The Drop Issue #2

The Drop Issue 02 — 2019

Dr. Tim Cooper A Fa mi l y Le g a cy In B eer

Cocktail Hour How to bat ch up co cktail s for work & pl a y

Whisky Business

O ur Gui de to Great Scotch

The Second Sip Saying another ‘cheers’ to your favourite tipples & the stories behind them STO N E & WO O D Th e B yron B a y Wa y The Gidget Foundation Su pporti ng ex pe c ta nt a nd n e w moth ers

a s hor t ys liq uo r.co m .a u p ro d u c t i o n

Champagne Celebration $9.95

Vintages & Stories Moët & Chandon Dom Pérignon Bollinger

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U LT I M AT E W I N E T R AVEL GU I DE

Hunter Valley Margaret River Coal River Valley Mudgee McLaren Vale Yarra Valley

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PARTNER WITH US.

CUSTOMER SERVICE:

Our knowledgeable team is waiting to assist with product selection, ideas and provide inspiration. We are available five days a week from 8am – 5:30pm. You will never wait to have your call answered, we’re always ready!

EASY DELIVERY:

Next day delivery, direct to the fridge & with the option of arriving cold. All we need from you is a three-hour window.

SIMPLE ORDERING:

Place your order over the phone 1300 746 789, via email or at shortysliquor.com.au

FREE DELIVERY:

Within Sydney Metro for orders over $100.

SHORTY’S DELIVERING NATIONWIDE:

With our wide range of courier partners, delivery across Australia is a breeze.

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EVENT PLANNING:

Let us help you with quantities, inspiration for themed events and drink concepts.

We have access to ice, tubs and glassware hire. Delivery to wherever your event may be and the option of sale or return for up to 20% of unused stock. We’re the one stop shop for all your event planning needs.

EXPERIENCES:

A selection of fun and engaging premium events that can be tailored to suit any occasion.

GIFT PACKAGING:

Including personalised gift cards, wrapping services and a range of gift bows & ribbons.

SHORTY’S $30 BAR VOUCHERS:

Complimentary voucher with every two dozen bottles of wine purchased, redeemable at leading W Short Bar Group Sydney venues.

GIFTS GALORE:

An extensive range of alcoholic and non-alcoholic gifts plus a large variety of hampers by Wattle & Jones, The Handpicked Gift Co.  shortys.liquor

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Dear all –

Hi all –

What a rollercoaster we’ve been on since our first issue of ‘The Drop’! As well as a very busy silly season catering to the party needs of our loyal customers –our biggest ever, in fact –we’ve been hard at work crafting this very special second edition of our magazine.

It’s so exciting that we’re already publishing a second issue of this remarkable magazine. The feedback from you all since our first edition was so encouraging and generous that we couldn’t wait to get stuck into another one. To chat with so many distinguished, accomplished and fun figures of the industry, and to give them a platform to tell their stories and the stories of their products, is really gratifying.

If you're familiar with the Shorty's Liquor business you know that we've built our brand on the fundamentals of prioritising the customer. From our sales team to our marketing crew and the fleet of delivery drivers running about Sydney CBD, we take real pride in providing exceptional service and advice. A part of making ourselves valuable to you is offering more than great wines, beers and spirits - we offer an immense portfolio of remarkable brands and products, a website that helps you find them, the ability to order online, wine tastings and world-class experiences, provide cellaring advice and storage, engage the services of our in-house Sommelier Ben Moechtar, as well as comprehensive gifting options, wine concierge services and more.

Whether you’re reading this at your desk, in an office lobby as you wait for a meeting (good luck!), on the bus or at home (with a glass of wine, we hope), we really hope you enjoy this little publication of ours.

Like a good cocktail, we’ve tried to make it equal parts informative, fun and compelling. Take a sip and let us know what you think.

Cheers, Robert O’Reilly.

Editor - The Drop

This magazine – which we hope you find a bit fun, and a bit helpful – is just the next chapter in putting the customer first and providing a service you find helpful. We hope you enjoy the read.

Sincerely, David Short.

Managing Director Shorty’s Liquor and wine.com.au

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Brand Stories 14

VISITING THE YARRA VALLEY WITH CHANDON

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WIN A CAPE MENTELLE DINING EXPERIENCE

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MEET THE MISFITS

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THE COOPERS FAMILY LEGACY

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SEE MCLAREN VALE, WITH MR RIGGS

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THE BYRON BAY WAY WITH STONE & WOOD

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ROADTRIP SCARBOROUGH’S HUNTER VALLEY

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TOAST THE COAL RIVER VALLEY WITH PETRICHOR WINES

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THE JAPANESE CRAFT BEHIND ASAHI

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DOM PERIGNON: A MIRACLE IN CHAMPAGNE

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VISITING MARGARET RIVER WITH VOYAGER ESTATE

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MOJO: AUSTRALIA’S FIRST FAMILY OF KOMBUCHA

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GIDGET FOUNDATION ADVOCATES

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TOUR MUDGEE WITH LOGAN WINES

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A TOAST TO BOLLINGER

Editor Robert O’Reilly Creative Director Miguel Sicari Writer/Consultant Ben Moechtar

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Shorty’s Liquor Managing Director: David Short shortysliquor.com.au orders@shortysliquor.com.au 1300 746 789 ABN: 44036395077

Wigwam Solutions wigwamsolutions.com Managing Director: Robert O’Reilly robert@wigwamsolutions.com 0421 557 958 Products subject to availability, prices subject to change.

Always enjoy alcohol responsibly.

Shorty’s Liquor - Passionately Delivered Since 2001

This magazine is to be enjoyed by an audience over the age of 18 years old in Australia. It contains information about alcoholic products for a mature audience only.

Liquor Licensing: Shorty's Liquor 770010255 Wine.com.au 770016995

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Cocktail Hour Chelsea Carter from Misfits — the retro Redfern bar building up a cult following for their tasty drinks and décor — is no stranger to shaking up a cocktail, so we asked her for some batch cocktail recipes that you can mix up to scale for your next office or house party (as well as the recipe for their signature Espresso Martini.) >>

White Wine Sangria

Summer Spritz

— misfitsredfern.com.au 106 George St, Redfern 2016 (02) 9318 1497 —

Espresso Martini — Serves 1 • • • •

45ml Vodka 15ml Coffee Liqueur (we use Mr Black) 30ml Fresh Espresso (or for batch recipes Little Drippa cold drip coffee is excellent) 30ml Salted Caramel Syrup (make this at home to your taste; Monin make a great syrup that works well in bulk)

Add everything into a shaker and shake what ya mumma gave ya!

Top with a dusting of chocolate powder to finish it off.

White Wine Sangria — Serves 4 • • • • • •

250ml Bird In Hand Sauvignon Blanc 45ml Vodka 45ml Elderflower Liqueur 90ml Lychee Syrup 45ml Lime Juice 40ml Sugar Syrup

Build in a jug with lots of ice, some lychees, a handful of mint leaves and some lemon slices.

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Summer Spritz — Serves 4 • • • • • •

60ml Aperol 60ml Pampelle 150ml Watermelon Juice 60ml Lemon Juice 45ml Vanilla Syrup Soda to Top

Build & stir in a jug with lots of ice & a handful of lime wheels. Stir & serve.

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Get comfy, salt the popcorn and crack open a nice bottle of wine (that complements the popcorn, of course); these are some of our favourite wine flicks.

A Good Year (2006) Ridley Scott and Russell Crowe team up for something a little less violent than Gladiator in this middle-aged fantasy, about a London corporate big shot who suddenly inherits a picturesque villa (and winery) in the south of France. Like a good French wine, it’s light, appealing and leaves you with a delightfully happy buzz.

Sideways (2004) No wine tasting can pass without some mention of Sideways, or Paul Giamatti's character greedily swigging from the leftovers in the tasting bucket. Alexander Payne’s funny, poignant, awkward flick has taken on near-mythical status in the wine community. Despite the hype it’s still a seriously good film, and worth raising a glass to.

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Somm (2012) This documentary is a fascinating exploration of four aspiring sommeliers as they prepare and train for, and then take, the prestigious Master Sommeliers exam. The tears, the politics, the bizarre and often astounding training techniques... It’s nail-biting stuff. That part of you that always suspected that wine experts were well-practiced con-artists talking off the top of their heads will finally accept they may know what they’re doing after all. Their knowledge is ridiculous, and their ability to riff on wines they’ve never seen before is hypnotizing.

Bottle Shock (2008) The American comedy/drama pivots on a 1976 wine competition that pitted French wines against the newcomers from the Napa Valley for the first time. Given the fact that Hollywood is a stone's throw from Napa it's not surprising that the film is heavy on the star spangled awesomeness of American winemakers (it rubbishes the old-world prejudices of the French, too) but it’s still a fun little movie to watch next date night (particularly if you’ve got some French and American wine handy; why not run your own little tasting competition?).

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Did you know?

In Sideways, Miles (played by Paul Giamatti) talks incessantly of his love for Pinot Noir.

After the release of the film sales of Pinot in the United States are said to have risen by more than 20% in the Christmas and New Year period of 2004. Merlot, which he loves to trash, saw reduced sales for the same period.

Red Obsession (2013) A now iconic documentary that explores the incredible Chinese lust for Bordeaux wines, mapping the journey from vineyard to cellar, the effect on the international wine market, and the broader relationships between East and West. It’s really interesting stuff, and the fact that it’s Australian produced makes it a little more special still. Oh, and did we mention that Rusty Crowe narrates?

Sour Grapes (2016) An American crime documentary (on Netflix now) about the fraudster Rudy Kurniawan, who sensationally took the wine industry for a ride when he began selling his huge archives of counterfeit premium wines to unsuspecting winelovers. The scene where the authorities raid his place to reveal thousands of home-made labels, bottles and wines all designed to present as the most expensive bottles in the world is fascinating.

Considering the huge influx of counterfeit wines flooding China and other thirsty markets (Penfolds are a favourite for fraudsters and have been battling the wave with new technologies each vintage) it’s an intriguing look at the value and business of fine wine.

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Visiting

Yarra Valley Dan Buckle, Winemaking Director at Domaine Chandon, takes us on a personal tour of the Yarra Valley.

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YARRA VALLEY

Eat If you are looking for casual dining, I would highly recommend the pizza at Meletos in Coldstream.

Paired with a Napoleone cider whilst taking in the surrounding views makes for a thoroughly enjoyable afternoon.

For a more high-end dining experience, you can’t go past the restaurant at Oakridge Wines. Chef, Matt Stone’s curated menu of locally-inspired dishes is terrific, with a significant portion of the produce sourced from their own on-site vegetable patch.

If you prefer the decision making to be done for you then the ‘feed me’ menu at Seville Estate is a great option. Sit back and enjoy the view whilst sipping a glass (or two) of their exceptional Chardonnay.

If travelling to the ski fields or heading north of the Yarra Valley, Yarck is home to the best kept secret bakery, Buck’s Country Bakehouse. The pasties and pies are a must-try.

Visit Chandon

Drink You can’t go past Chandon for a glass of sparkling at our picturesque cellar door. With sprawling views of the Yarra Ranges and newly renovated lounge and restaurant, it is well worth a stop on the trip when visiting the Yarra Valley.

A ten-minute drive from Chandon in the nearby town of Healesville, you will also find a great selection of venues for an afternoon or evening beverage. I would recommend the beer garden at the Healesville Hotel or up the road at Four Pillars Distillery for a gin and tonic. The Graceburn Wine Room is also a good option where you can try Mac Forbes’ selections of wines.

Visit shortysliquor.com.au for links and contact details for all recommendations.

