of sweet and salty. Ideal for dessert cocktails, pouring over ice cream, or serving neat.

Doorly’s White Rum 3YO

47% ABV, 700ml RRP $POA Whisky Galore Although this white rum is matured in casks for three years, the colour is removed through a filtration system leaving a full-bodied and flavoursome spirit. Fresh and fruity with hints of coconut and a clean finish.

RRP $60 - $79.99 Planteray 3 Stars White Rum

40% ABV, 700ml RRP $61.99 – also in 2.8L ecopouch Tickety-Boo This rum has delicate scents of brown sugar, honey and coffee bean, developing into baking spices. Light-bodied on the palate with flavours of dark chocolate and egg cream.

Planteray Original Dark Rum

40% ABV, 700ml RRP $61.99 – also in 2.8L ecopouch Tickety-Boo A richly exotic dark rum with black peppercorn, clove, cinnamon, baked cherry, and molasses on the nose. Fruity on the palate with white raisins, dried pineapple and a spicy, minerally character moving to a dry, spicy finish.

Beenleigh Double Cask 5YO

40% ABV, 700ml RRP $62.99 EuroVintage This Australian rum is aged two years in ex-brandy vats and three years in American oak ex-bourbon barrels. It has soft aromas of molasses, fruit toast and dried coconut. In the mouth there are rich Demerara and traditional fudge notes with a hint of floral. Apricot and dessert pastry notes emerge too.

Planteray Original Dark Rum is fruity on the palate with white raisins, dried pineapple and a spicy, minerally character moving to a dry, spicy finish.

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Havana Club Añejo 7 Años

40% ABV, 700ml RRP $63.99 Pernod Ricard This rum is made from a combination of barrels that have been aged and blended, with the minimum age of any barrel being seven years.

Rich, with aromas of cocoa, vanilla, cedar, sweet tobacco and tropical fruits. Flavours of sugarcane, chestnut and caramelised tropical fruit above oak and rich brown spice.

Beenleigh Traditional Rum Liqueur

20% ABV, 750ml RRP $64.99 EuroVintage A rum liqueur with aromas of plum and apricot alongside caramel and toffee dessert notes.

Pronounced, silky rum notes with a long finish.

Black Tears Roble Superior

40% ABV, 700ml RRP $64.99 Tickety-Boo A golden aged rum, with aromas of light and subtle wood with sweetness. Smooth and mouth-filling with notes of young wood; slightly sweet without being cloying.

Black Tears Spiced Rum

40% ABV, 700ml RRP $64.99 Tickety-Boo This dry spiced rum from Cuba uses coffee, cacao and aji dulce – a sweet chilli pepper synonymous with Cuba’s cuisine. The complex palate is of gentle cocoa with a punch of coffee on the finish, along with the lingering, peppery spice. Elegant and well-balanced.

SPIRITS REPORT – RUM

1642 Golden Rum from The National Distillery Company in Hawke’s Bay has a slight saltiness attributed to the Napier distillery’s portside location.

Ron Matusalem Platino

1642 Golden Rum

40% ABV, 700ml RRP $65 Mineral

42% ABV, 750ml RRP $69.99 (also 50ml RRP $9.50 and 200ml RRP $27.50) The National Distillery Company

A light white aged rum with complexity and creaminess. Aromas of vanilla that persist on the palate with fresh caramel.

Ron Matusalem Solera 7

40% ABV, 700ml RRP $65 Mineral An aromatic and creamy golden rum aged in Solera. It is exceptionally smooth with pronounced notes of caramel, banana, vanilla and maple syrup. Soft and lush.

El Dorado Cask Aged 3 Years

40% ABV, 700ml RRP $66 Tickety-Boo Flor de Caña Gran Reserva 7YO

40% ABV, 700ml RRP $64.99 Hancocks A full-bodied rum with aromas of toasted coconut, vanilla and figs. On the palate there is honey and dark chocolate, leading to a long, smooth finish.

Sailor Jerry Spiced Rum

40% ABV, 700ml RRP $64.99 Federal Sailor Jerry rum is distilled in the Virgin Islands and has a Caribbean influence with flavours of cinnamon, nutmeg, clove and rich vanilla. It has a long, dry finish with a hint of toasted toffee.

This three-year-old full-flavoured cask-aged rum has aromas of citrus and vanilla, enhanced by notes of chocolate and raisins. A smooth, rounded palate with coconut; fruity with a dry, rounded finish.

Stolen Smoked

37.5% ABV, 700ml RRP $67.99 Suntory Global Stolen Smoked uses roasted Colombian coffee beans, Madagascan vanilla, Moroccan fenugreek and a smoking process using American hardwood to infuse the aged Caribbean rum with layers of vanilla, warm caramel and dark chocolate that leads to a long smoky finish.

Aged in first-fill, ex-bourbon barrels, this is a soft golden rum with notes of pineapple, stone fruit, toasted oak and a slight saltiness attributed to the Napier distillery’s portside location.

Angostura 5YO

37.5% ABV, 700ml RRP $69.99 Federal Five years in oak barrels gives this rum a rich golden colour, with flavours of chocolate, spice, vanilla and toasted oak leading to a warm and mellow finish. Serve as a sipping rum or use in spice-driven mixed drinks.

Bacardi Añejo 4YO

40% ABV, 700ml RRP $69.99 Coca-Cola Europacific Partners A blend of rums aged for a minimum of four years, this rum has aromas of vanilla and cinnamon that lead to a palate of dark honey and clove. Toffee and oak on the finish.

Cruzan Black Strap

40% ABV, 750ml RRP $69.99 Suntory Global Robust liquorice and molasses flavours make this rum ideal for mixing into tropical cocktails: it pairs well with lemon, lime, ginger and pineapple. Its deep black hue is also great for adding colour to drinks.

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SPIRITS REPORT – RUM

Diplomático Mantuano

Appleton Estate Rare Blend 8YO

Angostura 7YO

40% ABV, 700ml RRP $69.99 Hancocks

40% ABV, 700ml RRP $71.99 Campari

40% ABV, 700ml RRP $74.99 Federal

A blended dark golden rum from Venezuela.

Balanced, rich and complex with notes of dried fruit and oak. Vanilla and delicate spice lead to a slightly dry finish.

This flagship rum of Appleton Estate was crafted by Master Blender Joy Spence to commemorate the distillery’s 250th anniversary. Aromas of spicy fruit and oak lead to hints of honey, vanilla, spice, and Appleton Estate’s signature orange peel note. A smooth finish balanced with a hint of molasses and warm oak.

A blend of select rums aged for a minimum of seven years at House of Angostura’s Trinidad distillery. Aromas of vanilla, molasses, coffee, spice and oak lead to flavours of chocolate, honey, toffee, caramel, coffee and roasted nuts.

Diplomático Planas

47% ABV, 700ml RRP $69.99 Hancocks An elegant aged white rum with a fresh, smooth and complex taste. Charcoal-filtered for its clear colour.

El Dorado Cask Aged 5 Years

40% ABV, 700ml RRP $69.99 Tickety-Boo A deep golden-hued rum with aromas of dried tropical fruit, caramel, butterscotch and molasses. Flavours of vibrant spice, fruit, caramel and toasted coconut, fading to vanilla.

Plunders Rum

40% ABV, 700ml RRP $69.99 Brandhouse The team at KJ & Co. in Christchurch use a premium aged base rum imported from Panama to make Plunders, which is loaded with flavours of banana and tropical spice and rounded out with notes of vanilla and oak.

Made for sipping, it has a light sweetness and complex flavours.

