Drinksbiz May June 2025

Victoria Wells Editor – Drinksbiz victoria@drinksbiz.co.nz

A practical plan for hospo

IT ’ S NO secret that New Zealand's hospitality industry has been having a rough ride.

Businesses that weathered the COVID storm found themselves facing declining consumer spending and increasing challenges around rising costs, finding qualified staff, constant navigation of red tape with local councils, and myriad other issues.

Now, there is a new plan released by The Restaurant Association and Hospitality NZ to address many of these problems and

it’s been created with a common sense approach and input from those working at the coalface in the industry.

They describe it as: “a comprehensive roadmap to address the key challenges facing New Zealand’s hospitality industry”. It was put together after the Hospitality Summit in Wellington late last year, where industry stakeholders and government representatives discussed a raft of issues, many of which had been raised in a survey of Restaurant Association and Hospitality NZ members.

The resulting report from the Summit is refreshingly specific and contains 65 “practical and actionable solutions” across seven key areas.

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

2023 Giesen Uncharted Marlborough Chardonnay

Delicious lemon, grapefruit, and nectarine combine in this wine, which has a lipsmackingly flinty edge that seals the deal. (Pg 31)

Sprig + Fern Hop Flake Hazy with Motueka If Master Brewer Tracy Banner is impressed by a new development in the hops world, then we’re here for it. Dehydrated hop flakes hold the key to two lush new brews from Sprig + Fern. (Pg 45)

Ardnahoe ‘Infinite Loch’

From the Ardnahoe distillery on Islay’s northern coast, this is sea spray, dark chocolate and thick peat smoke with fresh fruit and wet bonfire notes in the mix. The ideal dram for colder nights. (Pg 66)

Those surveyed outlined the roadblocks they were encountering to being able to grow or even simply sustain their businesses.

The resulting report from the Summit is refreshingly specific and contains 65 “practical and actionable solutions” across seven key areas.

These range from “quick wins” like having industry-specific immigration officers to streamline visa processing for new staff, to lowering the tax on kegs for on-premise venues, and broader longerterm goals like investing in bringing the Michelin Guide to New Zealand.

It feels like a real watershed moment for hospitality to find surer footing and move ahead. You’ll find an overview of the Report on page 26.

Enjoy the issue, Victoria.

PUBLISHER

Karen Boult

karen@boult.co.nz

+64 21 320 663

EDITOR

Victoria Wells

victoria@drinksbiz.co.nz

+64 27 575 9021

DESIGNERS

Cindy Hurst Lewis Hurst

ADVERTISING

Roger Pierce

advertising@drinksbiz.co.nz

+64 274 335 354

drinksbiz.co.nz

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The perfect pour with Fountain Drinks

There’s a new pour in town and it’s set to be a gamechanger for hospitality outlets across New Zealand…

WANT TO serve the perfectly poured beer, cocktail or soft drink every time with less wastage, lower costs, and a smaller footprint behind the bar?

New Zealand company Fountain Drinks has the answer with its latest innovation: Bag-in-Box Beer and Cocktails.

Fountain Drinks has built its success on supplying Bag-in-Box post-mix syrups for non-alcoholic soft drink mixes since the company launched in 1997. Its customers across New Zealand lease its professionally installed dispensing system, which converts Fountain Drinks’ syrup concentrate to a soft drink via a bar gun.

“We are an independent New Zealand company, without ties to international products that leave you without freedom of choice,” says Fountain Drinks founder and owner Gary Robertson.

The company’s post-mix system helps to eliminate waste (no half-opened bottles going flat) and saves more than a million plastic bottles a year.

“Our mantra is a non-branded product that ‘tastes the same and costs less’,” explains Gary.

Now, Gary has turned his attention to beer and cocktails, thanks to the technology offered by a special infuser that can add CO2, nitrogen, or a combination of both to a drink as it passes through the tap.

Bag-in-Box Beer and Cocktails

Packed in an easily recyclable Bag-in-Box, the freshly brewed flat beers and cocktails can be dispensed on-demand with the perfect carbonation every time thanks to the special new infuser supplied with the Fountain Drinks Dispensing System.

The boutique-style beers will be brewed on-site at Fountain Drinks to ensure a premium quality product and will be available in a range of styles, including IPA, Pilsner, Lager and a Low-Carb offering too.

The cocktail range includes Espresso Martinis, Mojitos, Margaritas, and Pina Coladas.

The Bag-in-Box products can be stored for up to six months at ambient temperature or in a cool room.

Perfect pours, every time

The new infuser, available exclusively through Fountain Drinks, re-carbonates drinks to the ideal level as they are poured.

Fountain Drinks founder and owner Gary Robertson

“It sits just below the tap and infuses the beverage with either CO2, nitrogen, or a combination of both as it dispenses,” says Gary. “This infusion can be used with any product: cocktails, water, pre-mix soft drinks, and beer.”

Gary says that the new system will help to eliminate “uneven” beer pours caused by fluctuating keg temperatures, which can affect carbonation when poured.

Fountain Drinks is adding brewhouse equipment to its premises to make the new range of beers, which will be brewed, decarbonated, pasteurised, and packed in a Bag-in-Box.

“As the product has been pasteurised by heat, no chemicals are needed. The bags are airtight, and the product is pasteurised, so the shelf life is about six months. This is freshly brewed flat beer,” says Gary.

The Bag-in-Box (BiB) Beer can be stored at ambient temperature in a convenient area up to 20 metres from the beer taps.

Packed in an easily recyclable Bag-in-Box, the freshly brewed flat beers and cocktails can be dispensed on-demand with the perfect carbonation every time.

Multiple BiBs of the same product can be attached so the system will switch from an empty bag to the next full one without operator intervention or any product gaps in the flow to the tap.

The infuser, via a pump, draws the beer from the BiB to a dual-use ice bank and post-mix chiller. This ice bank, located directly below the beer tap, chills the beer to 3 °C and passes it through the infuser to re-carbonate it. The infuser is adjusted to introduce the exact amount of CO2 or nitrogen into the 3-degree-temperature beer, so the perfect beer is poured every time.

FOUNTAIN DRINKS and the new Bagin-Box Beer and Cocktails will be at Fine Food New Zealand at the Auckland Showgrounds from 29 June – 1 July.

Contact Fountain Drinks for more details.

0800 119 219 fountaindrinks.co.nz

Bag-in-Box features

• One-way freight = lower cost

• Environmentally friendly packaging = easy to recycle cardboard

• Lightweight 20L BiB = quick to change

• Six-month shelf life = no wasted product

• Store in a cool room or ambient temp = cool room for high-volume

• Easy switching between BiB = no “Product out” increases sales

• No kegs to sanitise = reduced supplier cost

• Small footprint if under counter = ideal for small bars

• Managed infused CO2 = controlled quality

NZ wine records 16th year of growth in U.S.

NEW ZEALAND Winegrowers says that New Zealand wines have marked their 16th consecutive year of expansion in the U.S., citing recorded growth in 2024 from a recent report by Impact Databank.

It says that among the top ten countries supplying wine to the U.S., New Zealand was the only nation to post a volume increase last year.

The report found that premium-priced New Zealand wines continued to drive this growth, outperforming lower-priced

Restricted

trading day rules up for debate

A MEMBER’S bill proposing the removal of trading restrictions over Easter weekend, Christmas and ANZAC Day has passed its First Reading and will be debated at Select Committee.

The Sale and Supply of Alcohol (Sales on Anzac Day morning, Good Friday, Easter Sunday, and Christmas Day) Amendment Bill put forward by Labour list MP Kieran McAnulty looks to clarify trading and service restrictions across the four restricted trading days in the calendar year.

Hospitality NZ has welcomed the bill’s progress to Select Committee, saying that the restricted trading day rules as they stand are not fit for purpose. It cites the example of the Easter Holiday weekend, which comprises four days of trade, each with a completely different set of rules as to how hospitality can operate. Furthermore, it says that some councils have different rules, leading to a patchwork of Easter Trading restrictions across the motu. Councils are not able to tailor ANZAC or Christmas Day trading for their regions.

Hospitality NZ Chief Executive Steve Armitage says, “These trading restrictions, particularly across Easter weekend, are a bone of contention for operators and customers alike. The rules are confusing, illogical and require a significant amount of education for operators and patrons, both domestic and international visitors.

“This is the third time an Easter Trading bill of some form has been pulled from the member’s bill tin in recent years, and we hope to see a logical resolution progress that will enable hospitality businesses to decide whether or not to operate over these days. We look forward to participating in the Select Committee process and debating the merits of restricted trading reform.”

Submissions on the bill close on 22 May.

alternatives. Sales of wines priced at $15 or more per 750ml bottle grew 14.4% in IRI/Circana channels, significantly outpacing the 0.8% gain recorded by New Zealand wines priced below $15.

NZ Winegrowers says that this strong performance solidifies New Zealand’s standing as the second-highest ranked country – trailing only France –when measured by the average price per bottle among major wine-importing nations.

White wines continue to dominate New Zealand’s exports to the U.S., representing approximately 95% of shipments, with Sauvignon Blanc comprising over 90% of total volume.

This upward trajectory has carried into 2025, with dollar sales in IRI/Circana channels rising 1.4% year-to-date through February 23 – contrasting sharply with a 7.6% decline in overall imported table wine sales and a 6.1% drop in total table wine sales.

Agave Spirits joins Federal

AGAVE SPIRITS Ltd, maker of Besos Margarita, has signed a nationwide distribution deal with Federal.

Effective from 1 April, Federal became the exclusive New Zealand distributor for all Besos products. The range includes the signature ready-to-serve Besos Margarita Clásica, the Besos Margarita Habanero, and Besos Ligera RTD.

Luis Cabrera, the founder and chef behind Besos Margarita, says the new

distribution is an exciting milestone for Besos. “Partnering with Federal gives us a real opportunity to scale our brand, expand our distribution, and increase our presence in stores, bars, and restaurants. Their proven success with both local and global brands makes me confident that this partnership will take Besos to the next level.”

Federal’s Managing Director, Michael Morton, said “We are excited to welcome Chef Luis and Besos to the Federal family. We have seen a huge rise in the popularity of the margarita cocktail recently and we know consumers are looking for quality and convenience when hosting at home. That’s why Besos is the perfect partner for us to bring the ultimate margarita experience to our customers.”

New CEO for Suntory Oceania

SUNTORY OCEANIA has announced Dai Minato as the new CEO of Suntory Beverage & Food Oceania, effective from April 2025.

The company says that Minato is a highly respected leader in the global beverage industry and has been a key architect in shaping Suntory’s global business across the Japan, Europe, Asia-Pacific and U.S. markets.

Most recently, he led the strategic agenda and expansion of the business outside of Japan as Chief Strategy & Finance Officer at Suntory Beverage & Food International.

Minato will join Mark Hill, Managing Director - Suntory Global

Spirits Oceania, in leading the $3 billion multi-beverage business as it prepares to go-live in mid-2025 and enters a new era of growth in Australia and New Zealand.

Darren Fullerton, who announced his retirement in December 2024, will support the final stages of the creation of Suntory Oceania as a strategic advisor.

The $3B Suntory Oceania partnership will bring together the end-to-end manufacturing, sales and distribution of Suntory’s licensed and non-alcohol portfolios. It will officially go-live in Australia in July 2025 and in New Zealand in January 2026.

Hopes tourism funding will boost NZ hospo

HOSPITALITY NZ is welcoming recent funding announcements for global and regional tourism initiatives in the hope they will positively impact the hospitality industry.

In recent weeks, Tourism and Hospitality Minister Louise Upston announced a $13.5 million investment for Tourism New Zealand to attract more international visitors from China, India, the United States, Germany, and South Korea, and also confirmed that six regional tourism organisations will receive a total of $3 million through the Regional Tourism Boost contestable fund. An Australian marketing campaign was also launched in February.

The Regional Tourism Boost funding will be used for short, sharp campaigns to encourage tourists to travel beyond traditional hot spots and see more of New Zealand. The contestable fund opened in February with applicants encouraged to collaborate to attract more international visitors to their wider regions over autumn and winter.

“Visitors stay in our hotels, motels, and holiday parks, dine in our cafés, bars, and restaurants, and explore all that New Zealand has to offer,” says Hospitality NZ Chief Executive Steve Armitage. “We hope that this investment will lead to quick conversions into bookings, which will benefit hospitality operators from Cape Reinga to Bluff.”

The successful bids were:

• $600,000 for a top of the North initiative led by RotoruaNZ

• $600,000 for a central North Island and Nelson / Marlborough initiative led by WellingtonNZ

• $600,000 for a central South Island initiative led by ChristchurchNZ for a winter-focused marketing campaign

• $170,000 for a top of the South initiative led by Development West Coast

• $350,000 for a lower South Island initiative led by Great South

• $680,000 for a nation-wide initiative, led by Tātaki Auckland Unlimited, focused on the North American market.

Toast Martinborough achieves 99.05% waste recovery rate

TOAST MARTINBOROUGH reached a major sustainability milestone with its January event, which was just shy of achieving zero-waste.

Festival organisers say data shows a resource recovery and reduction rate of 99.05%, which was verified by Nonstop Solutions, a local company specialising in sustainable waste minimisation and management solutions.

The event welcomed 4,380 visitors across seven locations and generated a total of 4,687.5 kg of waste. Of this, 99.05% was successfully recovered through composting, recycling or reuse.

Only 85.03 kg of waste was sent to landfill in 2025, representing a 36.3% reduction from 2023.

Organisers say the success was driven by effective vendor communication, an exclusive packaging deal with BioPak and a partnership with Compost Connect, and the implementation of stricter on-site packaging requirements.

Waste was hand-sorted into 16 separate resource categories, including compostable packaging, food waste, skewers, co-mingled recycling, cardboard, metal recycling, glass, PLA compost, small plastics and metals, Tetra Pak, soft plastics, single-use gloves, vapes, hazardous waste, reusable items, and landfill waste.

The next Toast Martinborough event has been confirmed for 15 November 2025.

toastmartinborough.co.nz

Dai Minato, CEO of Suntory Beverage & Food Oceania and Mark Hill, Managing Director of Suntory Global Spirits Oceania

Te Anau’s Fat Duck named NZ’s best gastropub

THE FAT Duck in Te Anau was named Supreme Champion at the 2025 Estrella Damm Top 50 New Zealand Gastropubs Awards in late March.

Judges said The Fat Duck was recognised for its outstanding culinary offerings, service, and commitment to creating a warm and inviting atmosphere. They also noted that: “The Fat Duck co-owners Cam Davies and Selina Wright have set a benchmark in the industry, showcasing innovative cuisine that honours local produce and reflects New Zealand’s rich cultural heritage.”

The Supreme Champion was chosen from the country’s Top 50 gastropubs, announced in February.

“Winning the Supreme Award at the Estrella Damm Top 50 Gastropubs is an incredible honour and a testament to the passion and hard work of our team,” says Cam Davies. “Hospitality is about creating experiences, and we’ve always strived to blend great food, genuine service, and a welcoming atmosphere. To be recognised at this level, among so many outstanding venues, is something we’re incredibly proud of. It’s a win not just for us, but for our local producers, our community, and everyone who walks through our doors.”

Diary Dates

MAY

Friday 16 – Saturday 17 May

Taranaki Beer Festival – New Plymouth

More than 25 craft breweries from across New Zealand will be at TSB Stadium for the 2025 Taranaki Beer Festival. taranakibeerfestival.co.nz

JUNE

Tuesday 10 – Wednesday 11 June

HNZ25 Conference – Wellington

Hospitality NZ presents a two-day conference and trade show for the hospitality and accommodation sectors. Held at the Tākina Convention Centre in Wellington, it offers keynote speakers, expert panels, curated networking opportunities, and a trade exhibition. hospitality.org.nz/whats-on/conference

Tuesday 10 and Wednesday 11 June

Hospitality Awards for Excellence

Now in its 27th year, the Awards for Excellence honour outstanding businesses and individuals across the hospitality and

Other major award winners on the night were:

Upper North Island winner: Franklins Bar & Eatery, Akld

Lower North Island winner: Thistle Inn, Wellington

Upper South Island winner: Strawberry Tree, Kaikōura

Lower South Island winner: The Fat Duck, Te Anau

Best Estrella Damm paired meal: Thistle Inn, Wellington top50gastropubs.co.nz

accommodation sectors. The ‘People’s Awards’ will be held Tuesday 10 June, and the ‘Business Awards’ will be on Wednesday 11 June. hospitality.org.nz/whats-on/awards

Sunday 29 June – Tuesday 1 July

Fine Food NZ – Auckland

The biennial Fine Food New Zealand trade show returns to the Auckland Showgrounds for three days with nearly 300 exhibitors across the food, beverage and service sectors expected to take part. The NZ Chefs Championships will be held on site, along with a range of seminars, masterclasses and networking events. Trade registration is open now. finefoodnz.co.nz/show/2025

JULY

Saturday 5 – Sunday 6 July

The Great NZ Food Show – Hamilton A two-day consumer event showcasing food, wine, spirits, beer, cider and more at the Claudelands Event Centre. See the website for exhibitor details. greatnzfoodshow.co.nz/exhibit

Monday 21 – Wednesday 23 July

Negociants Fine Wine Tour 2025

A showcase of award-winning New Zealand and Australian wines from Negociants’ portfolio will be held at three events in Auckland (Monday 21st at The Hilton, Auckland), Wellington (Tuesday 22nd at Te Wharewaka O Poneke) and Christchurch (Wednesday 23rd at The Christchurch Town Hall). The 2025 Negociants Fine Wine Tour is also a chance to meet some of the personalities behind the wines. Trade only sessions will run from 1.30pm-4.30pm and public sessions will be held from 6pm-8pm. Registration and tickets details are on the website. negociants.com/nz/events

Thursday 24 – Sunday 27 July

The Food Show – Auckland

New Zealand’s biggest consumer food and drink event returns to the Auckland Showgrounds over three days. Exhibitor details are on the website. foodshow.co.nz/exhibiting-info

Selina Wright (L) and Cam Davies (R) celebrate their win

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

New Zealand Winegrowers

New Zealand Winegrowers Global PR Manager, Juliana Foster, highlights the buzz happening around white wine throughout May…

DESPITE CURRENT turbulent global trade winds, the New Zealand wine industry’s reputation for high-quality, distinctive, and sustainable wines remains a constant both here and around the world.

Over 90% of wine produced in New Zealand is exported, and 95% of that is made up of white varietals.

IWSR research commissioned by New Zealand Winegrowers shows that consumers are championing refreshing drinks on the lighter side across all categories, and lighter refreshing styles are outpacing overall wine category performance with shifts into varietals with more refreshing palate profiles.

There has been an international increase in demand for white wines such as Sauvignon Blanc and Pinot Gris, and in key export markets such as the US, UK, Australia, South Korea, Japan and China.

New Zealand wine has a strong consumer association with more naturally refreshing wines, and this positions New Zealand white wine well to satisfy the growth in category refreshment occasions.

New Zealand’s top three exported white wine varieties are celebrated around the globe with International Sauvignon Blanc Day (2 May), International Pinot Gris Day (17 May) and International Chardonnay Day (22 May) all falling in the same month. To elevate the strong global reputation New Zealand wine has earned, each year we launch the Pour Yourself a Glass of New Zealand campaign in May.

We provide a campaign toolkit to our members, the wider New Zealand wine industry, and New Zealand agencies such as New Zealand Trade & Enterprise and the NZ Story Group, to amplify our white wine message to the world. In addition, we run campaign activity in our key markets: USA, UK, Australia, Canada and China.

Encompassing the three international wine days under one umbrella campaign enables our industry to celebrate our refreshing whites during the month of May, whether they produce Sauvignon Blanc, Pinot Gris, Chardonnay, or even Albariño.

Join us this May and pour yourself a glass of your favourite New Zealand white wine.

nzwine.com

“To elevate the strong global reputation New Zealand wine has earned, each year we launch the Pour Yourself a Glass of New Zealand campaign in May.”

The Fruit Wine & Cider Makers Association

The FWCMA is getting behind cider education with a new scholarship opportunity, explains Chair Jody Scott…

IN A move to elevate New Zealand’s cider landscape, the Fruit Wine & Cider Makers Association of New Zealand (FWCMA) is offering a unique opportunity for key players in the beverage sector to raise cider knowledge and professionalism across the industry and become globally certified cider experts.

We’ve partnered with internationally respected cider educator Gabe Cook (better known as The Ciderologist), to offer up to 10 fully-funded scholarships for the Level 1 Certified Cider Professional (CCP) programme. Developed by the American Cider Association, this is the world’s leading cider certification and is quickly becoming the gold standard for industry professionals.

Why now? In developed cider markets, we’re seeing real momentum in the premium and craft cider segments. Consumers are actively seeking authenticity, flavour complexity, and transparency. With that comes a growing need for knowledgeable people who can speak confidently about cider – whether on the floor of a busy bar, in the supermarket liquor aisle, or across media and social channels.

That’s where CCP comes in. The Level 1 course offers foundational training on cider styles, production methods, food pairing, service, and more. It’s ideal for beverage buyers, hospitality staff, distributors, influencers, and anyone passionate about cider. You can complete the training online at your own pace or attend a live session led by Gabe. This is a game-changing moment for our industry. We’re investing in people who influence how cider is presented and perceived.

Expressions of interest are open until 13 June, and spaces are limited. If you, or someone in your team wants to grow their cider expertise, I strongly encourage you to apply. This is more than a certification. It’s about lifting the standard for cider across Aotearoa.

For more information or to express your interest, get in touch at fwcmanz@gmail.com .

fwcma.org.nz

“We’re offering up to 10 fully-funded scholarships for the Level 1 Certified Cider Professional programme.”

“A significant and exciting update for NZ Spirits Awards 2025 is the introduction of three new categories.”

Distilled Spirits Aotearoa

Brewers Guild NZ

Camaraderie and passion underpin the local brewing industry, says Brewers Guild Executive Director Melanie Kees…

In my last column a couple of months ago, I mentioned that at the Brewers Guild we were approaching 2025 with cautious optimism.

While the year has already presented some challenges, two aspects continue to be highlighted in many of my conversations this year: quality and people.

The New Zealand Beer Awards (NZBA) exemplify both quality and people. Each year, the quality of beer in New Zealand improves, evidenced by the increasing number of medals awarded at the NZBA.

Entries are open for the NZ Spirits Awards, and Chair of Distilled Spirits Aotearoa, Sarah Bonoma, says the 2025 event will offer even more…

THE NEW Zealand Spirits Awards are back for 2025, continuing to celebrate the best of local and international spirits. With entries having opened on the 10th April, this year’s awards promise to be bigger and better than ever, with exciting new categories and a refined judging process.

In 2024, the competition saw an amazing 484 entries, up 10% from the previous year. Of these nearly 70% were proudly made in New Zealand, highlighting the continued growth and excellence of our local distilling industry. International entries remained strong at 162, reinforcing the awards as a key competition on the global spirits stage.

A significant and exciting update for 2025 is the introduction of three new categories: New Zealand Best Cocktail Bar, New Zealand Best Cocktail Menu, and New Zealand Bartender of the Year. These new categories recognise the incredible talent and dedication of those bringing world-class spirits to life in New Zealand’s hospitality scene.

The new Fever-Tree Best Pairing Award will also add a fun, consumer-friendly element, rewarding the best combinations of spirits and mixers – think the ultimate Gin & Tonic of the Year. Judging will once again take place in Wellington, with expert panels assessing entries from mid-July. Medal winners will be announced on 24 July, with the prestigious Trophy Winners revealed at the Awards Dinner in Auckland on 15 August.

This year’s competition is proudly supported by Fever-Tree as the Premier Partner and Liquorland as the Official Retail Partner. With a streamlined entry process and new opportunities for industry recognition, the NZ Spirits Awards 2025 is set to be the most exciting yet.

For more details and to enter visit spiritsawardsnz.nz

distilledspiritsaotearoa.org.nz

The excellence of our beer judges is also unparalleled. Despite having a relatively small pool of experienced judges, many are invited to participate in beer competitions worldwide. The Guild operates a steward-to-judge programme that encourages individuals passionate about beer and brewing to get involved in the awards, either as stewards, trainee judges, or judges. Our expressions of interest for this year’s awards have recently closed, and once again, we are delighted with the number of quality individuals willing to volunteer for our competition.

The passion, dedication, and genuine interest in brewing in New Zealand never ceases to amaze me. Quality and people are fundamental to our industry, from those crafting and serving the beer to those growing and providing the finest ingredients.

There is genuine camaraderie within our industry, particularly during times of adversity, we witness individuals helping one another. Whether it is sharing ideas, equipment, or ingredients, collecting kegs, or purchasing beer to place on tap, the people and breweries play a crucial role in setting a high standard for how the industry treat each other.

Camaraderie can be described as a spirit of trust and goodwill among individuals closely associated in an activity or endeavour. This behaviour between competitors and colleagues is testament to the passion and the integrity of the people and businesses behind the beers. Supporting each other through challenges and collectively working towards improvement and greater success is beneficial for the industry as a whole.

As we look forward to kicking off an industry roadshow, the NZ Beer Awards and the Beer Awards Gala celebrations in coming months, we also look forward to connecting with those in the industry, to share and learn, grow and celebrate.

The cautious optimism remains, and as you enjoy your next beer, appreciate the quality and the people behind that beer.

brewersguild.org.nz

“There is genuine camaraderie within our industry, particularly during times of adversity, we witness individuals helping one another.”

Brewers Association NZ

There are some common-sense alcohol law reforms on the horizon, says Executive Director of the Brewers Association, Dylan Firth…

ALLOWING RESTAURANTS, bars, and supermarkets to sell or serve alcohol like any other day during ANZAC Day morning, Good Friday, Easter Sunday, and Christmas Day is a win for common sense.

Labour MP Kieran McAnulty’s member’s bill proposes to remove restrictions that require special licences or compel customers to have a meal with their drink on these days. This change would simplify operations for hospitality businesses and remove outdated barriers that frustrate both operators and customers.

Under current laws, restrictions on these holidays create unnecessary challenges. RSAs need special licences to serve veterans a drink. Restaurants can’t sell beer or wine to take home, even if they specialise in boutique offerings, and customers dining out must pair their drink with a meal. It makes having a quiet beer over the holiday period a confusing and not so simple task.

McAnulty’s bill reflects a long-overdue update that would bring consistency and clarity, particularly during busy holiday periods.

Another significant development is National MP Mike Butterick’s Sale & Supply of Alcohol (Restrictions on Issue of Off-Licences and Low and No Alcohol Products) Amendment Bill. This bill introduces practical changes that resonate with evolving consumer preferences.

It allows restaurants to hold both on-licences and off-licences, enabling establishments like specialty food stores with dining options to sell beer, wine, and spirits for takeaway.