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Stay A short drive from Chandon in Coldstream is the The Farmhouse at Meletos which has boutique rooms that offer guests a luxe rustic experience.

Alternatively, the Yering Gorge Cottages, situated by the Eastern Golf Club is a good option for boutique accommodation and have exceptional views of the Yarra Valley.

If you are travelling with a family or small group, Furmston House (attached to the Healesville Hotel) offers three-bedroom accommodation and is a stone’s throw from the surrounding cafes, bars and restaurants.

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Do If you have the luxury of time, take a long drive through the Toolangi State Forest which is home to some impressively tall trees and an extraordinary canopy of greenery.

The TarraWarra Museum of Art has an incredible collection of pieces that are all on display in their stunning architectural gallery, definitely worth a visit.

If you are travelling with children, a trip to Rayner’s Orchard of Cherry Hill Orchards is always a hit and provides healthy snacks along the way.

Depending on when you are planning to visit the Yarra Valley if you can time it for the third Sunday of the month then make a note to drop into the Farmer’s Market at Yering Station. Held in their historic barn, there is a huge variety of local produce to choose from and I guarantee you won’t leave empty handed!

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CHANDON ICONS BAR VOU C 30 FOR DOZE EVERY 2 PURCN WINES HASE D

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Eight of the best from one of Australia's biggest names in sparkling.

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Chandon Brut

Chandon Brut Rosé

Intense aromas of crunchy pear and juicy nectarine. Soft and creamy on the palate with toasty nuttiness and ripe stone fruit before a dry and refreshing finish.

The creamy palate is rich and welcoming, layering fresh berry fruits with vanilla sponge cake and plum pudding. Designed as a prelude to a meal.

Chandon Sparkling Pinot Noir Shiraz

Chandon S Sparkling blended with Orange Bitters

The soft fruit of Pinot and full flavour of Shiraz give this wine richness with a touch of elegance on the palate. An excellent style for warmer days or with ham or turkey.

The perfect blend of the Chandon house style sparkling and a new, handcrafted aromatic bitters, using 8 different herbs and spices. Serve in a glass with ice and a twist of orange!

Chandon Brut Vintage 2014

Chandon Whitland Blanc de Blancs 2013

The first year that Chandon Vintage Brut was crafted purely from estate vineyards in Strathbogie, Whitlands and Coldstream. Structured, balanced, elegant; the heart and soul of Chandon.

A rich creamy mousse and impressively fine bead. Aromas of grapefruit and cake, palate notes of toasted walnut, crunchy pear and lemon curd.

Chandon Vintage Brut Rosé 2013

Chandon ALTIUS Cuvée Brut 2012

A fresh, vibrant mousse, this is a wonderful sparkling for parties. Red fruits and toasted almonds on the palate, with a crisp and delicious finish.

Pale blonde in colour with a fine bead and mousse. Subtle fig and cinnamon aromas with a palate of honeycomb, cracked wheat, nougat flavours and pear.

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SCOTTISH LORE It takes more than a Kilt to craft an authentic Scotch whisky. The amber stuff of our dreams is distinguished by a strict set of rules that govern how it can be distilled and labelled.

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1.

A SCOTCH WHISKY MUST BE DISTILLED AND AGED IN SCOTLAND ALONE.

2.

IT MUST BE DISTILLED TO A STRENGTH OF LESS THAN 94.8%.

3.

IT MUST BE MATURED IN SCOTLAND FOR AT LEAST 3 YEARS, IN BARRELS WITH A MAXIMUM CAPACITY OF 700-LITRES.

4.

ONLY WATER AND CARAMEL CAN BE ADDED.

5.

ANY AGE STATEMENT ON A BOTTLE (I.E. 10 YEAR OLD) IS DETERMINED BY THE AGE OF THE YOUNGEST WHISKY ADDED TO THE BLEND. IF IT IS LABELED AS A VINTAGE WHISKY, EVERY DROP OF THAT SCOTCH MUST HAVE BEEN DISTILLED IN THAT YEAR.

6.

TO LABEL A WHISKY AS FROM A REGION (I.E. HIGHLAND), THE ENTIRE WHISKY MUST HAVE BEEN DISTILLED THERE.

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Scottish Clans There are few countries with a more patriotic spirit than Scotland, but the regions within it are equally proud and distinct. The whiskies that come from each region are, therefore, pungent in their individuality, telling their own stories of climate, history and style.

Scotland is split up into five whisky-making regions: Islay, Highland, Speyside, Lowland and Campbeltown. While the region can be displayed on the label of any Scotch whisky –so long as it was, in fact, wholly distilled there –they’re most commonly featured on malt whiskies. The role of region is, in reality, a complicated and sometimes ambiguous one.

In those regions with fewer distilleries, such as Islay, the region is more likely to speak to the style of the whisky. In others, the region can encompass a much broader array of styles and qualities.

Highland: There is not a clear style of the region and whiskies of very different characteristics are produced from the Highland distilleries. The light, citric style of a brand like Glenmorangie is one, while there are also peated-style whiskies and rich, heavier incarnations.

Islay: The distinguishing characteristic of the region is peat, in the style of Ardbeg. However not all Islay malts embody this.

Speyside: There are two traditional styles of the region –a lighter style, and a richer and fruitier style.

Lowland: There are only three distilleries in the region and they produce a characteristically light style of malt whisky.

Campbeltown: Again, there are only three distilleries in the region, and they all produce a typically rich and heavy style of whisky.

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SPARKLE, SPARKLE Perhaps it’s the hot Australian climate or the feeling of ‘old-world’ prestige that surrounds a good glass of sparkling wine, but there’s something very festive about popping a bottle of bubbles. But did you know the bubbles can be achieved in several different ways, and that the quality and texture of the bubbles is affected?

1. Carbonation The simplest (and cheapest) way is to simply inject carbon dioxide into a still wine, as you would with soda water. Most high volume, lower price sparkling wines are made this way. The bubbles are very large, coarse and do not tend to last very long when the wine has been exposed to air.

2. Charmat, Or Cuvee Close Usually produced in bulk, still wine is dropped into big tanks under specific temperatures to encourage secondary fermentation, as well as being circulated regularly. The fermentation is finished after a couple of days and the wine is drawn off under pressure. Your favourite sparkling Italian wines like Prosecco are made this way and the bubbles are usually larger and shorter lived than in fine Champagnes.

3. Methode traditionnelle OR traditional method Called Champenoise in Champagne and Traditionnelle when employed elsewhere (Chandon produced in Oz, for example) the process starts by crafting a still wine. A second fermentation then occurs in the bottle in which it is sold, using a range of techniques that are expensive and time consuming. This is the crux of what makes Champagne so desirable. The bubbles are the signature: they are fine, long-lasting and consistent.

Did you know?

The traditional method of sparkling winemaking in Champagne has been UNESCO heritage protected since 2015.

4. Methode Ancestrale Commonly referred to as “Pet-Nat” standing in for Petillant-naturel) and is a technique favoured by hipsters. Usually these wines are cloudy, gently sweet and topped with a crown seal for safety. Every bottle will be different.

In this process the key is putting the wine in to a bottle before it has completed primary fermentation. As the process produces carbon dioxide, putting it into a sealed bottle means it is then dissolved into a natural bubble. The wine is then filtered and rebottled. There is often a bit more sweetness in the final wine, as not all of the sugar from the fruit has been converted in to alcohol, meaning it is also lower in alcoholic content. As the name suggests, this was probably the first technique used to craft sparkling wine, and it was most likely achieved by a (fortunate) accident.

Shop our range of sparkling wines at shortysliquor.com.au

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Brave New World Of Wine ‘Old World’ is a general geographical reference to wine that comes from the locations thought of as the birthplace of wine, countries like France, Germany, Italy, Austria, Bulgaria and Romania.

OLD WORLD wines to try

Prunotto Barbera d'Alba 2017 Piedmont, Italy Dark cherry, plum and boysenberry, with a soft and juicy palate. A textbook example of Barbera and a great introduction to Piedmont wines. Great value.

Cuvee Anne-Laure Pinot Gris 2016 Alsace, France From fruit grown on Alsatian vineyards at the foot of the Vosges mountains. A deep and complex nose, with peach and apricot on the palate.

François Arnaud Grande Réserve Côtes du Rhône 2016 Rhone Valley, France

'Old world' producers have been sharpening their skills and techniques for centuries, so it makes sense that there’d be some common threads and consistencies in how they ply their trade. In fact, some of the new world winemakers might even say they’re a little stuck in their ways. In fact, most 'old world' regions have strict 'Appellation Controlle' - rules that govern processes and labelling.

From 15-year old Grenache, Syrah and Mourvèdre vines. Dark purple-red in colour, with vibrant aromas of red and black fruits. Six months in oak.

Dom Josmeyer Le Kottabe Riesling 2012 Alsace, France Distinct white peach and floral aromas while the palate is a full-on fruit attack, followed by a gentle minerality. Lower in alcohol, structured and with a long finish.

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Domaine Vacheron Sancerre Blanc 2017 Loire Valley, France

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Elevated aromas of passionfruit, lime and ripe gooseberries. Full in the mouth and showing excellent concentration. Finishes dry with refreshingly crisp acidity.

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Ever heard the wine lingo ‘old world’ and ‘new world’?

It doesn’t refer to a rigid style of wine, varietal or winemaking technique.

NEW WORLD wines to try

Joel Gott Sauvignon Blanc 2017 California, USA

‘New World’ wines are those that have taken the mantle more recently in history –America, Argentina, Chile, New Zealand, South Africa, and of course Australia! And while the ‘Old World’ and 'New World' monikers aren’t supposed to be overly strict in terms of what they refer to, you will hear people use them as descriptors.

Aromas of mango, melon, peach and passionfruit, followed by crisp, refreshing acidity and a long, clean, balanced finish. A delicious drop.

Alamos Malbec 2017 Mendoza, Argentina From the foothills of the Andes Mountains, where intense sunlight, cool temperatures and mineral-rich irrigation translate into rich wines with intense flavours.

Stellenrust Pinotage 2017 Stellenbosch, South Africa Raspberry, ripe peach and black cherry flavours with subtle oak nuances and a ripe and juicy palate. A great accompaniment to spicy food.

Napa Cellars Pinot Noir 2014 Napa Valley, USA

If you really had to put some descriptors on the various old and new world wines, then it’s helpful to think of the example of French wines -restrained, elegant, driven by mineral acidity and a sense of site. By contrast Australian wines, not held back by appellation laws dictating variety and location- bold, bright and driven by fruit, taking risks and challenging the status quo.

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A bright garnet color with beautiful aromas of cherry, tobacco, raspberry and cedar. Fresh fruit flavours, fantastic acidity and smooth tannins.

Burn Cottage Pinot Noir 2016 Central Otago, New Zealand This vintage has shown wonderful finesse from the outset. A silky texture, focused and elegant. Fine persistent tannins extend a sophisticated and harmonious finish.

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Winemaking —101

How to make wine (or at least make it sound like you know what you’re talking about over the dinner table).

STEP 1: PICKING/HARVESTING THE GRAPES When it comes to picking grapes, timing is everything. The old saying goes that ‘great wines are made in the vineyard’ and a lot of this is to do with timing – great harvests can be ruined by a sudden hot or cold spell. Grapes need to be picked at the ideal ripeness. Too unripe and the wine will be acidic. Overripe and it will be too alcoholic. That’s why ‘hand-picked’ is often a favoured technique for top wineries – the viticultural team can ensure every grape picked is perfect.