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Port O Ahuriri Botanical Rum

42% ABV, 700ml RRP $72.99 The National Distillery Company This offering from The National Distillery Company in Hawke’s Bay is described as an ode to the botanicals discovered by the early whalers and fishermen who travelled through the historic Port of Ahuriri in Napier from the 1830s. With no oak ageing, the Botanical Rum draws its layered flavours from its sugarcane base, which is vapour distilled through cacao, roasted coffee beans, lime peel, and tonka bean. It has notes of vanilla, stone fruit, chocolate and sweet lime. A sweet and rounded mouthfeel.

Bacardi Reserva Ocho 8 Años

40% ABV, 700ml RRP $74.99 Coca-Cola Europacific Partners A selection of barrel-aged reserve rums aged for a minimum of eight years are blended to make this more premium offering from Bacardi. It has aromas of vanilla, toffee, honey and caramel with toasted oak. The flavour is smooth and rich with notes of prune, apricot, nutmeg and vanilla, and a soft wood finish.

Planteray Barbados 5 Year

40% ABV, 700ml RRP $74.99 Tickety-Boo This five-year-old Barbados rum is aged in bourbon barrels for three to four years, then sent to Cognac Ferrand in France for finishing in cognac casks, which draws out notes of wood and nutmeg. It has aromas of leather and caramel with hints of cinnamon, dried coconut and vanilla. Initially sweet on the palate, with molasses and hints of leather, alongside orange rind, salted butter and allspice. The finish is sweet with fiery spice at the very end.

SPIRITS REPORT – RUM

Ratu Dark Rum 5YO

40% ABV, 700ml RRP $74.99 Coca-Cola Europacific Partners Savoury smoked oak aromas give way to the rich sweetness of caramel, vanilla and tea leaves with a mouth-watering liquorice finish in this Fijian rum.

Duppy Share ‘Duppy White’ Rum is a 100% Jamaican rum with aromas of bright banana, mango and green thyme.

Ratu Signature Blend Rum Liqueur 8YO

35% ABV, 700ml RRP $74.99 Coca-Cola Europacific Partners Aromas of zesty orange, dark chocolate and coffee, with a velvet mouthfeel of coconut and spiced oak followed by a lingering fresh citrus flavour.

Ratu Spiced Rum 5YO

40% ABV, 700ml RRP $74.99 Coca-Cola Europacific Partners A complex charred oak and citrus aroma leads to rich vanilla and candied orange flavour, combined with the warmth of cinnamon and star anise.

Skipper Dark Rum

40% ABV, 700ml RRP $74.99 Tickety-Boo This rum has been produced and aged in Guyana since 1930 and still boasts the original label on its bottle. Buttery smooth in the mouth with flavours of crème caramel, toffee and custard with pepper, cinnamon and nutmeg. Notes of cinnamon and ginger on the lengthy finish.

BaBin Golden Rum

BaBin Spiced Rum

38% ABV, 700ml RRP $75 No.8 Distillery

38% ABV, 700ml RRP $79 No.8 Distillery

BaBin is a new brand from French distiller Julien Delavoie of Dunedin’s No.8 Distillery. The Golden expression is balanced, smooth and elegant, showing honey, caramel, stone fruit and gentle vanilla.

This spiced rum from Dunedin’s No.8 Distillery is warm and aromatic, with notes of vanilla, tonka bean, citrus peel, toasted oak and soft spice. Smooth, bold and inviting.

Mount Gay Rum Eclipse

37.5% ABV, 1L RRP $75.99 Hancocks Mount Gay describes this release as a “heritage blend” and the embodiment of the Mount Gay style. Eclipse is crisp and aromatic with distinctive aromas of vanilla and banana and underlying caramel, summer fruit and spice. On the palate there is an oaky character with slight burnt notes. Also available in a 700ml limited edition packaging Mount Gay Rum Eclipse Sailing release (RRP $56.99).

Bumbu Original

40% ABV, 700ml RRP $76.99 Pernod Ricard

Duppy Share ‘Duppy White’ Rum

40% ABV, 700ml RRP $79.99 Mineral A 100% Jamaican white rum with aromas of bright banana, mango and green thyme. There is smooth caramel sweetness on the palate, with tropical fruits leading to pimento spice and a lively pot still rum finish.

Plunders XO

45% ABV, 700ml RRP $79.99 Brandhouse This special release rum is distilled and aged in the Caribbean. Matured in ex-bourbon barrels, it is then blended by hand by Plunders’ master blender in Christchurch.

This rum from Barbados is aged up to 15 years in American bourbon barrels. It has rich and complex aromas of Madagascan vanilla, soft caramel, and oak. Notes of cinnamon, roasted nuts, banana and allspice on the palate and a light, smooth finish.

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SPIRITS REPORT – RUM

Port O Ahuriri Golden Rum

The Kraken Black Spiced Rum

Planteray Rum Isle of Fiji

42% ABV, 700ml RRP $79.99 (also 200ml RRP $27.50) The National Distillery Company

40% ABV, 700ml RRP $81.99, 1L RRP $104.99 Campari

40% ABV, 700ml RRP $82.99 Tickety-Boo

This inky black rum produced in Trinidad and Tobago is infused with herbs and spices.

Aromas of nutmeg, vanilla and cinnamon lead to flavours of vanilla, dark chocolate, clove, rich fruit cake and toffee. Rich and spicy.

Described as an “ode to the beauty of the Fijian islands”, Planteray Rum Isle of Fiji is made with hand-cut Fijian sugarcane that is turned to molasses at the local mill in Lautoka town.

It is double-aged: first in Fiji in ex-bourbon casks, then travelling by sea to France for the secondary ageing. A rum with warm notes of exotic fruit and raisins and a rich, round finish.

A balanced blend of molasses and sugarcane, Port O Ahuriri Golden Rum is aged in ex-Buffalo Trace bourbon barrels and has notes of vanilla, stone fruit, toasted oak and a slight saltiness.

The Kraken Roast Coffee Rum

RRP $80 - $99.99

40% ABV, 700ml RRP $81.99 Campari

El Dorado Cask Aged 8 Years

A rich, complex blend of spiced Kraken Rum with Arabica bean coffee.

40% ABV, 700ml RRP $80.99 Tickety-Boo Aromas of subtle tobacco mix with caramel toffee alongside dried stone fruit and flambéed banana. The mouth feel is smooth, soft and faintly sweet, with traces of oak and butterscotch.

The Kraken Black Cherry & Madagascan Vanilla Rum

40% ABV, 700ml RRP $81.99 Campari Aromas of toffee, molasses and black cherry lead to flavours of deep cherry and caramel with sweeter notes of wood and vanilla.

Duppy Share Spiced Rum

37.5% ABV, 700ml RRP $82.99 Mineral A blend of two-year-old rums from Jamaica and Barbados. This aromatic aged golden rum is naturally spiced with ginger, vanilla, cola, grapefruit, pineapple, clove, nutmeg, basil and orange. Balanced and complex.

Planteray Rum Cut & Dry Coconut

40% ABV, 700ml RRP $82.99 Tickety-Boo Planteray Cut & Dry is made with coconuts cut by hand and dried in the sun of Barbados then infused in Planteray’s Barbadian rum and distilled at the Stade’s West Indies Rum Distillery.

The Kraken Black Cherry & Madagascan Vanilla Rum has flavours of deep cherry and caramel with sweeter notes of wood and vanilla.

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Planteray Stiggins’ Fancy Pineapple Rum

40% ABV, 700ml RRP $82.99 – also in 2.8L ecopouch Tickety-Boo This rum was named for Reverend Stiggins, the character in Charles Dickens’ The Pickwick Papers, whose favourite drink was “pineapple rum.” The rinds of Queen Victoria pineapples are infused in Planteray 3 Stars White Rum and distilled, and then the pineapple fruit is infused in Planteray Original Dark rum. The distillate and fruit infusion are then blended and cask aged. The rum has aromas of honeydew melon and a hint of Jamaican ginger cake with pineapple notes. Flavours of spiced molasses, and shortbread accompany a juicy, slightly earthy element from the pineapple with notes of vanilla, lemon, mango and spearmint on the finish.