The bill also removes ambiguity around low- and no-alcohol products. Current laws require on-licences to offer mid-strength drinks, but there’s no provision for zero-alcohol options. This would introduce the and/or requirement, meaning hospitality businesses are not legally forced to hold mid-strength products that are less available and often don’t sell before expiring. Butterick’s bill ensures these products are explicitly covered, reflecting the increasing demand for no- and low-alcohol beverages.

As beer consumption continues to shift toward lower alcohol options, these changes offer much-needed flexibility for hospitality operators to meet customer expectations while supporting responsible drinking.

brewers.org.nz

“This change would simplify operations for hospitality businesses and remove outdated barriers.”

“Drinking less but drinking quality is right in the full-strength spirits sweet spot.”

Spirits New Zealand

Are better drinking habits supporting premium spirits?

Spirits New Zealand CEO Robert Brewer says the signs are good…

WE ALL know that there is a global movement towards more moderate drinking. And while this has meant a global fall in beer, wine and spirits consumption it has also helped fuel an important trend with spirits: premiumisation.

We call this the “sip and savour” approach to drinking, where there is a conscious shift away from volume consumption towards a more mindful and qualitative approach to enjoying spirits.

Drinking less but drinking quality is right in the full-strength spirits sweet spot – particularly in New Zealand where local and imported product is in the premium range.

The premiumisation trend has been further supported by the growth of the so-called “cocktail culture”.

As consumers have become more engaged with cocktails they begin to understand the nuances and complexities of a premium spirit far more than with other categories. This also extends to the use of premium mixers.

Although the premium trend has insulated the spirits industry against some of the consumption downturn there are certainly other challenges out there: double the tax of wine and beer, consumers drinking less, tariff wars and economic headwinds are all testing the local and global industry.

Not many consumers realise that 40-60% of the retail price for full strength spirits can be made up of excise tax and GST, meaning it doesn’t take much to trim slim profit margins should the economics of the industry change.

However, on the upside, consumers are becoming increasingly educated and discerning and are seeking authenticity and quality and are prepared to pay a premium for it. Challenges or not, the spirits industry is well-placed to make the most of these changing consumer trends.

spiritsnz.org.nz

Now available through Brandhouse distribution

Future wine leaders ready for 2025

2025 is shaping up as a big year for the Young Viticulturist and Young Winemaker competitions, says Nicky Grandorge of NZ Winegrowers…

20 years of Young Viticulturist of the Year

2025 IS set to be an exciting year for NZ Young Viticulturist of the Year as it celebrates its 20 th anniversary. Since its launch in 2006, over 250 young viticulturists have competed (with most entering multiple times), such is the importance and prestige of the competition.

Many previous contestants are now senior leaders in the industry, ensuring New Zealand wines continue to gain international recognition for their high quality and sustainable practices.

Paul Robinson, the 2014 winner and now the Viticulturist at Mission Estate Winery was recently appointed as the new Chair of the National Committee. “I’m privileged to step up into this role in such a special year and continue helping bring through the next generation of Young Vits, the same way I was supported earlier in my career,” he says.

20 th anniversary celebrations will be held in September, when the Young Vit community will come together in Martinborough.

Previous winners since 2006 are: Marcus Wickham, Emma Taylor, Simon

Bishell, Caine Thompson, Stuart Dudley, Nick Paulin, Braden Crosby, Matt Fox, Paul Robinson, Caleb Dennis, Cameron Price, Tim Adams, Annabel Bulk, Simon Gourley, Rhys Hall, Sam Bain, Tahryn Mason, Tai Nelson and Nina Downer.

New eligibility age for Young Winemaker of the Year

The Tonnellerie de Mercurey Young Winemaker of the Year is now in its 11th year, also highlighting the importance and success of this programme. It stretches and supports young winemakers while giving them a platform to shine and share their ideas for the future. Their passion and drive is infectious and the competition is a wonderful way to bring the industry together in a really positive environment.

Many people enter winemaking as a second career, so as well as being open to those aged 30 years or younger, eligibility has extended for the first time to those aged 31-34 with less than five years of winemaking experience, giving more people the opportunity to enter.

Previous winners since 2015 are: Lauren Swift, Jordan Hogg, Kelsey Daniels, Greg Lane, Emily Gaspard-Clark, Ben Toombs,

Ben McNab, Alun Kilby, Alena Kamper and Georgia Mehlhopt.

Regional competitions for both programmes will be held around the country in June and July with the national finals being held at the end of August at Lincoln University and Greystone in North Canterbury. Details at nzwine.com/en/ initiativesevents

Paul Robinson

Pervinder Davies

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

Keep calm and stay compliant

Pervinder

Davies has some advice on best practice

when

faced with an alcohol licence breach…

RUNNING A licensed venue – whether it’s a bar, café, bottle shop, or events venue – means you have responsibilities. The Sale and Supply of Alcohol Act 2012 (Act) sets out clear rules to promote safe and responsible sale, supply, and consumption of alcohol.

Most of the time, things go smoothly. But occasionally things can wrong – a staff member forgets to ask for ID, someone gets served when they shouldn’t, or an inspector raises a concern. What matters most is how you respond.

Whether it’s a minor slip-up or something more serious, these bestpractice steps can help you to act quickly, reduce harm, and protect your licence.

1. Act quickly and take immediate responsibility If a breach occurs – like serving a minor or an intoxicated person – act immediately. Record what happened, inform your Duty Manager, and take steps to reduce harm (this might include stopping service, arranging safe transport, etc.). Being proactive shows you’re taking it seriously.

2. Be honest and cooperative with agencies

If Licensing Inspectors or Police are involved, stay calm and be transparent. Don’t hide mistakes. Be honest about what happened. Don’t try to cover things up or shift blame as that usually makes things worse. If you don’t know the answer to something, it’s okay to say so, but follow up as soon as you can with the right information.

3. Review what went wrong and why After any compliance issue, it’s important to pause and look into how it came about. Was this a one-off mistake, or does it point to a bigger problem? Maybe a staff member wasn’t properly trained. Maybe your systems for checking ID or monitoring intoxication weren’t clear. Sit down with your team, especially your Duty Managers, and review the incident. Talk about what happened and how it could be avoided in future.

4. Update your systems and retrain staff

Once you’ve identified the cause of the breach, take action to fix it. This might

Don’t try to cover things up or shift blame as that usually makes things worse.

mean updating your Host Responsibility Policy, changing your internal processes, or retraining your staff.

Make sure every team member understands their role, especially around age verification, signs of intoxication, and what to do in a tricky situation. Run refresher training regularly and keep a record of it. These training logs are useful if you ever need to demonstrate to the District Licensing Committee that you take compliance seriously.

5. Take early action if facing formal enforcement

If you receive a formal notice, such as a letter from the Police or a notification of a hearing, don’t ignore it. These processes have tight timelines, and how you respond can have a big impact on the outcome. Seek advice early, especially if the matter is serious. A licensing consultant or specialist lawyer familiar with the Act can help you prepare your case, respond appropriately, and often reduce the severity of any penalties.

A breach isn’t the end – it’s a chance to improve

Mistakes can happen, even in wellrun premises. What matters is how you respond.

If you act quickly, take responsibility, and show a clear plan to improve you’re far more likely to keep your licence and build trust with enforcement agencies. The Act is all about reducing harm and responsible operators are a big part of that. Stay proactive, keep your team informed, and don’t be afraid to ask for help.

Campari NZ – a bold vision for the future

IN JANUARY 2025, Campari Group made a strategic commitment into the New Zealand market, acquiring the remaining shares in their JV partner and establishing Campari New Zealand as a fully-owned in-market company.

Drinksbiz talked to Managing Director of Campari New Zealand, Phil Restall, about what the future holds.

What has given Campari the confidence in the NZ market to make this investment now?

Campari Group sees strong potential in the New Zealand market, and this investment reflects the Group’s commitment to long-term brand building, as well as continued investment in people and infrastructure.

Since the beginning of 2025, Campari NZ has delivered strong growth despite broader category headwinds.

This momentum has been driven by sharper portfolio prioritisation, focused investment, and deeper alignment with key channels and customers.

With the backing of our global business, a refreshed local leadership team, and a clear strategic plan, Campari

NZ is well positioned to continue building the iconic brands that resonate with Kiwi consumers.

What does the Thirsty Camel acquisition mean for the Campari NZ portfolio?

The acquisition has prompted a strategic local review of our overall portfolio.

Prior to the acquisition, our range was broad and somewhat fragmented, with a large number of SKUs competing for growth.

As Campari NZ, we have since identified a focused set of priority brands that will drive our business forward. This has allowed us to streamline our portfolio and reduce the total number of SKUs.

As a result, we are now placing greater investment behind fewer, high-potential brands, enhancing our focus and execution.

At this stage, we believe the existing portfolio includes the right brands to deliver our growth ambitions. Our current priority is to scale these brands, particularly across the on-trade channel, while maintaining strong performance in off-trade.

What does long-term sustainable growth look like for Campari NZ?

Long-term sustainable growth is a key focus for Campari NZ.

It’s not just about the strength and performance of our brands, it’s also about how we build enduring channels and customer partnerships, and most importantly, how we support the development and success of our people, our New Zealand “Camparistas”.

Our recent move to a new office in Parnell, Auckland closer to our consumers and on-trade partners has enhanced our ability to collaborate, engage, and stay connected to the market.

We’re also investing in meaningful consumer engagement by creating moments that matter through culturally relevant events and sponsorships.

How will the global resources of Campari be used in the NZ market? We’re in the unique position that we’re able to tap into the history and sophistication of an iconic Italian company and everything that comes with this –fashion, food, design, art, music and most importantly, passion!

Everyone enjoys an Aperol – Synthony 2025 in Auckland

We leverage global market research, internal expertise from across the globe along with proven brand building models from other scale markets, and adapt these for the New Zealand market, but in a uniquely Kiwi way.

We are lucky to have access to a full suite of global resources from brand and go-to-market strategies to marketing collateral, partnerships and ambassadors.

We consistently meet with our Global and Regional counterparts to share learnings and successes as a way to continually drive the Campari NZ portfolio forward.

What are Campari NZ’s flagship brands and how will you focus on those?

Campari NZ is proud to lead the market in the Aperitif segment, as well as in both mainstream and premium dark rum. As category leaders, we recognise the responsibility to drive growth and set the standard in these key spirits categories.

Our top priority is Aperol, a globally successful, trend-led brand with strong differentiation and significant untapped potential in New Zealand. Local per capita consumption remains well below that of European markets, highlighting the substantial opportunity for growth.

In the rum category, we are equally proud of our leadership position, anchored by exceptional rums from Jamaica. Appleton Estate, our premium offering, and Coruba, a long-standing Kiwi favourite, are leaders in the dark and gold rum segments.

Our brand strategies, investment approach, and executional plans are all focused on accelerating the performance of these flagship brands and we’re already seeing encouraging signs of momentum in market.

How important is Negroni Week and how will the 2025 event come to life in New Zealand?

Negroni Week is a cornerstone event for both Campari and the hospitality industry. It provides a valuable opportunity to celebrate and support local bartenders

Phil Restall

Managing Director Campari NZ

and mixologists, giving them a platform to showcase their unique interpretations of this iconic cocktail.

The event also plays a key role in keeping the Campari brand top of mind for New Zealanders. It allows us to share the rich 100+ year history of the Negroni, paying tribute to Count Negroni and his enduring love for Campari, all while continuing to evolve the drink for modern tastes without losing its legacy.

With over 50 bars participating across the country, Negroni Week has become a fixture on the social calendar and a highlight for the on-trade community.

It’s a moment of creativity, celebration, and connection – where hospitality professionals can express their craft and consumers can rediscover a timeless classic in new ways.

What are Campari NZ’s key sponsorships and why are they so synergistic?

Campari NZ is committed to building strong connections across the market by fostering meaningful relationships with customers and consumers through the sponsorship of high-profile events such as the ASB Tennis Classic, Synthony, and Negroni Week.

These events are not only important branding platforms, but they are also central to our broader engagement strategy with New Zealand consumers. They allow us to showcase the vibrancy of our brands in dynamic, culturally relevant settings.

Sponsorships and events also provide the perfect stage to bring together all the elements that define Campari NZ: premium quality, craftsmanship, entertainment, and immersive experiences.

They highlight the special moments in life, like enjoying an Aperol Spritz with friends and family at one of the many exceptional on-trade venues we proudly support across the country.

Phil returned to Auckland, his birthplace, in late 2023 after spending 20+ years in Australia. Over that time, he gained extensive commercial and general management experience in consumer-packaged goods, including leading Beam Suntory’s Global Travel Retail business through the challenges of COVID when travel had all but stopped.

Campari NZ Managing Director Phil Restall and Matthijs Kramer, Managing Director Campari APAC, officially opening the new Campari New Zealand office in January 2025.

Saverglass breaks new ground

SAVERGLASS, HIGH-END glass bottle manufacturer and designer, is breaking new ground led by its Research & Sustainable Development Division as they explore initiatives to further decarbonise glass production.

Embracing sustainability and the industry’s environmental challenges is more than just an ethical obligation at Saverglass, it is central to all decisionmaking. Saverglass is a regular contributor to collaborative projects involving laboratories and other glassmakers, working to advance collective knowledge and make glass-making processes more sustainable.

It also has ambitions of becoming the industry leader in right weighting, which

Saverglass sees as striking the perfect balance between aesthetic excellence and responsible use of materials.

Saverglass understands how glass bottle size and weight have a big impact on the carbon footprint of its customers and of the sector as a whole and sees it as an important way of contributing to the overall environmental performance of the industry. To support its customers, Saverglass has developed a digital simulation tool that has enabled them to produce bottles between 10%-30% lighter than before.

Recent research projects have focused on decarbonising raw materials in the glass industry, specifically focusing on using low-carbon energy sources and hydrogen

Saverglass understands how glass bottle size and weight have a big impact on the carbon footprint of its customers…

combustion. It is also trialling carbon capture, in partnership with GRDF, a French gas distribution network operator, at its Tourres factory in Le Havre, France.

Other major sustainability focus areas for Saverglass include exploring ways to design low-carbon furnaces. It has projects underway to examine the use of biomethane and hydrogen at its Feuquières plant in France too.

saverglass.com

MALMO

IT’S THE IDEAL WEIGHT FOR AN ICON

A perfect compromise between design and reduced glass weight, the MALMO bottle’s minimalist appearance allows each spirit to express itself. The punt nestled in the glass base adds a touch of light that enhances the new dimensions of this design: an elongated body and a refined diameter.

OIV releases 2024 update on world wine

THE INTERNATIONAL Vine and Wine Organisation (OIV) released statistics on production, consumption and trade from all wine producing and consuming nations (more than 180) in April, to create a snapshot of the sector in the 2024 calendar year.

OIV Director General, John Barker, said successful adaptation to current challenges would bring opportunities.

“Working together to develop solutions to climate change and making wine a beacon of sustainability; investing in research on new audiences so that we can see wine through their eyes; reinforcing our commitment to multilateralism and global trade: these are the elements that will lead the wine sector forward.”

Decrease in global vineyard area slows

The global vineyard surface area has been decreasing for the past four years. A contraction of 0.6% to 7.1 million hectares in 2024 showed a slower rate of decrease. The downward trend is driven by vineyard removals across major vine-growing regions, but a few countries are showing a dynamic expansion of their vineyards.

World wine production faces climate change

Global wine production in 2024 is estimated at 226 million hectolitres, the lowest in over 60 years, down 5%

compared to 2023. This is largely due to unpredictable and extreme weather events in both Northern and Southern Hemispheres caused by climate change.

New

consumption patterns and diversity of the markets

In 2024, global wine consumption is estimated at 214 million hectolitres (mhl), a 3.3% decrease compared to 2023. If confirmed, this would represent the lowest global consumption level since 1961. This is due to an intersection of economic and geopolitical factors

Industry snapshot for U.S. craft beer

THE BREWERS Association (BA) – the trade association representing small and independent American craft brewers – released its annual production figures for the U.S. craft brewing industry in April, highlighting the new realities of a maturing market in a rapidly evolving environment.

Craft brewers produced 23.1 million barrels of beer in 2024, a 3.9% decrease from 2023. Craft’s market share by volume dropped slightly to 13.3% as the overall U.S. beer market declined by 1.2% in volume.

Employment in the craft brewing sector increased 3% on the previous year. The BA says the rise was driven by the shift toward hospitality-focused models such as taprooms and

brewpubs, which create more jobs in local communities.

Craft beer’s retail dollar value rose to an estimated $28.9 billion, a 3% increase over the previous year. This growth reflects pricing adjustments and steady performance in onsite sales, which outpaced distributed sales in many markets. Craft beer accounted for 24.7% of the total beer market in retail dollar sales.

In 2024, there were 9,861 operating U.S. craft breweries. Over the year, 430 new breweries opened while 529 closed. Although openings declined for the fourth consecutive year, reflecting a maturing and highly competitive industry, the closure rate remained relatively low at

generating inflation and creating uncertainty, as well as a decline in mature markets shaped by evolving lifestyle preferences, shifting social habits and generational changes in consumer behaviour. However, across 195 countries, wine has never been so widely consumed worldwide. A number of countries that combine strong overall consumption with very large populations still offer significant growth potential.

Equilibrium between production and demand

Despite ongoing declines in both production and consumption, global market equilibrium is expected to hold in 2024, as production is unlikely to exceed demand, continuing the trend seen with the small 2023 harvest. Two consecutive years of low output may help stabilise the market, though stock levels are likely to remain uneven across regions.

International trade holds volumes and value

Export volumes held steady at 99.8 million hectolitres (mhl). Export value slightly declined by 0.3% to 36 billion EUR, but remains at a historically high average export price of 3.60 EUR/litre. Inflation and low supply continue to keep prices high compared to pre-pandemic years (almost 30% above).

Find the full report at oiv.int

approximately 5%.

“In a mature market, not every year is going to be defined by substantial growth,” said Matt Gacioch, the Brewers Association’s staff economist. “While progress may not come in additional production volume, it can still come in honing operations, business practices, and world-class beer. Even in this challenging environment, small brewers have demonstrated that they have the skills and resilience to fight through this period to be better positioned for the months and years ahead.”

Small brewers are already grappling with rising ingredient costs, shifting consumer preferences, and increased competition in a saturated market. Tariffs on imported

brewing equipment, steel kegs, aluminium cans, and key ingredients such as hops and malt only exacerbate these financial pressures. These added costs can be particularly challenging for small and independent breweries, which often operate on tight profit margins. As a result, many are forced to delay expansion plans, raise prices, or absorb losses – further compounding the headwinds already challenging the craft beer industry.

“There is still plenty of room for optimism in our industry,” added Gacioch. “Brewers’ proven ability to connect with their customers’ evolving preferences will lead to more opportunities for craft beer success stories into the future.”

U.S. spirits exports hit record US$2.4b in 2024

U.S. SPIRITS exports achieved a record $2.4 billion in 2024, up nearly 10% compared to 2023, according to the American Spirits Exports Report released by the Distilled Spirits Council of the United States (DISCUS).

The growth in U.S. exports in 2024 was driven by a 39% increase in exports to the European Union (EU), which has zero tariffs on spirits imports. Exports to the rest of the world declined by nearly 10%, reflecting a softening of the global spirits market.

The report attributes the surge in exports to the EU to concerns over the potential return of tariffs on American Whiskeys in 2025, which were suspended in 2022. Another factor included the uncertainty at East and Gulf Coast ports due to labour negotiations and a brief port strike.

“U.S. spirits exports hit a new high in 2024, recapturing lost market share since the UK and EU lifted retaliatory tariffs that were applied between 2018-2021 in connection with two trade disputes,” said DISCUS President and CEO Chris Swonger. “Unfortunately, ongoing trade disputes unrelated to our sector have caused uncertainty, keeping many U.S. distillers on the sidelines and curtailing sales growth. The EU’s recent decision not to reimpose a retaliatory tariff on American Whiskeys and other U.S. spirits is a positive first step toward getting the U.S.-EU spirits sectors back to zero-for-

zero tariffs and untangling spirits from these trade disputes.”

Nearly 86% of U.S. spirits exports go to countries that have eliminated tariffs on U.S. spirits.

Uncertain outlook for 2025 Swonger stated that the outlook for 2025 U.S. spirits exports is highly unpredictable due to ongoing trade disputes, negotiations and retaliatory tariffs. Canada, the second largest market for U.S. spirits exports, began imposing a 25% tariff on all U.S. spirits on March 13, and most Canadian provinces have removed all U.S. alcohol products from retail stores.

Additionally, U.S. spirits are being hit with a 160% retaliatory tariff in China and a 70% retaliatory tariff by Türkiye.

“We are thankful for President Trump’s early success in securing India’s reduction of its tariff on bourbon from 150% to 100%,” said Swonger. “It’s our hope that the administration builds on this positive momentum by securing additional tariff reductions in India and reducing trade barriers in other countries.”

Continued long-term growth for the industry will be dependent on ensuring a permanent return to zero-for-zero spirits tariffs with the 51 countries and securing new market opening agreements with countries where high spirits tariffs are still applied, such as India, Vietnam, South Africa and others.

Among the report’s other key findings:

• The top five markets for U.S. spirits in 2024 were: 1) European Union ($1.2 billion); 2) Canada ($221 million); 3) United Kingdom ($137 million); 4) Australia ($131 million); and 5) Mexico ($126 million).

• The top five markets for American Whiskeys in 2024 were: 1) European Union ($699 million); 2) Australia ($113 million); 3) United Kingdom ($86 million); 4) Japan ($79 million); and 5) Canada ($73 million).

• In 2024, exports of cordials and vodka reached new records, with cordials rising by 128% to $367 million and vodka increasing by 82% to $292 million compared to 2023.

New logo for Japanese whisky

THE JAPAN Spirits & Liqueurs Makers Association (JSLMA) has announced the adoption of a new logo to reinforce their “Standards for Labelling Japanese Whisky” (industry standards), established in February 2021.

The Association says that by having JSLMA members

apply this logo to their products that comply with the industry standards, it hopes to raise awareness of Japanese whisky both in Japan and abroad while also making it easier for consumers to distinguish it from other types of whisky.

It says it also represents a critical phase in the JSLMA’s

ongoing efforts to make its industry standards into a legally binding definition, as it begins preparation for Geographical Indication (GI) status application and establishment of “Labelling Standards for the Manufacturing Process and Quality of Japanese Whisky”.

Nectar Sangria launches

A NEW ready-to-drink single serve sangria made with premium wine and real fruit has launched nationwide after initial stocks sold out at Auckland retailers.

Nectar Sangria (5% ABV) contains no added sugars or flavours and is available in three variants: Nectar Red Sangria, Nectar Pink ‘Rosé’ Sangria, and Nectar White Sangria.

The brand was founded by Ezel Lowe, who partnered with fourth-generation winemaker Nathan Nola from the Nola family, who have over 110 years of winemaking history and tradition in New Zealand.

Initially produced for summer events and select stores, Nectar is now rolling out nationwide.

“Nectar Sangria bridges the gap, offering the sophistication of traditional wine in the increasingly popular single-serve readyto-drink category,” says Lowe. “Industry response has shown consumers value convenience and premium quality without needing to open a full bottle.”

Nectar’s first retail launch was through Farro, with marketing content quickly going viral and stores selling out almost immediately.

“We had people DMing us from across the country trying to track it down,” said Lowe. “We knew we had something special, but the response blew us away.” Following Farro, Nectar launched nationwide in The Bottle-O and Liquor Centre with stores again reporting selling out.

Incorporating consumer insights, the flavours were further refined ahead of the nationwide rollout.

Lowe says production is now ramping up to meet the continued surge in demand and they are talking to Australian retailers as well.

“We still have a lot of liquor stores to get ranged in,” says Lowe, “and the exciting challenge ahead is grocery. Our goal is simple: provide consumers with bold, authentic flavours in a convenient, premium format.”

Nectar Sangria – 250ml mixed 6-pack is RRP $22.99

Finola

Tui spins a classic

TUI HAS put its own spin on the classic bourbon and cola with two new releases in its RTD line-up.

Tui Bourbon & Vanilla Cola (7% ABV) combines genuine Kentucky bourbon with vanilla cola for a pleasant vanilla aroma and a creamy vanilla aftertaste.

Tui Bourbon & Zero Sugar Cola (7% ABV) is a classic warm Kentucky bourbon with cola for full, spiced, bold flavour, but zero sugar.

Tui Bourbon & Vanilla Cola – 250ml 12-pack is RRP $30.99

Tui Bourbon & Zero Sugar Cola – 330ml 6-pack RRP $19.99 and 250ml 12-pack RRP $30.99.

Both are available from June.

DB

Say ‘Ola!’ to

Domingos

TEQUILA IS booming and there’s a new addition to the RTD space with the arrival of Domingos Tequila from New Zealand drinks company socialsmiths. A blend of tequila and soda, Domingos is available in three flavours:

• Mexican Lime

• Peach & Pear

• Blood Orange & Pomegranate

The Domingos Tequila range has less than 1g sugar per bottle and is 5.9% ABV.

Available in 330ml 8-pack at RRP $27.99 socialsmiths

Free AF debuts at Coachella

NEW ZEALAND alcohol-free beverage brand Free AF made its debut at worldrenowned festival Coachella in April, in partnership with LA-based non-alcoholic retailer The New Bar.

The festival, held in the Colorado Desert, drew more than 250,000 attendees with headline acts including Lady Gaga, Green Day, Post Malone, and Travis Scott.

Free AF’s premium range of alcohol-free cocktails was available at The New Bar, Coachella’s exclusively non-alc bars on site.

Free AF founder, Lisa King, says that collaborating with The New Bar at Coachella was an incredible opportunity

Energy buzz from new Mānuka Phuel

MĀNUKA PHUEL is a new addition to the energy drink market – a New Zealand-made synthetic-free formula made from naturally sourced ingredients including caffeine, ginseng, guarana and mānuka honey.

Mānuka Phuel was the title sponsor of the recent Mānuka Phuel Synthony Festival in Auckland, which attracted more than 40,000 festival-goers.

Big Buzz is the signature product in the range of three flavours, which also includes Berry Collagen Buzz, and Citrus Hydro Buzz due to launch in June.

to showcase their non-alcohol cocktails to a global audience.

“The non-alcoholic landscape is evolving massively, and more people around the world are choosing to drink less or abstain from alcohol altogether. The New Bar is helping lead this charge, transforming festival culture by offering immersive, premium nonalcoholic experiences.”

The partnership follows Free AF’s Dry January collaboration this year with Khloé Kardashian & Kris Jenner, and its expansion into the U.S. market over the last two years, where its presence has grown to more 4,000 stores nationwide.

Grab a Shnack

SHNACK IS New Zealand’s first functional, dairy-free protein shake in a can and is designed to provide convenient and high-quality nutrition for busy individuals.