STEP 2: CRUSHING THE GRAPES Once you’ve got lots of quality fruit, the grapes need to be de-stemmed and crushed, releasing some of the juice and taking away some of the solids. The juice that leaks out at this stage is called ‘free run juice’ and for white wines it may be separated at this stage, as the skins and seeds being left behind can impart bitter flavours.

STEP 3: FERMENTATION This is how the liquid goes from juice to an alcoholic wine. By adding yeast, the process of converting the sugar in the fruit to alcohol is kicked off. There is in fact some yeast on the grapes already – if the winemaker depends on this entirely and does not add any of their own, it’s called ‘wild fermentation’.

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White Wine: After the grapes have been crushed, they’re transferred to a press where the rest of the juice is extracted and the skins are left behind. Separating these solids before fermentation is one of the key differences between a red and white wine. In fact a white wine can be made from red grapes for this reason – 99% of grape varietals have white flesh, and if it is separated from the skins there will be no colouring. Champagne, for example, has Pinot Noir and Pinot Menuier, both red grapes, but does not take any of the colouring.

Red Wine: Once de-stemmed and crushed red wines go straight to big vats, skins and all. Red wine is always fermented with contact to the skins, imparting the colouring. To make sure there’s lots of skin contact the wine is constantly ‘pushed down’ by machine or using poles. Or, as the old tradition dictates, by taking off your shoes and stepping on them with your feet! After fermentation the wine is pressed and racked to clarify the liquid. Sometimes the ‘pressings’ are even added back to intensify it further.

ROSE: Clearly the colour of rose suggests that it goes through a similar process as red wines, but the major difference is the time allowed for skin contact. For red wine it is usually days, but for rose it is usually hours. The temperature at which rose is fermented is also different, usually around 12-22 degree, while red wine is fermented at a hotter level of 20-30 degrees Celsius.

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STEP 4: AGEING / MATURATION Almost every red wine (and many white wines!) will spend time maturing. Some wines will be left in stainless steel vats to preserve freshness and fruitiness, while others will be left to age in wooden oak barrels, which will impart flavour on the liquid. The type of oak (French and American oak are the most common), the size of the vessel (a smaller barrel will mean there’s more surface area for wine to make contact with) and the age of the barrel (newer oak will impart more flavour) will all affect how the oak changes the wine. This process is incredibly complicated and shows the skill of a winemaker – each varietal, vintage and blend will be different, so the winemaker must adapt to the conditions to craft the wine they envision. There’s a lot of science, but an undeniable art to it all.

STEP 5: FILTRATION & FINING Most of the wines you love go through this process to get rid of the last bits of solid sediment and ensure the wine is nice and clear. You’ll notice more and more boutique and premium wineries avoiding these steps in recent years, believing it takes some of the flavour and body away from the wine, but there’s no doubt it can help stabilize the product and ensure a more consistent wine.

STEP 6: BOTTLING When the winemaker is happy with the result, the wine will be bottled. Depending on the style, it may continue to develop and mature for some time – many Champagnes, for example, are left to age in the bottle. Winelovers may even run their own ageing process in their cellar, leaving wines for some time, while others may choose to dig in straight away!

Notorious (1946) Ever watch old movies and wonder why so much care went into decanting the wines before serving? The process of filtration and fining has come a long way, and decanting was (and still is, for older wines) an essential process in ensuring that you didn’t get a mouthful of fruity dirt with every sip!

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GREAT SCOTCH

Confused by the words on the bottle of your favourite dram? The types of Scotch can get a little confusing (particularly if you're investigating after imbibing, laddie). Here's the deal.

Single Malt Scotch Whisky:

A whisky produced using malted barley alone, in a single distillery, by batch distillation in pot stills.

Blended Scotch Whisky:

A blend of one or more single-grain whiskies and one or more single-malt whiskies.

Blended Malt Scotch Whisky: A blend of two or more single malt Scotch whiskies from different distilleries.

Blended Grain Scotch Whisky:

A blend of two or more single-grain Scotch whiskies from different distilleries.

Single Grain Scotch Whisky: A whisky produced using malted barley and other malted or unmalted grains, in a single distillery.

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TOP EIGHT SCOTCH WHISKIES 0 08W 130 I

From popular blends to premium Single Malts, here are eight of our favourite drams.

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Monkey Shoulder Scotch Whisky 700ml

The Glenlivet Founders Reserve 700ml

A superb blended malt whisky from the always reliable folk at William Grant.

Creamy, supple and smooth, with an extra malt kick.

One of the worlds most recognised.

Supremely elegant with rewarding and subtle complexity. Smooth caramel, clover honey and heather.

Glenfiddich 12 Year Old Single Malt Whisky 700ml

Ardbeg 10 Year Old Single Malt 700ml

A smooth and classic Speyside style single malt from the legendary Glenfiddich distillery. Matured for twelve years in bourbon oak and oloroso sherry barrels.

The most intricately smoky and peaty of the Islay single malts, this awardwinning Ardberg is a treat for the senses.

Glenmorangie Lasanta Single Malt Whisky 700ml

Laphroaig 10 Year Old Single Malt Whisky 700ml

A traditional, non-chill filtered whisky aged in sherry and bourbon casks. Extra long maturation lends elegance, depth and warmth.

From the remote island of Islay in the Western Isles of Scotland. A unique smokiness, due to the regional peat used to smoke the malt barley.

Johnnie Walker Blue Year of the PIG 2019 750ml

Macallan 18 Year Old Single Malt Scotch Whisky 700ml

The Chinese New Year Zodiac edition of the beloved Blue Label. A statement in sophistication and class.

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The 18 year old Macallan single malt sits at the peak of the Triple Cask range with maturation taking place in European sherry seasoned casks, American sherry seasoned casks and American ex-bourbon casks. Vanilla, dried fruit and woody spice dominate this style.

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Whiskies of the World While Scotland’s tradition in whisky holds a special place in the hearts of connoisseurs around the world, other nations have a celebrated history of their own, complete with their own rules on how they are distilled.

Whisky and Whiskey In all of that research you’ve undoubtedly done (just kidding) you might have wondered why this miraculous liquid is spelt differently from time to time. The use of the letter ‘e’ comes down to, simply enough, the origin of the drink. The Irish and Americans spell it with an ‘e’, while the Scots, Canadians, Japanese and the rest of the world leave it out and use ‘whisky’. The country of origin will inform production methods, based on tradition and legalities, and therefore affect style and profile.

Irish Whiskey Includes any whiskey made in Ireland or Northern Ireland, using any malted grains in any proportion. It must be aged in wooden casks for at least three years Japanese Whisky Usually made in the same way as Scotch, a recent spike in worldwide appreciation is in spite of the fact it has been made since the 1920s. Japanese whiskies are rightfully attracting their share of devotees.

American Whiskies Bourbon is made from malted grains consisting of at least 51% corn. While it must be made entirely in the United States, the rules are otherwise more relaxed than its Scottish peers. Straight Bourbon refers to a Bourbon distilled in a single state of the United States, which has been matured for a minimum of two years and does not include any additives. Blended Bourbon must be made from at least half straight bourbon, but can include other spirits and flavourings. Tennessee Whiskey is almost identical to bourbon, but there is charcoal filtering in the postdistillation process. Rye will vary depending on where it is made. In the United States, it must be fermented from a mixture of grains that include at least half rye. The rules for Canadian rye are looser and can include a larger proportion of other grains.

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TOP EIGHT INTERNATIONAL WHISKIES 0 08W 130 I

From Japan to Ireland, here are our picks from across the globe.

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Jameson Black Barrel Whiskey 700ml, Ireland

Nikka from the Barrell Whisky 500ml, Japan

One of Ireland's most celebrated blended whiskies, Jameson is brought to life through an intricate process beginning with triple pot-still distillation.

This whisky is bold, distinctive and impeccably crafted, embodying the spirit and style of its iconic maker. History and innovation combined.

Suntory The Chita Single Grain Whisky 700ml, Japan

Yamazaki Distillers Reserve Whisky 700ml, Japan

Master craftsmanship and techniques developed over many years, this single grain whisky features a light and delicately sweet fragrance.

Often considered the original pioneer in Japanese whisky. Mild, layered and thoughtful; a poignant expression.

Hibiki Harmony Whisky 700ml, Japan

Kavalan Solist Vinho Single Malt Barrique Whisky, Taiwan

Hibiki, meaning resonance in Japanese, speaks to the soul and emotions of the most discerning whisky lover. A rich aroma and a harmonious flavour.

Yamazaki 12 Year Old Whisky 700ml, Japan A leading Japanese Whisky with aromas of dried fruit and honey. For whisky drinkers looking for something different.

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Fully matured in used American oak wine barrels that have been toasted and recharred, bringing out vanilla note and complex fruitiness.

Lark Single Malt Cask Strength 58% Whisky 500ml, Australia Distilled, bottled and labelled by hand in the heart of the Coal River Valley. A whisky for the adventurous at heart.

Australia’s premier online fine wine & liquor gifting experience.

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Ten of the Best BYO Restaurants in Sydney 1.

Din Tai Fung (CBD Sydney): If you forget that Din Tai Fung is BYO, they have a decent wine list anyway! The Taipei-based global chain of dumpling houses is known for being quality anywhere in the world you might find yourself in need of something delicious. My family will often order the same string of dishes on every visit! My wife and I are often surprised on what you can get there by the glass and bottle. Wine is $10/bottle BYO. The service is quick and you can pre-order before you get to your table, which can make for a smart get-away if you are short of time. There are more locations around Sydney but the city edition is the original and finest dining experience (we think!). Shop 11.04, Level 1/644 George St, Sydney NSW 2000 // (02) 9264 6010

2. District Brasserie (Chifley Square, CBD): Modern Australian with a special focus on the freshness of produce and its provenance, plus a Josper charcoal oven where foods are cooked and smoked together. Every Tuesday night it’s BYO at $20 corkage/bottle. The aim is to reduce your cellar and share the spoils of your collection with friends and family in a smart venue with a solid wine program. Lots to choose from should you run out of wine via Sommelier Rudi Bertin and food prepared

by Mark Knox and his team. Free parking from 6pm and they even have their own bakery (the bread is to die for!).

2 Chifley Square, Sydney NSW 2000 // (02) 9230 0900

By Ben Moechtar I admit it: as a Sommelier I can get nervous about restaurants that allow BYO. It can lend itself to redundant service (or none altogether), it can mean the venue doesn’t have proper glassware or a corkscrew, and it can be a bit unclear (and sometimes even dodgy) from a pricing perspective, as unexpected restaurant charges make their way on to your bill. Those restaurants that do it well integrate BYO in to their normal service, whether it’s on particular nights, with particular dishes or for a particular price. Here are my favourites, from local joints to white tablecloth venues, in no particular order.

3. One Penny Red (Summer Hill): Modern Australian menu with great seasonal produce, attention to detail and a smart wine program under the guidance of Owner/Sommelier David Murphy, Nina, and their very knowledgeable (but progressive) small team. This suburban venue is fully licensed but once a month they invite diners to “Raid the Cellar” (their own cellars) and then BYO. The wines are reviewed by the staff and a 5-course menu is chosen based on the wines and the dietary requirements of the guests. $85 pp for the 5-courses ‘family style dining’ including corkage. It’s a lot of fun! Special dishes just for the night and a little mystery as to what will arrive as the wines are poured in turn. 2 Moonbie St, Summer Hill NSW 2130 // (02) 9797 8118 4. Ormeggio (The Spit, Mosman): Amazing Italian food, and location, location, location! A great family business, run by Alessandro and Anna Pavoni. Multiple venues.