SPIRITS REPORT – RUM

Damson Plum Spiced Rum

40% ABV, 750ml RRP $84.95 (also 200ml RRP $27.50) National Distillery Company A soft golden rum infused with naturally derived damson plum flavours, and layered with almond and cacao notes. Hints of stone fruit and pineapple balanced by toasted oak and a subtle coastal saltiness.

Damson Plum Spiced Rum is a soft golden rum infused with naturally derived damson plum flavours, and layered with almond and cacao notes.

Appleton Estate Rare Blend 12YO

Best Behaviour Spiced Rum

BaBin Aged 5YO Rum Reserve

43% ABV, 700ml RRP $84.99 Campari

42% ABV, 700ml RRP $84.99 Best Behaviour

40% ABV, 700ml RRP $85 No.8 Distillery

A blend of rare golden rums that have all been aged for a minimum of 12 years. This deep bronze rum has flavours of oak, fruit, cocoa, molasses, orange peel, rich vanilla and subtle coffee with a bittersweet finish.

Five years of ageing creates a rich, complex and refined rum with notes of dried fruit and dark chocolate. Light and sweet with a long rounded finish.

Best Behaviour Native Botanical Spiced Rum

This was the first release from Mount Maunganui-based husband and wife duo Jake and Megan Payne in late 2024. It is a blend of organic molasses and sugarcane, vapourinfused to bring forward flavours of vanilla, cinnamon, burnt brown sugar and toffee with a whisper of smoke. Aged in first-fill ex bourbon barrels. Smooth, bold and characterful.

42% ABV, 700ml RRP $84.99 Best Behaviour

Mount Gay Rum Eclipse Navy Strength

A fresh, bold rum with an array of New Zealand botanicals at its heart, including kawakawa fruit, harakeke and karamū berry, with a selection of spices.

57.1% ABV, 700ml RRP $84.99 Hancocks Mount Gay Master Blender Trudiann Branker has created a high strength Eclipse blend bottled at 57.1%. Smooth, complex and bold with flavours of roasted pineapple, mocha, butterscotch and sea salt.

1919 Cane Single Cask

46% ABV, 750ml RRP $85 1919 Distilling

Ron Matusalem Gran Reserva 15

40% ABV, 700ml RRP $85 Mineral A Solera rum with an intense, rich nose of wood, toasted nuts and butterscotch. It has a smooth texture with flavours of cocoa, pronounced oak and a cognac-like finish.

Gosling’s Black Seal

40% ABV, 700ml RRP $87.99 Federal A blend of aged rums made in small batches, Bermuda-made Gosling’s has a distinctive dark colour. Rich, smooth and full-bodied with subtle butterscotch, vanilla and caramel.

Aged exclusively in a first-fill ex-bourbon barrel, 1919 Distilling’s Cane Overproof takes on new depths and flavours in this single cask release. The banoffee notes created during fermentation are captured, while showcasing the vanillas and caramels from ageing on oak.

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SPIRITS REPORT – RUM

Helmsman Spiced Rum

Best Behaviour Mānuka Smoked Rum

40% ABV, 700ml RRP $87.99 Hancocks

42% ABV, 700ml RRP $89.99 Best Behaviour

This New Zealand-brand rum is made from a blend of Caribbean golden rum and spices.

Initial aromas of fruitcake are followed by banana, vanilla and a hint of warm spice.

A full-bodied rum with flavours of rich fruit, cinnamon and toffee.

A barrel-aged rum infused with New Zealand native mānuka honey and mānuka wood smoke. Initial flavours of smooth, golden honey are followed by warm vanilla and toasted spice, with a slow-building smoky character. Ideal for sipping or to add a smoky twist to cocktails.

Helmsman White Rum

Broken Heart Spirits Spiced Rum

40% ABV, 700ml RRP $87.99 Hancocks

40% ABV, 700ml RRP $89.99 Broken Heart

The Helmsman White is usually aged for over a year in stainless steel tanks and plain oak casks, creating a light blonde colour and sweet flavour.

Duppy Share Aged Rum

This spiced rum from New Zealand’s Broken Heart is aged three years in barrel and is smooth and well balanced. It uses natural spices of galangal, vanilla, orange peel, cloves and cinnamon, with distinct caramel, candied walnuts and cinnamon on the palate.

40% ABV, 700ml RRP $88.99 Mineral

Bumbu XO

This blended rum contains a three-year-old 100% pot still rum from the Worthy Park Distillery in Jamaica combined with a fiveyear-old 100% column still rum from the Foursquare Distillery in Barbados. A versatile and balanced blend.

40% ABV, 700ml RRP $89.99 Pernod Ricard

Ron Paticruzado Los Marinos Viejo

The XO expression from Bumbu is aged up to 18 years in American bourbon barrels and then finished for at least six months in Spanish sherry casks. It has aromas of toffee, toasted oak, and vanilla, leading to a palate of orange zest, peppery spice, and a hint of coffee.

40% ABV, 1L RRP $89 Mineral

Flor de Caña 12 YO

This rum opens with aromas of vanilla, cinnamon, and fresh wood, leading to earthy notes from ex-bourbon barrels with ripe banana, vanilla, mild pink pepper and buttery caramel on the palate.

54 DRINKSBIZ JULY / AUGUST 2026

40% ABV, 700ml RRP $89.99 Hancocks An ultra-premium rum from Nicaraguan distillery Flor de Caña. Aromas of red fruits, honey and toasted nuts leading to a palate of wood, vanilla and baked apples, with a smooth and well-balanced finish.

Best Behaviour Mānuka Smoked Rum is infused with New Zealand native mānuka honey and mānuka wood smoke. Ideal for sipping or to add a smoky twist to cocktails.

The NZ Rum Co. Spiced Rum

40% ABV, 700ml RRP $89.99 The NZ Rum Co. A drier, less-sweet style with spice at the forefront. Notes of coffee, cacao, cinnamon, allspice, vanilla and caramel in a versatile rum.

Millenhall Rum

45% ABV, 750ml RRP $89.99 Armada Spirits This small batch barrel-aged rum from Pāpāmoa distillery Armada Spirits is made with sugarcane and molasses. It’s copper column distilled and has spent a minimum of three years in an ex-New Zealand red wine barrel in the distillery near the Pāpāmoa coastline. The resulting rum has developed rich flavours of caramel and honey, with an oak character from the barrel ageing and a whisky-like finish.

SPIRITS REPORT – RUM

Torpedo Bay Spiced Rum

Mount Gay Black Barrel

Cane Overproof by 1919 Distilling

40% ABV, 700ml RRP $89.99 The NZ Rum Co.

43% ABV, 700ml RRP $92.99 Hancocks

63% ABV, 750ml RRP $95 1919 Distilling

A richer, sweeter style of spiced rum with flavours of hazelnut, coffee, chocolate, vanilla and caramel. Smooth and indulgent.

Double ageing in deeply charred bourbon oak barrels creates an undertone of classic bourbon spices balanced with oaky vanilla and sweet caramel.

This full-strength New Zealand-made rum is made using combinations of boiled brown sugar from Mauritius and grade A molasses from Australia. An aromatic white rum, it is slow fermented for 4-12 days and then copper pot distilled to create a mouth-coating spirit with deep, rich flavours and a fruity aroma with hints of molasses.