Co-founded by 28-yearold entrepreneur and health advocate, Kelsi Boocock, Shnack was created to fill a gap in the market and offer Kiwis a ready-to-drink, plantbased protein beverage free from dairy, refined sugar,

and unnecessary fillers. Shnack contains 17 grams of plant-based protein and is made with quality ingredients naturally low in sugar.

“Health and wellness have always been a huge part of my life, and as a former professional swimmer, I know how important it is to fuel your body with the right nutrition – especially when you’re busy,” says Boocock.

Mānuka Phuel is partnered with sustainably-focused aluminium canning company Recorp to ensure all Mānuka Phuel packaging is 100% recyclable.

Mānuka Phuel is RRP $2.59 for a 250ml can and RRP $9.99 for a 250ml 4-pack.

The Shnack range comprises three flavours: Shnack Salted Caramel Protein Shake, Shnack Vanilla Latte Protein Shake, and Shnack Chocolate Brownie Protein Shake.

Shnack 240ml can is RRP $5.49 and is also available in 240ml 4-pack at RRP $19.99 and 240ml 12-pack at RRP $52.99.

Shnack

New Winter release from Red Bull

RED BULL is launching its new limited edition Red Bull Winter Edition Iced Vanilla Berry from early May.

The newest flavour pours a glacier-blue and combines blueberry, creamy vanilla, and icy-fresh notes of eucalyptus – ideal for an energy boost or mixed into a winter mocktail for a pickme-up serve.

Following its launch in the Northern Hemisphere, Red Bull Winter Edition Iced Vanilla Berry quickly became one of the most popular Red Bull Editions.

Red Bull Winter Edition Iced Vanilla Berry 250ml will be available strictly while stocks last.

Red Bull

Roadmap for change

A new plan to address the key challenges facing local hospitality has industry groups excited that positive change is ahead…

THE RESTAURANT Association and Hospitality New Zealand have released the full report from the 2024 Hospitality Summit, which they say provides a comprehensive roadmap to help build success for the industry.

The Summit was held in Wellington last December and brought sector stakeholders and government representatives together.

Members of The Restaurant Association and Hospitality NZ had been surveyed earlier to identify priority issues and suggestions, which were then

presented and discussed at the Summit. The resulting report – 2024 Hospitality Summit Report: Serving Success: Opportunities for the New Zealand Hospitality Industry – identifies 65 practical and actionable solutions across seven key areas:

• Hospitality data

• Immigration policy

• Licensing and regulatory compliance

• Alcohol policy

• Employment issues

• Skills and training

• Hospitality and tourism

“Now is the time for bold action to create a more resilient and thriving sector.”

- Marisa Bidois, Chief Executive of the Restaurant Association NZ.

It outlines ‘quick wins’ that will establish momentum, as well as long-term foundational changes needed to tackle more complex challenges.

Some of the areas that Hospitality NZ and the Restaurant Association will work on together include specific actions covering data, skills and training, and mental health. The report also identifies other parties responsible for progressing each solution, such as NZ Customs, MPI, MBIE, Ministry of Justice, Ministry of Education, and other key agencies.

Chief Executive of the Restaurant Association of New Zealand, Marisa Bidois, says they are focused on a collaborative approach. “The hospitality industry is a vital contributor to New Zealand’s economy and is a key part of our tourism offering as a country. Now is the time for bold action to create a more resilient and thriving sector.”

“This is an opportunity to make meaningful, lasting changes that will benefit not just our industry, but New Zealand as a whole,” adds Steve Armitage, Chief Executive of Hospitality New Zealand. “We’re already seeing progress in a number of areas – such as the recent announcements of investments in attracting international business events, regional tourism and global tourism marketing – and we look forward to seeing real action come from this report.”

Following is an overview of some of the key problems and solutions as identified in 2024 Hospitality Summit Report: Serving Success: Opportunities for the New Zealand Hospitality Industry

You can read the full report by downloading it at hospitality.org.nz

Hospitality Data

THE PROBLEM: Relevant information for hospitality is dispersed across various sources and is often disjointed, causing tension, inefficiency and confusion in the industry.

Solutions:

• Develop a central online platform (Central Hub) to consolidate relevant information and resources for the hospitality industry from both government and industry bodies.

• Support and expand the ongoing data domain project by the Restaurant Association and Hospitality NZ.

• Host regular industry forums where representatives from government can meet with industry to discuss respective plans, goals, and challenges.

Immigration Policy

THE PROBLEM: Constant changes to the immigration system have created a confusing and expensive landscape for employers, with inconsistent and delayed processing decisions.

Solutions:

• Reintroduce industry-specific immigration officers to enhance visa processing.

• Establish industry advisory groups as feedback channels to quickly raise and address issues as they arise.

• Extend the maximum work period for working holiday visa holders to at least six months for those countries where this currently applies, with a target of 12 months for all countries.

• Ensure students who choose to study hospitality in New Zealand are eligible to work here after their studies.

THE PROBLEM: No skills-based pathways to residency are suitable for hospitality workers.

Solutions:

• Integrate regional skills shortage lists into the points allocation system for residency applications.

• Allocate points for international professional registrations.

• Modify the Skilled Migrant Category points system to acknowledge skills that cannot be measured by formal qualifications.

• Add chefs and restaurant managers to the Green List, providing a pathway to residency that is not solely based on wage rates.

THE PROBLEM: ANZSCO is not an exhaustive list of occupations, leading to frequent incompatibilities between its descriptions and many roles in hospitality.

Solution:

• Undertake a comprehensive review and realignment of National Occupation List (NOL) classifications and their associated skill levels to better reflect job roles and requirements in the hospitality sector.

THE PROBLEM: The Accredited Employer Work Visa (AEWV) scheme has become unwieldy, expensive and non-responsive to the needs of industries.

Solutions: A range of actions are already under consideration through the AEWV review and include:

• Introducing a tiered accreditation system for employers that recognises third-party checks, allowing for streamlined processes.

• Reviewing the Ministry of Social Development’s role in job checks, particularly regarding candidate skill levels.

• Increasing the maximum continuous stay for the Accredited Employer Work Visa (AEWV) from the current two years to a standard three-year duration, with an opportunity to extend for

another two – to a five-year total.

• Reassessing the requirement for migrant workers to leave New Zealand for a 12-month period before being eligible to reapply for another AEWV.

Licensing and Regulatory Compliance

THE PROBLEM: Compliance processes are exceedingly burdensome and require a significant amount of administrative effort from small business owners.

Solutions:

• Streamline government application processes with HospoCred.

• Extend and promote the use of Business Connect as a platform for streamlining compliance processes.

• Encourage regulatory bodies to adopt and integrate with Business Connect, allowing businesses to submit information once and share it across multiple agencies.

• Scale food registration fees based on business size, for example based on turnover or number of FTEs.

• Assess the Food Standards Australia New Zealand regulations against international standards to reduce unnecessary testing costs and complexity for small businesses.

Alcohol Policy

THE PROBLEM: Disparity in costs to on-premise and off-premise licences.

Solutions:

• Lower the tax on kegs for on-premise venues to help reduce operational costs and enable more competitive pricing.

• Review the risk weighting framework in the Sale and Supply of Alcohol (Fees) Regulations.

THE PROBLEM: District Licensing Committee (DLC) processes are inconsistent and time consuming.

Solutions:

• Repeal the Sale and Supply of Alcohol (Community Participation) Amendment Act to reintroduce more certainty around licence renewals and enable DLCs to hear evidence that is directly relevant to communities.

• Develop and provide training programmes and resources for DLC members.

• Establish clear, objective criteria that agencies must meet before sending an applicant for a licence to a hearing, ensuring only well-founded objections proceed to the hearing stage.

• Offer a mediation service that would cost less than a hearing, allowing licensees to resolve disputes through facilitated discussion rather than a formal hearing process.

It outlines ‘quick wins’ that will establish momentum as well as long-term foundational changes.

THE PROBLEM: Legislative requirements have not kept up with consumer activity, and do not reflect the practicalities of operating a hospitality business.

Solutions:

• Amend subpart 7 of the Sale and Supply of Alcohol Act to remove the requirement enforced in some regions that individuals must have worked in-country for six months before being certified as Duty Managers.

• Allow for more flexible scheduling of duty managers, such as permitting part-time or shared duty manager roles across multiple venues.

• Amend the Sale and Supply of Alcohol Act to allow for no-alcohol options alongside low-alcohol options.

• Repeal Sections 47 and 48 of the Sale and Supply of Alcohol Act to remove Good Friday and Easter Sunday as restricted trading days.

Employment issues

THE PROBLEM: Difficulty for small-business owners managing employment agreements increases the risk of noncompliance and potential legal disputes.

Solutions:

• Promote the use of industry specific contract templates for employment agreements within the hospitality sector.

• Support development of wellbeing resources being produced by the hospitality industry, set to launch in May 2025.

Skills and Training

THE PROBLEM: A lack of clear career pathways into hospitality, with few relevant courses and limited accessible funding for skills certification courses.

Solutions:

• Establish pathways from secondary and higher education into employment in hospitality.

• Increase availability of scholarships for those enrolled in accredited hospitality courses.

THE PROBLEM: The vocational education and training system in New Zealand is inefficient and fails to support a secure pipeline of skilled talent for the hospitality industry.

Solutions:

• Establish a structured framework for ongoing consultation between the hospitality industry and vocational education providers.

• Develop and implement flexible training models that incorporate blended learning approaches, allowing students to engage in both online and hands-on training.

Hospitality and Tourism

THE PROBLEM: Unclear funding priorities, availability and sources across Tourism and Hospitality.

Solutions:

• Provide clear and accessible information on the allocation and expenditure of IVL funding.

• Allocate a portion of the annual international tourism marketing budget to specifically highlight food and beverage tourism.

• Invest in attracting business events, particularly during off-peak seasons, and in marketing New Zealand as an attractive option for international business events.

• Invest in bringing the Michelin Guide to New Zealand, potentially entering negotiations with the Australian government to share the costs of initiating market entry.

A GLASS ACT

From complex and elegant, to full-bodied and buttery – Joelle Thomson suggests Chardonnays for every palate and price …

RRP $16 – $29.99

2024 Dashwood Chardonnay

RRP $16.99

Foley Wines

Dashwood is one of my favourite New Zealand Chardonnays under $25, which makes it incredible value at the affordable price of $16.99. The grapes in this wine were harvested in the cool hours of early morning, bringing crisp acidity and freshness to every sip. Fermentation in a mix of oak barrels and stainless steel adds rounded smoothness as well as lifted citrus and peachy flavours.

2023 Giesen Estate Hawke’s Bay Chardonnay

RRP $17.99

Federal

This Chardonnay from Giesen is fabulous value for money with its smooth body, buttery nuances and aromas of nectarines, and hint of peach flavours, which all speak of Hawke’s Bay’s warm climate. Spicy notes of cedar, nutmeg and oatmeal add complexity.

2023 Leefield Station Chardonnay

RRP $21.99

Marisco

Leefield Station is an impressive Chardonnay from Marlborough’s renowned Waihopai Valley. The warm days and cool nights of this subregion bring lively freshness and white peach flavours, giving the wine vibrancy and a long finish.

2024 Odyssey Gisborne Chardonnay

RRP $22.95

Odyssey Wines

Creamy, complex aromas of macadamias and almonds lead into this zesty, citrusy Chardonnay with its full body and lingering finish. Very good quality and great value.

2023 Trinity Hill White Label Hawke’s Bay Chardonnay

RRP $24.99

Hancocks

Trinity Hill makes exceptional wines at all price points and the 2023 White Label Chardonnay is a great example from a year of extremes, in terms of weather. The winemaking team has created a satisfyingly smooth, mediumbodied Chardonnay with savoury bells and whistles; cedar and spicy notes come from a portion of fermentation in 500-litre French oak puncheons. Extended time on yeast lees and partial malolactic fermentation bring smooth, creamy depth.

2023 Spy Valley Chardonnay

RRP $28.90

Red + White Cellar

Marlborough may be best known for great whites made from aromatic grapes, but it also has incredible potential for making outstanding Chardonnays, as this beautifully smooth, medium-bodied expression shows. Grapes from the Waihopai and Omaka valleys benefit from cool nights, bringing freshness to the wine, which has added depth of savoury oatmeal, spice and a cedar note. This wine drinks well now and can evolve further for four to five years.

2022 The King’s Bastard Chardonnay

RRP $28.99

Marisco

Hand-picked grapes were whole bunch pressed for this wine, with a portion fermented in new French oak puncheons, which comes through in the smooth mouthfeel and soft mid-palate. Ripe stone fruit flavours of white peach and nectarine add freshness, with complex flavour notes from extended lees ageing and partial malolactic fermentation bringing beautiful balance. Great value and great drinking.

2023 Mission Reserve Chardonnay

RRP $29

Mission Estate

Mission Estate is the oldest continuously working winery in New Zealand and, to its great credit, continues to produce outstanding wines across price ranges. This fresh, youthful Chardonnay is driven by medium creamy notes, tangy nectarine freshness and a smooth, full body.

2023 Giesen Uncharted Marlborough

Chardonnay

RRP $29.99

Federal

A youthful, fresh, medium-bodied Chardonnay with fresh citrus aromas of lemon and grapefruit intermingling with flavours of nectarine and a savoury flinty note.

A Chardonnay of restraint and purity.

RRP $30 – $39.99

2023 Soho Fleetwood Chardonnay

RRP $30

Soho

Creamy toasted hazelnuts, white peach aromas and a hint of flintiness give this full-bodied Chardonnay its complexity. It has beautiful balance with fresh acidity bringing liveliness to the influence of French oak, spicy notes and a powerful, long and memorable finish.

2023 Nga Waka Chardonnay

RRP $32

Hancocks

The 2023 vintage in Martinborough was one of the trickier ones of the past decade, but Nga Waka Chardonnay puts its finest foot forward with fresh flavours, a full body and juicy taste with vibrant acidity layered over a smooth palate. This drinks beautifully now and will evolve more complexity over the next three to five years.

2022 Roaring Meg Chardonnay

RRP $32.99

Foley Wines

One of the best-known Chardonnays from the deep south, where it takes its name from the river that runs into the famous Kawarau. Bold, fresh acidity adds depth to this wine, which has flavour notes of spicy oak and cedar.

2023 Matahiwi Estate Holly Hawke’s Bay Chardonnay

RRP $32.99

Matahiwi

Full-bodied, big, smooth, creamy flavours and hints of caramel lure Chardonnay lovers to this rich barrel-fermented wine. It is made with grapes grown in Hawke’s Bay, where the climate brings ripe softness.

2017 Spy Valley Envoy Johnson

Chardonnay

RRP $34.90

Red + White Cellar

Marlborough’s southern valleys are home to hot days and cool nights, making them close to ideal for ripening outstanding Chardonnay, and this one has all the hallmarks of that climate with its crisp acidity and rich, full-bodied flavours. Hand-picked grapes were handplunged into open vats over several weeks with a portion of whole bunches adding structural qualities to the wine. Now eight years old, this wine is drinking superbly but still has plenty of life up its sleeve with the potential for further evolution in flavour over the next four to five years.

2023 Matahiwi Estate Holly South

Series Chardonnay

RRP $34.99

Matahiwi

Hand-picked grapes grown on Matahiwi Estate’s Wairarapa vineyard bring beautiful freshness to this wine, which benefits from 30% barrel fermentation, adding body to balance its luscious, succulent citrus notes. A lovely wine and great value.

2022 Coppola Diamond Chardonnay

RRP $35.99

Stone Pony

Director Francis Ford Coppola is certainly famed for his films, but is also well-known for owning a winery in the Napa Valley, which is home to this smooth and creamy Chardonnay with its medium lemon hue. The warm Californian climate has created a full-bodied, crowd-pleasing style of wine with depth here. Delicious for lovers of big, bold Chardonnays.

2023 Ata Rangi Pōtiki Chardonnay

RRP $38

EuroVintage

‘Pōtiki’ means ‘last born’ in Māori and refers to the grapes in this wine, which represent a selection of newer plantings and established blocks in Martinborough. Hand-picked grapes were whole bunch pressed and fermented with indigenous yeasts in 300 litre French oak puncheons to make this smooth, citrusy Chardonnay. It has flavours of white peach and notes of apple brioche, with subtle spice notes in the background and a lingering, juicy finish. Medium-bodied and dry with a smooth, textural mouthfeel, this wine drinks well now and can evolve further for five to six years, potentially longer.

2023 Trinity Hill Gimblett Gravels Hawke’s Bay Chardonnay

RRP $39.99

Hancocks

Crisp and creamy, this wine highlights great winemaking in the challenging 2023 vintage when Cyclone Gabrielle made its presence felt. Hand-picked grapes were fermented with indigenous yeasts in mostly 500 litre French oak puncheons and some 228 litre French oak barriques. This is a very good wine made with great attention to harvest dates, which express themselves in the bright acidity that makes this wine shine with purity of citrus and white peach and drives its full body to a long finish.

RRP $40 – $49.99

2023 Dicey Chardonnay

RRP $40

Red+White Cellar

This vibrant southern Chardonnay is music to the palate with its silky texture and pure, fresh citrus qualities, which marry harmoniously with its peachy full body and long finish. The Dicey brothers in Bannockburn made this wine with grapes from two local vineyards, all of the grapes foot-trodden and whole bunch pressed to French oak where they were fermented with indigenous yeast and 75% given malolactic fermentation for smoothness and a silky texture.

2022 Te Kairanga John Martin

Chardonnay

RRP $40.99

Foley Wines

John Martin was a large landholder in the early days of Martinborough village and this wine pays homage to his role in the community’s formation. The 2022 vintage was a rollercoaster ride in terms of weather and this wine is a tribute to great winemaking. It has polished freshness, vibrant zingy acidity and a medium body supporting the ripe citrus, fresh herb and white peach flavours.

2023 Nga Waka Home Block

Chardonnay

RRP $42

Hancocks

This impressive Chardonnay has a creamy, textural mouthfeel and full body with a long, fresh and uplifting citrusy finish. It’s an outstanding wine made from the Home Block Vineyard at Nga Waka in Martinborough – an iconic site that makes iconic wine, even in years as interesting as 2023. Bravo.

2022 Pegasus Bay Chardonnay

RRP $45

EuroVintage

The hand-picked grapes for this wine were given gentle foot pressing to increase structure and the juice was then fermented in French oak puncheons, resulting in incredibly citrusy deliciousness in the glass. This full-bodied Chardonnay has toasty flavours supported by bright, fresh acidity, flavours of ripe grapefruit and candied lemon in a dry wine with subtle oak influence. The grapes were grown on the free-draining soils of the Glasnevin Gravels in North Canterbury’s Waipara Valley.

2022 Greywacke Chardonnay

RRP $47

Negociants

Concentrated flavours of macadamia, white peach, grapefruit and nectarine add layers of complexity to this full-bodied Marlborough Chardonnay. Tangy citrus notes balance the outstanding richness in this wine, which is made from grapes grown in the lower reaches of the Brancott Valley, Fairhall, Renwick and Rapaura. French oak maturation was kept in check, with 20% new oak adding subtlety and finesse in texture and taste.

RRP $50 and above

2022 Mission Estate Jewelstone

Chardonnay

RRP $50

Mission Estate

This Chardonnay is the jewel in the Mission Estate crown with its powerful, flavoursome creamy notes and mouthfeel. This wine’s toasty aromas and savoury notes of oatmeal and almond are supported by bright freshness and a long finish. A wine to drink now and over the next four to five years.

2016 Greywacke Chardonnay

Archive Release

RRP $56.40

Negociants

This newly released aged Chardonnay comes from one of Marlborough’s most experienced wine families: the Judds. Its succulent flavours of grapefruit and nectarine are layered with savoury aromas of almond and oatmeal, which add depth and complexity.

2022 Black Stallion Los Carneros Chardonnay

RRP $59.99

Stone Pony

The beautiful and evocatively named Silverado Trail in Napa Valley’s Oak Knoll District is home to the grapes that went into this elegant and powerful Chardonnay. Aromas of creamy caramel and peachy flavours are balanced by tangy, crisp lemon notes. A full-bodied wine that drinks well now and can age for the next four to five years.

2022 Dog Point Chardonnay

RRP $60

Red + White Cellar

Dog Point Chardonnay is one of Marlborough’s great whites every year. Complex citrus aromas are layered with notes of warm toast and subtle, savoury complexity, which comes from extended barrel ageing on lees. The grapes were whole bunch pressed to French oak barrels (10% new) and fermented with wild yeasts with ageing for 18 months. The wine was bottled without fining and with minimal filtration. It’s a superb drink now and can evolve further for at least 10 years. Certified organic.

2023 Blank Canvas Reed Vineyard

Chardonnay Marlborough

RRP $60

EuroVintage

Full-bodied, savoury and complex, this wine is made with grapes grown at the confluence of the Wairau and Waihopai rivers in Marlborough. Every sip pays homage to the warm days, which bring richness, and the cool nights, which show through in the crisp, balanced freshness. The wine was aged in French oak puncheons (500 litre) of which 40% were new oak, which sits harmoniously in this balanced, bold expression of Marlborough Chardonnay.

2023 Blank Canvas Tano Chardonnay

Marlborough

RRP $60

EuroVintage

Winemakers Sophie Thomson MW and Matt Thomson made this big, weighty style of Chardonnay with toasty aromas and impressive, bold flavours in the foreground. These are supported by rich aromas of ripe grapefruit and lemon, notes of fennel, oatmeal and spice in a wine that leaves a lingering impression on the palate. An impressive wine that drinks well now and can age further for up to a decade.

2023 Whitehaven Greg Chardonnay

RRP $60

Whitehaven

This is the first vintage of Greg Chardonnay and was made for the 30th anniversary of Marlborough’s Whitehaven winery. Mendoza clone Chardonnay grapes were hand-picked and fermented in stainless steel to retain fresh stone fruit and citrus flavours in this wine, which has full malolactic fermentation and was aged on lees for 16 months, creating richness and bold creamy flavours. It’s a full-bodied wine that drinks beautifully now and can age for five to six years, potentially longer.

2023 Soho Carter Chardonnay

Waiheke Island

RRP $60

Soho

Soho Family Vineyard’s Carter Chardonnay comes from a warm vineyard site on Waiheke Island, which brings soft, smooth flavours of peach and ripe lemon to this creamy textured, full-bodied wine. It drinks beautifully now and has the potential to hold and evolve further depth over the next three to four years.

2023 Felton Road Bannockburn

Chardonnay

RRP $62.50

Mineral

This is a layered and lovely expression of Chardonnay with a full body, ripe stone fruit aromas of white peach and nectarine, and a creamy, textured style. Citrusy acidity underpins this wine, bringing structural depth and support as well as age-ability in a wine that drinks well now and can evolve for a further seven to eight years or more.

2023 Tony

Bish Two Terraces Single

Vineyard Chardonnay

RRP $69.99

Tony Bish Wines

Two Terraces is the newest addition to Tony Bish’s Chardonnay range and comes from an exceptional vineyard site in Hawke’s Bay where elevated terraces accentuate the qualities that cool nights can bring to great white wines. Spontaneous fermentation and lees ageing of 11 months both create a rich, fleshy mouthfeel, creamy nuances and a smooth texture in this wine.

2023 Amisfield Chardonnay

RRP $70

Red + White Cellar

Lime zest and citrus aromas drive the purity of taste in this crisp, Chablis-like expression of Chardonnay from Central Otago. Succulent acidity adds depth to the stone fruit flavours in the wine, which is made from hand-picked grapes fermented and aged in French oak barriques with 11 months of lees ageing adding creamy, savoury nuances, as well as depth and body. Chardonnay is one of the great white wines of Central Otago but is made in relatively small quantities, in this case from a small, 0.34 hectare stony vineyard above Amisfield Winery.

2021 Robert Mondavi Winery Napa Valley Chardonnay

RRP $74.99

EuroVintage

Californian Chardonnay is big, bold and creamy in style and this wine highlights all of those qualities as well as shining a light on the citrusy side of the great Chardonnay grape. Full-bodied, dry and peachy in taste with ripe notes of stone fruit and a spicy cedar note on the finish.

2022 Ata Rangi Masters Chardonnay

RRP $80

EuroVintage

This is the third release of Masters Chardonnay from 23-year-old vines growing four kilometres south of Martinborough village on Helen and Ben Masters’ vineyard. The grapes were handpicked, whole bunch and barrel fermented in 300 litre Burgundian oak puncheons (24% new), bringing savoury notes and weight to the wine’s impressive depth of citrus and stone fruit flavours. Aromas of white peach, lemon and grapefruit highlight fresh, cool climate Chardonnay flavours in a finely-tuned wine with delicacy and power. It drinks superbly well now and will continue to evolve for six to seven years, potentially longer.

Top Picks

Joelle Thomson rounds up the best of the bunch of top new releases as colder days set in…

Pinot Noir

RRP $88

Chard Farm

This exciting new addition to Chard Farm’s single vineyard Pinot Noirs is made with grapes grown on a 1.2 hectare-vineyard overlooking the Bannockburn inlet. It’s an established vineyard site producing grapes with weighty depth of flavour and impressive aromas of dark cherries, red plums and a touch of spice. This is a youthful wine with a full body and complex flavours. It drinks well now and will taste even more rewarding over the next six to seven years.

2015 Pegasus Bay Riesling

Aged Release

RRP $45

EuroVintage

This Riesling marks the 10th Aged Release from Pegasus Bay, whose owners began an intentional programme of each year launching a trio of wines aged for a decade. That trio is always the winery’s estate Riesling, Pinot Noir and Prima Donna (its top Pinot Noir) and they all shine after a decade of cool, slow ageing evolution in the cellars at the winery. This layered and luscious Riesling is medium dry in taste, expressing the typically long, dry autumns in North Canterbury where cool nights retain acidity in the grapes and warm days bring aromatic flavours of ripe mandarin, lime zest, elderflower and tangelo. This wine is full-bodied and crisp with great texture.

RRP $29.99

Dunnolly Wines

North Canterbury has great street cred when it comes to Pinot Noir and its wines sing from a savoury-styled song sheet with earthy aromas, spiced fruit flavours and great structure. Winemaker Nicky Parish brings out these and other impressive qualities in this Pinot Noir, which has a silky texture from 10 months of ageing in French oak ( 20% new oak; a thoughtfully modest portion). Her father, Peter Parish, founded Dunnolly Wines in 1995 and her son, Matt, is an advisor and consultant winemaker, bringing three generations of winemaking experience to the company.