Due to popular demand they offer BYO wine for lunch bookings (only with a la carte or degustation menu) for $15 corkage/bottle). D’Albora Marinas, Spit Road, Mosman NSW 2088 // (02) 9969 4088

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5. Otto (Woolloomooloo): The original Sydney venue (there’s now one in Brisbane, too) is the original and is on the pier looking at part of the beautiful Sydney Harbour.

Modern Italian. BYO is permitted for group bookings of 8 guests or more. The cost is $95 a head and includes corkage and gratuity. The accompanying menu is served ‘family style’ with dishes placed in the centre of the table to share. There are starters, entrée and mains, with sides and then dessert. The menu changes every few months or so! 8/6 Cowper Wharf Rd, Woolloomooloo NSW 2011 // (02) 9368 7488 6. Rosso Pomodoro (Balmain): Authentic Italian-style pizzas, salads and desserts. Dinner only. Also now in Bondi Junction . Buonnissimo! Licensed but allows BYO. 20-24 Buchanan St, Balmain NSW 2041 // (02) 9555 5924 94 Bronte Rd, Bondi Junction NSW 2022 // (02) 9369 2217 7.

Sean’s Panaroma (Bondi Beach): Classic seasonal fare.

One of the iconic dining institutions of Sydney, right on Bondi Beach. A concise and deliberate food menu.

Excellent quality produce (they have their own farm!) and knowledgeable staff. Licensed and BYO. 270 Campbell Parade, North Bondi NSW 2026 // (02) 9365 4924

8. Spice Alley (Chippendale): this is a “new” concept for Sydney. An entire alley with an amazing choice of Asian food stands. The seating is what you would expect to find in a narrow alley and the plates and cups are all disposable. Most importantly, BYO is permitted! The only stands for drinks are for water and soft drinks. An easygoing casual dining experience. Make sure you bring a screw-cap bottle otherwise you’ll need to BYO a corkscrew too. Kensington St, Chippendale NSW 2008 // (02) 9281 0822 9. Spice I Am (Surry Hills): Fantastic Thai. Lives up to the name – it can get hot! Street-side eating on Wentworth Avenue in Surry Hills. Only closed Mondays, and open for lunch and dinner. A perfect place for juicy reds or fragrant whites, and gently sweet wines in a very casual setting.

90 Wentworth Ave, Surry Hills NSW 2010 // (02) 9280 0928 10. Tetsuya’s (CBD Sydney): A Sydney institution and a must for lovers of degustation-style dining. Just make sure you allow enough time – this could take a while!

Modern Japanese cuisine under Tetsuya Wakadu will see diners enjoy small and continuous plates of magic, and a sumptuous wine list. A great place for half bottles if you have a few in your cellar. 529 Kent St, Sydney NSW 2000 // (02) 9267 2900

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WIN A $500 CAPE MENTELLE DINING EXPERIENCE IT’S EASY TO ENTER: 1. Purchase 6 or more bottles of Cape Mentelle at www.shortysliquor.com.au 2. Add coupon code CAPECONTEST at the checkout 3. You are in the draw to win a $500 ultimate Cape Mentelle dining experience.

Prize includes a $400 voucher at a Sydney BYO restaurant of your choice and $100 worth of Cape Mentelle premium wine.

Permit #LTPM/19/04182. Promotion starts 1st May and ends 31st August 2019. Must purchase 6 or more bottles from the Cape Mentelle range at www.shortysliquor.com.au and at the checkout add coupon code CAPECONTEST to go in the draw to win. Only one entry per purchase is permitted. Prize(s) includes 3 x $400 vouchers to a Sydney BYO restaurant selected by the winner and Cape Mentelle wine up to the value of $100.

1 x Winner drawn at random each month – June, July & August 2019. The contest is only open to eligible entrants who are permanent residents of Australia and over the age of 18. View complete contest rules: www.shortysliquor.com.au/capecontest

Meet the MISFITS General Manager of Redfern favourite Misfits, Chelsea Carter, talks to us about retro vibes, the Sydney hospitality scene and why a good bartender is more Willy Wonka than therapist.

Tell us about the Misfits philosophy.

Misfits is an eclectic bar and dining local in Redfern – it’s a little bit quirky and full of personality – a place where everyone is free to be who they are and embrace their inner Misfit.

Misfits was designed to be a home away from home, where everyone feels at ease, while being more fun than your own loungeroom. The interiors favour an eclectic aesthetic over a more polished style and feature splashes of retro colours and neon. It’s a little bit 60s, a great deal 70s, while also embracing of a new-age Redfern.

Book a function at Misfits for a group of 30 or more and Shorty’s Liquor will shout you a 3L Jeroboam of G.H.Mumm Champagne to really get the party started!

Just quote 'The Drop' to claim. Offer valid for bookings before 23 October 2019.

The drinks philosophy is crafty and creative, without pretention. The staff are there to take you on a journey with an inspired cocktail experience or an organic new wine varietal. Or perhaps just a refreshing cold beer with no fuss.

Whether you’re a connoisseur or a novice, there is something for everyone.

Our food philosophy is creative, yet casual and approachable.

We love to play around with seasonal flavours and experiment beyond your average pub menu, however we always offer the simple classics that people come back to again and again.

We want people to feel like they’ve stumbled across an awesome little secret that makes them feel special, but we also want them to feel like it’s their local. They can bring a date or a group of mates, some business colleagues or mum and dad and always know they will receive a warm welcome and an experience tailored to their needs.

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At the end of the day, our main philosophy is fun for everyone.

We don’t take ourselves too seriously, but we do take the customer experience and their version of fun most seriously!

How does Misfits fit into the Redfern vibe? What is it about this area that’s so great?

— misfitsredfern.com.au 106 George St, Redfern 2016 (02) 9318 1497 —

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We’re really lucky here at Misfits. It’s such an exciting time to be in Redfern, you can really feel the energy in the area and we’re on the cusp of so much change. Misfits ties in to the area because we’re eclectic and have a great range of products to offer. We have a wide variety of regular and craft beers as well as an interesting wine list. For us, it’s all about consistency and making sure we’re always delivering the best. There’s always something new popping up in Redfern so you have to keep your finger on the pulse!

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Looking around this venue, there’s a fantastic retro décor. Where does that inspiration come from? Is there a theme or style you’re drawing from?

We always wanted Misfits to feel like your home away from home. We’ve definitely given a nod to both the 60’s and 70’s era, but without trying too hard with a ‘theme’. A lot of thought and consideration has gone into where everything is and why its there, but at the same time, it’s Misfits! It doesn’t have to make sense. We just want all our guests to feel comfortable, like they’re in their own living room.

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There’s an old saying that a good bartender is part therapist… What do you think of your role?

I’d say we’re more like Willy Wonka. We’re here to take you on a journey, take you through an experience. We’re here to make sure you have a great time and maybe learn a little something along the way. The best people in the industry are the ones who can pre-empt your next move, your next drink, when you want your next dish to come. The best service experiences I’ve ever had have been where I haven’t had to ask for a single thing - the right dishes and the right drinks just appear in front of me at the perfect time.

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There’s been a lot of talk about the state of Sydney nightlife in the news. Where do you think it stands?

Are we seeing a resurgence in some areas?

It’s a tough climate for the hospitality industry right now. A lot of those areas that were known for their nightlife - such as Kings Cross - are absolute ghost towns, and we lost some of Sydney’s hospitality institutions. But on the other hand, alternative areas have seen a massive increase in patronage and are really thriving outside of the lock out zones – Redfern being on the fringe of the city has been able to benefit from the movement of people out of the zone. The most challenging facet is to try and keep the live music and entertainment industry alive. There are some extremely talented up and coming artists that are losing the opportunity to perform and the people of Sydney are losing their opportunity to be entertained. We have live music acts every Wednesday night here at Misfits and we love being able to provide this platform for grass-roots artists.

Are there any spirits you’re finding are particularly popular at the moment?

Gin is still extremely popular both in cocktails or on it’s own.

Especially with the good quality tonics such as Fever Tree that are on the market at the moment. Pink and strawberry gin was the highlight of the summer.

What about cocktails?

Spritzes are here to stay. Light wine spritzes are exceptionally refreshing and having a lower alcohol percentage, people are able to get more longevity out of their nights out. >>

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— misfitsredfern.com.au 106 George St, Redfern 2016 (02) 9318 1497 —

Classics and subtle variations of them have always been around, but I’m starting to notice a lot more people going for classics over listed cocktails.

Misfits has more than 250 seats, so you’re used to seeing a lot of large, busy events hosted here. Any tips or tricks on organizing a good work party?

Arrival cocktails are always a good idea - a great icebreaker for your guests, but also a bit of wow factor to start off the festivities. Otherwise, plan and plan early. Communicate to the venue what you’re expecting and wanting to achieve.

Venue staff are there to help you have a great night and will do whatever they can to make that happen. Trust that they have you taken care of. Your job is to just get in there and have a fabulous time with your guests!

You’re in the heart of the hipster craft beer scene here. What’s it like being on the front line? Are your customers still looking for new and interesting brews, or are we starting to come full circle and resurgence of classic mainstream beer brands?

Yes. Definitely. Our guests are super informed and know what they like (and what they don’t like). The craft beer trend isn’t going anywhere, but a lot of brewers are starting to recognize that those funky, left-of-centre beers might be fun to make and fun to drink one or two schooners of, but a crisp, easy drinking beer is what is going to have the longevity. We’re starting to see some cracking lagers and light pale ales that are super sessionable.

If someone was bringing a date here – take us through the perfect night. What should they order to eat? Drink?

What’s the key to running a successful venue?

Understanding your brand, what you stand for and who your guests are. If you know who they are and you know what they like, you can’t go wrong. Training and empowering your staff is also crucial to running any venue. You’re only as good as the people you work alongside and if you can get them on board with your vision and communicate to them your service expectations from the start, the rest will fall into place.

There’s a lot of chatter about rose wine making a return for blokes. What are you seeing behind the bar? Are there any styles of wine you’re seeing as particularly popular at the moment?

I think Brose’ is definitely having a moment with the guys. The demand for natural, organic/biodynamic wines has increased over the last few years. The 25-35 demographic are definitely searching for these items on wine lists.

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First of all, great venue for a date! We have so many different spaces that can cater to whatever kind of mood you’re in!

Start perched up at the bar on our comfy bar stools and order yourselves a Negroni. Once you have finished that, let our waiters take care of you in the dining space so you can continue getting to know each other.

Order some zucchini and fontina croquettes and salmon ceviche to share for the table before moving on to the lamb shoulder with smoked eggplant, parsley and pomegranate and a side of roasted cauliflower with burnt buttermilk. Pair that with a nice bottle of Alamos Malbec and you can’t go wrong!

Finish off with a nightcap in the bar area with our signature espresso martini!

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ine Words Talking a little too much after that first glass of wine? Here are five wine words to fill your palate (and keep the table entertained with).

Bouquet: /bʊˈkeɪ,bəʊˈkeɪ,ˈbʊkeɪ/

The smell of a wine, usually from the wine’s ageing process.

As in: ‘Is this Riesling supposed to have the bouquet of wet dog and old chicken tikka?’

Fault: /fɔːlt,fɒlt/

Breathing: /ˈbriːðɪŋ/

The process of letting wine make contact with air, to open up its characteristics. This can happen in a glass, bottle or decanter.

As in: ‘Let’s leave this wine to breathe for another hour. It will make me look fancy and show everyone how grown up I am.

An unpleasant problem with a wine, usually resulting from winemaking or storage issues.

As in: ‘There is not one fault in this wine!

There are hundreds. Please take it back and bring me a beer.’

Terroir: /tɛrˈwɑː, French tɛrwar/

Characteristics of a wine that result from the source of the fruit, including geology, climate and geography.