No.8 Pineapple Elixir

36% ABV, 700ml RRP $90 No.8 Distillery Distiller Julien Delavoie of Dunedin distillery No.8 first started making this style of rum, aged with fruit and spices, as a teenager in France. Cask aged for a year, this light and luscious rum has an aroma of sticky sweet pineapple with a hint of earth and then verges into raisin, fruit cake and baking spice. The pineapple persists on the palate with a burst of freshness and a rounded mouthfeel. The finish is delicately sweet.

Russell Rum

40% ABV, 700ml RRP $90 Blush This rum was inspired by the historical seafaring township of Russell in New Zealand’s Bay of Islands. It infuses Caribbean rum with flavours of caramel and spice, with a vanilla backbone. Highlights of local citrus, nutmeg and clove.

Russell Rum Black Strap

Angostura 1919

40% ABV, 700ml RRP $94.99 Federal A specially blended multi-award-winning rum named for an important date in the development of the rum industry in Trinidad & Tobago, as well as the Caribbean. After a fire in 1932, which destroyed the Government Rum Bond, the master blender of Fernandes Distillers bought the charred casks, only to discover they had been filled in the year 1919. The prized rum was blended and called “1919 Aged Rum.” A soft rum with complex toasty flavours from extended ageing in charred barrels.

Smith & Cross Navy Strength Jamaica Rum

57% ABV, 700ml RRP $94.99 Hancocks A traditional navy strength rum with notes of caramelised banana, tropical fruit, baking spices and some earthy characteristics. A distinctly flavourful and aromatic rum style.

Diplomático Reserva Exclusiva

40% ABV, 700ml RRP $96.99 Hancocks A refined and elegant rum with aromas of orange peel, toffee and liquorice. Smooth on the palate, complex and well balanced with oak and vanilla notes for a long-lasting finish.

Planteray OFTD Overproof Rum

69% ABV, 700ml RRP $96.99 Tickety-Boo An intensely flavourful rum, ideal for cocktail making. Notes of coffee, orange, plum and truffles on the nose. In the mouth there are bursts of caramel, chocolate, vanilla, cinnamon, oak, nutmeg, and smoke. A lingering finish with dark chocolate and clove.

40% ABV, 700ml RRP $90 Blush Made with premium blackstrap molasses and infused with spices, this rich, complex rum has aromas of vanilla, dark chocolate, and warming spices with a hint of citrus.

Smith & Cross Navy Strength Jamaica Rum is a traditional navy strength with notes of caramelised banana, tropical fruit, baking spices and some earthy characteristics.

DRINKSBIZ JULY / AUGUST 2026 55

SPIRITS REPORT – RUM

Dancing Sands Aged Rum 7YO

Lautoka 16YO

Black Tot Caribbean Rum

40% ABV, 700ml RRP $99 Dancing Sands

46% ABV, 700ml RRP $99.99 Coca-Cola Europacific Partners

46.2% ABV, 700ml RRP $POA Whisky Galore

This aged rum came about after Sarah and Ben Bonoma first launched their distillery in Golden Bay in 2016. While they quickly became known for their gins, those early days also saw them experiment with rum fermentation, yeasts and distilling techniques. Once they had a recipe they were happy with they filled barrels for ageing, and these have been sitting in the distillery ever since. This seven-year-old New Zealand rum is made from molasses and aged in oak casks. It has a smooth, bold profile with layers of rich caramel, vanilla and toasted oak.

Named for the Fijian town in which this rum is made, Lautoka is a 16-year-old ultra-premium small batch dark rum from the Rum Co. of Fiji.

Aged in ex-bourbon barrels, it is soft and well balanced with complex aromas of leathery smoked oak, dried fruits and honey. Lautoka delivers a rich, spicy and heavy dried fruit and smoked oak character right onto the middle of the palate.

Crafted from a marriage of fruity Barbadian, full-bodied Guyanese and vibrant Jamaican rums, the Black Tot gets its name from the ration of rum issued daily to sailors of the Royal Navy. A rich and complex rum with flavours of golden syrup, tropical fruits and a leathery hint.

A note of coffee and chocolatey mocha on the palate, with butter toffee and oaky spice.

A roasted banana character on the finish ends this rich, fruity and slightly funky rum.

El Dorado Special Reserve 12YO

A Jamaican-inspired unaged overproof rum crafted from 100% molasses. Bold spice notes lead the way, followed by light tropical fruit characters and a lingering sweet finish.

40% ABV, 700ml RRP $99.99 Tickety-Boo This is the youngest expression in El Dorado’s Luxury Cask Aged Range, which are rums designed to be savoured. It has aromas of lush tropical fruit and spice with hints of honey and dark sugar. The palate is round, mellow and full-bodied with rich flavours of fruit and spice and a dry finish.

Last Light Solera Aged Rum

45.5% ABV, 700ml RRP $99.99 Highland Fern West Auckland distillery Last Light launched in late 2023 with three rums. This Solera Aged Rum has a bright nose of apple, pear drop with honey, and hot toddy spices bound with maple syrup sweetness. Soft on the palate with lashings of sweet candied sugar followed by soft liquorice, cinnamon, nutmeg and oak.

Winner of the Trophy for Best Overall Rum at the NZ Spirits Awards 2025.

56 DRINKSBIZ JULY / AUGUST 2026

The NZ Rum Co. ‘55’ Overproof White

40% ABV, 700ml RRP $99.99 The NZ Rum Co.

The NZ Rum Co. Barrel Aged

40% ABV, 700ml RRP $99.99 The NZ Rum Co. This is the second aged rum release from The NZ Rum Co. (the first being Maiden Voyage on page 59). Matured in ex-bourbon casks for four and a half years, this lighter-style rum showcases subtle tropical fruit notes, oak, burnt honey, vanilla and classic bourbon influence, finishing smooth and well balanced.

Plunders Extra

52% ABV, 700ml RRP $99.99 Brandhouse Plunders Extra is a rich, smooth Caribbean rum aged in ex-bourbon barrels and blended by hand. Designed to sip on the rocks.

Doorly’s 12YO

43% ABV, 700ml RRP $POA Whisky Galore This 12-year-old rum was produced at the multi-award-winning Foursquare distillery on the Caribbean island of Barbados. It is rich and sweet with notes of butterscotch and tropical fruit and has a full-bodied mouthfeel with flavours of toffee apple, toasted spices and orange.

Doorly’s XO Rum

43% ABV, 700ml RRP $POA Whisky Galore Doorly’s rum has been made on the island of Barbados since 1908 and this new XO expression is a blend of some of its oldest rums given a secondary maturation in ex-Oloroso sherry casks. Notes of caramel, brown/ Demerara sugar and banana and toffee apple are joined by a hint of sultana and spice from these casks.

SPIRITS REPORT – RUM

Lost Barrel Heritage Imperial Porter Cask Rum is a limited release of just 618 bottles from a collaboration between Lost Barrel Rum and Renaissance Brewing.

RRP $100 - $149.99

Appleton Estate 15YO Black River Casks

Wray & Nephew White Overproof Rum

43% ABV, 700ml RRP $104.99 Campari

63% ABV, 700ml RRP $100.99 Campari An aromatic and intense rum at 63% ABV with top notes of citrus, pear and pineapple, married with bottom notes of honey and molasses.

Ron Matusalem Insolito

40% ABV, 700ml RRP $102 Mineral ‘Insolito’ translates as ‘unusual’ and this rum, inspired by the Rosé wines of Provence, lives up to the promise. Aged rum spends an extra three years in a Solera of ex-Tempranillo wine barrels and is then married with a core of Matusalem Gran Reserva 15 to create this unique Rosé rum. The colour is a pale Provence pink with a palate of vanilla, butter, berries and liquorice.