2021 Soho JC Reserve Waiheke Blend

RRP $150

Soho

Powerful, plush and plummy, this dark red wine is a blend with Merlot (58%) playing the star role, supported by the ripe blackberry density of the late ripening Petit Verdot (21%), the suppleness of Malbec (7%), spicy fruited Cabernet Franc (7%) and a smidgeon of Syrah (1%). All of these grapes combine in Waiheke Island’s warmth to bring richness and full body to a wine made as a slightly unconventional blend (Syrah is from the Rhône Valley and doesn’t typically share space with the other grapes here) but it works beautifully. This wine has a long life ahead with the structured tannins and dense fruit to carry it for at least a decade.

RRP $69

Blue Earth Estate

Blue Earth Estate, owned by Mike and Margaret Hansen, has forged a reputation for releasing wines when they have age, and this savoury new release Pinot Noir comes from the superb 2020 vintage, which experienced a long summer with warm, sunny days that stretched well into April. The estate is an elevated vineyard at the end of Te Muna Valley, east of Martinborough village, where the winds are slightly more pronounced and so are the cooler nights. This brings bold, fresh acidity to balance the bright cherry nuances of Pinot Noir, which is underpinned here by a gentle spicy note. Made from hand-picked grapes, this wine drinks superbly now and will age further; it has at least another six to seven years of evolution up its sleeve.

2015 Pegausus Bay Riesling

Aged Release is layered and luscious, medium dry in taste and expressing the typically long, dry autumns in North Canterbury.

For distributor details see the Distributor Index on page 82.

2020 Blue Earth Pinot Noir

2023 Dunnolly Pinot Noir

2022 Chard Farm Hawkesburn

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Less is more

Joelle

Thomson asks: Are we

Joelle Thomson Journalist, wine writer and author joellethomson.com

drinking less wine, better wine, or different styles of wine, and how is the industry adapting?

IS WINE consumption in long-term decline or is the drop of 2.6% in global consumption last year simply part of a natural cycle, which will rise again before we know it? If a 2024 report1 by the International Organisation of Vine and Wine (OIV) is anything to go by, wine consumption’s global dip suggests a trend rather than a cycle. This was the lowest level in wine drinking since 1996 and its findings are supported by global drinks data and insight provider IWSR, whose research shows a cross-generational trend towards lower wine consumption.

IWSR’s findings2 show that the volume of wine consumed has been in decline in Europe for decades. Adults in the United Kingdom consume 14% less wine than they did in 2000, while Australians’ consumption has dropped 11%.

On the flipside, more wine is produced globally, more people in newer wine markets are consuming it (Japan and South Korea, for example) and more people are studying it, which is borne out by the Wine & Spirit Education Trust’s enormous growth, throughout Asia in particular.

Dry July, Sober October and Dry January are all attributed with some of the downward trend in consumption volume, which shows that it’s the way we drink wine that’s changing first and foremost.

With this in mind, it’s no surprise to find a growing range of new ways to drink wine on offer to us today. These include the ever-expanding canned wine category, which is light years away from its bitter, dilute forerunners of the early 1990s.

Specialist wine retailers also report a rise in demand for half bottles, which may cost more to produce but are selling in greater volumes.

And then there are wine brands encouraging new ways of enjoying their products, such as New Zealand brand LYLO, which encourages its use in winebased cocktails like the ‘White Wine Mojito’, which is a blend of Sauvignon Blanc, soda water, mint, lime and sugar.

The use of wine as a core ingredient in cocktails is not new, as sangria and mulled wine show. It can be tailored to lower or higher alcohol mixed drinks and shows the versatility of soft, fruity, light-bodied wines. It’s not exactly what

most winemakers have in mind when they make their best wines but that’s a different market.

The canned wine market is one of the biggest areas of growth, in volume and in quality. The raw ingredients were nothing to write home about in the early 1990s when insipid canned “wine of the EU” came along, but things have moved on since then.

Martinborough-based Joiy was the first to produce and export canned wines nearly a decade ago and offers a wide range. More recently, Alpha Domus launched its Beatrix Sparkling Rosé in a can to great acclaim locally and The Uncommon came to market with a selection of wines in strikingly designed cans. In March this year, The Ned announced it was releasing its three top-selling wines in a 250ml can format in New Zealand, and Villa Maria has launched its Marlborough Private Bin Sauvignon Blanc in a can in the UK.

All show a serious desire by experienced winemakers to produce smaller volume options of good to very good wine in an easily portable and sustainable format. Watch this space.

1: 2024 World Wine Production Outlook (November 2024)International Organisation of Vine and Wine.

2: What’s driving wine’s structural decline? (July 2024) –IWSR Insight

NZ MWs celebrate accolades for site-driven wines

TWO NEW Zealand Masters of Wine behind acclaimed brands Blank Canvas and Pyramid Valley have welcomed the results of the latest Vinous white wine report, celebrating growing

SHOWCASE

global recognition for site-driven fine wine from New Zealand.

Steve Smith MW, Managing Partner of Pyramid Valley, and Sophie ParkerThomson MW of Blank

Canvas wines were thrilled with the results of the latest report by respected wine critic and Master of Wine Rebecca Gibb. The report highlights the exceptional quality emerging from New Zealand’s single-vineyard whites.

“It’s incredibly rewarding to see the commitment to quality and site expression of the producers recognised in Rebecca’s report,” says Steve Smith MW. “It’s also worth mentioning that nine of the top 12 wines are members of the New Zealand Fine Wine Story group – a collective created to increase the global recognition of New Zealand as a producer of some of the finest wines in the world.”

Blank Canvas wines topped the list, with three of their wines receiving exceptional scores: 2021 Abstract Sauvignon Blanc (96 points), 2024 Holdaway Vineyard

The new era of Robert Mondavi Winery

ROBERT MONDAVI Winery has proudly set the benchmark for Napa Valley fine wine since the 1960’s, when founder Robert Mondavi’s visionary efforts elevated the region to global prominence.

As the recipient of over 350 90+ scores from top wine critics and ‘North America’s Best Vineyard’ in 2024, each Robert Mondavi Winery bottle represents the meticulous craftsmanship of its winemakers and the spirit of the land from which its fruits are harvested.

Napa Valley

The Napa Valley collection, featuring standouts Chardonnay and Cabernet Sauvignon, are ambassador wines for the region, blending fruit from key American

Sauvignon Blanc (94 points), and 2023 Reed Vineyard Chardonnay (94 points).

Fellow New Zealand Fine Wine story member Framingham's 2024 Noble Riesling followed closely with 95 points – the highest score in its category. Pyramid Valley also earned high recognition for its 2023 Lion’s Tooth Chardonnay and 2023 Weaver Sauvignon Blanc, each scoring an impressive 94 points.

Greystone and Felton Road achieved the same score of 94 points for their Sauvignon Blanc and Block 2 and 6 Chardonnays respectively.

The report also highlighted the South Island’s exceptional quality, with 11 of the top 12 wines coming from the mainland, affirming the region’s continued refinement and depth in white wine styles.

viticulture areas and estate vineyards in Oakville and Stags Leap District.

The Napa Valley Chardonnay is celebrated for its vibrant acidity and harmonious blend of citrus, pear, and subtle oak flavors, capturing the essence of the valley’s diverse microclimates.

The Cabernet Sauvignon is the original enduring benchmark and global ambassador for fine wine from Napa Valley. It is a pure expression of Napa Valley, exemplifying Robert Mondavi’s commitment to showcasing the region’s greatness.

The Estates

The Estates is a collection showcasing the best vineyards. The Oakville Cabernet

Sauvignon is celebrated for its rich, fullbodied character, offering layers of dark fruit, spice, and velvety tannins.

Meanwhile, the Oakville Chardonnay captivates with its elegant harmony of tart stone fruit, lemon zest, almond paste, hazelnut, and balanced minerality, reflecting the unique terroir of the region.

Both wines embody Robert Mondavi’s commitment to excellence and innovation and continue to set the standard for premium Napa Valley wines.

Robert Mondavi Napa Valley and Estates collections are available in limited quantities in New Zealand.

Distributed by EuroVintageinfo@eurovintage.co.nz or 0800 338 766

Pyramid Valley RICHARD BRIMER

Carrick opens new cellar door

CARRICK WINERY has opened its brand-new Cellar Door with new tasting experiences set against views of the Bannockburn Inlet and Carrick Range.

Located on the Lake Dunstan Wine trail, the new space offers a curated selection of library and limited release wines, giving guests the opportunity to explore unique vintages alongside 17 current release wines.

Centred amongst Carrick’s Glasshouse, Private Cabanas and Carrick Garden, the new Cellar Door features covered deck areas and an indoor space with a wood fire and relaxed seating.

Carrick’s Cellar Door will be open daily year-round, except on Christmas Day. carrick.co.nz

Zangria’s new Wildberry & Citrus Fizz

ZANGRIA HAS added a new flavour to its range of sangria-inspired fruit wines with the debut of Wildberry & Citrus Fizz. It blends New Zealand Pinot Noir Rosé with berries and citrus and is cold filtered for a crisp, fruit-forward flavour with no added sugar or artificial sweeteners.

Zangria is a family-owned business founded by Bonnie and Mitch Wiffin, who source premium wines from around Aotearoa and blend them with selected fruits.

“We wanted to create a fruit wine that was a little bit fun, challenged some traditional concepts of what a ‘wine’ could be and felt at home during any occasion,” says Mitch Wiffin.

Zangria Wildberry & Citrus Fizz (7% ABV) is packaged in a 750ml champagne-style corked bottle and is RRP $23.99

Zangria

Kiwis flock to Brown Brothers’ Zero range

BROWN BROTHERS ambassador Caroline Brown was in Auckland recently to showcase the Australian winery’s range of alcohol-free wines, which are proving popular with New Zealand consumers.

Brown Brothers Moscato Zero, Brown Brothers Prosecco Zero, and Brown Brothers Prosecco Rosé Zero are made using spinning-cone technology to remove alcohol from the wine but leave a full flavour.

Caroline Brown is the fourth generation of the winemaking family that founded Brown Brothers in Milawa, Victoria in 1889. She spoke to guests about the winery’s long connection with New Zealand consumers and the recent growing demand for non-alcoholic products in their portfolio.

The event showed the versatility and broad appeal of Brown Brothers’ Zero range as guests sampled the alcohol-free wines on arrival and then created four mocktails that used them as a base.

New Zealand GM of distributor Taylor Brown, Sam Lynds, says Brown Brothers’ non-alcoholic wines are performing well

in the New Zealand market. “The Zero Wine Category (defined as 0.5% alcohol or less) thus far has been a real success for Brown Brothers. Our Brown Brothers Prosecco NV Zero and Brown Brothers Prosecco Rosé Zero are two of the leading SKUs within the New Zealand market.

“We are still learning about consumer trends in this exciting new segment but certainly anticipate further growth across the years ahead, both from existing products and also new ones.”

Brown Brothers’ Moscato Zero is priced from RRP $12.99 and Brown Brothers Prosecco Zero and Prosecco Rosé Zero are priced from RRP $14.99 for a 750ml bottle.

Taylor Brown

Sam Lynds of Taylor Brown and Caroline Brown of Brown Brothers winery.

Graham Norton joins Marlborough harvest

TALK SHOW host Graham Norton was in Marlborough’s Awatere Valley in March to join Invivo Wines co-founders Tim Lightbourne and Rob Cameron for harvest.

Norton was in New Zealand for his three-city live tour of his show ‘An Evening with Graham Norton’. He joined the Invivo team in the Awatere Valley to help with grape picking, tasting juice samples, and assessing fruit quality in preparation for the creation of the twelfth vintage of his GN Sauvignon Blanc.

“New Zealand produces some of the world’s best Sauvignon Blanc, in my opinion,” says Norton. “It’s incredible to think that what began as a small, limited-edition run of GN New Zealand Sauvignon Blanc has grown into a global brand. Now, here we are harvesting grapes in Marlborough for our twelfth vintage! I don’t just put my name to

SHOWCASE

Global recognition for Blank Canvas wines

MARLBOROUGH WINERY Blank Canvas is celebrating stunning results for its wines in a globally recognised report by respected wine critic and Master of Wine Rebecca Gibb.

Gibb’s white wine report for Vinous highlights the exceptional quality emerging from New Zealand’s single-vineyard whites. Vinous was founded by renowned critic Antonio Galloni and is recognised alongside Jancis Robinson and The Wine Advocate as one of the world’s most influential sources of wine critique.

The report names three wines from Blank Canvas as its top scorers:

• 2021 ‘Abstract’ | Three Rows Sauvignon Blanc (96 points) – highest scoring wine in the report

• 2024 Holdaway Vineyard Sauvignon Blanc (94 points) – highest scoring classic Sauvignon Blanc

• 2023 Reed Vineyard Chardonnay (94 points) – highest equal scoring NZ

Chardonnay

Co-owner of Blank Canvas, Sophie Parker-Thomson MW, is thrilled with the

the wines – I’m involved in the process, which makes being here in this stunning region for harvest all the more special.”

“Graham has always been hands-on – he personally tastes, blends, and signs off on every vintage with us to ensure his favourite wine is made to his exact taste preferences,” says Invivo co-founder and Winemaker Rob Cameron. “To welcome him to our vineyard and experience the magic of Marlborough firsthand was a real highlight for all of us.”

The visit culminated in a winemaker’s lunch at Harvest Restaurant in Rapaura, hosted by the Mayor of Marlborough Nadine Taylor, and local growers to celebrate the region’s wine and food.

Taylor also presented Graham Norton with the first-of-its-kind ‘Grape Ambassador’ Award, recognising his long-term advocacy for Marlborough Sauvignon Blanc and the brand’s global success.

achievement. “The growing recognition for New Zealand’s fine whites, driven by quality-focused producers dedicated to site-specific expression, reflects a very exciting evolution for our industry,” she says.

“We’re honoured and encouraged by the endorsement for our Sauvignon Blanc and Chardonnay and delighted to see the top wines collectively showcasing the exceptional terroir and the phenomenal quality potential of New Zealand.

“This recognition further establishes New Zealand’s growing global reputation for producing wines of distinct character,

authenticity, and world-class quality – and signals a bright future for the country’s fine white wine movement.”

Blank Canvas was founded by Matt Thomson and Sophie Parker-Thomson MW (Marlborough’s first Master of Wine) more than a decade ago. It has built a reputation for crafting exceptional singlevineyard wines that capture a place and moment in time, using grapes grown on nine select sites in Marlborough, Hawke’s Bay and Central Otago.

Blank Canvas is distributed by EuroVintage.

Blank Canvas founders Matt Thomson and Sophie Parker-Thomson MW.

Kiwi wines chosen by world’s best somms

THREE NEW Zealand wineries have had wines chosen for the second edition of the prestigious World’s Best Sommeliers’ Selection.

Palliser Estate, Craggy Range, and familyowned Brennan Wines in Central Otago all feature on the 2025 list of 123 wines, which spans 19 countries and was assembled by more than 30 top global sommeliers.

2023 Brennan Pinot Noir, 2021 Craggy Range Pinot Noir Te Muna, 2023 Craggy Range Sauvignon Blanc Te Muna, and 2021 Palliser Estate Single Vineyard Hua Nui Pinot Noir were all selected.

The World’s Best Sommeliers’ Selection 2025 is designed to serve as a trusted reference for on-trade professionals worldwide and is accompanied by the sommeliers’ collective tasting notes and food pairing recommendations. worldsbestsommeliersselection.com

Villa Maria launches its first canned wine in the UK

VILLA MARIA has launched its award-winning Marlborough Private Bin Sauvignon Blanc in a 200ml can in the UK. It marks the first time the brand has offered its Sauvignon Blanc in this format.

“At Villa Maria, we’re always looking for new ways to bring our worldclass wines to consumers,” says Sarah Szegota, Global Director of Marketing and Communications.

“The demand for quality, portable options is growing, driven by changing drinking habits and a desire for flexibility. By introducing Marlborough Sauvignon Blanc in a can that is lightweight and easy to chill, we’re giving wine lovers a convenient way to enjoy refreshing New Zealand wine anytime, anywhere.”

UNCOVER THE SECRET: INTRODUCING CODE

Chill times

From punchy IPAs to chewy, rich stouts and everything in between – check out the new release beers and ciders…

Note: Beers and ciders are listed by order of % ABV.

Corona Cero 0.0%

<0.5% 330ml 12-pack RRP $29.99

Lion

New to the New Zealand market, this unique non-alcoholic beer from Corona is infused with Vitamin D (the sunshine vitamin) to bring a hit of summer with it – perfect as the colder days set in. With only 56 calories per serving, Corona Cero is made from Corona Extra by extracting the alcohol and then blending the non-alcoholic beer with Vitamin D and natural flavours to reach the final recipe.

Garage Project Zinger

4% ABV, 330ml 6-pack RRP $21

Garage Project

This brewed alcoholic ginger beer from Garage Project is naturally brewed with real ginger for a clean, crisp flavour. A refreshing ginger drop with just the right amount of ‘zing’.

Sawmill Pomegranate & Yuzu Sour

4.5% ABV, 440ml RRP $9.99

Sawmill

Here’s an interesting take on a sour from the crew at Sawmill. Pomegranate makes for a vibrant pink drop but on the nose it’s all about the creamy vanilla notes. The yuzu hits with a citrus tang for a tart, juicy finish balanced with fruity hibiscus flowers added at the end of the boiling process. The pomegranate also added late brings a rich berry sweetness to the finish.

McLeod’s Billycan Milk Stout

5.2% ABV, 440ml RRP $8.99

McLeod’s

Pouring dark and velvety in the glass, McLeod’s Billycan Milk Stout is a veritable dessert of a beer. An ode to the billycans that milk used to be delivered in, the Waipu brewers have added lactose, cocoa, treacle and vanilla to make a stout that is layered with chocolatey, cakey flavours – smooth and delicious. Recommended.

Sprig + Fern Hop Flake Hazy with Motueka

5.4% ABV, 440ml RRP $8.49 and 888ml RRP $13.49 –available 14 May

Sprig + Fern

This is one of two new beers from Sprig + Fern that have been brewed using a revolutionary and (to the best of the Sprig + Fern team’s knowledge) world-first hop processing method. Dehydrated hop flakes from Wairoa Hop Extracts were used in place of hop cones, pellets or oil – an innovation that boasts lower weight and allows for ambient storage with less wastage while still giving full flavour and aroma.

Sprig + Fern were supplied with Motueka and Nelson Sauvin, which they brewed separately. The resulting beers displayed their individual hop characters so well, they have been released as ‘single varietal’ brews, with a blended version also available in keg.

Sprig + Fern Hop Flake Hazy with Motueka showcases bright flavours of lemon, lime, and orange peel, with hints of juicy mango and a light floral note. Pillowy on the palate and finishes with a distinctly sweet, resinous note.

Sprig + Fern has two new beers brewed using a revolutionary and (to the best of the team’s knowledge) world-first hop processing method.

Sprig + Fern Hop Flake Hazy with Nelson Sauvin

5.4% ABV, 440ml RRP $8.49 and 888ml RRP $13.49 –available 14 May

Sprig + Fern

Like its sibling brew above, this new release from Sprig + Fern was brewed using revolutionary new dehydrated hop flakes. The Nelson Sauvin expression is a bold smorgasbord of mixed fruits – think white grapes, ripe pear, passionfruit and gooseberries. It is also pillowy on the palate and sweet and resinous on the finish.

8-Wired Tallboy IPA

5.5% ABV, 500ml RRP $7.99

8-Wired

For those who want more beer-per-beer, 8-Wired’s Tallboy is the lad for the occasion. Arriving in a big 500ml can (believed to be the first Kiwi craft beer in this format), this classic IPA showcases a blend of American and New Zealand hops on the shoulders of a crisp and quenching malt base. Sometimes more is more.

Garage Project Steak & Cheese Pie

5.5% ABV, 330ml 4-pack RRP $18.99

Garage Project

Cooked up in collaboration with legendary New York brewery Other Half, Garage Project’s Steak and Cheese pie is an all-Kiwi edition of their infamous Munchies range. A double dry hopped hazy IPA, filled to the brim with fresh Motueka, Cascade and Nelson Sauvin hops, it’s an unbeatable combination, just like the unbeatable steak and cheese pie.

Parrotdog Raptor APA

5.7% ABV, 330ml 6-pack RRP $23

Parrotdog

Parrotdog’s Raptor APA is a new addition to the Wellington brewery’s core range. Pouring a deep gold, this brew has a piercing piney bitterness and citrus hop flavours.

Behemoth Wet Bandits Fresh Hop

Cold IPA

5.8% ABV, 440ml RRP $11.99

Behemoth

The Wet Bandits are back, fresh from terrorising young Kevin while he’s home alone and turning up on a Behemoth can. This time their haul includes a sack full of new Motueka hops. Crisp and refreshing, there are notes of zesty citrus atop a refreshing IPA base. Serve nice and cold with cheese pizza. Keep the change, ya filthy animal.

Garage Project High Wire Haze

5.9% ABV, 440ml RRP $10.50

Garage Project

Garage Project have taken the freshest of Peacharine and Nelson Sauvin hops picked at their aromatic peak and rushed them to the brewery to be plunged immediately into the awaiting beer to seal in their harvest fresh flavour. The result is a luscious, smooth hazy, bursting with peach, nectarine, apricot, plum, pear and mango, layered with an unmistakable wet cone character. An elegant high wire act.

Duncan’s Brewing Passionfruit & Coconut Custard Smoothie Sour

6% ABV, 440ml RRP $11

Duncan’s Brewing

Kāpiti brewers Duncan’s have pushed the boat out with this one and come up trumps. A dessert team-up with The Enormous Crocodile Co., the can is a crazy, purple riot. The nose is soft custard and coconut and while the flavour profile continues with the custard, there’s a delightful combination of coconut and passionfruit with a bracing yet pleasing sourness tying it all together. A truly delicious drop. Recommended.

Garage Project Riwaka Only Fans

6% ABV, 440ml RRP $10

Garage Project

This is an unapologetic showcase of one of New Zealand’s most intense and distinctive hops. A dry-hopped California-style pilsner lets the Riwaka hops shine in a glorious blaze of vibrant lime, rich tropical fruit and that unmistakable hint of diesel kush. A distinctive drop for the hop purist.

Parrotdog’s Raptor APA is a new addition to the Wellington brewery’s core range.

Sawmill Nectaron Hazy IPA

6% ABV, 440ml RRP $9.99

Sawmill

Sawmill’s Nectaron is a full-bodied hazy with ripe passionfruit, juicy pineapple and zesty citrus aromas. The Nectaron and Waimea hops combine for intense tropical flavours of passionfruit, peach and grapefruit with pine and citrus overtones. A balanced yet punchy combo of some of the biggest hop hitters around.

Good George Fresh Hop Out of Frankton

6.1% ABV, 946ml RRP $18

Good George

Good George’s Fresh Hop Out of Frankton is an easy-drinking NZ IPA packed with 2025’s best hops. A combination of Nectaron and Nelson Sauvin Hops, they’re flown directly from their Moutere farm to the Good George brewery in Frankton, Hamilton for a fresh addition to this year’s drop. The result is a tropical hazy IPA with a resinous, green hop aroma and a gentle bitterness. Hamilton’s finest.

Garage Project Good Things Come to Those Who Wait

6.2% ABV, 440ml RRP $10.50

Garage Project

A beer five years in the making, Good Things Come to Those Who Wait is a Hazy IPA loaded with a fresh crop of NZ02 hops – the first variety to come out of Freestyle Farms and Garage Projects’ Hāpi Research hop breeding programme. The resulting drop is an IPA with luscious layers of passionfruit, lychee and strawberry, blended with juicy nectarine and peach.

Behemoth What Happens In Nelson Fresh Hop West Coast IPA

6.5% ABV, 440ml RRP $10.99

Behemoth

The fresh hop brews are still coming thick and fast and Behemoth have gone for the doctor with their What Happens in Nelson Fresh Hop West Coast IPA. It’s a big, grunty, hop-driven drop, loaded with resinous, hop flavours atop a golden base. Enjoy with sharp cheeses or cold cuts to enhance the West Coast flavours.

Behemoth Hot Pot Double Hazy IPA

6.5% ABV, 440ml RRP $10.99

Behemoth

Behemoth’s Hot Pot is a golden concoction featuring Citra, Motueka, and Nelson Sauvin hops loaded into a grunty Double IPA and tied together with a soft, filmy haze.

Duncan’s Brewing Return of Kem Fresh Hop WCIPA

6.7% ABV, 440ml RRP $11

Duncan’s Brewing

A mash-up of hops from Eggers Hops in Upper Moutere and West Coast Brewing from Shizuoka Japan, Duncan’s Kem is a heavyhitting West Coast style IPA. With a fresh pine forest of a nose, the fresh Riwaka hops mix with the proprietary Eggers Special for a clean, citrusy, tropical flavour burst. Presented in a trippy purple can with an alien visitor, this is a great option for hop lovers.

McLeod’s Subtropical Stout

6.7% ABV, 440ml RRP $9.99

McLeod’s

While McLeod’s Subtropical Stout pours as black as any wintery stout, in the glass it’s a different story. The cocoa notes are there but there are also tropical flavours of fruit, coffee, and a slight citrus. The whole effect is a more complex, equatorial drop that reminds you of the warm, tropical weather systems that lash the Far North this time of year – dark, swirling, and a little bit dangerous.

McLeod’s Traders Scotch Ale

7.2% ABV, 440ml RRP $10.99

McLeod’s

McLeod’s is a brewery in Northland’s Waipu, a town with a strong connection to Scotland and all things Scottish. Their Scotch Ale is a version of a Scottish Strong Ale with a New Zealand twist of horopito, which lends a herby, fresh note to the smoky, malty drop. The sweetness speaks of jammy date and figs and it’s so smooth you wouldn’t know it’s a 7.2% “wee heavy”.

Garage Project Disc Jockey

7.7% ABV, 750ml RRP $17

Garage Project

Kyle Harrop from legendary Horus Aged Ales in California participated in this collaboration during a flying visit to New Zealand. Disc Jockey is a puncheon-aged spontaneous beer, infused with organic Sultan, Satsuma and Billington plums picked on Roy Sunde’s Orchard Disc Golf course in Oratia. Tart, aromatic, colourful, and utterly delightful.

Sawmill Hazy Double IPA

8% ABV, 330ml RRP $5.99

Sawmill

One for the hop heads out there, Sawmill’s Hazy Double IPA is a punchy and tropical hazy IPA brewed with the best Nelson Sauvin, Citra, and Eclipse hops for a hop onslaught like no other. Ripe citrus and a slight wine-like tang on the nose give way to a big alcoholic sweetness in the glass. A juicy, ripe and fruity IPA.

McLeod’s Traders Scotch Ale has a New Zealand twist of horopito, which lends a herby, fresh note to the smoky, malty drop.

8-Wired Biscoff Crumb

10% ABV, 440ml RRP $11.49

8-Wired

8-Wired have come to the party with an Imperial Cookie Stout, based on the Belgian caramel biscuit Biscoff. A grunty 10% brew, there are delectable caramel tones with a touch of vanilla and a light cinnamon bite. The brewers have added actual biscuits to the decadent imperial pastry stout for a sweet, spectacular brew, just in time for winter.