As in: ‘There’s a real sense of terroir in this Cabernet. I just don’t know why that terroir is North Cronulla.’

Tannins: /ˈtænɪns/

Soft, hard, angular, fine, grippy are all words to describe tannins and how they feel in the mouth. Tannins often come from the stems or seeds of the grape as well as the oak in which the wine matures.

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When it came to writing about wine, I did what almost everybody does — faked it.

(Art Buchwald)

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An Australian Legacy The Coopers Family Story

We had a chat with Dr. Tim Cooper, Managing Director and Chief Brewer at the iconic Australian beer company Coopers, about what his family has learned over six remarkable generations.

What can you tell us about Thomas Cooper? Take us all the way back to the beginning.

Thomas emigrated with his wife, Ann, from Yorkshire in 1852, on a boat called the Omega, and they came to the fledgling colony of South Australia. Thomas and his wife Ann had decided to leave the UK to seek their fortunes here because of the poor economic conditions in Yorkshire. He initially trained as a cobbler, or a shoemaker, and then when he got to South Australia he decided it'd be better for his health to work as a stonemason. He also kept dairy cows, so he was a milkman as well, or a dairy farmer, I guess you’d say. However, in 1862, his wife Ann became unwell, and she prevailed upon him to brew up a batch of beer to aid her health because she believed in the medicinal virtues of beer, and as the daughter of a publican in Yorkshire, she had a recipe for producing beer. She gave that to her husband Thomas, who then followed the recipe and from that point, started gaining interest in brewing. So he can owe a debt of gratitude to Ann for encouraging Thomas to get into brewing. He started producing beer for friends and neighbours and then selling the beer, and for the first 19 years of his brewing >>

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career, he was operating really as a home brew operation. And then in 1881 he built a dedicated brewery in Leabrook, which was called Upper Kensington at the time.

What was the next chapter in the story?

At some point, probably in the early 1890s, he passed over the running of the business to four of his sons. He had a number of sons, I think in total nine of them, and there were 19 children all in all, but a number of them didn't survive infancy or early childhood. But I think nine sons worked in the brewery to a greater or lesser degree, but he chose four of them to be his successors because of their age and worked as a partnership.

When it was time for the next generation, the third generation, to join, the two remaining partners, John and Stanley - because two of their brothers had died - incorporated the company in 1923, so they could bring their sons into the business. John brought his son Frank in, and Stanley brought his son Tom in, and then another couple of brothers of those two were brought in as further third generation members of the organization. And then it wasn't until the 1950s that the fourth generation joined. We currently have the fifth generation involved in the business, myself and Melanie Cooper, my sister, who's Finance Director, and Cam Pearce who is our Marketing and Innovations Director. And in actual fact we’ve now had members of the sixth generation start!

With a brand as historic as Coopers, how do you balance a need for innovation with a modern outlook?

Is that what separates Coopers from other beers on the market? Do you think family has a role in the distinctiveness of the brand?

"As my wife Barbara would say, no one would want to talk to me if we made clothes pegs, but everyone wants to talk to me because we're brewers"

It's a good question. I think we recognize the importance of bringing out new beers to keep ourselves up to speed in terms of what's happening in the marketplace. For example, in 2017 we brought out Session Ale in keg form, and then last year brought out Session Ale in bottles and cans. Similarly we, in September, introduced Coopers Dry as, I think, a very good competitor in the low carb market. We understand that the low carb market's about 20% of the overall beer market and the Coopers Dry is a very good competitor in that set. And we will continue to innovate and bring out new products, while at the same time recognizing the importance of maintaining our custodial care for the older products. We like talking about the fact that Sparkling Ale, which is our second biggest brand after Coopers Original Pale Ale, has been going since the 1870s.

Is there a house Coopers style? How would you sum up Coopers brewing ethos?

I think the thing that we contribute most to the brewing world is

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the fact that we continue to maintain the process of secondary fermentation in the bottle or the can or the keg. I think that's the number one thing to emphasize. Equally, clearly we are an ale brewer. Our history is in brewing ales and stouts, and that's been our strength. Most of those large Australian breweries in existence prior to the 1980s changed over to lager production in the early 20th century. We maintained the production of ales and stout throughout our history and only got into lager production in 1968. Obviously some of the craft brewers are doing it, ales and stouts and secondary fermentation. But we mainly see the Belgian brewers continuing in that history of making what they call re-fermentation ales, and we call either natural conditioning or secondary fermentation. The Belgian brewers, some of the German brewers, and a couple of breweries in the U.S., like Sierra Nevada and Boulevard in Kansas.

Yes. We focus on ales and stout, all secondarily fermented, and they represent about 80% of our volume – that’s what separates us from a product offering perspective. From a marketing perspective, we like that we’re independent, family owned, Australian owned. We are the largest Australian owned brewing company, because, of course, our two major competitors are both owned by overseas companies.

So we’re big but small – the third largest brewer, with our Pale Ale that’s in every bottle shop in the country, but with 5 to 6% market share.

How does Coopers fit in to the Australian way of life?

I think because we're brewers and drinking beer is an important part of the Australian way of life. As my wife Barbara would say, no one would want to talk to me if we made clothes pegs, but everyone wants to talk to me because we're brewers. It doesn't matter where you go and what environment you're operating, as soon as they know that you come from Coopers, they want to talk to you about beer and their love of beer and the way that they appreciate beer in different circumstances and what experiences they've had with Coopers beers.

What’s in your fridge at home?

I have Light, Dry, Stout, Dr. Tim's, because my Dr. Tim's supply hasn't run out, and I also have Carlsberg, Kronenbourg and Sapporo. Historically I would drink mostly Dr. Tim's, and once I've finished my supply it will be replaced by Pale Ale in a can.

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Coopers Pale Ale Coopers Sparkling Ale — Available at www.shortysliquor.com.au

Coopers Light

Coopers Pale Ale

Coopers Session Ale

Australia’s premier online fine wine & liquor gifting experience.

A curated collection of rare and unique wines and spirits built on the principles of authenticity, provenance, character and quality.

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How to make the most of your trip to McLaren Vale, as told by local royalty, Ben Riggs, of Mr Riggs Wine Co.

Eat

Drink

• The Salopian Inn; Owned and operated by

• Swell Brewery, a brand-new addition to the

Karena Armstrong who heads up the kitchen, serving delicious modern Australian cuisine, well known for their incredible dumplings, steamed pork buns and the vast selection of gins on offer.

region, opened by Dan Wright, brewer and founder, in February 2019. Swell beer, local wines and pub style food orchestrated by local legend chef Todd Steele is on offer.

• Star of Greece; overlooks the Gulf St Vincent, the most stunning restaurant view in the region.

• Samuel’s Gorge Winery; you can’t beat the view over the Onkaparinga Gorge.

• The Victory Hotel; a local institution, serving great food and wine, in a picturesque setting at Sellicks Hill, overlooking the Gulf St Vincent. If you get the chance, check out the underground cellar, Doug Govan (owner) has an impressive collection of local and international wines.

• Russell’s Pizza; a local institution, located in a rustic setting in the historic township of Willunga, serving some of the best pizza you will have in SA.

• The Currant Shed; stunning modern Australian cuisine, a tranquil setting nestled amongst vineyards.

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McLAREN VALE

Ben Riggs, Winemaker/Director

Visit shortysliquor.com.au for links and contact details for all recommendations.

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Stay • The McLaren Vale Motel; this has recently been renovated, with an outdoor bar by the pool, great value for money.

• The Vineyard Retreat; boutique accommodation offering four elegantly appointed, self-contained guest houses.

• Bellevue Bed and Breakfast; a great bnb in a central location.

Do • Aldinga; worthwhile visiting and exploring the township that has some great shops, coffee and a bakery serving up seriously good pies!

Whilst in the area, drive further south along the coastline and explore the magnificent beaches – Silver Sands, Sellicks and Myponga.

• The Smiling Samoyed, a microbrewery in Myponga, is worthwhile visiting, located next to the Myponga Reservoir.

• Hire a bike and ride the Shiraz Trail, a 9km trail that takes you from McLaren Vale to the quaint township of Willunga.

• Explore Kuitpo Forest, an enchanting forest spanning 3,600 hectares. It is the perfect backdrop for a walk and a picnic, and you can also camp there!

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Our favourite drops from this iconic region.

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Coriole Cabernet Sauvignon 2014 This elegant Cabernet exudes aromas of juicy blackcurrant and spicy cedar characters with a textural palate filled with black olive, xmas spice and jubey fruits finished with fine tannins.

Sew & Sew Sashiko Series Shiraz 2016 Ruby red with bright notes of red fruit and a hint of cigar box. Full-flavoured, with juicy dark fruits, peppery spice, plum and cloves. Yum.

Mr Riggs The Delinquent Shiraz 2016 Another great drop from Ben Riggs.

Juicy and generous, oodles of spicy plum, blackberry and great oak all come together.

Wirra Wirra Catapult Shiraz 2017 Bright, fresh and fruit-driven in style, this wine shows silky and textural tannins, vibrant aromatics and juicy plump fruit. Utterly drinkable McLaren Vale wine.

Robert Oatley Signature McLaren Vale Shiraz 2017 Blueberry and spice on the nose, and more on the palate. Supple tannins, gentle oak and a long, generous finish.

Delightful stuff.

Paxton Jones Block Shiraz 2014 From a single vineyard site, this dark crimson Shiraz has a layered bouquet full of black and red fruits, a full-blooded palate and ripe chewy tannins.

Wirra Wirra Church Block Cab Shiraz Merlot 2016 The benchmark in consistency, quality and value in the region. Fresh fruit flavours, subtle oak, hints of earthy spices and a long fine tannin finish.

Mr Riggs Mclaren Vale Flagship Shiraz 2016 Pristine fruit throughout the length with whispers of earth, tar and leather.

The oak is perfect, with ripe tannins to ensure it will age gracefully.

Willunga 100 Grenache Rose 2018 A vibrant and silky drinking Rose, and a testament to great Aussie winemaking.

Crafted from old bush-trained vines.

Floral aromas of red fruit, zippy and finishing dry and very tasty.

D'Arenberg Dead Arm Shiraz 2015 A blend of old and younger vines across different sites. Full-bodied, concentrated and firmly structured, but a long, velvety finish.

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The Byron Bay Way

DESPITE BEING HEADQUARTERED NEXT TO SOME OF THE MOST STUNNING BEACHES IN AUSTRALIA, THE CREW FROM STONE & WOOD DON'T MIND ROLLING UP THEIR SLEEVES. IN LESS THAN A DECADE THEY'VE LED THE LOCAL CRAFT BEER CHARGE AND CHANGED THE INDUSTRY FOR THE BETTER. WE HAD A CHAT WITH HEAD BREWER, CAOLAN VAUGHAN, ABOUT THE BYRON WAY OF LIFE & BREWING GREAT BEERS. How long have you been brewing?