Charles Merser & Co Double Barrel

43.1% ABV, 700ml RRP $102.99 Hancocks A golden rum with aromas of vanilla, tropical fruit and a toasty oak character. The palate is mouth-coating, warming and generous with soft notes of vanilla, more tropical fruit and some vinous notes created through the cask maturation process. Toasty oak returns on the finish alongside sweet vanilla and hints of pastry cream.

This release from Appleton Estate is aged for a minimum of 15 years and is a rare blend of pot and column-still rums. It has delicate spice and a rich and full-bodied finish with a fruity, subtle oak ending.

Duppy Share XO Rum

40% ABV, 700ml RRP $104.99 Mineral A blend of five-, eight- and 12-year-old 100% column still rums from Barbados. Rich aromas of velvet caramel and tamarind are balanced with light tones of toasted coconut and violet. Flavours of butter fudge, caramel and condensed milk marry with accents of apricot, vanilla and nutmeg.

Bayou Mardis Gras XO Single Batch

40% ABV, 700ml RRP $109.99 Tickety-Boo This Louisiana rum is matured in bourbon barrels for up to six years using the Solera ageing method and then partially finished in sherry barrels. Aromas of dried dark fruit and cedar wood lead to a complex palate of orange marmalade and dark stone fruit with blackcurrant and honey. A long, dry finish with black pepper, sherry and hints of smoke.

Dancing Sands XO Rum

46% ABV, 700ml RRP $109.99 Dancing Sands A rare expression of New Zealand rum, this XO blends 14- and 20-year-old rums for a true collector’s piece. Originally crafted by the nowclosed South Pacific Distillery in Nelson, these aged spirits have rested undisturbed in Dancing Sands’ Golden Bay barrels for the past decade, deepening in character and complexity.

Planteray XO 20th Anniversary Barbados

40% ABV, 700ml RRP $109.99 Tickety-Boo The 20th Anniversary bottling of XO rum from Barbados is aged in bourbon barrels before being shipped to France for a secondary maturation in Ferrand Cognac casks. It has hints of spicy oak on the nose, with guava, coconut and dried banana. On the palate it is spiced and creamy, with sweet vanilla notes and caramel. Finishes with notes of caramel and toasted oak.

Lost Barrel Heritage Imperial Porter Cask Rum

50.9% ABV, 700ml RRP $110 Brandhouse This limited release of just 618 bottles is a collaboration between Lost Barrel Rum and Renaissance Brewing. The rum is finished in ex-Imperial Porter barrels from craft brewery Renaissance and draws rich and complex flavours from the cask with smooth notes of caramelised sugar, white cacao, coffee bean, sweet vanilla, and a long baking spice finish.

DRINKSBIZ JULY / AUGUST 2026 57

SPIRITS REPORT – RUM

Deadhead 6 Year Old Rum

Flor de Caña 18 YO

El Dorado Special Reserve 15YO

40% ABV, 750ml RRP $115 Hi I.Q. Liquor

40% ABV, 700ml RRP $124.99 Hancocks

43% ABV, 700ml RRP $132 Tickety-Boo

A single blended six-year-old rum made from estate-grown sugar cane juice and molasses and aged in American oak and Chiapas oak.

Assertive aromatics and complex flavours make it a great choice for classic Tiki cocktails.

As with all rums from Nicaraguan distillery Flor de Caña, this sugar-free ultra-premium rum is sustainably produced (carbon neutral and Fair Trade certified) and naturally aged without artificial ingredients, distilled with 100% renewable energy and Kosher certified.

It has aromas of nuts and caramel with intense vanilla and spices on the palate and a long, smooth finish.

A cognac-like rum with a complex nose of dark coffee, candied orange, almonds, dark chocolate, pepper and rich vanilla. Silky and rounded on the palate, with flavours of grilled tropical fruit and smooth, oaky spice.

Mount Gay XO New Edition

37.5% ABV, 700ml RRP $119.99 Hancocks A triple cask blend with an ageing scope wider than the current XO rum to allow for a wider palette of aromas and flavours. Round and complex with notes of salted caramel, baked fig, clove and dark chocolate.

Deadhead Dark Chocolate Rum

40% ABV, 700ml RRP $120 Hi I.Q. Liquor A single blended five-year-old rum infused with organic cacao. It has coffee and butterscotch on the nose, along with a hint of dark chocolate. Decadent dark chocolate on the palate layered with a back note of cherry and cream soda.

Last Light Cask Strength Solera Aged Rum

55.2% ABV, 700ml RRP $120 Highland Fern Straight from the solera, this cask strength New Zealand rum has an autumnal fruit-led nose, with notes of red apple, cinnamon and maple syrup. Candied sweetness on the palate deepens into caramelised brown sugar. Oak emerges clear and dry with a light touch of vanilla that fades to a spicy dry finish.

58 DRINKSBIZ JULY / AUGUST 2026

Ron Matusalem Gran Reserva 23

40% ABV, 700ml RRP $125 Mineral This premium offering from Matusalem has subtle aromas of dried fruit, fresh honey and a floral hint over a sweet toffee base with notes of mango and exotic wood. The palate is creamy with liquorice, roasted almond, hazelnut and dried fruit. A sherry-like finish.

Last Light Cask Strength 100% Pot Still

56% ABV, 700ml RRP $130 Highland Fern This rum opens with aromas of carrot cake, maple syrup, and orange spice bound with walnut and pecan, leading to notes of wood and leather. On the palate the rum is thick and viscous with sweet brown sugar, oak and lingering wisps of ginger, raisin and Christmas spices.

Angostura 1824

40% ABV, 700ml RRP $139.99 Federal A blend of rums aged in charred American oak bourbon barrels for a minimum of 12 years then hand-picked by House of Angostura’s Master Blender from selected casks. These rums are then hand-blended and re-casked before being hand-drawn, filtered and bottled. The 1824 has rich aromas of vanilla, honey and warming spice followed by a long complex finish.

Doorly’s 14YO

48% ABV, 700ml RRP $POA Whisky Galore This 14-year-old rum was produced at the award-winning Foursquare Distillery on Barbados. The rum is a blend of pot and column still rums that have been aged predominantly in bourbon casks, as well as some Madeira casks, which help impart flavours of dark chocolate, red berries, tropical fruit and sweet spices.

El Dorado Special Reserve 15YO is a cognaclike rum with a complex nose of dark coffee, candied orange, almonds, dark chocolate, pepper and rich vanilla.

SPIRITS REPORT – RUM

RRP $150 and above Angostura 1787

40% ABV, 700ml RRP $159.99 Federal Merchants A super-premium rum made from a blend of rums aged for a minimum of 15 years. It has aromas of banana, dried fruit and oak with top notes of apples. The medium-bodied palate has hints of dried prunes, sweet rounded oak and subtle toffee, leading to a long, crisp finish.

The NZ Rum Co. Maiden Voyage

46% ABV, 700ml RRP $160 The NZ Rum Co. This is The NZ Rum Co.’s first-ever aged rum release and each bottle is individually numbered. Aged for five summers in ex-bourbon casks, it delivers rich bourbon character, layers of oak and vanilla, and a sweet banana finish.

El Dorado Special Reserve 21YO

Ron Matusalem Lefebre

43% ABV, 700ml RRP $219.99 Tickety-Boo

40% ABV, 700ml RRP $360 Mineral

Described as being for “true rum connoisseurs”, this 21-year-old rum has a nose of lush tropical fruit and spice with hints of honey and dark sugar. A round, mellow, full-bodied palate with rich flavours of fruit and spice.