Garage Project Paths of Desire

10% ABV, 440ml RRP $14

Garage Project

There are big, hoppy IPAs and then there’s Garage Project’s Paths of Desire. The brewers describe it as a “hyper decadent, double dry hopped, hazy triple IPA” and we tend to agree. Lush layers of velvet smooth wheat and oats are saturated with Citra, Galaxy and Luminosa hops to create intense aromas of bright citrus, sweet peach, guava and ripe berry.

CIDER

Cider Peach Vanilla Kiss

4.5% ABV, 500ml RRP $3.99

Q Liquid

A balance of juicy peach and smooth vanilla, this Lithuanian cider offers a natural and refreshing option for fruit cider lovers. Light and easy-going, it’s not overly sweet, allowing the real fruit flavours to shine. The gentle vanilla undertones add a creamy softness, complementing the crisp cider base and creating a smooth, well-rounded finish.

Peckham’s Ginger Tom

5% ABV, 330ml RRP $6.49

Peckham’s

This mouthwateringly rich apple cider with ginger from craft cidery Peckham's has been made by wild-fermenting Tom Putt heritage apples and then infusing the cider with fiery, aromatic ginger. A refreshingly zesty, medium dry cider with a soft texture and lingering spicy twist. Gluten free and vegan friendly.

Always a winter favourite, Peckham’s Spiced Apple is back by popular demand.

Peckham’s Spiced Apple

5% ABV, 330ml RRP $5.99 – available early June

Peckham’s

Always a winter favourite, Peckham’s Spiced Apple is back by popular demand. A medley of exotic spices and orange zest are infused into a traditional apple cider made from Kingston Black, Brown’s, and Yarlington Mill apples. The result is a mouthwatering medium cider layered with caramelised baked apple, sweet spice, and orange notes. Imagine spiced apple under a blanket of buttery crumble – cinnamon, star anise and orange zest all come together in a moreish drop. Gluten free and vegan friendly.

Peckham’s Golden Days

5.8% ABV, 330ml RRP $6.49

Peckham’s

This limited edition release from Peckham’s is made from a blend of Kingston Black and Chisel Jersey heritage cider apples grown in their orchard and harvested in 2023. After pressing, the juice was co-fermented by wild yeasts and barrel-aged for 15 months creating richness, structure and depth of flavour. This cider is off-dry in style with complex apple flavour development and earthy undertones. A standout choice for cider drinkers seeking depth, complexity, and a truly authentic experience. Gluten free and vegan friendly.

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

The future looks fruity

The trend towards fruit-infused brews is ripening nicely, says Michael Donaldson

THINGS ARE about to get fruity in beer. ‘Okay’, you might say, ‘I’ve seen all those mango, blueberry and passionfruit IPAs; all those cherry and raspberry sours… what more could they possibly do?’

Well, fruit-infused lagers look like the next big thing. This past summer, we saw a slew of lime-flavoured lagers from craft breweries, all of them riffing off the popular phenomenon of Corona with a wedge of lime in the neck of the bottle.

At the same time, breweries are developing alcoholic lemonades and ginger beers to enter the market alongside popular RTDs.

Then, Bach Brewing came out with a non-alcoholic Radler (very good, I might add). Radler (the German word for ‘cyclist’) is the German variation on a shandy – that mix of beer and lemonade that so many older drinkers used as a gateway to full-strength beer – the lemonade not only diluting the alcohol but also bringing a sweetness to offset beer’s bitter finish.

For many years in New Zealand, “Radler” referred exclusively to Monteith’s Radler because DB had trademarked the term. They intentionally allowed that trademark to lapse last year, permitting other breweries to use it.

Recently, 8 Wired released their Breakaway Radler, a lager with lime and lemon. Others will follow and we may see similar offerings inspired by American cult brewery Firestone Walker’s Turbo Radler, which was released last year. These 8%

It makes perfect sense to give people – especially younger drinkers – exactly what they want: sweet, fruity beers on a light lager base.

thunderbolts are marketed with lines like: “Is it beer? Is it lemonade?” and “WTF is Radler?”

Of course, none of this is new. English drinkers are well acquainted with ‘shandygaffs’, a mix of beer and ginger ale, as well as ‘lager tops’, which include a dash of lemon on top of their lager foam.

The French have their version of shandy too, a ‘panache’, while in Spain it’s a ‘clara’.

But why stop at lemon(ade) and lime? One of the fastest-growing brands in the UK is Jubel, which makes lagers with peach, mango, blood orange, and grapefruit. It was an idea driven by a French beer served with a shot of peach syrup.

British supermarket chain Tesco said lighter-style fruit-driven lagers (4% ABV) had grown by 250% over the past year. The audience for these? You guessed it: drinkers in their 20s and early 30s.

Ben Cole, Tesco’s beer buyer, told the Sunday Times: “The demand for fruit-led brews, particularly lager, has taken the UK drinks market by storm and is the biggest trend to hit the beer scene since the craft boom started more than 15 years ago.”

And here’s the thing, this has been driven by craft beer innovations, which have primed people for more exotic mainstream drinks.

Fruited hazies and milkshake IPAs have flavours that people love, but they often come with higher ABV (around 6%), a rich malt base that some find too heavy, and that bite of bitterness that’s not everyone’s cup of tea.

So it makes perfect sense to give people – especially younger drinkers –exactly what they want: sweet, fruity beers on a light lager base.

It’s how most of us, of a certain age, started out on our beer journey and a reminder that what’s old will one day be new (but improved) again.

FWCMA offers Certified Cider Professional scholarships

THE FRUIT Wine & Cider Makers Association of New Zealand (FWCMA) is offering up to 10 scholarships for the Level 1 Certified Cider Professional (CCP) Programme, the leading cider certification programme from the American Cider Association.

The FWCMA is partnering with cider expert and Certified Pommelier Gabe Cook (The Ciderologist) on the scholarships and says it is an opportunity for key cider purchasers, influencers, restaurant and bar owners, and industry professionals to gain world-class cider expertise as premium and innovative ciders experience growth, and demand for cider knowledge is increasing.

The American Cider Association’s CCP Programme is the world’s leading cider education and certification initiative, with two distinct levels:

Level 1: Certified Cider Guide (CCG)

– a foundational course covering key cider knowledge. This certification is a prerequisite for the advanced level.

Level 2: Certified Pommelier (CP) –a more in-depth programme with blind sensory evaluation and advanced technical knowledge. This level requires an in-person exam.

Through FWCMA’s partnership with Gabe Cook, successful applicants will have their Level 1 certification fully funded and gain access to on-demand virtual training materials or attend a sanctioned certification event.

Gabe Cook has championed cider education globally for over 15 years and played a crucial role in bringing the CCP programme to New Zealand.

Expressions of interest are open until Friday 13 June and the FWCMA is encouraging applications from across the industry: beverage industry professionals

Double Vision partners with Burger Wellington

DOUBLE VISION Brewing has been announced as the new official craft beer partner for Burger Wellington 2025, teaming up with Visa Wellington On a Plate for the festival’s burger and beer match lineup in August.

Beth Brash, Festival Director for Visa Wellington On a Plate, says it’s great to be working with the independent Miramar-based brewery. “The team at Double Vision Brewery are well loved in the craft beer world, and we’re stoked

to have them on board this year. Their brews have a real ‘surprise and delight’ element to them and are a little cheeky too, and we reckon that will resonate really well with Burger Wellington fans, old and new.”

The team at Visa Wellington On a Plate also acknowledged the contribution of previous beer match partner Garage Project, saying their partnership played a pivotal role in the success of Burger Wellington over the past 11 years.

(buyers, restaurant/bar owners, sommeliers); hospitality and food service staff; beverage producers and distributors; social media influencers and journalists; and cider enthusiasts.

For more information, contact Carmen Gray at fwcmanz@gmail.com

New 4-pack for Krombacher

Pilsner

DISTRIBUTOR Q Liquid now has popular Krombacher Pils in a new 4-pack format. The German beer is known for its fruity hop aromas and balanced malt. It uses the famed Felsquellwasser and Hallertau hops for a pilsner that is crisp, clean and with a refreshing, longlasting light bitter finish.

Beer Pilsner Krombacher (4.8% ABV) 500ml 4-pack RRP $15.99

Q Liquid

Peckham’s Apple Zero –the game-changer

PECKHAM’S APPLE ZERO, from the cidery awarded ‘New Zealand’s Champion Cider Producer’, is not just a non-alcoholic cider – it’s a gamechanger in the low/no alcohol category.

In just a few short months, Peckham’s Apple Zero (<0.5% ABV) has become its third-biggest-selling cider (by volume in 330mL can) behind Classic Apple, and Boysenberry. It’s even beating the very popular and previously fastest-growing SKU, Hazy Apple.

Authentic and alcohol-free

Crafted from heritage cider apples grown on the Peckham’s orchard near Nelson, Apple Zero is made with the same care, authenticity, and flavour focus as every other Peckham’s cider with just one difference: the alcohol is gently removed using state-of-the-art technology.

Peckham’s owner Lois Scott says, “The feedback has been nothing short of phenomenal. The most common response is, ‘You’d never guess it was alcohol-free,’ which is exactly what we wanted to achieve. It’s the unique flavour complexity of our ciderspecific apples that makes this possible and continues to set us apart. People are genuinely delighted there’s a zero-alcohol option that tastes just like an alcoholic cider.”

Award-winning flavour

Peckham’s Apple Zero has already secured an impressive collection of top accolades: Best in Class (Gold) Low/No Alcohol at the Australian Cider Awards 2024, Trophy for Low/No Alcohol at the New Zealand Cider Awards 2024, and high praise in Pursuit of Hoppiness, where beer writer Michael Donaldson called it “one of the best non-alcoholic drinks to hit the planet.”

As drinkers continue seeking thoughtful alcohol-free options, Peckham’s Apple Zero ticks all the right boxes with its authentic cider character and full flavour.

For samples or trade enquiries contact Lois Scott at lois@peckhams.co.nz For South Island enquiries (excl. Nelson/Tasman) email orders@punkydistro.com

Lion installs solar on NZ’s largest brewery

LION NZ has installed one of the largest rooftop solar arrays in New Zealand on the country’s biggest brewery in Auckland.

Lion says that the 2,424 panels on the roof of its East Tamaki brewery, known as the Pride, cover an area of around 5,400m2 and will be visible from flights in and out of nearby Auckland Airport.

The project is being funded through a Power Purchase Agreement with Meridian.

Lion is Toitū net carbonzero certified and Lion NZ Managing Director Craig Baldie said increasing the use of renewable electricity supports Lion’s ongoing commitment to decarbonise its business.

“At 1.21 megawatts it’s estimated that solar energy will provide 14.4% of the brewery’s electricity needs per year –equivalent to approximately 228 average households.

“Brewing is an energy intensive process. At the Pride… we can run 160,000 cans and bottles per hour across the four production lines. By investing in solar, we will increase our reliance on new renewable energy, reduce our carbon emissions further and free up more than a megawatt of demand from the national grid.”

Lion says that the Pride, which opened in 2010, wasn’t expressly designed for rooftop solar and so a significant structural assessment of the roof was undertaken to engineer the design to take the load of the 74,000-kilogram structure.

“Along with the sustainability benefits, it’s a smart commercial investment providing predictable electricity costs and a less than seven-year payback period,” says Baldie. “Adding solar electricity into the mix is a logical and exciting milestone for us. We are proud to have been carbon zero across the whole organisation since 2021, and we continue to explore ways to be more efficient and sustainable across everything we do.”

Get ready for the NZ Beer Awards 2025

ENTRIES OPEN in May for the Brewers Guild of New Zealand Beer Awards. Held in Christchurch, the Awards are New Zealand’s largest competition recognising the best in beer and brewing.

The 2025 Awards event will be held at the Majestic on Durham in Christchurch on 2 August.

Key dates for NZ Beer Awards 2025: Online entries open: 14 May

Online entries close: 27 June

Entries to GVI Logistics, Christchurch: 7 – 11 July

Judging: 16 – 18 July

Awards Presentation Evening: 2 August

Details at brewersguild.org.nz

The Doctor is in… 6-pack format

ONE OF the most iconic beers from Matakana brewery Sawmill is now available in 6-packs. The Doctor is a smooth dark lager with aromas of chocolate and first came to market nearly 20 years ago. Rich, complex and balanced, the multiaward-winning beer is now in a 330ml can 6-pack just in time for the cooler months.

Sawmill The Doctor (6.5% ABV) 330ml can 6-pack RRP $27.99

Sawmill

Just because you don’t want a beer, it doesn’t mean you don’t want a beer.

So, we brewed you a beer. Inspired by the big bold flavours of Bird Dog IPA, but without the bite. Little Bird is an alcohol-free* IPA, with a deliciously-puritanical, true expression of the hop flavour. It’s so tasty, you won’t even realise you’re not drinking. Until the morning, of course.

Alcohol Free* IPA

*Contains not more than 0.5% Alc/Vol

SpiritScotland

From iconic drams to exciting new releases, make sure your Scotch offering reflects the diverse range available in New Zealand…

Note: Products listed as ‘POA’ appear alphabetically at the end of their indicative price category. RRP is a recommendation for shelf, non-promoted price. The customer is solely responsible for setting the prices at which they sell goods.

RRP $40 - $69.99

The Famous Grouse

40% ABV, 700ml RRP $49.99

Hancocks

This iconic brand blends The Macallan and Highland Park single malts. It has aromas of candied fruits, buttery shortbread and citrus peel, leading to palate of dried fruit, soft spices and a hint of oak.

Grant’s Triple Wood

40% ABV, 1L RRP $59.99

Federal

‘Triple Wood’ refers to maturation in three casks: virgin oak (for spice), American oak (for vanilla) and ex-bourbon (for brown sugar sweetness). A clean aroma with notes of ripe pear and summer fruit. On the palate there is vanilla sweetness, malt and light florals. A long, sweet finish with a subtle hint of smoke.

Grant’s Triple Wood Rum Cask Edition

40% ABV, 1L RRP $61.99

Federal

Grant’s traditional Scotch meets the exotic flavours of the Caribbean. After ageing in oak barrels, the whisky is further matured in Caribbean rum casks, adding flavours of tropical fruit, rich vanilla oak and a touch of sweet spice.

Grant’s Triple Wood Smoky

40% ABV, 1L RRP $61.99

Federal

A blend of grain and malt whiskies matured in three distinct woods; it is similar to Grant’s original Triple Wood blend but with more emphasis on peated whiskies to create a smooth and fruity taste with subtle smoke.

Black Bottle

40% ABV, 700ml RRP $64.99

EuroVintage

Fresh and floral on the nose with oak, spice and hints of smoke. Silky, mellow and fruity on the palate with balanced smoke/peat flavour and some heather honey. A soft finish with nutmeg, pepper and smoke.

Chivas Regal 12YO

40% ABV, 700ml RRP $64.99

Pernod Ricard

A combination of malt and grain Scotch whiskies. Aromas of honey, herbs and rich fruit with flavours of ripe apple, vanilla, hazelnut and butterscotch. A rich and lingering finish.

Johnnie Walker Double Black

40% ABV, 700ml RRP $69.99

Lion

Taking inspiration from Johnnie Walker Black Label, the Double Black is a more intensely smoky expression, influenced by peaty West Coast and Islay single malts. Flavours of peat smoke, rich raisins and apples, pears and citrus soften into sweet vanillas and spice. A warming finish of oak tannins and smoke.

Tamnavulin Port Cask Edition

40% ABV, 700ml RRP $69.99

Hancocks

This whisky brings the rich flavours of tawny port to Tamnavulin’s signature Speyside single malt whisky. Like all Tamnavulin, it starts life in American ex-bourbon casks and is then finished in port casks for flavours of dark chocolate and berry compote alongside the fruity house style.

Tamnavulin Red Wine Cask Edition

German Pinot Noir

40% ABV, 700ml RRP $69.99

Hancocks

Matured in American oak barrels and finished in German Pinot Noir casks to complement Tamnavulin’s sweet, mellow character.

Tamnavulin Sherry Cask Single Malt

40% ABV, 700ml RRP $69.99

Hancocks

After maturing in American oak barrels, this whisky is finessed in three different sherry casks. It has aromas of vanilla pod, banana, caramelised orange and fresh ginger, with a warm palate of glazed nectarines and frangipane, sticky toffee pudding, and Seville oranges. The finish is complex and rich.

Tamnavulin Speyside Double Cask Single Malt

40% ABV, 700ml RRP $69.99

Hancocks

A double cask whisky matured in American oak barrels for a sweet, mellow taste with a rich, smooth sherry cask finish. Aromas of apple, toffee and honey with sweet marzipan and subtle tangy marmalade. The palate is fresh and mellow with pear, peach and pineapple flavours, and a hint of Demerara sugar.

Adelphi’s Private Stock Blend

40% ABV, 700ml RRP $POA

Whisky Galore

A blend of whiskies selected by one of Scotland’s most famed independent bottlers, Adelphi. Smooth with plenty of honeyed sweetness from Spey and Highland malts, a touch of seaside maritime notes from a coastal distillery and a gentle peat fire smokiness in the background.

Hankey Bannister ‘Heritage Blend’

46% ABV, 700ml RRP $POA

Whisky Galore

The recipe for this Hankey Bannister is an inspired recreation of an original bottling of Hankey Bannister made between 1924 and 1928. It is full, sweet and rich with hints of Christmas cake and a delicate hint of smoke.

Loch Lomond ‘Original’

40% ABV, 700ml RRP $POA

Whisky Galore

Loch Lomond’s ‘Original’ single malt is an old-fashioned style of whisky with soft nuances of peat smoke and a heather honey aroma, leading to a more savoury character on the palate, which is rich and full-bodied, before finishing with hints of molasses and citrus fruit.

Speyburn ‘Bradan Orach’

40% ABV, 700ml RRP $POA

Whisky Galore

A very easy-drinking, quaffable single malt Scotch whisky with flavours of creamy toffee, citrus (particularly oranges, marmalade), delicate floral notes and a drying finish with a whiff of smoke in the background.

Maclean’s Nose

46% ABV, 700ml RRP $POA

Whisky Galore

A high malt content of 70% and a significant presence of ex-sherry casks imparts a rich depth of flavour to this whisky. It has an interplay of burnt citrus peel, invigorating sea salt, white chocolate and the smoky essence of a bonfire by the beach.

Loch Lomond’s ‘Original’ single malt is an oldfashioned style of whisky with soft nuances of peat smoke and a heather honey aroma.

RRP $70 - $99.99

Aerstone Land Cask 10YO

40% ABV, 700ml RRP $74.99

Federal

The two Aerstone releases (this expression and its sibling ‘Sea Cask’ below) were created to simplify the taste messaging in the single malt category. This peated single malt has a rich and punchy peat aroma with zesty citrus notes. The peat and wood smoke on the palate is followed by a gentle sweetness with hints of spice and ripe fruits leading to a lingering smokiness.

Aerstone Sea Cask 10YO

40% ABV, 700ml RRP $74.99

Federal

Maturation in seaside warehouses adds a sea salt character to this smooth Speyside-style single malt. It has a light and floral aroma with delicate oak, leading to flavours of lightly toasted almonds, candy floss and a gentle vanilla oak, balanced with a touch of tannin.

The Deacon

40% ABV, 700ml RRP $74.99

Pernod Ricard

The Deacon is a blend of smoky Speyside and peaty Islay malt whiskies. In Scots, the term ‘Deacon’ refers to an adept and proficient master tradesman. The whisky has aromas of charred orange, sweet malty biscuits and woodsmoke. There is juicy orange on the palate along with delicate spice, and tangy peat. The finish is sweet and smoky.

Glen Grant Arboralis

40% ABV, 700ml RRP $78.99

Campari NZ

“Arboralis” comes from the Latin for “light from within the trees”. Aged in ex-bourbon and ex-Spanish sherry oak casks, this whisky has aromas of dried raisins, honeysuckle, oaky malt and hints of lemon, with favours of oak and butterscotch that merge with dried fruits and a light spice.

The Glenlivet Caribbean Reserve

40% ABV, 700ml RRP $79.99

Pernod Ricard

A portion of this whisky is finished in barrels that previously held Caribbean rum, creating a whisky with a tropical twist. Sweet pear, red apple and ripe banana on the nose, with a rich palate of caramel toffee and tropical fruit.

Johnnie Walker Black Label

40% ABV, 1L RRP $79.99

Lion

An iconic blend that uses whiskies aged for a minimum of 12 years. Rich with dark fruit, sweet vanilla and Johnnie Walker’s signature smokiness. Flavours of intense sweet vanilla give way to orange zest and aromas of spice and raisins. The finish is smooth and layered with rich smoke, peat and malt.

Laphroaig Oak Select

40% ABV, 700ml RRP $79.99

Suntory Global

This release combines five different casks of Laphroaig single malt Scotch. This includes whisky aged in Oloroso sherry butts, Pedro Ximénez seasoned hogsheads, first fill bourbon quarter casks and new American oak. The final addition is the Laphroaig 10, aged for a decade. A complex, deep whisky with notes of smoky peat, spicy oak, and sweetness.

Spey River Bourbon Cask Finish

40% ABV, 700ml RRP $79.99

Brandhouse

Matured in traditional American oak casks and then transferred into first-fill American bourbon casks, this whisky has a rich, malty aroma with hints of cooked fruits. Crisp and fresh on the palate with malty sweetness, delicate oak, subtle spice and hints of toasted almonds.

Spey River Sherry Cask Finish

40% ABV, 700ml RRP $79.99

Brandhouse

This whisky is aged in traditional American oak casks and then ex-sherry casks, adding subtle notes of dried fruit, cinnamon and oak to the aroma. The palate is rich and spicy with layers of sweet oak, raisins, apricots and fresh oak.

Tomatin Legacy

43% ABV, 700ml RRP $79.99

Premium Liquor Co.

Time in bourbon barrels and virgin oak casks brings a light sweetness to Tomatin Legacy, with aromas of vanilla, marshmallow, pineapple and lemon. The palate delivers gentle flavours of candy, pine, lemon sherbet, apples and sponge cake ahead of a light, clean finish.

The Glenlivet Founder’s Reserve

40% ABV, 700ml RRP $82.99

Pernod Ricard

A permanent benchmark expression created in tribute to The Glenlivet founder George Smith. The classic fruitiness of The Glenlivet is complemented with a creaminess and sweetness from selective use of American first fill oak casks. Delicate sweet orange aromas alongside flavours of pear and toffee apple.

Auchentoshan American Oak

40% ABV, 700ml RRP $84.99

Suntory Global

Aged in bourbon barrels, this single malt Scotch has aromas of bourbon-infused vanilla and coconut with layers of zesty citrus fruit. The palate features vanilla cream, coconut, and white peach, with a crisp, spiced finish.

The Glenlivet 12YO

40% ABV, 750ml RRP $84.99

Pernod Ricard

This Speyside single malt has a fruity aroma that persists on the palate alongside its signature nutty and citrus notes and strong pineapple. The finish is long and creamy.

Glenmorangie The Original 12YO

40% ABV, 700ml RRP $84.99

Moët Hennessy

Glenmorangie’s signature single malt has been reimagined in this 12-year-old release. The Original is aged in bourbon casks and has flavours of creamy vanilla and citrus, layered with honey and peach.

Monkey Shoulder

40% ABV, 700ml RRP $84.99

Federal

This whisky has a light palate, subtle sweetness from ageing in first fill bourbon barrels and no heavy peat. It has delicate floral aromas alongside zesty orange, peach and apricot. Flavours of creamy vanilla toffee, oak notes and a hint of spice lead to a smooth finish with a lingering sweetness.

Glen Grant 10YO

40% ABV, 700ml RRP $88.99

Campari NZ

This Speyside single malt has aromas of sweet pear and vanilla. The palate has orchard fruit and rich malt notes leading to a long and complex finish.

Cù Bòcan Signature

46% ABV, 700ml RRP $89.99

Premium Liquor Co.

The signature expression from Cù Bòcan has been aged in bourbon, Oloroso sherry and North American virgin oak casks. Light smoke intertwines with rich citrus and exotic spices. Subtly smoky and surprisingly sweet, it is an excellent entry to the world of lightly peated whisky.

Glenfiddich

12YO

43% ABV, 700ml RRP $89.99

Federal

Glenfiddich’s signature expression has sweet, fruity notes that develop into butterscotch, cream, malt and subtle oak flavours. The finish is long and smooth.

Jura Bourbon Cask

40% ABV, 700ml RRP $89.99

Hancocks

Matured in American white oak ex-bourbon casks, this whisky showcases Jura’s bright and fruity character. The ex-bourbon cask maturation provides aromas of vanilla and coconut, followed by apricot and creamy toffee with a touch of poached pear, cinnamon and cocoa to finish.

The Ardmore Legacy

40% ABV, 700ml RRP $94.99

Suntory Global

This Highland whisky has a honeyed aroma with subtle peat. The smoke becomes more pronounced on the palate but is balanced by rich honey and spice flavours. The finish is full with lingering smoke and spice.

Auchentoshan 12YO

40% ABV, 700ml RRP $94.99

Suntory Global

This Lowland single malt whisky has aromas of toasted almonds and caramelised toffee with a burst of citrus. Smooth on the palate with sweet notes alongside hints of tangerine and lime. The finish is gingery and slightly dry with a lingering nuttiness.

Bowmore 12YO

40% ABV, 700ml RRP $94.99

Suntory Global

This whisky is matured in Bowmore’s historic No.1 vaults on Islay. Its trademark smoky peat aroma is balanced by lemon and honey, while on the palate it is warm with dark chocolate flavours, and smoky with a long rounded finish.

Ardbeg Wee Beastie 5YO

47.4% ABV, 700ml RRP $99.99

Moët Hennessy

Wee Beastie is the youngest Ardbeg at just five years old and was designed to be the distillery’s rawest and smokiest offering. There’s intense cracked blacked pepper, pine resin and a sharp tang of smoke on the nose, while chocolate, creosote, tar and savoury meat characters cover the palate ahead of a long, salty mouthcoating finish.

Benriach 10YO

43% ABV, 700ml RRP $99.99

Hancocks

This whisky is described as “classic Speyside” in character with maturation in ex-bourbon and ex-sherry casks creating a lively, fruit-laden single malt with notes of oak spices, green apple, dried fruit and subtle aniseed, lemon zest and barley.

Chivas Regal XV

40% ABV, 700ml RRP $99.99

Pernod Ricard

A 15-year-old blended Scotch finished in Grande Champagne Cognac casks. It has a rich, sweet aroma with concentrated notes of stewed apple, marmalade, honey, cinnamon and sultanas. Smooth and fruity on the palate with poached pear, butterscotch and caramel toffee, and notes of vanilla on the finish.