Tell us about your journey to where you are today. I first fell in love with beer after spending some time in the UK on family holidays and seeing the pub culture. After this, with the support of my family, I started doing some homebrewing. Then I studied a Bachelor of Business Brewing at Federation Uni (previously Ballarat Uni) from 2004 to 2006. During this time, I worked the odd shift at Mountain Goat Beer in Melbourne, helping on the bottling line. These guys were certainly inspiration for me along the way too. After graduating, I moved over to WA from Victoria to work at Little Creatures Brewing, where I stayed from 2007 to 2010. After that - wishing to travel and gain some international brewing experience - I moved to the UK to work at brewer called Thornbridge Brewery in Bakewell, until 2013. From here I moved to Canada to travel more, snowboard and continue making more beer. Here, I worked a brewery called Steamworks Brewing Company in Vancouver BC, where I stayed until 2015. Mid-2015 I moved home to start thinking about having a family and had an opportunity to come and work at Stone & Wood Brewing Company, where I am today. Throughout my time I’ve held a range of positions, including shift brewer, production

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manager and head brewer. What did the Australian beer industry look like when you started? How has it evolved since? Well, it was nothing like it was today – punters have never had it so good with the variety of good quality beer available! When I studied, I was the only person in my year studying the course at uni. At that time, there were about 30 breweries in Australia, whereas there are now well over 500. No one knew much about brewing back then, let alone craft beer. What does your role entail? Take us through a normal day. On any given day I could be undertaking beer sensory, working through quality control and assurance, reviewing and improving processes, creating new recipes, coaching and mentoring, and talking beer both internally and externally. How did Stone & Wood come about? In 2008, inspired by the idea of creating a village brewery, our three founders Brad Rogers, Ross Jurisich and Jamie Cook quit their corporate beer gigs and shipped up to Byron Bay to create exactly that. Traditionally, everyone in the community had a role to play – the butcher, the baker and the brewer. As such, the brewery didn’t just supply fresh beer to the locals; it was also an important meeting place and a business that supported the wider community. We feel this is a part of our responsibility to support the people who support us. While we’ve grown alongside Australia’s independent – or craft – beer industry, our vision has remained steadfast. We’re still a pretty small fish in a

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fairly large pond; we make up less than one per cent of the Australia beer market. Staying independent, engaging with our community, building strong relationships with our supplies and drinkers, and brewing great beer is what Stone & Wood is about. Have you been interested to see other brands attempt to replicate some of the Stone & Wood magic, in crafting beers that are similar in style and spirit? Is it flattering or infuriating? Imitation is the best form of flattery! There are many great breweries in Australia making similar styles to us and all with their own take on it.

I love seeing these as it gives you the opportunity to refine and learn – and enjoy! Is there a particular beer within the portfolio that you’re particularly proud or fond of?

I love all the beers we make and have made over the years. My favourite one is always the next one. Obviously the brand has a range of beers and styles. Is there a particular philosophy that underpins it all? Is there a signature style, a spirit that binds it all together?

Ultimately, we will always brew approachable, sessionable beers that are simply good to drink. While each beer has a distinct profile, all have been inspired by our home, Byron Bay, when green rolling hills meet the Pacific Ocean. In Byron, the vibe is super laidback, there’s a great energy – our beers are brewed to reflect this. How does a sense of place affect your style? Are you crafting beers with a

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sense of Byron Bay, or Australia? We have made some beer using endemic flora to the Northern Rivers, which is always fun to do. I love showcasing the diverse flavours and aromas of native flora. However, as I mentioned, the beer we make is inspired mainly by our beautiful surroundings, especially the lush rolling hills of the Byron hinterland (Green Coast Lager) that roll down into the Pacific Ocean (Pacific Ale).

As a brewer do you think there’s more art or science in what you do? Is it about figuring out the technicalities and sticking to it, or about crafting a more subjective expression of what’s in your head? Brewing is one of the oldest sciences in the world. People have been making beer for thousands of years and like anything repetition helps to create perfection. However, making beer is a blend of science, art and lots of love. Through the knowledge of the brewing science and process you can refine things to the finest detail, but the art and creativity keeps it exciting.

This is all possible because the industry has been built on passion and love for the craft. Talk to us about the process of a new beer. How do you figure the style and approach?

Who are the people you’re talking to, when you’re trying to work out the market and marketing of the product? Personally, I love classic beer styles from around the world – I love drinking and making them. For example, nothing is as balanced and refreshing as Pilsner or as bold and flavoursome as an IPA. However, when it comes to something new, the skies the limit. I get lots of inspiration from food and drink, both alcoholic and non-alcoholic. We recently made a beer inspired by sweet pastries: a maple, cinnamon and vanilla milk stout – it’s delicious. Where to next? Is there a direction in brewing you’re itching to get to, a style you want to play with? Anything exciting that other countries or brands are doing? To put it simply: I love beer. If I can continually refine the craft and learn, I’m happy. Besides this, though, barrel aging and sours are always fun to play with. Take us through an ideal beer experience of yours. Is it by the beach on a Sunday afternoon, over a long dinner with family and friends?

Simply, for me, it’s good food, booze (beer) and sharing them both with family and friends

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SESSIONABLE BEERS The best beers for sunny days and long parties.

Asahi Super Dry Black 5.5% alc 18 x 334ml The familiar crisp, refreshing Asahi taste, but with so much more. Roasted malts provide a deeper aroma, satisfying bitterness and bold flavour.

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Mountain Goat Fancy Pants Amber Ale 24 x 345ml Can An evolution of the very first Mountain Goat brew, this beer has a high malt bill, packed full of hop character.

Kosciuszko Pale Ale 24 x 330ml

White Rabbit DARK Ale 24 x 330ml

This pale ale has a slightly fruitier flavour than most with a slight bitter kick balancing the fruitiness for a whole mouth feel.

Rich, dark and flavoursome while still ever refreshing. Malt driven but with the aromatic lift of generous doses of hops.

4 Pines Brewing Company Kolsch 24 x 330ml

The Grifter Marrickville Pale Ale 24 x 375ml

Crisp and clean with a malty palate and some lifted citrus notes, this beer is easy drinking and refreshing.

A sessionable brew crafted in the heart of the Sydney craft beer scene in Marrickville. The perfect balance of light malt body and a zesty hop forward finish.

Young Henry's Newtowner Pale Ale 24 x 375ml Cans

Lord Nelson 3 Sheets Pale Ale 24 x 375ml Cans

Newtowner is a refreshing Australian pale ale that reflects the personality and charm of Sydney’s Inner West. A blend of English and Australian malts gives the beer a delightful backbone, and three varieties of local hops colour the palate fun, fruity and slightly bitter.

A hoppy pale ale with an aroma reminiscent of freshly baked bread. The malty flavour reveals the occasional hint of citrus for complexity.

Stone & Wood Pacific Ale 24 x 330ml

Stone & Wood Green Coast Lager 24 x 330ml

Brewed using all Australian barley, wheat and Galaxy hops, Pacific Ale is non filtered, cloudy and -golden with a big fruity aroma and a deliciously refreshing finish.

A fully mouth malt feel with a balancing hop bitterness. Perfect for a summers day or afternoon drinks, this beer is refreshment at its finest.

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A New Chapter In Greatness Moët & Chandon Grand Vintage 2012

In 1842 Moët & Chandon created one of the first vintage champagnes for British and American connoisseurs, who appreciated more mature wines. The distinctive expression of a single year’s grapes, each new vintage contributes to the House’s legendary heritage of crafting the finest champagnes: the Grand Vintage Collection.

Each Grand Vintage is unique, the Moët & Chandon Cellar Master’s free, personal interpretation of the fruits of a particular year. Grand Vintage 2012, the House’s 74th vintage stands out for its maturity, complexity and charisma. It is evocative of the transition from spring to summer, a certain gentleness accompanied by freshness and harmony.

Shop all of your vintage Champagne needs at wine.com.au

@wine.com.au

Australia’s premier online fine wine & liquor gifting experience.

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Visiting the

HUNTER VALLEY Australia's oldest wine region is packed full of great restaurants, experiences and wineries, perfect for a weekender.

Ian and Jermone Scarborough, from Scarborough Wines, tell us their insider picks for the Hunter.

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HUNTER VALLEY

Eat There are so many great places to eat out in the Hunter Valley so you really will be spoilt for choice when trying to decide where to eat out. Here are a few suggestions to get you started on your search for the Ultimate dining experience in the Hunter Valley.

Casual Dining:

• The Cellar: 2090 Broke Rd, Pokolbin NSW 2325. If you have a large group chef Andy Wright offers a whole suckling pig on the menu with 48hrs notice – worth being organised for...

• Amanda’s on the Edge 1039 McDonalds Road, Pokolbin NSW 2320: The daily curry is always a winner.

Romantic Experiences:

• Bistro Molines: 749 Mount View Road, Mount View NSW 2320. A magic experience offering rustic French Provincal food and the Cheese Gougères that are offered pre dinner are to die for.

• E.X.P: 1596 Broke Rd, Pokolbin, NSW 2320.

One of the newer additions to the Hunter Valley with Frank Fawkner serving unique and delicious EXP.eriences.

Breakfast

• Café Enzo: 1946 Broke Road, Pokolbin NSW 2320: The breakfast board is the best way to get yourself fortified for a day of wine tasting.

• Emersons: 492 Lovedale Rd, Lovedale NSW 2320. If you have a hankering for something a little more exotic than bacon and eggs, the Nasi Goreng with a fried egg will hit the spot.

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Drink • Goldfish Hunter Valley: thegoldfish.com.au Get great cocktails, pizza and relax after a day of wine tasting

Stay • Grapevines Boutique Accommodation: 1941 Broke Road, Pokolbin

• The Sebel Kirkton Park: 336 Oakey Creek Road, Pokolbin NSW 2320

• The Grange on Hermitage: 820 Hermitage Road, Pokolbin NSW 2320, Australia

Do • Hunter Valley Horse Riding: 288 Talga Rd, Rothbury, NSW, 2320

• Hunter Valley Gardens Aqua Golf and Putt Putt: 2090 Broke Rd Pokolbin, NSW, 2320

• Hunter Valley Zoo: 138 Lomas Lane, Nulkaba NSW 2325

Visit shortysliquor.com.au for links and contact details for all recommendations.

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TOP TEN HUNTER VALLEY WINES sh

We pick some of our favourites from Australia's oldest wine region.

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Tulloch Verdelho 2018 Picked from Hunter vineyards by moonlight to preserve acidity and sweetness. Orange blossom and lemon peel. Well-balanced, with lingering tartness.

Bimbadgen Sparkling Semillon NV

Scarborough Offshoot Pinot Noir Rose 2018 Young and fresh and heaven on a hot day. A light, crisp structure, with flavours of raspberry and strawberry. An invigorating perkiness on the palate.

Californian Dreamin' Big and Buttery Chardonnay'17 A rich and ripe nose with clear buttery overtones floating above aromas of peach and ripe melon, with thick peach on the palate and subtle oak.

Ben's Run Vineyard Shiraz 2016 A fine example of a single vineyard Hunter Valley Shiraz. Deep red with aromas of dark red fruits. Medium bodied and full of sweet berries, liquorice and spice.

Scarborough Yellow Label Chardonnay 2016 A big, buttery Chardonnay with loads of character. Aged for twelve months in oak barrels. Effortlessly quaffable with a lovely crisp and silky-textured finish.

Tyrrell's Stevens Single Vineyard Semillon 2013 An award-winning white from a single vintage in Pokolbin, with the oldest vines planted in 1911. Good length and acid structure.

Mount Pleasant Lovedale Museum Semillon 2013 Better and better with time - still fresh, while maturing to full-flavoured glory.

Mouth-watering aromas, a ripe and juicy palate. An excellent vintage.

Lake's Folly Hill Block Chardonnay 2017

Brokenwood Graveyard Shiraz 2013

The flagship white from a premier Hunter winery. Delightful stuff; the perfect balance of acid and fruit will see this wine develop further for the next 5-10 years.

The flagship of Brokenwood. A rich and fruit-forward sensory delight. Sweet earth and dark cherry on the nose, a palate full of dark chocolate and plum.

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A blend of great upper and lower Hunter vineyard sites. An aromatic bouquet with an elegant palate full of tangy fruit flavours.