This rare aged rum is the first release in the Matusalem Tributes Collection. It is a limited release of 2,000 bottles with each one marked by a unique serial number and accompanied by a Certificate of Authenticity. The rum is aged in rare Bordeaux casks, creating aromas and flavours of spiced wood, chocolate, bitters and sweet peppers.

The Álvarez family chose their most ancient barrels for Ron Matusalem Sublime, with just 450 bottles created to mark 150 years of Matusalem.

Appleton Estate Rare Blend 21YO

43% ABV, 700ml RRP $199.99 Campari

El Dorado Grand Special Reserve 25YO

43% ABV, 700ml RRP $1,599.99 Tickety-Boo Created to mark the turn of the millennium, El Dorado 25 Year Old Grand Special Reserve has been aged in the constant ambient warmth and tropical conditions of Demerara. It is rich, smooth and mellow with a silky smooth mouthfeel and subtle notes of caramel and heavy fruit cake.

Ron Matusalem Sublime

A blend of select aged rums, all matured for at least 21 years. An intense aroma with spice, woody notes and delicate citrus. Notes of orange peel, deep vanilla, rich nutmeg, warm coffee, and cocoa notes. The finish is long and dry, with a brown sugar sweetness.

Flor de Caña 25 YO

40% ABV, 700ml RRP $294.99 Hancocks A full-bodied rum with aromas of vanilla, wood and dark cocoa. There are fruity notes of almond and nuts on the palate, with a full and lingering finish.

40% ABV, 500ml RRP $3,050 Mineral Just 450 bottles of Ron Matusalem Sublime were created to mark 150 years of Matusalem.

It blends a rum aged almost 20 years in a Solera system using ex-bourbon American oak casks and another aged for ten years in a single ex-sherry oak cask from Jerez, Spain.

The Álvarez family chose their most ancient barrels for the rum blending and each bottle is hand-made and numbered. Presented with a Certificate of Authenticity.

For distributor details see the Distributor Index on page 66.

DRINKSBIZ JULY / AUGUST 2026 59

OPINION – SPIRITS

Sarah Miller

Spirits writer, judge & consultant

ginadingding.com

Meeting in the middle As more consumers look to moderation, mid-strength drinks are on the rise in the UK, says Sarah Miller...

THE RAPID rise of the no/low market in the UK drinks industry over the last five years has been impossible to ignore. Sales of non-alc products are booming, with volumes predicted to grow at an annual rate of 7% to 8%, as headlines declare that weekly consumption of alcoholic drinks has hit the lowest figure since data collection began in 1990.

But the trend is actually about moderating, rather than abstaining.

This summer, UK consumers are being told that the best way to moderate is by “coasting”, or consuming mid-strength drinks throughout an occasion rather than last year’s trend of “zebra striping”, when you alternate alcoholic and non-alcoholic serves.

It may not sound that different, but it’s the first time mid-strength drinks (with an ABV around half that of their full-strength alcoholic equivalents) have been part of the moderation conversation.

While no/low beers have been around since the ‘80s, their spirits equivalents are much newer.

2019 saw the launch of both Session Spirit (then called Trinity25), which is made with London Dry Gin and bottled at 25% to retain the mouthfeel and texture of the alcohol, and the first product from CleanCo: a botanical-infused spirit which launched with an ABV of 1.2% but is now 0.0%.

More no/low and mid-strength products came to market in the following years, and by 2023 the trend was well 60 DRINKSBIZ JULY / AUGUST 2026

established, but as no/low products soared, mid-strength drinks floundered.

The biggest challenge facing producers of mid-strength drinks seems to be explaining what they actually are.

Whereas low alcohol and alcohol-free products are self-explanatory (and legally defined as those with an ABV content not exceeding 1.2% and 0.05% respectively), mid-strength drinks have no such regulations and the ABV content varies depending on whether the term relates to a beer, wine or spirit.

Any product that falls below the minimum ABV stipulated for a legally defined drink cannot use the term in its name or marketing. For example, under EU law for a spirit to be called ‘gin’ it must be at least 37.5% ABV. However, brands such as Gordon’s, Tanqueray and Beefeater are so synonymous with gin that consumers immediately understand their 0.0% offerings.

In an attempt to increase consumer understanding and drive growth, a dozen mid-strength drinks brands – including Decem, Quarter Proof and Hayman’s who produce a range of spirits between 10 and 15% ABV – teamed up in 2025 to form the Mid-Strength Collective. And whether directly or indirectly, their combination of commissioned research and awareness campaigns, including a public march through London concluding at the UK’s first Mid-Strength Bar outside the National Theatre, seems to be paying dividends.

This year the International Wine and Spirits Competition introduced a new

mid-strength category to their No & Low Awards to reflect evolving consumer preferences and “increasing demand for products that offer flavour, complexity and balance at a lower alcohol level”.

Meanwhile online supermarket Ocado has reported that sales of mid-strength drinks are up 74% over the last two years, retailer Marks & Spencer has grown its mid-strength offer across beer, wine and spirits by 25%, and Quarter Proof’s midstrength London Dry Spirit has secured a listing with Sainsbury’s; the first time a brand in this category has secured physical shelf space in a supermarket.

While shoppers are likely to purchase mid-strength drinks in the same volume as their full-strength counterparts, there are also opportunities in the on-trade as consumers seek to moderate alcohol intake without compromising the social experience. According to KAM Insight, 50% of consumers would prefer two mid-strength drinks over one full-strength option when going out for ‘just one’, meaning that, given the right options, customers may stay longer and spend more in venues.

With the moderation trend set to continue across the beverage alcohol industry, and the IWSR reporting that the popularity of temporary abstinence of any length is stalling across all age groups (including Gen Z who have always been its most enthusiastic adopters), there is now a real opportunity for mid-strength drinks to take centre stage in both the off- and on-trade.

SPIRITS NEWS

NZ distillers go gold at World Drinks Awards NEW ZEALAND spirits had a great showing at the World Drinks Awards, achieving 15 medals at Gold level or above across Gin, Vodka, Liqueur, and Rum. Coromandel Distilling Co. was a standout with four, while Imagination Distilling showed its diversity with wins across gin, vodka and liqueur.

For Imagination co-founder Chris Charteris, the recognition represents a significant milestone for both the business and New Zealand craft spirits more broadly. “To have two products named finalists at the World Drinks Awards in the same year is incredibly special for a distillery of our size,” Charteris said. “We’re a small independent New Zealand company competing against some of the world’s most established spirits brands, so to receive this level of recognition is both humbling and hugely rewarding.”

Relative newcomer Best Behaviour rum from Mount Maunganui was also celebrating with a Gold for its Mānuka Smoked Rum. “We’re stoked to see the rum recognised on a world stage,” says Best Behaviour co-founder Jake Payne. “The Contemporary & Botanical category is one we’re really excited about and a space we’re passionate about championing. There’s a new era of rum emerging globally, and we’re proud to be part of that movement.”

World Gin Awards Awildian Coromandel Dry Gin (Classic Gin) – Gold Awildian Coromandel Dry Gin Blue Edition (Colour-Changing Gin) – Country Winner and Gold Awildian Coromandel Mānuka Gin (Matured Gin) – Country Winner and Gold Awildian Damson Gin (Flavoured Gin) – Country Winner and Gold Broken Heart Navy Strength (Navy Gin) – Country Winner and Gold Eliza’s Claim, Dry Gin (Classic Gin) – Country Winner and Gold Island Gin London Dry (London Dry Gin) – Country Winner and Gold Sea Lovers Gin (Contemporary Style Gin) – Country Winner and Gold Tweed Premium Gin (London Dry Gin) – Gold World Vodka Awards Broken Heart Vodka (Pure Neutral Vodka) Country Winner and Gold Imagination Distilling Triple Distilled Vodka (Varietal Vodka) Country Winner and Gold Imagination Distilling Yuzu Lemonade Vodka (Flavoured Vodka) Country Winner and Gold World Liqueur Awards Imagination Distilling Damson Plum & Blackberry (Gin Liqueur) Country Winner and Gold Scapegrace Thunderdonk Salted Caramel (Whisky Liqueur) Country Winner and Gold.