Cù Bòcan Creation 5

46% ABV, 700ml RRP $99.99

Premium Liquor Co.

This fifth release in Tomatin’s Creation series has been finished in rare Andean oak casks. The mix of the wood’s unique properties and the whisky’s subtle smoke has resulted in notes of lightly charred oak with deep hints of exotic floral herbs and campfire banana splits.

Deanston Virgin Oak Highland Single Malt

46.3% ABV, 700ml RRP $99.99

EuroVintage

Part of Deanston’s core range, this single malt has flavours of candied fruits and vanilla toffee balanced with heather honey and a lightly spiced oaky finish.

The GlenDronach Peated 10YO

46% ABV, 700ml RRP $99.99

Hancocks

In contrast to the traditional, non-peated character of The GlenDronach, this expression has been distilled using peated malted barley. The subtle peated notes complement the classic GlenDronach Highland character of crisp fruit and barley, and the rich sherry notes drawn from the wood.

The GlenDronach Port Wood

46% ABV, 700ml RRP $99.99

Hancocks

This whisky was inspired by the historical import of casked port into Scotland during the 1800s, with many of the finest port pipes travelling from Portugal to the wine cellars of Scotland’s gentry. The GlenDronach team has selected port pipes from Portugal’s famed Duoro Valley to house The GlenDronach for a second maturation period of three years, creating a fruit-filled ten-year-old expression with layers of ripe berries rolling into its signature lingering finish.

Johnnie Walker Gold Label Reserve

40% ABV, 700ml RRP $99.99

Lion

A creamy blend of Speyside and Highland whiskies. An initial delicate sweetness and gentle smoke on the palate develops into sweet fruit and deeper velvety, honeyed tones followed by subtle smoke and oak on the finish.

Jura 10YO

40% ABV, 700ml RRP $99.99

Hancocks

There’s a smooth, smoky sherry sweetness to this whisky, which is aged 10 years in American white oak ex-bourbon barrels and finished in aged Oloroso sherry casks. It has a fruity aroma with notes of cracked pepper and dark chocolate, and flavours of stone fruit, ginger and freshly ground coffee.

Laphroaig 10YO

40% ABV, 700ml RRP $99.99

Suntory Global

This is the original Laphroaig, distilled the same way for more than 70 years and the foundation for all other Laphroaig expressions. Rich aromas of peat continue on the palate, which is bold and smoky and has a hint of seaweed and a subtle sweetness. Full-bodied with a long finish.

There’s a smooth, smoky sherry sweetness to Jura 10YO, which is aged 10 years in American white oak ex-bourbon barrels and finished in aged Oloroso sherry casks.

Old Pulteney 12YO hails from one of Scotland’s most northern distilleries, Old Pulteney, which is in the old fishing village of Wick.

An Cnoc 12YO

40% ABV, 700ml RRP $POA

Whisky Galore

An Cnoc is from the Knockdhu distillery in Aberdeenshire. Light and smooth with a surprising depth of flavour. Fruity floral notes on the nose with some lemon, honey and vanilla creme brûlée. The palate is full and sweet and lingers on delicate spice and a vanilla/fruity flavour.

Ardnamurchan ‘AD/’

46.8% ABV, 700ml RRP $POA

Whisky Galore

Produced at one of the most remote distilleries in Scotland, this is the core release from Ardnamurchan. It retains the distillery’s signature lightly peated style and starts with apricots and zesty oranges, chocolate and Brazil nuts. The palate offers salty taffy, lemonade, Christmas cake and a warming bonfire on the finish.

Benromach 10YO

43% ABV, 700ml RRP $POA

Whisky Galore

The Benromach distillery is famous for its traditional style of single malt whisky, with flavours of crème brûlée, dried fruit, peppery oak spices and a distinctive, gentle background note of peat smoke that is not often seen in Speyside whiskies.

Glengoyne 12YO

43% ABV, 700ml RRP $POA

Whisky Galore

This expression from Glengoyne is matured in a mixture of the distillery’s typical ex-sherry casks, contributing rich fruits and spices as well as first-fill ex-bourbon casks for honey, citrus and vanilla.

Glen Scotia Double Cask

46% ABV, 700ml RRP $POA

Whisky Galore

The ‘Double Cask’ is finished in a selection of first fill bourbon and Pedro Ximenez sherry casks. The nose combines rich fudge, fresh orchard fruit and an earthy note. It is oily on the palate with rich vanilla and more fudge; it has a slight briny character with a touch of warming spiced fruit developing.

Hankey Bannister 12YO

40% ABV, 700ml RRP $POA

Whisky Galore

The nose on this 12-year-old whisky is slightly sweet with hints of vanilla and oak. It is medium-bodied and well-balanced with sweet soft vanilla and a slightly smoky finish.

Old Pulteney 12YO

40% ABV, 700ml RRP $POA

Whisky Galore

One of Scotland’s most northern distilleries, Old Pulteney is in the old fishing village of Wick. Pulteney’s whiskies are known for their gentle honeyed, vanilla sweetness, and a touch of marzipan nuttiness with a distinctive slightly salty tang.

Speyburn 10YO

40% ABV, 700ml RRP $POA

Whisky Galore

A clean, soft and smooth nose with delicate touches of fruit, toffee and a touch of citrus. The palate is smooth, rounded and fruity with a hint of smoke and citrus in the background.

Wolfburn ‘Aurora’

46% ABV, 700ml RRP $POA

Whisky Galore

This is the second expression from Wolfburn distillery, founded in 2013 in the seaside village of Thurso on the northern edges of mainland Scotland. Matured in a mixture of American oak and ex-sherry casks, the latter bringing more nutty, orchard fruity flavours. The malty, maritime flavour comes from slow fermentation and seaside maturing.

RRP $100 - $129.99

Arran Barrel Reserve

43% ABV, 700ml RRP $100

Tickety-Boo

This entry-level single malt is 100% matured in first fill bourbon barrels and combines casks at 7-8 years old with older casks to create a fresh and vibrant whisky with the sweet fruit character that is a hallmark of Arran. It has aromas of apple and pear, leading to a balanced palate of citrus and light vanilla sweetness.

The Glendronach 12YO

43% ABV, 700ml RRP $104.99

Hancocks

A richly sherried single malt matured in a combination of Spanish Pedro Ximénez and Oloroso sherry casks. Rich, creamy and smooth on the palate, it has rich oak and sherry sweetness with raisins and soft fruits. Spicy, with medium length and a dry finish.

The Glenlivet Captain’s Reserve

40% ABV, 700ml RRP $104.99

Pernod Ricard

The Captain’s Reserve is aged in bourbon and sherry casks before selective finishing in Cognac casks. Sweet, fruity aromas and a palate full of mandarins in syrup, poached pears, raisins and chocolate, leading to a smooth finish.

Aberlour 12YO

40% ABV, 700ml RRP $109.99

Pernod Ricard

Ageing in traditional oak and seasoned sherry butts gives this whisky a soft, mellow character. Aromas of red apple continue on the palate with rich chocolate and a sherried character. The long finish is sweet and spicy.

Benriach The Smoky Ten

46% ABV, 700ml RRP $109.99

Hancocks

This whisky has been crafted from a combination of unpeated and peated spirit and three cask-matured for at least 10 years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. It has layers of ripe fruit, aromatic smoke and toasted oak spice with a balanced sweet and richly smoky finish.

Fettercairn 12YO Single Malt

40% ABV, 700ml RRP $109.99

Hancocks

A honeyed aroma leads to flavours of vanilla and pear with soft spices. Notes of nectarine and tropical fruit with subtle roasted coffee, clove, and ginger. Lingering finish of sultanas and black toffee.

Glenglassaugh 12YO

45% ABV, 700ml RRP $109.99

Hancocks

This whisky embodies the signature coastal style of Glenglassaugh. It’s aged in bourbon, sherry and red wine casks for aromas of ripe apricot, fig and vanilla, with flavours of candied pistachio, date, fig, morello cherry and whipped cream with an infusion of fresh coastal air.

Highland Park 12YO

40% ABV, 700ml RRP $109.99

Hancocks

Matured predominantly in European and American sherry seasoned oak casks, this 12YO expression has flavours of heather honey, rich fruitcake, winter spices, Seville oranges and smoky peat.

Jura 12YO

40% ABV, 700ml RRP $109.99

Hancocks

Aged in American white oak ex-bourbon casks, this whisky has aromas of dried apricot, toasted walnut and ripe citrus alongside honeyed cereal and hints of ginger spice. Flavours of dark chocolate, dried apricot and bright citrus join roasted coffee notes and sherry-soaked raisins, drifting into cinnamon, liquorice and a subtle hint of coastal freshness.

Tomatin 12YO

43% ABV, 700ml RRP $109.99

Premium Liquor Co.

A smooth and silky whisky matured in traditional Scotch whisky, ex-bourbon and ex-Spanish sherry casks. A rich, fruity aroma leads to sweet flavours of ripe apples, pears and a subtle hint of nut before a long, pleasantly oily finish.

Glen Grant 12YO

40% ABV, 700ml RRP $111.99

Campari NZ

Layers of apple pie, toffee, caramel and almonds emerge on the palate of this single malt. On the finish, soft summer fruits linger with honey and hints of spice.

Benriach The Twelve

46% ABV, 700ml RRP $114.99

Hancocks

To make this whisky, Benriach spirit is threecask matured for at least 12 years in sherry casks, bourbon barrels and port casks. It is a smooth, sherry-rich single malt, layered with baked fruit, maple honey and cocoa, and with a lingering sultana and spiced mocha finish.

The Arran Malt 10YO

46% ABV, 700ml RRP $115

Tickety-Boo

Aromas of sweet oak and honey lead to a crisp, malty palate with a slight nuttiness in this whisky from the Isle of Arran. As the malt opens, the Arran hallmarks of citrus and sweet fruit emerge. The finish is clean and fresh with a lingering creamy sweetness.

Lagg Kilmory Peated Single Malt

46% ABV, 700ml RRP $115

Tickety-Boo

This is the flagship single malt and was the first core range expression to be released from Lagg Distillery on the Isle of Arran. This expression is described as embodying “the house style of Lagg”, which centres around the use of bourbon barrels with its peated spirit. Aromas of heather smoke and charred citrus lead to an initial burst of fruit on the palate, giving way to subtle bonfire smoke and a lingering finish of citrus, smoke and vanilla.

Bunnahabhain Stiùireadair Single Malt

46.3% ABV, 700ml RRP $116.99

EuroVintage

This whisky from Islay distillery Bunnahabhain is pronounced “Stew-rah-dur” and means “helmsman” in Scots Gaelic. This sherried malt has a brackish, coastal tinge with a smattering of sea spray and dried fruit.

Ardbeg 10YO

46% ABV, 700ml RRP $119.99

Moët Hennessy

This classic expression from Ardbeg is renowned as one of the peatiest, smokiest, most complex single malts around. It has aromas of intense smoky fruit, zesty lemon and lime and dark chocolate overlaid with a sea spray minerality. On the palate, chewy peat meets citrus, black pepper, cinnamon and toffee sweetness with smooth buttermilk, ripe bananas and currants. The finish lingers with tarry espresso, aniseed, toasted almonds and hints of soft barley and fresh pear.

Finlaggan Cask Strength Islay

Single Malt

58% ABV, 700ml RRP $119.99

EuroVintage

This cask-strength expression from Finlaggan has intense peat smoke aromas and a palate full of rich, sweet smoke as well as iodine, lemon zest and mouthcoating oiliness. Waves of tarry peat lead to a long finish.

Glenglassaugh Sandend

50.5% ABV, 700ml RRP $119.99

Hancocks

This whisky was inspired by the crescent beach of Sandend Bay on the Moray coast where the Glenglassaugh distillery is based. Aged in bourbon, sherry and manzanilla casks, it has aromas of buttery vanilla, tropical fruit, chocolate and sea salt. There is salted caramel on the palate with bursts of pineapple, cherry and grapefruit, and a kick of sea salt.

Jura 14YO American Rye Cask

40% ABV, 700ml RRP $119.99

Hancocks

Matured in American white oak ex-bourbon and hand-selected American Rye barrels, the casks deliver layered depth and complexity to this 14-year-old single malt. It has toffee apple richness and flavours of pecan pie with cinnamon, vanilla, honey, cacao and hazelnut. A warm, nutty finish with soft wood spices.

Glenglassaugh Sandend has aromas of buttery vanilla, tropical fruit, chocolate and sea salt

Talisker 10YO

45.8% ABV, 750ml RRP $119.99

Lion

The classic expression from the oldest distillery on Skye has powerful peat smoke aromas with a hint of briny sea salt and citrus sweetness. The smoke persists on the palate along with dried fruit sweetness, strong barley malt flavours and pepper. The long finish is warm and peppery with a sweet character.

Benriach The Smoky Twelve

46% ABV, 700ml RRP $124.99

Hancocks

This whisky is crafted from a combination of unpeated and peated spirit and three-cask matured for at least 12 years in bourbon barrels, sherry casks, and Marsala wine casks. A smooth, creamy single malt, layered with flavours of ripe fruit, smoky sweetness and warming oak spice.

Glenfiddich

Fire & Cane

43% ABV, 700ml RRP $124.99

Federal

The fourth release in Glenfiddich’s ‘Experiment’ series, Fire & Cane is a blend of peated whisky and malts matured in bourbon barrels and finished in Latin rum casks, creating a whisky with lingering campfire smokiness and toffee sweetness.

Glenmorangie The Lasanta 12YO

43% ABV, 700ml RRP $124.99

Moët Hennessy

“Lasanta” is Gaelic for warmth and passion, which describes this full-bodied single malt whisky that is first aged in American oak ex-bourbon casks then finished in Oloroso and Pedro Ximénez sherry casks. It is elegant, luscious and soft with rich raisin intensity, toffee and spices from the sherry casks.

Chivas Regal 18YO

40% ABV, 700ml RRP $129.99

Pernod Ricard

A rich and multi-layered blend using various malt and grain whiskies from distilleries all over Scotland, including Chivas’ classic Speyside malt from Strathisla. Layered aromas of dried fruit, spice and buttery toffee give way to a velvety dark chocolate palate with floral notes, mellow smokiness and a lingering finish.

Jura Seven Wood

42% ABV, 700ml RRP $129.99

Hancocks

‘Seven Wood’ refers to the seven different oak cask types used in this whisky’s creation: first fill ex-bourbon American white oak, Vosges, Bertranges, Jupilles, Allier, Tronçais and Limousin barrels. It has aromas of coffee, ginger and a hint of milk chocolate, with flavours of caramelised peach, chewy liquorice, candied orange and a hint of sea-spray and smoke.

Ardnamurchan ‘Cask Strength’

58.4% ABV, 700ml RRP $POA

Whisky Galore

This release of Ardnamurchan’s cask strength expression has aromas of orchard fruits and eucalyptus, moving to a savoury, salty character. To taste, rich butterscotch covers wooded tones of cigar boxes, with a hay-like earthiness and briney note. A lingering tangy spice of galangal and soft peat smoke embers round out the finish.

Balblair 12YO

46% ABV, 700ml RRP $POA

Whisky Galore

Matured in American oak ex-bourbon casks, this whisky is fresh and fruity with lemon peel, creamy vanilla and green apple aromas. The palate is succulent and oily, with more citrus again (dried orange) and spices, with a honeyed tone throughout. Finishing sweet, it lingers with a leathery oaky note.

Ben Nevis 10YO

46% ABV, 700ml RRP $POA

Whisky Galore

Ben Nevis is a classic west coast Highland dram from Fort William, right below the Ben (mountain) itself. Very rich and deep to start with a medley of golden syrup, orange marmalade and a thread of mocha-chocolate in the background. A wonderfully old-fashioned style of whisky, complete with an earthy touch of peat smoke faintly wafting through.

Bladnoch ‘Vinaya’

46.7% ABV, 700ml RRP $POA

Whisky Galore

The latest release from the Bladnoch distillery was created by master distiller Dr. Nick Savage from a combination of ex-bourbon and ex-sherry casks. The nose shows the sweet floral and buttery profile of the distillery, with a green apple freshness and touch of chocolate on the palate. A light and uplifting finish.

Edradour 10YO

40% ABV, 700ml RRP $POA

Whisky Galore

Edradour is Scotland’s smallest (legal) distillery and is in the hills behind Pitlochry in Perthshire. The 10-year-old expression is rich with big vanillas, and a lovely round complexity with a touch of chocolate peppermint.

GlenAllachie 12YO

46% ABV, 700ml RRP $POA Whisky Galore

This 12-year-old represents the classic style of GlenAllachie. A gentle nose of perfumed, aromatic honey and butterscotch are joined by raisins and mocha. The palate is soft and honeyed, with marzipan and bananas, while the finish is drying, with orange peel and delicate oak lingering.

Glenfarclas 12YO

43% ABV, 700ml RRP $POA

Whisky Galore

This is an excellent introduction to a richer single malt Scotch whisky, and one that is beloved by fans of the classic Speyside style. Glenfarclas 12YO has notes of dried fruit, hints of chocolate, toffee and a lovely spiciness on the finish.

Glengoyne 12YO

43% ABV, 700ml RRP $POA

Whisky Galore

This expression from Glengoyne is matured in a mixture of the distillery’s typical ex-sherry casks, contributing rich fruits, and spices, as well as first fill ex-bourbon casks, for honey, citrus and vanilla.

Glenturret 12YO

46% ABV, 700ml RRP $POA

Whisky Galore

The heart of Glenturret’s core range, the 12-year-old is aged in a range of American oak hogsheads as well as a selection of European oak casks and is beautifully presented in Glenturret’s signature Lalique-style decanter bottle. The whisky has aromas of creamy vanilla custard, sweet baking spices and sweet oak. This is complemented by notes of cinnamondusted baked apples, vanilla, cherry pie, and sweet spicy oak on the palate. A lingering dry spice and sweet oaky finish.

Glenturret Peat Smoked 10YO

50% ABV, 700ml RRP $POA

Whisky Galore

Peated whiskies from the Highlands of Scotland remain rare, and this new expression from Glenturret shows the style very well: a mingling of earthy peat smoke, vanilla, and fruity sweetness combined in a unique way. The oak spices and mild smoke are balanced together alongside a slightly salty and heather-herbal tang.

Glenturret Triple Wood

45% ABV, 700ml RRP $POA

Whisky Galore

The Glenturret Triple Wood is a sweet, spicy yet soft whisky that builds on the distinctive fruity flavours of the new make spirit with ageing in American and European oak sherry seasoned casks alongside bourbon barrels. Notes of toffee apple, citrus and freshly cut oak alongside gentle wood spices, ginger and vanilla.

Ben Nevis is a classic west coast Highland dram from Fort William, right below the Ben (mountain) itself.

Kilchoman ‘Machir Bay’

46% ABV, 700ml RRP $POA

Whisky Galore

This Islay whisky has a nose of fresh peat smoke with cooked stone fruit sweetness. On the palate there’s tangy peat smoke and a vanilla pudding sweetness that leads to a seaside, peppery smoke and a long peaty finish.

Kilchoman ‘Sanaig’

46% ABV, 700ml RRP $POA

Whisky Galore

Sanaig is bottled predominantly from Oloroso sherry hogshead casks – evident in its rich colour and flavour. The aroma is classic Kilchoman, with soft, cooked fruits, fullbodied peat smoke with citrus notes, and a lingering sweetness.

Kilkerran 12YO

46% ABV, 700ml RRP $POA

Whisky Galore

This Glengyle distillery has been making a traditional Campbeltown style of whisky for over 17 years since its founding by the owners of the Springbank distillery. The nose and palate are both distinctly ‘Campbeltown’: slightly ‘foosty’ (dusty old warehouses) and spiced to start, with hints of dried fruit, malt biscuits and a lemon/citric note. Throughout there is a gentle waft of peat smoke from the barley, and a seaside saltiness that comes and goes. A distinctive style of whisky that is oldfashioned but timeless.

Lochlea ‘Our Barley’

46% ABV, 700ml RRP $POA

Whisky Galore

This is the first core single malt whisky from South Ayrshire distillery Lochlea. It has aromas of pear syrup, fruit bonbons, warm cut grass and marmalade, leading to a palate of golden syrup, pepper, rye bread, macadamia nuts and cream soda. A long finish with a lasting orange beeswax note.

Loch Lomond 12YO

46% ABV, 700ml RRP $POA

Whisky Galore

Loch Lomond’s 12-year-old single malt is created from a combination of casks (ex-American oak, refill and charred) bringing together toasty oak notes to complement the distillery’s fruity character of pear and orange. There is a layered sweetness of vanilla and just a hint of peat and smoke.

Loch Lomond ‘Smoke & Spice

Inchmoan’ 12YO

46% ABV, 700ml RRP $POA

Whisky Galore

Using a combination of peated whisky made in Loch Lomond’s unique combination of straightneck and swan-neck stills, this Highland Single Malt has a soft, fruity and sweet character woven with a gentle peatiness; a warming and mild smoke similar to that of an old fireplace or bonfire.

Meikle Toir ‘The Original’

50% ABV, 700ml RRP $POA

Whisky Galore

A rare example of peated whisky made in the heart of Speyside, produced by the team at the GlenAllachie distillery. Taking peated barley, long-fermentation and select casks, this expression marries the sweet, fruity and honeyed heart of GlenAllachie with fragrant, warming smoke. Heather honey and rich chocolate flavours can be found alongside baking spices and toasted almonds, lingering on an enveloping rich, peaty smoke.

Meikle Toir ‘The Sherry One’ 5YO

48% ABV, 700ml RRP $POA

Whisky Galore

Made from heavily peated barley (35ppm), the Meikle Toir series from GlenAllachie introduces the distillery’s new expressions, marrying together peated spirit and selected and intriguing combinations of casks. Originally matured in ex-bourbon barrels, the whisky was given a final maturation in ex-Pedro Ximenez and Oloroso sherry casks. To taste, the wood delivers a treacle and chocolate flavour, giving way to fragrant cedarwood and richly smoked barley. There is a honeyed tone at the heart of each sip, with butterscotch, peat and mocha throughout.

Nc’Nean Organic Single Malt

46% ABV, 700ml RRP $POA

Whisky Galore

Nc’Nean distillery (pronounced “nook-nee-an”) is situated in one of the most isolated locations on the rugged west coast of Scotland. Founded in 2017 by Annabel Thomas, this is one of the only certified organic whiskies made in the world. Matured in a combination of ex-American oak, ex-STR wine casks and a touch of ex-Oloroso sherry butts, there is an abundance of fruity tones like apricot, peach and a delicate citrus quality. A creamy, toasted brioche flavour joins in, giving way to a warming, spiced finish.

Old Pulteney ‘Huddart’

46% ABV, 700ml RRP $POA

Whisky Galore

Finished in ex-peated casks after an initial maturation in ex-bourbon barrels, this expression from Old Pulteney wafts fragrant mellow wood smoke with honey and oily leather, developing into crisp green apple, creamy vanilla and a hint of burnt toffee. Freshly ground spices and vanilla on the palate balance the subtle notes of smoke and peat fire. Rich salted caramel on the finish.

Torabhaig ‘Allt Gleann’ Legacy is a new arrival from Torabhaig distillery on Scotland’s Isle of Skye.

Tamdhu 12YO

43% ABV, 700ml RRP $POA

Whisky Galore

Tamdhu Distillery in the heart of Speyside produces a classic rich, old-fashioned, rounded style. The distillery fills exclusively ex-sherry casks for the Tamdhu single malt. This 12YO expression is full of dried fruit, sweet spiciness, and confectionery notes like old-fashioned boiled sweets.

Torabhaig ‘Allt Gleann’ Legacy

46% ABV, 700ml RRP $POA

Whisky Galore

This new arrival hails from the Torabhaig distillery on Scotland’s Isle of Skye. A bracing note of harbourside sea spray and brine leads the aroma, moving to sweet and citric tones of limoncello, with a raging beachside bonfire smokiness throughout. To taste, it is nutty and sweet with a toasted character, offering coconut and freshly-made muesli. The peat flavour remains with thick and plentiful smoke that lingers.

Wolfburn ‘Langskip’

58% ABV, 700ml RRP $POA

Whisky Galore

“Langskip” is a Norse word for “longship”. This is the first high-strength whisky from Wolfburn, offering aromatic notes of dried apple, raisins and dates and rich fruit cake. The palate has maple syrup, dark chocolate and fruit and nut mix. A fading vanilla-sweet finish.

RRP $130 - $199.99

Glenglassaugh Portsoy

49.1% ABV, 700ml RRP $131.99

Hancocks

Inspired by the harbour village of Portsoy near the Glenglassaugh distillery, this richly peated whisky has been aged in sherry, bourbon and port casks. Aromas of tropical fruit roll into sherried dark soy, liquorice and sea kelp. On the palate there is dark chocolate, fermented soy and charred mango with treacle and a crack of sea salt.

Bruichladdich The Classic Laddie

Scottish Barley

50% ABV, 700ml RRP $139.99

Hancocks

This expression from Bruichladdich showcases the classic Laddie style: elegant and floral with a signature salt-citrus tang.

The Glenlivet 15YO

40% ABV, 700ml RRP $139.99

Pernod Ricard

A portion of this whisky is matured in French Limousin oak casks, used most commonly for ageing cognacs, giving it a rich and exotic character. A rich and creamy whisky with buttery notes on the nose and fruity, nutty flavours on the palate.

Arran Quarter Cask

56.2% ABV, 700ml RRP $140

Tickety-Boo

This cask-strength whisky is aged for 8-10 years, matured in bourbon casks and then finished in quarter casks (40-80 litres), which adds more intense cask influence and ramps up the bourbon spice character.

Bunnahabhain 12YO Islay Single Malt

46.3% ABV, 700ml RRP $140.99

EuroVintage

The first release in the Bunnahabhain range, this 12YO whisky has a fresh fruity floral aroma with hints of dried fruit and subtle smoke. Light on the palate with fruit notes, nutty flavours with a sweetness and slight hints of vanilla and caramel. A rich and lingering finish.

Arran Sherry Cask

55.8% ABV, 700ml RRP $145

Tickety-Boo

This cask-strength blend of Arran Sherry Cask is 100% matured in sherry casks for eight years, rather than being sherry-finished. This additional time in cask intensifies the sherry character, with aromas of toffee, sweet spice and fruit leading to a palate of ripe fig and cherries with a long finish of dark chocolate, mandarin and fig.

The Macallan Double Cask 12YO

40% ABV, 700ml RRP $149

Hancocks

This whisky marries the classic Macallan style with the sweetness of American oak. It has aromas of creamy butterscotch with a hint of toffee apple, candied orange, vanilla custard and oak. Honey in the mouth with wood spices and citrus, balanced with raisins and caramel. Oak lingers on the finish.