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It was in the ashes of war-torn Italy in the 1940s that star bartender Guiseppe Cipriani first combined peach nectar and prosecco to craft the world’s first Bellini (grazie, amici).

The bar he founded –Harry’s Bar, in Venice –became known as the home of this iconic drink, and the biggest names of the day, folk like Ernest Hemmingway and Charlie Chaplin, showered the drink (and the bar) with praise and patronage. It makes sense that in destinations like Australia, where the mercury is known to get a little high and the desire for refreshment reflects that, the Bellini has become a go-to choice. We’re convinced that this cocktail-in-a-bottle is your next best partner in crime, equally adept at Friday afternoon drinks and large-scale events in need of some Italian sophistication.

The best part? The recipe is 100% authentic, crafted from the original blend enjoyed in Harry’s in Venice. Salute!

Conditions: Offer ends August 31st 2019. Only available at www.shortysliquor.com.au. Must use coupon code at the checkout. Cannot be used in conjunction with any other offer.

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Cork-er Technique!

Is there anything worse than going to open a bottle of fine wine and realising it’s got a cork?

The hunt around the house (or office) trying to find a corkscrew from yesteryear, the fear that courses through your veins as you try to remember the technique (it’s been a while, after all) and the horror if (or when) you see the cork crumble to pieces before it’s been properly evicted from the bottle.

Unfortunately, the popularity of screw caps these days means that uncorking a bottle is a bit of a lost art. With that in mind, in-house sommelier, Ben Moechtar, takes us on a trip down memory lane and gives us the three-step technique (plus a few sommelier tips on how to look extra fancy!)

Did you know that Australia played a huge role in the invention of the modern screwcap?

The ‘threaded’ design of screwcaps that you’re used to opening up was actually commissioned by Aussie Peter Wall, then the Production Director at Yalumba, in 1964. He asked the French business - Le Bouchage Mécanique - to design the product, which they called the ‘Stelvin’.

From around 1973 a handful of other Australian wineries began trialing the modern screwcap, including Penfolds, McWilliam’s, Hardys, Brown Brothers, Seppelt and Tahbilk.

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Step 1: Cut the foil capsule below the raised lip of the bottle.

Use the underside of the lip as your cutting guide.

A pro will present the bottle of wine to whoever ordered it before opening. This is that awkward moment when you look at the bottle, try to decipher the French label very quickly and nod with sophisticated gusto!

Step 2: Insert the corkscrew! Hold the bottle straight and aim for dead centre of the cork. Screwing at an angle or too close to the sides will increase the risk of breaking the cork.

Step 3: Lever it out, cautiously but firmly. If you’re using a jointed or two-stepped corkscrew you may choose to do this in two stages, as the cork height changes (a particularly good idea if the cork is older).

Some venues will present the cork to the guest to examine.

If it’s a special occasion have a think about doing this with your guests and provide the cork as a memento of the event!

A good sommelier will give the bottle a quick wipe with a clean serviette and present a few drops to whoever ordered the bottle, unless they’re directed to someone else.

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Is a cork closure better than a screwcap?

If you spend any time with European oenophiles, the sacrilege of Australian style screwcap closures will inevitably come up. Arguments for the cork tend to fall flat on technical details – it lends little or no physical benefit to the wine, and drastically increases the risk of causing wine taints, oxidisation and failure when trying to remove.

A screwcap is not only easy and safe to seal and open, it increases consistency across large productions. That French or Spanish colleague of yours who won’t stop saying they can taste the lack of cork in the wine is wrong (feel free to let them have it and send them our way!).

The jury is still out on how a screwcap will effect wines maturing for decades and decades, but the reward seems greater than risk. After all, would you want to store a wine for thirty years only to find the cork breaks or ruins it?

Of course, the theatre and tradition of popping a cork is lovely – as far as we’re concerned, it’s the only decent argument for a cork closure (wine is a sensory experience, after all).

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A-Z of Cocktails From fact to legend, here are some of the (mostly) true tales behind your favourite tipples uncovered in the 'M' chapter of the Shorty's Liquor Book of Cocktails.

{M} Margarita

Mojito

Carlos Herrera, a Tijuana restaurant owner in the 1930’s, supposedly crafted the world’s first Margarita for an aspiring actress by the name of Marjorie King. She was, it was rumoured, allergic to almost all alcoholic spirits except tequila, which she hated the harsh taste of! Looking to mask the flavour Herrera mixed it up with lime juice and Cointreau into a salty glass and said cheers!

From desperate beginnings come delicious drinks! The Mojito was supposedly invented as a solution to combat the horrific flavour of rotgut rum. Cuban farmers would add loads of fresh mint, sugarcane juice and lime to mask the poor base spirit used. It was popularized by Americans traveling to Cuba throughout prohibition and by author Ernest Hemingway from his time in Havana.

Moscow Mule

Martini

Believe it or not, the Moscow Mule has American roots.

Owner of the Smirnoff brand, John Martin, was struggling to move his newly acquired spirit, so he teamed up with friend and Sunset Boulevard restaurant owner Jack Morgan to come up with a vodka based cocktail to market to Americans, as well as helping to move Morgan’s own brand of ginger beer. It proved a successful marketing ploy and rode the vodka wave of the 40’s and 50’s to success.

There are as many variations on a classic martini (gin and vermouth with a lemon twist) as there are origin stories. In all likelihood it started out very much like a cocktail we call the Martinez (named after the town in California) which contains gin, vermouth, bitters and a maraschino cherry.

The Martini is a stripped back version of the Martinez and is more about the gin and the technique (shaken or stirred, olive or twist).

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See page 10 for some batch cocktail recipes (including an Espresso Martini) from the folk at Misfits to help get your next party started.

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It

was 2001 when Dave and his cousin Marty wrote the first words of the Shorty’s story, setting up a tiny store at the back of the Australian Hotel in the Rocks. However it was four years after this that Shorty’s properly launched, setting up a bustling retail location in Rhodes, and then four years after that, taking over an Ultimo warehouse location with a renewed emphasis on beverage supply for under-serviced corporate customers.

The rest, as they say, is history.

Shorty's Liquor: A S hort Family Story Shorty’s quickly became the key player in corporate beverage solutions, supplying to almost every major corporate business in Sydney’s CBD. From agencies to banks and catering companies, we work closely with our valued clients to help manage their event needs, including organising tastings, wine dinners and cellaring advice.

As the business has grown, so too has our team: today more than twenty staff - from wine experts to customer service representatives, digital marketers and delivery drivers – operate from an ever-growing Ultimo warehouse space.

In recent years a new chapter of the Shorty’s story has been penned, launching the online fine wine and premium spirits destination wine.com.au in 2016, helping true connoisseurs of the industry find super rare wines and remarkable gifts.

In 2017 we also began to partner with Wattle & Jones to offer a more nuanced gifting solution for our corporate clients, stocking a range of curated gift packs, featuring fine Champagnes, artisanal Italian treats and other delights.

Want to partner up? Reach out via orders@shortysliquor.com.au or 1300 SHORTY (746789)

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While we are always focused on improving our DNA as a business stays the same: we’re a family company obsessed with providing exceptional service and product. The details may change, but the main character in our story will always be you: the customer.

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Social Drinker Follow Shorty’s Liquor for competitions, events & advice.

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Visiting

Coal River Valley,

Southern Tasmania Tim Hodgkinson from Petrichor Wines gives us an insider's guide to his home in Tasmania's Coal River Valley.

Eat • Prospect House - Fine dining experience in this 1830 Georgian Manor. Head chef Kurstin Berriman will take you on a culinary adventure showcasing local produce. Select wines from the international list or try one of the valleys many producers by the glass.

• Frogmore Creek - At Frogmore you will find colourful and artistic food presentation - share plates, delicious local produce - definitely a lunch time venue to take in the surrounding vineyard views.

• Wood Fired Pizza at Pooley Wines Fri - Sun 12-3

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COAL RIVER VALLEY, SOUTHERN TASMANIA

Stay Prospect House - Richmond Tas - Country escape that is homely and relaxing. Prospect House encompasses ten generously appointed king and queen courtyard rooms, and one private floor grand-suite. All rooms have a distinctive design which reflect the history and character of the original home, complimented with all the elements you desire of a contemporary hotel.

Petrichor Wines

Do Visit one of the 16 cellar doors in the Coal River Valley (there are 36 vineyards in the valley) to taste the premium wines and eat local produce.

Something fun for the kids is picking strawberries at Littlewood berry Farm located on Richmond Rd. While you are in the Coal River Valley a visit to historic Richmond is a must. You will find antique store, art galleries, the old gaol, glorious sandstone buildings, churches and Richmond Bridge. Be sure to stop by the town square to get a picture in front of the Richmond Wine Wall.

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Asahi

Since its debut in Japan in 1987 Asahi has set a new de facto standard in Japanese brewing. Over the years Asahi has continued to expand its popularity while offering refreshing good taste and drinking pleasure .

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Asahi Super Dry The award-winning Japanese premium beer Asahi Super Dry is the top-selling Asian beer in Australia. Known for its innovative Japanese brewing techniques and outstanding taste, the brand boasts highquality brewing credentials through its use of the finest ingredients – yeast, malt, hops, maize and rice. Asahi Super Dry has a delicate, yet rich, full-flavoured body with a refreshing dry aftertaste. With consumers’ preferences in mind, the Asahi Super Dry range is designed to pair perfectly with any meal while maintaining its refreshing quality.

Asahi Super Dry Black A crisp new Super Dry style lager.

Bold and refreshing, Asahi Super Dry Black ventures into new territory for dark beer. Using the same yeast strain as Asahi Super Dry, Asahi Super Dry Black is unlike any other dark beer. By inheriting the DNA of “Karakuchi” (dry), Asahi successfully blended the rich aroma and flavour while maintaining the smoothness of Asahi Super Dry.

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Asahi Soukai Asahi Soukai (pronounced Souk-eye) is a 3.5%ABV lager catering to consumers who enjoy the refreshment of premium beer and value the benefits of a lighter and lower carbohydrate product. Asahi Soukai embodies the sophisticated, Japanese way of life whilst retaining that unmistakable refreshing, crisp Asahi Super Dry taste. Asahi Soukai is an easy-todrink, non-filling, sociable beer, expertly brewed using quality Japanese brewing techniques.

Visit shortysliquor.com.au for the full range of amazing Asahi beers.

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Build Your Own Bar Essential Spirits

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Jim Beam White Label Bourbon 700ml

De Kuyper Butterscotch Schnapps 700ml

The classic name. Enjoy straight, on ice or with cola.

The ultimate cocktail addition.

Jose Cuervo Especiale Gold Tequila 695ml

Johnnie Walker Black Label Scotch Whisky 700ml

Straight up for party time or as part of your next Margarita night!

The most iconic name in Scotch and an essential bar spirit.

Sailor Jerry Spiced Rum 700ml

Cointreau Orange Liqueur 700ml

Great for cocktails or mixers; enjoy with lime and ginger beer!

A staple in a range of your favourite cocktails (and desserts!).

Belvedere Vodka Pure 700ml

Patron XO Tequila Cafe 700ml

All natural with no additives and no sugar. Great for cocktails or an awardwinning vodka straight up!

Get the party started or finished with a shot or an Espresso Martini.

Glenmorangie The Original 10 Year Old 700ml

Four Pillars Rare Dry Gin 700ml

It's smooth and citrusy flavours make it the perfect whisky for a Highball with an orange twist! Just add ice, tonic and squeeze half a fresh orange.