World Rum Awards Best Behaviour Mānuka Smoked Rum (Contemporary & Botanical) Gold worlddrinksawards.com

Ardbeg embraces la dolce vita ISLAY DISTILLERY Ardbeg has released a new limitededition whisky, Ardbeg Dolce, which channels the glamour of 1960s Italian cinema with an unmistakably ‘Ardbeggian’ twist.

Ardbeg Dolce brings together rare malt matured in Marsala dolce casks – the sweetest style of Sicily’s fortified wine – with classic bourbon cask-matured Ardbeg.

“Uniting whisky matured in Marsala dolce casks and classic Ardbeg, Ardbeg

Dolce is a dramatic blend of Mediterranean sweetness and Islay peat. We think it’ll be an instant classic,” says Gillian Macdonald, Master Blender and Co-Chair of the Ardbeg Committee.

Ardbeg Dolce has aromas of sun-ripened orange and apricot that lead into layers of dark chocolate, olive and savoury herbs, followed by soft smoke and salted nuts.

Ardbeg Dolce (47.8% ABV) is RRP $180.

Moët Hennessy

Tickets on sale for NZ Spirits Awards THE 2026 New Zealand Spirits Awards are coming up in Auckland on Friday 14 August and ticket sales are open now.

Medal winners for 2026 will be announced on 30 July with Trophy winners to be revealed at the awards event. Trophies include Best in Category winners as well as Innovation, Design & Packaging, and Emerging Product. Best Cocktail Bar and Bartender of the Year will also be awarded.

Presented by Spirits New Zealand Inc. and Distilled Spirits Aotearoa, the New Zealand Spirits Awards honour the very best spirits available in Aotearoa. The awards evening will be held at The Maritime Room on Princes Wharf.

Tickets available from spiritsawardsnz.nz DRINKSBIZ JULY / AUGUST 2026 61

SPIRITS NEWS

Jamming with Batched

The first voyage for NZ Rum Co. SIX YEARS after launching his Auckland distillery, Rob O’Connell of The NZ Rum Co. has released his first aged expression: Maiden Voyage Rum. O’Connell says he wanted the distillery’s ageing barrels to reach their full potential, with Maiden Voyage aged “for five summers” in ex-bourbon casks.

He describes it as delivering rich burnt honey, layers of oak vanilla, banana and a long, sweet bourbon finish.

BATCHED HAS released its new cocktail for winter: Batched Jamaretto Sour – a modern take on the Amaretto Sour but with a jammy twist.

The new release has rich almond notes layered with strawberry, raspberry and pomegranate, then lifted with zesty citrus for a smooth, balanced sour.

Batched Jamaretto 725ml bottle is RRP $49.99 Batched has also released its popular Lychee & Yuzu cocktail in a 230ml 4-pack at RRP $19.99.

Premium Liquor

“Six years ago, this was just an idea,” he says. “Maiden Voyage represents countless hours of work, patience and belief that we could produce world-class rum in New Zealand. It is a distinctly New Zealand expression of what great rum can be.”

Maiden Voyage is a limited release with each bottle numbered individually.

A 3YO Barrel Aged and Spiced Rum are also available now.

The NZ Rum Co.

Kiwi gin on top of the world at IWSC 2026

Go big with Planteray THREE OF Planteray Rum’s popular expressions are available in 2.8L ecopouches through distributor TicketyBoo. The recyclable ecopouches contain the equivalent of four 700ml bottles and help to reduce waste.

They are available for the following rums: • Planteray 3 Stars White Rum • Planteray Original Dark Rum • Planteray ‘Stiggins Fancy’ Pineapple Rum Tickety-Boo 62 DRINKSBIZ JULY / AUGUST 2026

A NEW Zealand gin has come out on top of the world at IWSC 2026 – scoring the most points of any gin entered in the global competition.

Navy Gin from Tauranga’s Clarity Distilling was awarded 99 points and Gold Outstanding. Ten other gins achieved 98 points and Gold Outstanding, including Awildian Coromandel Mānuka Gin from The Coromandel Distilling Co. Clarity Distilling and The Coromandel Distilling Co. were the only New Zealand distilleries to achieve Gold Outstanding for spirits at this year’s event.

Gold medals were also awarded to: • Island Navy Gin (97 points) • Broken Heart Spirits Navy Strength Gin (97 points) • Island Original Gin (96 points)

• Roots Marlborough Dry Gin (95 points).

Gold Outstanding and Gold medal winners are now reviewed by the IWSC Judging Committee for trophy consideration with results to be announced in November.

Clarity’s latest achievement follows its success at the 2026 International London Spirits Competition, where its Navy Gin won the title ‘Gin of the Year’, ‘Double Gold’ and ‘Spirit of the Year New Zealand’, achieving an outstanding 98-point score – making it one of only four spirits overall to be rated so highly.

Clarity Distilling co-founder Steph Downer says, “This latest result is incredibly special for us – it’s beyond anything we could have imagined when we started Clarity

just three years ago. We’re competing against some of the biggest and most established spirits brands in the world, so this recognition is a testament to the care, precision and passion that goes into every bottle we produce. It reinforces our belief that world-class spirits can be crafted right here in New Zealand, and we’re incredibly proud to be flying the flag for Kiwi distilling on the international stage.” iwsc.net

SAME GREAT TASTE, NEW BESPOKE BOTTLE

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AVAILABLE THROUGH BRANDHOUSE To stock contact geoff@brandhouse.co.nz

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SPIRITS NEWS

Dual-distillery venue opens in Whanganui TWO WHANGANUI craft distilleries – Papaiti Gin and Good Bones Distilling – have teamed up to open a combined bar, cellar door and production site in the city’s centre.

Operating as The Distillery – Bar & Cellar Door, the venue brings both brands together in a single hospitality environment, combining retail, on-premise service and production under one roof. The independent producers say they are excited to offer a new model for direct-toconsumer engagement in the local spirits category.

For co-founders Nikki Oesterle and Adrian Rumney of Papaiti Gin, the move is as much about commercial strategy as it is about customer experience. “Margins are increasingly tight across both retail and on-premise,” says Oesterle. “Having a space where we can control the full experience, from production through to serve, gives us a more sustainable model while also building stronger brand connection.”

The concept also reflects a deliberate shift towards collaboration within the sector. “Rather than competing for the same back bar space, we’ve created a venue where two distilleries can work alongside each other,” says Rumney. “It allows us to offer a broader drinks programme and a more compelling experience, which ultimately benefits both brands.”

The bar offering has been designed to operate as a complete hospitality venue rather than a single-category showcase. Alongside Papaiti’s gin range and Good Bones’ vodka and liqueurs, the cocktail list includes both classic and house serves that extend beyond gin and vodka, supported by a considered selection of New Zealand wines.

A full back bar covering premium dark spirits sits alongside the core range, while the beer list is locally focused, with Roots Brewing Co. supplying the majority of taps.

The Distillery also offers tastings, tours and gin-making classes, providing multiple revenue streams and extending dwell time beyond traditional on-premise formats.

Good Bones founders Vaughan and Emma Campbell say the shared site also addresses the challenge of visibility for small producers. “As independent brands, it can be difficult to create meaningful touchpoints with customers. This gives us a permanent platform to showcase what we do and tell our story directly.”