Ardbeg An Oa

46.6% ABV, 700ml RRP $149.99

Moët Hennessy

Ardbeg An Oa combines whiskies from several cask types, including sweet Pedro Ximénez; spicy virgin charred oak; and intense ex-bourbon casks, amongst others. It has hallmark Ardbeg peat, with dark chocolate, aniseed, butterscotch, black pepper and clove, alongside briny notes and a creamy texture.

The Dalmore 12YO has aromas of citrus, chocolate, and aromatic spices with Seville oranges, dried fruits, and hints of vanilla pod in the mouth.

Auchentoshan Three Wood

43% ABV, 700ml RRP $149.99

Suntory Global

Three different cask types (American bourbon, Spanish Oloroso sherry, and Pedro Ximénez sherry) give this whisky a rich, complex character with flavours of toffee, blackcurrant, brown sugar, orange, plum and raisin.

The Dalmore 12YO

40% ABV, 700ml RRP $149.99

Hancocks

Initial ageing in American white oak ex-bourbon barrels gives this whisky a base of soft vanilla and honey notes. A proportion of the spirit is then transferred into sherry casks, some of which have previously held rare and aged Oloroso Sherry. The finished whisky has aromas of citrus, chocolate, and aromatic spices with Seville oranges, dried fruits, and hints of vanilla pod in the mouth. The finish brings roasted coffee and dark chocolate.

The Dalmore 12YO Sherry Cask

43% ABV, 700ml RRP $149.99

Hancocks

Aromas of caramelised orange, ginger and sultanas laced with honey open this whisky, leading to flavours of dark chocolate and crushed almonds with a dusting of cinnamon. Sweet mango, panna cotta and lemon sponge cake on the finish.

Glenfiddich 15YO

40% ABV, 700ml RRP $149.99

Federal

Aged in European oak sherry casks and new oak casks, this whisky is mellowed in Glenfiddich’s Solera Vat, a large oak tun inspired by the sherry bodegas of Spain and Portugal, which has been kept half full of whiskies since 1998. Aromas of heather honey, vanilla fudge and rich dark fruit lead to full-bodied flavours of sherry oak, marzipan, cinnamon, ginger and a lingering sweetness.

Lagg Corriecravie Sherry

Cask Finish is the second of the core range single malts to be released from Lagg Distillery on the Isle of Arran.

Lagg Corriecravie Sherry Cask Finish

55% ABV, 700ml RRP $150

Tickety-Boo

This is the second of the core range single malts to be released from Lagg Distillery. The spirit for the Corriecravie edition is matured initially in bourbon barrels before being finished for approximately six months in Oloroso sherry hogsheads sourced directly from producer Miguel Martin in Jerez, Spain. The taste profile is slightly richer than Lagg’s Kilmory expression, bringing to the fore notes of sweeter spices and rich fruits.

The Whisky Cellar Series “Robusto” Cigar Malt 8 Years Old

52.5% ABV, 700ml RRP $150 - $175

Dhall & Nash

The ‘Robusto’ Cigar Malt is a release from Edinburgh-based bottler of fine Scotches, The Whisky Cellar. It has savoury and smoky warmth from select peated malts enveloped by the spicy richness of first-fill Oloroso Sherry casks with just a hint of smoked oak and cigar box on the finish. A full-flavoured, rich and intense Scotch.

Bowmore 15YO

43% ABV, 700ml RRP $154.99

Suntory Global

This Scotch is matured first in bourbon barrels then spends its final three years in Oloroso sherry casks to create its deep colour and rich raisin character. Aromas of dark chocolate, raisin and smoke persist on the palate along with cedar wood and rich treacle toffee.

Glenfiddich Project XX

47% ABV, 700ml RRP $154.99

Federal

This single malt expression was created as a collaboration with 20 (hence the ‘XX’) whisky industry experts, adding layers of complexity to classic Glenfiddich whisky. The nose has classic fruitiness with hints of apple blossom, ripe pear, rich vanilla oak, golden sugar and a hint of liquorice. The taste is deep and mellow with a candy floss sweetness complemented by notes of toasted almond, cinnamon and a hint of crisp tannin. The long finish has a sweet oakiness.

The Balvenie DoubleWood 12YO

40% ABV, 700ml RRP $159.99

Federal

This whisky get its distinctive character from ageing in American oak ex-bourbon barrels and hogsheads, and then in Spanish oak ex-Oloroso sherry casks before finishing in oak tuns. It has aromas of sweet fruit, Oloroso sherry, honey and vanilla. Smooth and mellow on the palate with nutty sweetness, cinnamon spice, a delicate layer of sherry and a long finish.

Bruichladdich Port Charlotte 10YO

50% ABV, 700ml RRP $159

Hancocks

The flagship Port Charlotte release is a heavily peated Islay single malt. Matured in American whiskey and French wine casks, it has a barbecue smokiness and is rich and spicy with sweet malty notes.

Laphroaig 10YO Cask Strength

56.5% ABV, 700ml RRP $159.99

Suntory Global

A bracing, full-bodied cask strength whisky with aromas of smoke, vanilla, pipe tobacco and leather. Toffee, fudge and cinnamon emerge on the palate; adding a couple drops of water draws out additional peat smoke and notes of sea salt.

Aberlour 14YO

40% ABV, 700ml RRP $160.99

Pernod Ricard

An individual batch release featuring sherry and American oak cask ageing. It has aromas of vanilla and ripe cherry and a rounded palate of soft caramel, blackcurrant, blackberry jam and subtle spice.

The GlenDronach Revival 15YO

46% ABV, 700ml RRP $164.99

Hancocks

A luxuriously sherried Highland single malt Scotch whisky with sumptuous notes of dark fruit, rich chocolate and honey with a lingering finish.

Laphroaig Quarter Cask

46% ABV, 700ml RRP $167.99

Suntory Global

Double maturation in two American oak casks give this whisky an intense flavour. Stillmaturing whisky from Laphroaig’s standard ex-bourbon barrels is transferred to quarter casks, increasing contact with the oak and softening Laphroaig’s distinctive peatiness. It has aromas of toffee and caramel with a dryness from the wood oil. A long finish with sweetness and smoke.

Aberlour A’bunadh

59.9% ABV, 700ml RRP $170.99

Pernod Ricard

“A’bunadh” means “the original” in Gaelic and this cask-strength whisky was made in homage to Aberlour’s founder, James Fleming. It’s a robust and deeply intense sherried whisky with rich and creamy complex flavours of fruit cake, dark bitter chocolate and spices.

Ardbeg Uigeadail

54.2% ABV, 700ml RRP $179.99

Moët Hennessy

‘Uigeadail’ is pronounced ‘Oog-a-dal’ and translates as ‘dark and mysterious’. It’s named for the Loch from which Ardbeg distillery draws the water for its whisky. Uigeadail is a special vatting that marries Ardbeg’s traditional deep smoky notes with Christmas fruitcake tones of old ex-sherry casks. The lingering finish has deep mocha tones and rich aromatic smoke.

Jura 18YO

44% ABV, 700ml RRP $179.99

Hancocks

Eighteen years in American white oak ex-bourbon barrels is followed by finishing in premier Grand Cru Classé Bordeaux barrels to create a whisky full of rich black forest fruit, toffee, cocoa and coffee characters.

The Macallan Sherry Cask 12YO

40% ABV, 700ml RRP $179.99

Hancocks

This release is part of the Sherry Oak range from The Macallan, which features a series of single malt whiskies matured in exceptional sherry seasoned oak casks from Jerez. The 12YO expression delivers rich wood spice and dried fruits.

Tomatin 14YO

46% ABV, 700ml RRP $179.99

Premium Liquor Co.

The 14-year-old expression is soft, smooth and sweet thanks to time spent in casks that previously held tawny port for around 50 years. Aromas of red berries, sweet honey and rich toffee develop into light fruits and nuts on the palate and a lingering finish of fruit salad.

Highland Park 15YO

44% ABV, 700ml RRP $180 Hancocks

The heavily embossed ceramic bottle was inspired by the ancient earthenware vessels in which whisky was stored centuries ago. This 15-year-old single malt is rich with sweet spices and crème brûlée, balanced with a tropical zest.

Benriach The 16

43% ABV, 700ml RRP $189.99 Hancocks

Sixteen years of maturation shows a richly balanced evolution of Benriach’s signature Speyside style. Three cask maturation in bourbon, sherry and virgin oak brings layers of stone fruit, smooth creamy malt, wild honey and nutty oak spice.

Glenmorangie A Tale of Tokyo

46% ABV, 700ml RRP $189.99

Moët Hennessy

This Tokyo-inspired whisky combines bright, bold flavours with soft sweetness. In his first experiment with Japanese mizunara oak casks, Glenmorangie’s Director of Distilling, Dr Bill Lumsden, created a blend of Glenmorangie part-aged in mizunara with whisky aged in both sherry and bourbon casks. The resulting limited edition whisky fuses notes of pepper with bitter cherries and orange zest with incense and sweet oak.

The Balvenie Caribbean Cask 14YO

43% ABV, 700ml RRP $194.99

Federal

Matured in traditional oak whisky casks for 14 years, this whisky is finished in casks that previously held Caribbean rum. This gives it the traditional smooth, honeyed character of The Balvenie married with notes of toffee and a hint of fruit, with a warm, lingering finish.

The Dalmore Port Wood

46.5% ABV, 700ml RRP $199.99

Hancocks

This release marries Dalmore’s weighty whisky with thick port cask fruit and spice. Matured first in American white oak bourbon casks, then finished in port pipes from WJ Graham.

Fettercairn 16YO

46.4% ABV, 700ml RRP $199.99

Hancocks

The body of this Highland Single Malt offers notes of grilled pineapple and Madagascan vanilla, giving way to passionfruit, rich honey and fragrant rose petal. The finish is a flourish of mandarin, cacao and slow-baked ginger.

Glenfiddich 18YO

40% ABV, 700ml RRP $199.99

Federal

Spanish Oloroso wood and American oak are used to mature this rich, fruity whisky. It has aromas of ripe orchard fruit, baked apple and robust oak, with dried fruit, candy peel and dates on the palate, overlaid with elegant oak.

The Macallan A Night on Earth in Scotland

43% ABV, 700ml RRP $199.99

Hancocks

This seasonal release tells the story of Scotland’s world-famous Hogmanay festivities celebrated annually on 31st December. A Night on Earth in Scotland is created from a selection of The Macallan’s American and European oak sherry seasoned casks, along with American ex-bourbon barrels. It has a rich, sweet shortbread-like character, referencing the Scottish delicacy traditionally gifted and eaten at Hogmanay, punctuated by festive notes of dried orange and spice.

Ardnahoe ‘Infinite Loch’

50% ABV, 700ml RRP $POA

Whisky Galore

Founded in 2018 by Stewart Laing and his sons of Hunter Laing & Co., Ardnahoe sits on the northern coast of Islay, looking out across Caol Ìle to Jura. Though a new distillery, its production techniques are time-honoured, featuring traditional worm-tub condensers not commonly seen on the island since the 1960s. Matured in a combination of ex-bourbon and ex-sherry casks, there is no mistaking this whisky’s origins: salty sea-spray, thick peat smoke and dark chocolate give way to fresh fruits, with wet bonfire notes lingering; smoky and zesty to finish.

The Macallan A Night on Earth in Scotland is a seasonal release that tells the story of Scotland’s world-famous Hogmanay festivities celebrated on 31st December.

Balblair 15YO

46% ABV, 700ml RRP $POA

Whisky Galore

Matured in ex-bourbon casks and then finished in rich Spanish sherry casks, the Balblair 15-year-old is distinctly spiced and fruity, with notes of prunes, tropical fruit and dark chocolate. Velvety in texture with spices and mellow vanilla, there is an edge of citrus and lemon peel.

Benromach 15YO

43% ABV, 700ml RRP $POA

Whisky Galore

This is the latest expression from Speyside’s smallest distillery and its oldest release since re-opening in 1998. It’s a rich and complex whisky with notes of creamy vanilla custard, fruitcake and honey, with touches of cocoa, warming spice and a thread of smoke that lingers in the finish.

GlenAllachie 15YO

46% ABV, 700ml RRP $POA

Whisky Galore

This whisky has a deeply fruity and spicy aroma that carries on to the palate, developing into a lighter note of orange and banana, then fading to bittersweet dark chocolate.

Glenfarclas 15YO

46% ABV, 700ml RRP $POA

Whisky Galore

Light butterscotch, dried fruit and a big oak and sherry character mingle with hints of malted barley and a touch of dry peat smoke. The finish is long, with Christmas cake spices lingering on the palate.

Glenfarclas 17YO

43% ABV, 700ml RRP $POA

Whisky Galore

This expression from Glenfarclas has developed a soft and refined flavour of sherry-cask oak (dried dark fruits, soft spices) and increased depth and complexity of flavour. Hints of butterscotch and jaffa-cake also come through, with a touch of peat smoke.

Glengoyne 15YO

43% ABV, 700ml RRP $POA

Whisky Galore

Glengoyne’s 15-year-old is made from a selection of casks: 20% is from first-fill ex-bourbon casks, 25% from first fill ex-sherry and the remainder are refill casks. Bringing these casks together creates flavours of sweet vanilla and apple pie, with a soft fruitiness that starts tropical, then moves to dried fruit tarts and mellow Christmas spices.

Glen Scotia 15YO

46% ABV, 700ml RRP $POA

Whisky Galore

This release from Glen Scotia is fully matured in specially selected American oak barrels in their Campbeltown warehouses for 15 years before bottling. Its delicate apricot and vanilla aromas develop towards a zesty fruit salad and subtle coastal note. On the palate there are hints of ginger and spice, complemented by rich vanilla and fruit notes.

Glen Scotia ‘Victoriana’

54.2% ABV, 700ml RRP $POA

Whisky Galore

A fruity whisky with citrus hints and plenty of woody spice. Finishing in charred oak casks gives it a rich caramel vanilla and cocoa characteristic.

Kilchoman Sanaig Cask Strength

57.8% ABV, 700ml RRP $POA

Whisky Galore

An exciting new release from Kilchoman distillery, this expression sees the much loved ‘Sanaig’ turned up to 10. Using the same cask recipe as the standard bottling, it is bottled without dilution and at the combined natural strength of the casks. Toffee sweetness and rich, dark fruit aromas leap out of the glass with background notes of red berries and smoked oak. The palate has intense sweet notes of spiced chocolate, raisins, liquorice and sweet peat smoke, which linger throughout the finish alongside sweet spiced fruit.

The Hearach

46% ABV, 700ml RRP $POA

Whisky Galore

This is the first-ever whisky from the Isle of Harris Distillery. The aroma evokes a curing smokehouse, joined by fragrant hillside heather and smoky dried prunes. A creamy sweetness joins crisp apple tones, with a lingering sea-salt tang. Subtle smoke returns in the finish.

The Hearach ‘Oloroso Cask Matured’ 46% ABV, 700ml RRP $POA

Whisky Galore

Fully matured from a parcel of first-fill, ex-Oloroso sherry casks, this is the second ever release from the Isle of Harris distillery, made from lightly peated spirit that has aged in hand-selected sherry casks from Bodegas Miguel Martin in Spain. A rich medley of spices, orange peel and walnut swirl around a herbal smokiness. The palate is initially creamy and full, carrying dried fruit mix and more orange, finishing with a salty edge that leads to a warming, gently smoky finish.

Tamdhu 15YO

46% ABV, 700ml RRP $POA

Whisky Galore

Matured exclusively in ex-sherry casks for 15 years, this expression from Tamdhu has a rich and full flavour with notes of apple pastries, spiced currants and orange zest sitting alongside crème caramel and dried fruit. The palate is nutty and malty with creamy vanilla and more woody fruit and spice.

RRP $200 - $299.99

The Glenlivet 18YO

43% ABV, 700ml RRP $209.99

Pernod Ricard

This whisky was aged in first- and second-fill American oak and ex-sherry casks. It has aromas of rich fruit and toffee, with sweet citrus and winter spice on the palate.

The Dalmore 15YO

40% ABV, 700ml RRP $219.99

Hancocks

The team at The Dalmore describe this whisky as the epitome of the house style. Aged for 15 years, it’s finished in different styles of sherry casks including Apostoles, Amoroso and Matusalem Oloroso. It has complex flavours of mandarin, vanilla, ginger and crushed apples with caramelised orange and dark chocolate on the finish.

Glenmorangie 18YO

43% ABV, 700ml RRP $224.99

Moët Hennessy

This is part of Glenmorangie’s Prestige Expressions range. The 18YO spends 15 years maturing in American white oak casks and then approximately 30% is transferred into Spanish Oloroso casks to spend a further three years before the two are blended together. A rich, rounded aroma leads to balanced flavours of honey, malt and florals with hints of dates, figs and wood smoke. The long finish has dried fruit sweetness and subtle dryness of Oloroso nuttiness.

Laphroaig The Cask Lore

48% ABV, 700ml RRP $234.99

Suntory Global

This Scotch is named for the “lore”, or traditions and knowledge held by generations of distillers and blenders at Laphroaig and is described as the richest expression of the distillery’s famed peated whisky. It’s a complex blend of small-batch Scotch whisky matured in five cask types, aged between 7-21 years. Rich and smoky, with notes of ash, bitter chocolate and ocean air and a long, sweet finish with a hint of spice.

Deanston 15YO Tequila Cask Finish

Single Malt

52.5% ABV, 700ml RRP $241.99

EuroVintage

An experimental limited-edition release, this whisky was finished in hand-selected casks that once held agave. It has aromas of ripe pineapple, crème brûlée, mixed nuts and light oak. It’s rich, yet dry on the palate with flavours of caramelised agave, toasted almonds, baked apples with custard and warming spice. A long finish with brown spice and sweet citrus.

The Dalmore Cigar Malt

44% ABV, 700ml RRP $249.99

Hancocks

This whisky was created as the perfect single malt to enjoy with the world’s finest cigars. It has been matured in American white oak ex-bourbon barrels, and finessed in Cabernet Sauvignon red wine barriques and González Byass sherry casks that have previously contained 30-year-old Matusalem Oloroso sherry. Aromas of cinnamon, vanilla, and red fruits lead to flavours of tropical fruits, toffee, and vanilla ice cream with a finish of orange zest, dark chocolate, and crushed spices.

The Macallan Classic Cut 2022

52.5% ABV, 700ml RRP $249.99

Hancocks

The Macallan Classic Cut is a series of higherstrength single malts designed to deliver a different flavour experience each year. Matured in a unique combination of casks with two distinctive wood types, this release exudes flavours of European and American oak. Fresh fruit on the nose with light spice and almonds leads to a palate of grapefruit, caramel, a wisp of chocolate, lemon sponge, nuts, oak and light spice. The finish is sweet and creamy with warming spice.

The Macallan Classic Cut 2023

50.3% ABV, 700ml RRP $249.99 Hancocks

The 2023 Edition of The Macallan Classic Cut has been matured in a union of ex-bourbon American oak and sherry seasoned European oak casks. At full strength (50.3%) the prominent character of the spirit is pear, but when ‘one cut’ of water is added, the strength is reduced to 40%, and almond biscotti steps forward.

Tomatin 18YO

46% ABV, RRP $249.99

Premium Liquor Co.

Matured in traditional oak casks and first fill Oloroso sherry butts, there are honey and soft oak flavours that develop into a hint of dark chocolate with a citrus bite before a sustained sweet and slightly dry finish.

Bruichladdich Micro Provenance 2014

62.9% ABV, 700ml RRP $250

Hancocks

This unique release was bottled exclusively for New Zealand (and features the map on the label) as part of an ongoing exploratory series of single cask whisky from Bruichladdich. A careful blend of Concerto and Propino barley, it has been matured for eight years in secondfill French oak barrels. The result is a whisky that beautifully balances the influence of the wood with the natural character of the barley. Bottled at cask strength, this whisky delivers a powerful punch, but the robust fruity flavours are well-balanced.

Highland Park 18YO Viking Pride

43% ABV, 700ml RRP $260 Hancocks

This whisky is matured in a high proportion of first-fill sherry seasoned European and American oak casks. It has flavours of ripe cherries, bittersweet cocoa, honeycomb and candied orange peel with a touch of sea spray and peat smoke.

Glen Grant 18YO

43% ABV, 700ml RRP $261.99

Campari NZ

A rich and floral aroma with oaky overtones and hints of baking spices. In the mouth there is malty caramel, delicate dried raisins and vanilla leading to a long, sweet finish with hints of nuts and spice.

Glenfiddich 21YO is finished in Caribbean rum casks, adding notes of ginger, fig, lime, banana and a vibrant spicy toffee warmth to the signature Glenfiddich style.

Johnnie Walker Blue Label

40% ABV, 700ml RRP $279.99

Lion

This is the pinnacle of the Johnnie Walker Colour range. Its initial flavours include hazelnut, honey, sherry and orange, followed by ginger, sandalwood and dark chocolate. The rich honey sweetness is accompanied by hints of pepper and dried fruit, before a lingering finish of soft smoke.

The Macallan 15YO Double Cask

43% ABV, 700ml RRP $299.99

Hancocks

A balanced single malt whisky created by combining two oaks: sherry-seasoned American oak adds delicate vanilla to the subtle spice of European oak, delivering a whisky with a sweeter, warmer taste and character.

GlenAllachie 18YO

46% ABV, 700ml RRP $POA

Whisky Galore

Created from small batches of casks matured for 18 years, the GlenAllachie 18 has a rich and complex wood-driven flavour, with toffee, brown muscovado sugar and dark chocolate taking the lead. The distillery’s heart of heather honey remains, with layers of fruitcake, nutty tones and spices galore from the oak.

Glenfarclas 105 16YO

60% ABV, 700ml RRP $POA

Whisky Galore

Launched in 1968 as the first distillery expression of cask strength whisky, Glenfarclas’ 105 has always been made by balancing a selection of ex-sherry casks, whose combined natural strength is exactly 60% ABV (105 British proof). This new limited edition 105 has been made from casks that have matured for 16 years, with the classic Glenfarclas flavours of butterscotch, lashings of Christmas spices and rich, long-lasting dried fruit and woody tones.

Glengoyne 18YO

43% ABV, 700ml RRP $POA

Whisky Galore

A full-bodied, rounded and rich whisky with aromas of red apple and ripe melon, that drift into hot porridge topped with brown sugar. On the palate, macerated fruits, marzipan and walnuts lead into warm spices, dry cocoa and lingering Seville marmalade.

Loch Lomond 21YO

46% ABV, 700ml RRP $POA

Whisky Galore

Loch Lomond’s 21YO offers a malty, fruity and lightly smoky Highland style, chosen from a mixture of casks married together for a final maturation. A great all-rounder whisky, with sweet fudge, fruits and cinnamon spice, fading away to oak and mild peat smoke in the finish.

Tamdhu 18YO

46.8% ABV, 700ml RRP $POA

Whisky Galore

Combining two different wood types (European and American) that previously held Oloroso sherry, Tamdhu matures this whisky in these casks exclusively for 18 years. On the nose, there are notes of rich dark fruits with ripe cherry and plum. A tang of zesty citrus cuts through a weighty toffee, milk chocolate and honey-baked oat flavour. A touch of red apple comes through with dried fruit, sweet baking spices and brown sugar.

RRP $300 and above

Arran 18YO Single Malt

46% ABV, 700ml RRP $300

Tickety-Boo

The Arran 18 year-old Scotch has aromas of orchard fruits with syrup and toasted oak, and flavours of caramelised citrus, dark chocolate and baked peaches. This fully mature expression of Arran Single Malt is an intense, well-rounded dram.

The Macallan Harmony Collection

Amber Meadow

44.2% ABV, 700ml RRP $319.99

Hancocks

This is the third release in The Macallan Harmony Collection – a limited series using innovative packaging created with organic by-products. Amber Meadow was created in collaboration with sisters Stella and Mary McCartney, drawing on their memories of time spent at their family farm in Scotland. Discarded meadow cuttings have been used in the packaging, which features photography by Mary McCartney. The whisky was made using a combination of sherry seasoned oak and bourbon casks. It has rich citrus aromas, alongside honeysuckle, vanilla, coconut and ripe barley fields. On the palate there is rich oak, lemon, melon, classic scone, almond and green tea.

The GlenDronach 21YO Parliament

48% ABV, 700ml RRP $413.99

Hancocks

Matured in a combination of Oloroso and Pedro Ximénez sherry casks for a minimum of 21 years, the ‘Parliament’ is named after the colony, or ‘parliament’, of rooks that have been nesting in the trees that have overlooked the GlenDronach distillery for almost 200 years. A richly complex whisky with aromas of ripe autumn fruits and flavours of fine Oloroso sherry, bitter chocolate and plum pudding with notes of cinnamon, allspice and nutmeg. Fullbodied with smooth tannins.

Glenfiddich 21YO

40% ABV, 700ml RRP $449 Federal

A traditional Speyside whisky matured for 21 years on-site at the Glenfiddich distillery and then finished in Caribbean rum casks, selected by Malt Master Brian Kinsman. These casks add notes of ginger, fig, lime, banana and a vibrant spicy toffee warmth to the signature Glenfiddich style.

The Dalmore 18YO

43% ABV, 700ml RRP $499.99 Hancocks

Matured in American white oak ex-bourbon casks and aged Matusalem Oloroso Sherry casks, this release has sumptuous flavours of chocolate raisins, citrus, rich coffee, nutmeg and spice and a finish of stewed fruits and toffee.

The Dalmore King Alexander III

40% ABV, 700ml RRP $499.99

Hancocks

A unique assemblage of six cask finishes: small batch bourbon, Matusalem Oloroso Sherry, Madeira, Marsala, Port pipes and Cabernet Sauvignon wine barriques. Married together, the resulting whisky has red berry fruits and hints of passionfruit on the nose, leading to flavours of citrus zest, vanilla pod, crème caramel, and crushed almonds with a finish of cinnamon, nutmeg, and ginger.

Fettercairn 22YO

46.4% ABV, 700ml RRP $524.99

Hancocks

Matured for 22 years in first-fill American ex-bourbon casks, this single malt showcases the signature tropical character derived from Fettercairn’s copper cooling ring distillation. It has aromas of banana, citrus, raisin and fig leading to a palate of spiced pear, caramelised orange, coffee and a hint of liquorice.

Ardbeg 19YO

46.2% ABV, 700ml RRP $599.99

Moët Hennessy

Matured in American oak and Oloroso sherry casks, this 19-year-old expression from Ardbeg has aromas of wood smoke, sea-spray and pine resin, with aniseed toffee, citrus zest and a touch of cayenne pepper. Rich on the palate with classic sweet smokiness, tarry rope, treacle toffee and aniseed. Hints of smoke continue with smoked brown sugar, sugarcoated walnuts and gentle spices. The long finish has bitter almonds, linseed oil, clove, pepper and soot.

Benriach The Twenty-Five

46% ABV, 700ml RRP $599.99

Hancocks

A richly sumptuous single malt made from unpeated and peated spirit and four caskmatured for at least 25 years in sherry casks, bourbon barrels, virgin oak casks and Madeira Island wine casks. It has layers of baked fruit, honey malt and toasted oak spice with a long, rich, caramelised smoke finish.

The Balvenie PortWood 21YO

40% ABV, 700ml RRP $649

Federal

First released in 1996, this award-winning whisky is considered one of the finest creations by The Balvenie Malt Master David C. Stewart MBE. It is a combination of rare Balvenie transferred to casks that have held fine port wines. The perfumed aroma of fruity and ripe raisin notes is backed by a nutty dryness. The refined palate is creamy and silky with fruit, honey and spice notes leading to a long, gentle finish.

The Macallan 18YO Double Cask

43% ABV, 700ml RRP $649.99

Hancocks

Matured for 18 years in both American and European sherry seasoned oak casks, this expression of The Macallan features delicate vanilla and subtle spice in a whisky with a sweeter, warmer taste and character.

Glenfiddich Grand Cru 23YO

40% ABV, 700ml RRP $679.99

Federal

This rich and intense whisky is matured for 23 years in American and European oak and finished in French cuvée casks. Aromas of apple blossom, freshly baked bread and candied lemon lead to layered flavours of rich vanilla oak, sweet brioche, sandalwood, pear sorbet and white grape. The finish is long, opulent and sweet.

Arran 25YO

46% ABV, 700ml RRP $950

Tickety-Boo

This is the oldest core range statement from Arran Distillery and has been matured in ex-sherry and bourbon casks. It has aromas of rich oak, nutmeg, baked figs, sultanas and black cherries. On the palate there is fruit cake with toasted almonds and cinnamon, zesty orange and mandarin, a honeyed sweetness and a white pepper note. The finish is creamy and spicy with dark chocolate, walnuts and dark fruit.

Benriach The Thirty

46% ABV, 700ml RRP $1,109.99

Hancocks

This special single malt has been crafted from peated spirit and four cask-matured for at least 30 years in sherry casks, bourbon barrels, virgin oak casks and port casks from the Douro Valley. It has layers of dark fruits, rich walnut and velvety oak spice with a long, complex, smoked honey finish.

Glenfiddich Grande Couronne 26YO

43% ABV, 700ml RRP $1,399.99

Federal

Described as “the epitome of opulence” this 26-year-old release from Glenfiddich undergoes an extended finish in rare French cognac casks. Aromas of buttery French pastries lead to lavishly layered flavours of café crème with soft brown sugar and a hint of spice. The finish is long, sweet and rich.

Benromach 21YO

43% ABV, 700ml RRP $POA

Whisky Galore

Part of Benromach’s core range, this whisky delivers sweet sherry aromas with notes of citrus and ginger and the signature hint of smoke. Sweet to taste, with spicy notes of cracked black pepper leading to Seville oranges, raspberry and baked apples, finishing with a soft smokiness.

Glenfarclas 25YO

43% ABV, 700ml RRP $POA Whisky Galore

This whisky has hints of sherry, honey, and dark roasted coffee beans along with a distinct oaky spice and nuttiness. The finish is longlasting with a gentle touch of peat smoke in the background.

For distributor details see the Distributor Index on page 82.

Michael Fraser Milne, Whisky Galore

Michael founded Whisky Galore in Christchurch in 1993, where he and his expert team select, import and distribute the very finest single malt and blended whiskies from Scotland and around the world. Regarded as a leading authority in Australasia, Michael has the title of Master of the Quaich.

Visit trade.whiskygalore.co.nz or phone 0508 WHISKY.

Industry Expert: Michael Fraser Milne on Scotch

SCOTCH, SCOTCH, and more Scotch!

To be more precise, more Scotch Single Malt. If we go back 20 years, there were around 78 single malt distilleries operating in Scotland, now there are 140 with at least another six on the drawing board or under construction.

The world has discovered the finest drink known to man and we have seen a boom since 2015 that has not just raised the awareness of the Scotch category but also all other whiskies. There is an overwhelming number of distilleries now in production around the world, including in New Zealand.

Scotch in general, and Scotch Single Malt in particular, is finding times tough due to the world economic situation. However, this hasn’t stopped investment and growth in the industry, and one has to wonder why? The answer is that there simply isn’t enough of it and the forecasting of future consumption shows this.

When you consider that Fonterra’s business of ‘dairy goods’ for export is worth over NZ$22 billion, and that Scotch’s exports reached around NZ$11 billion at its peak, it gives you some perspective of how small the Scotch industry is. It also pays to remember that the bulk of Scotch sales still goes into Scotch Blended Whisky, so the single malt category remains an exceedingly small part of the picture.

These newer distilleries are filling a gap with exceptionally high-quality drams of great complexity, and they can do that due to the infrastructure and depth of expertise so readily available within Scotland. The trickle-down effect ensures there is a whole industry providing the knowledge and equipment for these newcomers.

Scottish farmers grow 92% of all the grain for Scotch and the other 8% comes

Make room on your shelves, as people want these drams – both the old and established, and the fresh and new Scotches.

mostly from England, which is a big change from 20 years ago when it was largely sourced from elsewhere. However, yet again it is about efficiency and cost because it is much more economical to grow local than to transport grain over great distances. With modern varieties and agricultural practices, as well as a great choice of Maltsters throughout the country, this infrastructure gives Scotland quite the advantage.

Additionally, (although many might be amused by this comment) Scotland has

an ideal climate for the maturation of fine whisky: slow and steady, no great variance in temperature with low and even evaporation rates, the cask interaction is just perfect – it’s quite the advantage.

The new players in the Scotch Single Malt category are, with few exceptions, very serious operators with significant investments going into their businesses. However, when you consider their production volumes they belong in the small boutique category. They are fortunate to be using all the handed down and on-hand knowledge and expertise readily available in Scotland to create their own unique story and whisky.

The quality coming out of these distilleries is something to behold; they are exceptionally talented, dedicated, and serious about not only what they put into the bottle but also about its point of difference within the Scotch Single Malt category.

I used to think that all that could be seen, tasted and done with Scotch had been done. However, that is far from the case. The future is even brighter for all those who are interested in the nectar and we are all lined up for great drams to consume and sell from the plethora of new and old Scotch whisky producers.

Make room on your shelves, as people want these drams – both the old and established, and the fresh and new Scotches on the market.

Sarah Miller Freelance spirits writer, judge & consultant

ginadingding.com

A (green) fairy tale

One

of the world’s

most infamous spirits – absinthe –is flying high once again in the UK, says Sarah Miller

EVERY SPIRIT enjoys five minutes of fame when it’s hailed as ‘the next big thing’. But the spirit making headlines in the UK now happens to be one that, less than 30 years ago, was being debated in Parliament amid concerns it should be classed as a narcotic.

Long associated with bohemian culture, absinthe was particularly popular with artists and writers in the late 19th and early 20th centuries, but developed a reputation for being a dangerously addictive hallucinogenic. Before long, a visit from the “green fairy” (absinthe’s colour derives from the wormwood and other herbs used in its creation) was blamed for everything from filling asylums, to driving Van Gogh to cut off his own ear, and other men to murder.

Absinthe’s infamous reputation and the rise of the temperance movement led to countries around the world banning it at various times between 1898 and 1932, and it had long been assumed to have been outlawed in the UK too. However, this wasn’t the case, as George Rowley discovered when he decided to import Czech absinthe in 1998.

But the launch of Rowley’s 70% ABV Hill’s Absinth (without the ‘e’), accompanied by a dramatic and dangerous serve that involved igniting a sugar cube soaked in the spirit, had both press and politicians up in arms and very nearly scuppered his entire endeavour. In December 1998, The Sunday Telegraph declared “Labour poised to ban absinthe”.

The UK was late to the panic party, partly because France’s 1915 ban had effectively cut off supply, and also because it was gin, not absinthe, that had been our own “enfant terrible”, back in the 1700s.

It’s ironic then that this current revival is being driven, at least in part, by the downturn of gin, as lapsed gin lovers are lured by absinthe’s botanical similarities and notorious past.

The first modern British absinthes hit the market just as gin was hitting its peak, with releases from Scotland’s Lost Loch

Absinthe may be growing from a small base, but its star is certainly rising.

Spirits in 2017 and Cornwall’s Pocket Full of Stones in 2018. The opening of the country’s first dedicated absinthe distillery, Devil’s Botany, followed in 2020 as gin was already in steady decline.

While these flagship absinthes came in at around 64% ABV, Devil’s Botany also released a crystal clear London Absinthe made according to the regulations that define a London Dry Gin, bottled at a more approachable 45% ABV and designed to be enjoyed with mixers and in classic gin cocktails such as martinis and Negronis.

Absinthe undoubtedly benefited from the rise of at-home mixology during the pandemic, but the revival was mostly spurred by bartenders keen to showcase its importance in a cocktail cabinet. That began with a renewed interest in classic cocktails – in which tiny quantities of absinthe are used as a modifier – but the spirit is now increasingly taking centre stage as bartenders explore absinthe’s potential.  Venues such as Hotel Café Royal’s Green Bar on Regent Street and East London’s Absinthe Parlour offer the traditional absinthe fountain, spoon and sugar cube serve alongside a dedicated absinthe cocktail menu, but the spirit is also appearing on broader drinks menus in absinthe coladas and slushies.

With bars and distilleries reporting 40%-50% year-on-year sales growth in absinthe, and new serves and innovative products such as Devil’s Botany’s 24% ABV Rose Absinthe Liqueur being embraced by increasingly knowledgeable and enthusiastic consumers, there is finally: “…an interest in the exciting future ahead for absinthe, rather than its past,” says Devil’s Botany co-founder Allison Crawbuck.

With the category no longer tied down by tradition and free to embrace experimentation, absinthe may be growing from a small base, but its star is certainly rising. And with drinks journalist Alice Lascelles tipping absinthe and fig leaf soda as a contender for the drink of the summer, there may yet be a happy ending to the tale of the green fairy.

World’s first global cocktail menu database launches

A NEW online collection of cocktail menus from leading bars around the world is now available through education platform Indie Bartender.

The Cocktail Menu Collection has more than 100 menus from almost 30 countries in its database (with more being added) and can be browsed by country, bar name, year and key words.

Indie Bartender was founded by Danil Nevsky, a renowned international bartender who was recently named ‘Bar Mentor of the Year’ at Tales of The Cocktail’s Spirited Awards 2024.

He says that the new Cocktail Menu Collection has been built to offer inspiration for menu concepts, and drinks ideas as well as guidance for menu design, layout, and wording. “Cocktail menus are a big part of a bar’s work, and we’re now accustomed to promoting and celebrating them locally and internationally. However, if you don’t have the opportunity to travel around the world, what you get is just a series of pictures posted on Instagram by other people visiting the bar, thus missing out on the full picture of how the menu is built, structured, worded etc. The goal of the Cocktail Menu Collection is to bridge this gap and give every bartender on this planet an opportunity to check what other bars are doing.”

Every menu in the collection has been collected from bars visited by Danil Nevsky with the approval of the relevant bar teams, or submitted by the bars themselves.

“The compiling work that has been done so far is just the beginning,” says Nevsky, “and the aim is to exponentially grow the platform for it to become an essential educational and inspirational tool for the global bar industry.”

Indie Bartender features digital educational resources to help bartenders advance in their career – from an industry event calendar and dictionary to brand development manuals and educational content on techniques and methods.

indiebartender.com

ThunderDonk – the new flavoured whisky by Scapegrace

NEW ZEALAND’S

Scapegrace Distilling Co. is shaking up the whisky world with the launch of ThunderDonk, a bold new flavoured whisky distilled in Central Otago.

The Scapegrace team has spent the past 18 months developing ThunderDonk, which uses aged whisky and is available in two flavours: Spiced Maple and Salted Caramel.

Made with real single malt whisky from Scapegrace’s brand-new distillery on the banks of Lake Dunstan in Central Otago, ThunderDonk is Scapegrace’s official entry into the liqueur category.

The product is tapping into the growing demand for flavoured whisky spirits, with the global market projected to expand from $10 billion in 2023 to nearly $19 billion by 2032.

Scapegrace Co-Founder Daniel McLaughlin says the name ThunderDonk reflects the brand’s playful and boundary-pushing spirit. “ThunderDonk is bringing an independent, bold, and locally-made flavoured whisky to the market. This

is a drink that’s made to share and unite, and we wanted a name which encapsulated that.

“We don’t take ourselves too seriously, but we’re serious about what’s in the bottle, especially when it comes to our flavour profiles,” says McLaughlin.

ThunderDonk delivers a playful and premium drinking experience with its balance of sweet, savoury, and spice making it perfect for cocktails, as a chilled shot, or simply enjoyed neat.

“This is a product that really stands out, whether it’s on the backbar or on your shelf at home. The flavours have been meticulously developed and it’s the perfect drink to enjoy with friends,” adds McLaughlin.

“Flavoured whisky is exploding in popularity and we’re really excited about the potential for this product. The storm is here, and we want you to ride it with us.

Enjoy ThunderDonk!”

ThunderDonk (33% ABV) 700ml is RRP $59.99.

thunderdonk.com

Distributed by Hancocks.

Danil Nevsky

Don’t miss the 2025 NZ Spirits Awards

ENTRIES FOR the 2025 NZ Spirits Awards are open until 6 June and organisers have added new categories for this year’s event.

Organised and hosted by Distilled Spirits Aotearoa and Spirits New Zealand, the New Zealand Spirits Awards recognise the best in local and international spirits.

This year, the competition will include three new categories: New Zealand Best Cocktail Bar, New Zealand Best Cocktail Menu, and New Zealand Bartender of the Year.

A new Fever-Tree Best Pairing Award will also reward the best combinations of spirits and mixers.

As with previous years, the top spirits in each category will be

recognised with bronze, silver, gold and double-gold medals as judged by panels of industry experts. The best of these are then recognised with Trophies awarded for Best New Zealand and Best Overall in each category.

Trophies are also awarded annually for the best New Zealand Emerging Product Award, New Zealand Packaging Design Award and New Zealand Innovation Award.

Judging will take place in Wellington in mid-July with medal winners announced on 24 July and trophy winners revealed at an Awards Dinner on 15 August.

spiritsawardsnz.nz

Foxhole flavoured whiskey – built for good times

FOXHOLE IS a cheeky, flavourforward whiskey that’s stirring up attention and redefining what whiskey can be.

Flavoured whiskey is on fire, driving growth and shaking up a category once ruled by tradition. It’s a hit with modern drinkers for one simple reason: it brings bold, unexpected flavour to a spirit they thought they already knew.

Foxhole is built for good times. Crafted with attitude, it’s about to become the bottle customers reach for when they want more fun in every sip.

Foxhole brings something new to shelves with three standout flavours: Banana Toffee, Apple Cinnamon, and Peanut Butter. It’s whiskey, but not as you know it.

For retailers, Foxhole is a disruptor – a fresh take in the flavoured spirits aisle that turns heads and drives repeat purchase. With eye-catching packaging, a competitive price point, and strong social media

buzz, Foxhole is built to convert. And for bars and restaurants, it’s a cocktail game changer. Think Banana Toffee Old Fashioneds, Peanut Butter Espresso Martinis, or Apple Cinnamon Sours. Fun, flavourful, and easy to mix – these are drinks that get talked about and ordered again.

Backed by a bold marketing push across retail, radio, billboards, and digital, Foxhole is set to become the drink of choice for social, style-savvy drinkers. Stock it. Mix it. Share it.

Foxhole – for ordinary days that turn into unforgettable nights.

Foxhole is available in three flavours at 30% ABV. The 700ml bottle is RRP $54.99 and trialfriendly 200ml format is RRP $19.99.

Foxhole is distributed by socialsmiths.

09 964 0542

orders@socialsmiths.co.nz

socialsmiths.co.nz

Juno wins big at Korea Wine & Spirits Awards

JUNO VESTA Coffee Vodka from Taranaki’s BeGin Distilling has won a Grand Award at the 2025 Korea Wine & Spirits Awards.

The KWSA is one of South Korea’s most esteemed competitions. It has been running since 2014 and highlights global and domestic liquor brands with more than 1,000 product entries from more than 225 companies.

Crafted in collaboration with Ozone Coffee Roasters, Juno Vesta Coffee Vodka has rich notes of blackberry, raspberry, and dark chocolate. It will soon be available in South Korea as BeGin Distilling looks to grow its presence in Asia after initially launching in Singapore.

Kiwi heading to Ireland for Jameson HOSTS Global Summit

AUCKLAND BARTENDER Cal Ross will head to Ireland in September for the Jameson HOSTS Global Summit, after winning one of 24 regional titles in the Jameson Black Barrel Bartender Series 2025 competition.

Entrants were challenged to create a cocktail using Jameson Black Barrel that showcased regionally-inspired ingredients and championed their own local culture and communities.

Cal Ross’ cocktail, ‘Whenua’, was made in collaboration with chef Kia Kanuta of Pici restaurant in central Auckland. “New Zealand’s local culture is deeply intertwined with Māori traditions, values, and connection to the land,” says Ross. “I chose to dedicate my cocktail to Māori culture and community because they are foundational to Aotearoa’s identity.”

As well as Jameson Black Barrel, Ross’ cocktail included hāngī kumara-infused Jameson Orange, mānuka honey, hāngī smoke tea, and charred pōhutukawa and white hot binchōtan spray.

Ten finalists were chosen from the 24 Regional Winners and will present their cocktails in a blind taste test to two separate panels of industry judges and mentors.

The top three highest scores will be crowned Global Champions on 2 September, receiving €5,000 each and access to Jameson’s Mentorship Sessions.

While Cal Ross didn’t reach the finalists round, he does receive an all-expensespaid trip to Ireland to attend the Jameson HOSTS Global Summit with the other

Autumn release from Juno

JUNO GIN is making the colder days more bearable with its Autumn 20205 seasonal release. Creators Jo and Dave James describe it as: “…a celebration of lateharvest lemons, delivering a silky lemon curd richness that lingers on the palate.” The limited-edition gin has notes of sweet almonds, honey, toasted coconut, and a hint of nutmeg for depth and warmth. The label was designed by award-winning graphic designer and New Plymouth local Craig

Jones, who was selected as the Autumn winner in Juno’s 2025 Blank Canvas competition.

Juno Autumn 2025 (44% ABV) is available in 700ml RRP $135 and 200ml RRP $45.

Jo James says their new Winter 2025 limited edition gin is scheduled for release in June and will feature Tahitian lime and olive leaves in its flavour profile.

To order email orders@junogin.com or call 020 434 7845.

Regional Winners and Top 10 finalists. This is an opportunity to network with leading members of the bartending industry, attend seminars and a behind-the-scenes tour of Midleton Distillery.

Jameson says that this year’s competition saw a 20% increase on entries from 2024, with bartenders from Argentina, Nigeria, China and cruise ships among the 24 Regional Winners for the first time.

The Top 10 finalists are:

• Stefan Codrea – Galileo Barcelona, Spain

• Kadek Puspa – After Rock, Bali, Indonesia

• Assel Abdimavlenova – Agora cocktail bar, Kazakhstan

• Akın Özcan – Cheerz Caddebostan, Istanbul, Turkey

• Arthur Jeršov – Stalker Rotermanni, Estonia

• Yu Kajitani – DARUMA, Dublin, Ireland

• Matt Smith – The Brain Jar - Old Town, Hull, UK

• Shreya Basu – Banng, Gurugram, India

• Tiger Liang – BAR CMYK, Changsha, China

• Georgia Gresham – Before + After, Brisbane, Australia

Reefton counts down to first whisky release

REEFTON DISTILLING Co. has announced details around the release of the first bottling of its Moonlight Creek Single Malt New Zealand Whisky. The first release is planned for late 2025 and will be limited to 1,000 bottles.

Hand-distilled, matured and bottled in Reefton, the whisky was crafted using high quality malted Canterbury barley and West Coast rainwater filtered over pounamu and aged three years.

The whisky, which will be presented in a clear bespoke bottle to showcase its natural colour, will be named ‘Pioneer’ in reference to the early settlers (including

George Fairweather Moonlight) who first discovered gold at Moonlight Creek in 1865, and the “modern day pioneers” who supported the idea of a West Coast distillery in 2018.

The decision on the final release date will be made as soon as the distillery’s independent whisky panel deems it

meets the desired quality and profile. The panel comprises highly regarded whisky specialists, from both the southern and northern hemispheres, who provide oversight and advice on Moonlight Creek whisky.

In March, one of these specialists, Scotch whisky maker Polly Logan, visited the distillery to work alongside the Reefton Distilling Co. team as they selected casks for the first release.

Logan has worked exclusively in the distilling industry, leading production at some of Scotland’s biggest whisky names including Tomatin and Diageo (Benrinnes, Knockando, and Glen Spey distilleries) before moving to The Macallan as Whisky Maker. In 2023, she took up the position of Distillery Manager at Tormore Distillery in Speyside, where she oversees the production of Tormore’s new whisky portfolio.

Reefton Distilling Co. shareholders had the opportunity to pre-purchase a bottle of Moonlight Creek Whisky in March and all remaining bottles will go into a ballot, which will open later in 2025.

reeftondistillingco.com

Humdinger opens new distillery and cellar door

CANTERBURY CRAFT distillery

Humdinger has opened a new cellar door and distillery in its hometown of Geraldine as the business looks to the future.

Andrew and Saskia Lewis launched Humdinger in 2020 and say that the extra space in the new corner site on Geraldine’s main street is opening up more opportunities for the growing brand.

They will start exploring export markets, as well as continuing to supply the offpremise, on-premise, duty free, online, and cellar door sales channels.

The new site is also assisting with more sustainable production of their awardwinning gins. “More space has given us more flexibility and efficiency with what we make,” says Andrew, “ and it has also enabled us to install a new water reuse system.”

Sloe Gin joins signature range

Andrew and Saskia’s sloe orchard, one of the first in New Zealand, is now well established and producing enough sloes to make Humdinger Sloe Gin part of their signature range. It was also the top-scoring Sloe Gin internationally at the 2024 London Spirits Awards, supporting its Gold Medals in the 2023 Junipers and 2023 NZ Artisan Awards.

Humdinger’s original signature gins remain hugely popular too. The Citrus Gin, made using Gisborne oranges and lemons, is known for its bright orange and lemon opening and warm ginger finish, and won Gold in the 2023 NZ Spirits Awards.

Humdinger Dry Gin won Gold in the 2021 NZ Spirits Awards and 2024 Dish Magazine Tasting Panel and continues to

use Canterbury barley for its rich, fullbodied mouthfeel.

A new winter release

Humdinger is planning a special winter gin as part of its seasonal releases that hero New Zealand botanicals. “Our new Humdinger Pekapeka Gin will use local horopito and $1 from every bottle sold will go towards planting new horopito trees in the recently milled Pekapeka gully that sits in the heart of Geraldine,” says Andrew. “It’s a way of saying ‘thank you’ to the locals who have supported us and helped enable us to grow into our new site.”

For distributor details visit humdinger.nz/pages/stockists or email andrew@humdinger.nz

Reefton Distillery Manager Gareth Morgan and Polly Logan

Mexican Chef Luis Cabrera has been crafting his award-winning margarita for years in bars and restaurants around the world.

He’s sourced 100% Weber Blue Agave from Mexico and blended it right here in NZ to create BESOS MARGARITA.

8-Wired 022 106 1709 8wired.co.nz

Aotearoa NZ Fine Wine Estates 021 664 239 michael@aonzfinewine.com

Asahi Beverages NZ 09 298 3000 asahibeverages.co.nz

Behemoth Brewing 09 948 0425 behemothbrewing.co.nz

Blue Earth Estate 027 485 5068 Blueearthestate.co.nz

Brandhouse 0508 468 688 brandhouse.co.nz

Campari NZ 0800 844 778 camparigroup.com

Chard Farm 03 441 8452 chardfarm.co.nz

DB Breweries 0800 746 432 db.co.nz

Dhall & Nash 0800 369 463 dnfinewine.com

Duncan’s Brewing Co. accounts@duncansbrewing.c.nz duncansbrewing.co.nz

Dunnolly Wines 021 314 694 dunnolly.co.nz

Emerson’s 03 477 1812 emersons.co.nz

Distributors

EuroVintage 0800 388 766 eurovintage.co.nz

Federal 0800 846 824 federalmerchants.co.nz

Finola finola.co.nz

Foley Wines 03 572 8200 sales@foleywines.co.nz

Fountain Drinks 0800 119 219 fountaindrinks.co.nz

Garage Project 027 535 0917 garageproject.co.nz

Good George Brewing 07 846 9364 goodgeorge.co.nz

Hancocks 0800 699 463 hancocks.co.nz

Honey NZ alex@honeynz.co.nz

Juno Gin orders@junogin.com junogin.com

Lion 0800 107 272 lionco.com

Marisco 09 522 9684 marisco.co.nz

Matahiwi Estate 06 370 1000 matahiwi.co.nz

McLeod’s Brewery 021 382 342 mcleodsbrewery.co.nz

Mission Estate 06 845 9350 missionestate.co.nz

Moët Hennessy 0800 226 650 moethennessy.com

Negociants 0800 634 624 negociantsnz.com

Odyssey Wines 09 837 5410 odysseywines.co.nz

Parrotdog 04 384 8077 parrotdog.co.nz

Peckham’s Cider lois@peckhams.co.nz peckhams.co.nz

Pernod Ricard 0800 655 550 pernod-ricard-nz.com

Premium Liquor Co. 09 975 7432 premiumliquor.co.nz

Q Liquid 09 636 7730 qll.co.nz

Red + White Cellar 09 376 0760 redwhitecellar.co.nz

Red Bull NZ customerservice.nz@redbull.com redbull.com

Sawmill Brewery 09 422 6555 sawmillbrewery.co.nz

Shnack hello@shnack.co.nz shnack.co.nz

Soho 09 360 5443 sohowineco.com

Socialsmiths 09 964 0542 socialsmiths.co.nz

Sprig + Fern 03 544 8675 sprigandfern.co.nz

Stone Pony Wines orders@stoneponywines.co.nz stoneponywines.co.nz

Suntory Global Spirits 0800 69 23 37 beamsuntory.com

Taylor Brown 09 447 3801 taylorbrown.co.nz

Tickety-Boo Liquor 09 377 7597 tickety-boo.co.nz

Tony Bish Wines admin@tonybishwines.co.nz tonybishwines.co.nz

Villa Maria 0800 505 656 villamaria.co.nz

Whisky Galore 03 377 6824 trade.whiskygalore.co.nz

Whitehaven 021 738 315 whitehaven.co.nz

Zangria info@zangria.co.nz zangria.co.nz

SINGLE MALT DOUBLE FLAVOR