The founders believe the model has wider relevance for the New Zealand market, particularly as producers look for ways to strengthen margins and build resilience.

“There’s an opportunity for more of this in New Zealand,” says Oesterle. “Not necessarily the same format, but the idea of collaboration, shared spaces and creating experiences that go beyond just selling a bottle.” distillerywhanganui.co.nz 64 DRINKSBIZ JULY / AUGUST 2026

SPIRITS NEWS

Christchurch gin lands Double Gold at 2026 SFWSC CHRISTCHURCH-BASED 4 Bars Distillery has earned a 96-point Double Gold Medal at the 2026 San Francisco World Spirits Competition (SFWSC), placing it among the world’s highest-rated gins judged at this year’s competition.

The distillery’s flagship gin, Gin Clear Day, was the only New Zealand spirit to earn Double Gold.

Double Gold is awarded only when every judge on a tasting panel independently awards a spirit a Gold Medal, making it one of the industry’s most respected indicators of quality and consistency.

Gold Medals were awarded to Bluff Distillery for Bluff London Dry Gin and Wellington’s Woodward Street Distilling

Company for its Penguins Crossing London Dry Gin. 4 Bars Distillery was founded by former RNZAF and commercial pilot Chris Gear and takes its name from the four bars worn by an airline captain.

Gin Clear Day references the aviation term used to describe exceptionally clear flying conditions.

“Receiving a 96-point Double Gold at San Francisco is an incredible honour,” says Gear. “As a small independent Christchurch distillery, we’re proud to see Gin Clear Day recognised alongside some of the world’s most respected gin brands.

The result reflects years of refinement, consistency and attention to detail.” thetastingalliance.com/results

A shift for Shanky’s Whip HANCOCKS FAMILY Merchants Limited has taken over the distribution of Irish whiskey-based liqueur Shanky’s Whip in New Zealand. It assumed national distribution of the brand on 29 June.

Hancocks says that Shanky’s Whip has built strong momentum in both the on-premise and retail channels and it’s looking forward to supporting the brand’s

continued growth across New Zealand.

“Shanky’s Whip is a distinctive, high-potential brand with a loyal following and strong global trajectory,” says Joe Jakicevich, Hancocks Family Merchants Owner/Managing Director.

“We’re excited to welcome it into the Hancocks portfolio and look forward to working closely with our customers to accelerate its growth.”

Titch Hay, from Shanky’s Whip, adds: “We’re delighted to partner with Hancocks as we enter the next phase of our journey in New Zealand.

Their proven capability in building premium spirits brands makes them the ideal long-term partner for Shanky’s Whip. We would also like to thank Campari NZ for their dedication to the brand since 2021.”

No.8 Distillery launches BaBin JULIEN DELAVOIE, founder of Dunedin’s No.8 Distillery, has launched a new range of rums with a very special connection to his family roots.

While growing up in the French region of Normandy, his grandmother, Thérèse Babin, taught him how to make rum, Calvados and liqueurs in the family home of Trouville-Deauville, where Delavoie distilled his first pineapple rum at just 15 years old.

He’s now bringing that heritage and expertise to his new BaBin rums, which are made with molasses from Panama and distilled at No.8 in Dunedin. The new range includes BaBin Spiced, BaBin Golden, and BaBin 5YO Rum Reserve (700ml) with options for private cask ownership too.

No.8 Distillery DRINKSBIZ JULY / AUGUST 2026 65

DISTRIBUTORS DIRECTORY

Distributors 8-Wired 022 106 1709 8wired.co.nz

1919 Distilling 021 0242 2067 1919distilling.com

Armada Spirits info@armadaspirits.co.nz armadaspirits.co.nz

Asahi Beverages NZ 09 298 3000 asahibeverages.co.nz

Astrolabe Wines 03 577 6794 astrolabewines.co.nz

Bach Brewing 09 390 0149 bachbrewing.co.nz

Best Behaviour hello@bestbehaviour.co.nz bestbehaviour.co.nz

Black Collar Distillery 09 407 4429 blackcollardistillery.com

Blush orders@blushgin.co.nz blushmerchants.co.nz

Brandhouse 0508 468 688 brandhouse.co.nz

Broken Heart Spirits 03 442 0819 brokenheartspirits.com

Campari NZ 0800 844 778 camparigroup.com

Caro’s Wines 0800 422 767 caros.co.nz

66 DRINKSBIZ JULY / AUGUST 2026

Coca-Cola Europacific Partners NZ 0800 262 226 cocacolaep.com

Constellation Brands 09 412 6666 cbrands.com

Dancing Sands info@dancingsands.com dancingsands.com

DB Breweries 0800 746 432 db.co.nz

Dhall & Nash 0800 369 463 dnfinewine.com

Marisco

Sapori d’Italia

09 522 9684 marisco.co.nz

info@sapori.co.nz sapori.co.nz

McLeod’s Brewery

Saverglass

021 382 342 mcleodsbrewery.co.nz

09 522 2990 saverglass.com

Mineral

Sawmill Brewery

orders@mineralwine.co.nz mineral.co.nz

09 422 6555 sawmillbrewery.co.nz

Mission Estate

SOHO Family Vineyards

06 845 9350 missionestate.co.nz

sales@sohowineco.com sohowineco.com

Moët Hennessy

Sprig + Fern

0800 226 650 moethennessy.com

03 544 8675 sprigandfern.co.nz

EuroVintage

The National Distillery Company

0800 388 766 eurovintage.co.nz

06 833 7317 nationaldistillery.nz

Federal

Negociants

09 578 1823 federalmerchants.co.nz

0800 634 624 negociantsnz.com

Forager Wine

No.8 Distillery

dom@foragerwine.co.nz foragerwine.co.nz

no8distillery@gmail.com no8distillery.com

Garage Project

The NZ Rum Co.

sales@garageproject.co.nz garageproject.co.nz

021 0811 2721 thenzrumco.nz

Hancocks Family Merchants

Parrotdog

0800 699 463 hancocks.co.nz

04 384 8077 parrotdog.co.nz

Hi I.Q. Liquor Merchants

Pernod Ricard

09 634 4202 hiiqliquor.co.nz

0800 655 550 pernod-ricard-nz.com

Stone Pony orders@stoneponywines.co.nz stoneponywines.co.nz

Suntory Global 0800 69 23 37 suntoryglobalspirits.com

Taylor Brown 09 447 3801 taylorbrown.co.nz

Tickety-Boo Liquor 09 377 7597 tickety-boo.co.nz

Villa Maria 0800 505 656 villamaria.co.nz

Vinarchy vinarchy.com

Vintners

Highland Fern

The Premium Liquor Co.

0800 687 9463 vintners.co.nz

info@highlandfern.co.nz highlandfern.co.nz

09 975 7432 premiumliquor.co.nz

Whisky Galore

Hunter’s Wines

Red+White Cellar

03 572 8803 hunters.co.nz

09 376 0760 redwhitecellar.co.nz

Lion

Saint Vincent’s Cave

0800 107 272 lionco.com

09 550 6908 stvincentscave.com

03 377 6824 trade.whiskygalore.co.nz

S o u rce : * IWS R Re p o r t , 2 0 2 6 - ** N i e l s e n Sc an D at a

A Tequila Made to Be Shared.

Arette is crafted at El Llano Distillery, located in the heart of Tequila, Jalisco and proudly owned by the same family since 1900.

Independent and Mexican family-owned from field to bottle.

Made with just agave, water, and time.

Distributed in New Zealand by Tickety-Boo Liquor Ltd. Phone 09 377 7597 or email sales@tickety-boo.co.nz for further information. www.tickety-boo.co.nz