A gin equally admired by critics and hipsters. Four Pillars are one of the most exciting players in the Australian spirits industry and this elegant gin is testament to why.

Hennessy XO Cognac Gift Box 700ml

Noilly Prat Original French Dry Vermouth 750ml

Flavours of candied fruit and subtle lightly spiced tones make this perfect for the post-dinner toast.

The famous French white-wine based vermouth, worthy of a spot in any bar.

Perfect for every cocktail in need of a sophisticated vermouth.

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Whether it's your home or office bar trolley, there are some spirits everybody should own. Here are our staples.

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A Miracle In Champagne Dom Pérignon vintages set their own release dates, and Vintage 2008 required more patience than Vintage 2009, which was presented earlier – an unprecedented event in Dom Pérignon’s history.

It's time to meet the new star.

THE SEASONS

THE NOSE

THE PALATE

2008 was dominated by grey, overcast skies – an exception in a decade characterized by bold, generous sunshine. Spring and summer brought the same lack of sunlight and absence of high temperatures. It was September that saved the vintage, belatedly and miraculously. Just when the harvest was getting underway (on September 15), the weather conditions were finally perfect: blue skies and prolonged northnortheasterly winds. Picking was spread out over a long period in order to benefit from this positive turn of events. The grapes were riper than anyone dared hope, and had truly outstanding balance.

The vines were in perfect health.

The opening bouquet is complex and luminous, a mingling of white flowers, citrus and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody and roasted notes.

After a long period of reluctance, the wine is finally opening up. There is complete balance between the nose and the palate. Its slender, minimalist, pure, toned, athletic character is now also expressed with warmth. The fruit is pronounced and clear. The vintage's characteristic acidity is remarkably well integrated. Its persistence is mainly aromatic, grey, smoky and highly promising.

"Dom Pérignon liberates the 2008 vintage, freeing it from an over-literal interpretation of the canons of Champagne" Richard Geoffroy —

 wine.com.au

Australia’s premier online fine wine & liquor gifting experience.

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Visiting

Margaret Ri Photo: Rebecca Mansell

Beautiful beaches, great food and better wine... Margaret River has a lot going for it. Steve James, head of Winemaking & Viticulture at Voyager Estate, takes us through his regional highlights.

Eat Wow – so many great options – here are some of my favorites

• Voyager Estate – degustation – stunning food, wines and service.

• Yarri – Dunsborough – consistently amazing high quality food.

• Miki’s Open Kitchen – Margaret River.

World class Japanese tucked away behind main st Margs.

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MARGARET RIVER

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Drink So many great wineries to visit in the region and plenty of craft beer makers as well. Apart from Voyager Estate of course, some of my favorites include;

• Woodlands • Cullen Wines • Naturaliste Vintners • Cape Grace Whilst on the beer front I do like the Beer Farm and, my son is converting me to some Rocky Ridge brews!. Dunsborough Cellars have a great, diverse selection of local wines so are worth stopping in to.

Just out of Margaret River is Brew House, which is an indoor/ outdoor brewery where locals and winemakers like to end the day.

Photo: ShotByThom

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Visit Voyager Estate

Photo: ShotByThom

Stay Margs is an expansive region so it is best to pick an area where you want to base yourself then check out the Airbnb’s and small hotels/ apartments.

Close to us is Prevally which is close to Gnarabup Beach and the famous sunset spot Surfers Point.

Margaret River town is central and Dunsborough to the north is close to the great stretch of coastline which has Castle Rock, Meelup, Eagle Bay and Bunker Bay beaches.

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Visit shortysliquor.com.au for links and contact details for all recommendations.

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Do • Walk a section of the Cape to Cape track.

• Visit a beautiful beach such as Redgate or Meelup, Bunker Bay to the north.

• Visit one of the amazing caves or do a whale watching tour in season.

Photo: ShotByThom

<< Steve James – Head of Winemaking and Viticulture

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Margaret River Top Ten

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Our picks from the great region to the West.

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Voyager Estate Sauvignon Blanc Semillon 2017

Leeuwin Estate Art Series Riesling 2017

A bright, uplifting blend. Clean and fresh, with a silky texture, light notes of lemon and tropical fruit. Easygoing and drinkable stuff, especially on a sunny day.

Delicious apple blossom aromas and hints of spice, limes and lemon sorbet.

The palate is a citrus explosion with a refreshing mineral and acid finish.

Pierro LTC Semillon Sauvignon Blanc 2017 A regional and varietal benchmark.

Fresh, vibrant and expertly blended; LTC means 'a little touch of Chardonnay'.

Delicious drinking.

Grace Farm Chardonnay 2017

Devils Lair Margaret River Cabernet Sauvignon 2014

Howard Park Leston Margaret River Shiraz 2015 Sourced from one vineyard in the Wilyabrup part of Margaret River, this delicious Shiraz balances direct fruit notes with complex spice and elegance.

Great stuff.

Another outstanding wine from Devils Lair. Superb Margaret vintage; aromas of redcurrant and cassis, with luscious fruit, integrated oak and fine tannins.

From a small, family owned winery just north of the Margaret River. Handpicked and pressed into French oak barriques.

Summery, bright, youthful and seamless.

Cape Mentelle Cabernet Sauvignon 2016 From one of Australia's most consistent regions, and the region's most consistent producers, this delightfuly drinkable Cabernet hits all the right notes and then some.

Leeuwin Estate Art Series Chardonnay 2016 Opulent, expert winemaking. The signature Chardonnay from a beloved producer and region. Worthy of any cellar.

Moss Wood Wilyabrup Cabernet Sauvignon 2015 Moss Wood is one of Australia's fine wine treasures. This wine is smooth, concentrated and slippery. An elegant wine and one of Margaret River's finest!

Cloud Burst Cabernet Sauvignon 2012 A dark fruit fragrance with chocolate and spice, it tastes of cassis, mulberry and black cherry. Graceful, balanced and intense with great length and structure.

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The Glenmorangie Highball 1. Fill a highball glass with as much ice as possible.

2. Pour 30ml of Glenmorangie 'The Original' and top with tonic or soda water.

3. Squeeze in half a fresh orange.

4. Garnish with orange slices.

The light, citrus notes of Glenmorangie 'The Original' make it the perfect whisky base for a Highball. ď&#x2026;­ shortys.liquor

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Australia’s First Family of Kombucha The rise and rise of health drinks in Australia, and particularly kombucha, has been astronomical. Every trip to the local supermarket seems to reveal a new brand or a new style, and the growing legion of kombucha fans seem unable to keep quiet about the health benefits of their beloved drink. To go back to basics we asked the team from MOJO ­– the original Aussie leaders in the field – to tell us their story.

We’re committed to providing the best range of sparkling probiotic beverages possible. In the pristine Southern Vales of the Fleurieu Peninsula, we create our MOJO in small batches, with the best ingredients that we can source, to deliver a premium health-focused product. It’s a hands-on approach to ensure MOJO are the most probiotic- brimming beverages in Australia. Each bottle that leaves our Willunga site is made with Certified Organic ingredients, stringent quality controls and 100% love.

MOJO was created by Australia’s first family of kombucha, who introduced bottles of sparkling, fermented tea to market in 2010, pioneering the niche beverage category in Australia. An ancient health elixir, people have been fermenting tea to produce kombucha at home for many years. MOJO’s humble beginnings link directly back to our founder Anthony Crabb being introduced to the drink by a well-travelled friend, and being inspired to begin handcrafting home batches of his own kombucha.

After perfecting his brew, Anthony, with the help of his wife Sarah and a committed tribe of family and friends, embarked on a mission to take kombucha to the people – all beginning with an esky at the local farmers market. As Australians became more conscious of the impact of diet on their general health and, more people learnt about the benefits of fermented beverages and foods, interest in kombucha grew.

Anthony and Sarah travelled all over Australia, advocating the virtues of their wonder-brew to passionate health food retailers, cafe and restaurant owners and eventually independent and major grocery chains, always standing by their belief that ‘true health begins within’. Today MOJO is sold throughout 7,000 outlets nationwide.

Being the pioneer of kombucha in Australia took guts! Anthony has grown his personal knowledge of this handmade, fermented beverage to rival anyone in Australia. It was through trial, error and the help of the South Australia Research and Development Institute (SADRI) that our home brew recipe was able to be produced on a larger scale, allowing true handcrafted kombucha to be readily available to Australians on the go. From the beginning, we have invested heavily in testing and certifications, to assure you that our product is consistently providing the benefits and quality you expect.

Today, our small local team continue to handcraft MOJO Kombucha using the same SCOBY we started with, continuously developing new varieties using real, organic ingredients. With a focus on health, we have expanded our offerings to three sparkling probiotic beverages ranges – MOJO Classic Kombucha, MOJO Crafted Kombucha and MOJO Probiotic Sparkling Water. >>

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What are probiotics?

Probiotics are living microorganisms (good or friendly bacteria) that when consumed in adequate amounts may provide health benefits.

We carry around 100 trillion bacterial organisms all over our bodies - on our skin and in our gut. Our digestive system is like a unique fingerprint, and is influenced by things like our diet and environment.

What’s important is that we maintain a diverse, positive balance of good bacteria. Probiotics help to support and replenish the good, natural bacteria in the digestive system and reduce the growth of harmful organisms.

How do probiotics work?

When they reach the gut alive, probiotics help restore balance of ‘good bacteria’ in the intestines and keep the bad bacteria under control, helping our bodies to maintain a healthy gut and balance the effects of everyday life, such as stress, alcohol consumption and antibiotics.

Many probiotics are killed off in the stomach due to gastric juices before they even reach the intestines to be of any benefit. It doesn’t matter if your product is brimming with probiotics; if the stomach juices kill them all off then they are of no use to your health.

Probiotics and prebiotics (the dietary fibres that help feed the friendly bacteria that are already in the gut) can help correct this balance, making sure that our ‘forgotten organ’ is functioning optimally.

Probiotics should be taken everyday for maximum benefit. It’s easy to get your daily dose from a supplement, or tasty fermented foods and drinks such as yoghurt, kimchi, sauerkraut and kombucha.

Why are probiotics important?

It all comes back to the gut – when the gut is in healthy balance, the body can absorb and eliminate with maximum efficiency. If the nutrients available are actively absorbed, and waste products and toxins are efficiently removed, your entire system can operate as it should.

As well as helping to support digestive health, having a balance of the ‘good’ bacteria is also known to support your immune system.

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MOJO Crafted Kombucha MOJO Crafted Kombucha is a delicious, cold beverage fermented the traditional way, for a sparkling tea with a refreshingly tangy finish.

Proven Probiotics: Each bottle of MOJO contains 1 billion living probiotics that are proven to help support gut health, digestion and immunity.

Low sugar: MOJO Crafted Kombucha is Stevia free and naturally low sugar with less than 2.5g per 100mL. Certified Organic: All MOJO products have organic certification, sourcing and brewing with only the highest quality organic ingredients.

Real Fruit: Real fruit and spices are used to create our four varieties – Passionfruit, Blueberry Ginger, Strawberry Hibiscus and Ginger.

Authentic Kombucha: Traditional Kombucha is a brew of green and black tea, raw cane sugar and a living culture known as a SCOBY. Over time, the kombucha culture ferments the brew by metabolising the sugar and creating organic acids that are good for your gut. MOJO is traditionally fermented and always kept chilled to keep those good gut bugs alive.

Cheers to your health!

TO ENSURE THAT THE PROBIOTIC BENEFITS HAVE REACHED THE GUT ALIVE, MOJO HAVE 1 BILLION BACILLUS COAGULANS GBI-30 6086 PROBIOTICS LIVING IN EVERY BOTTLE FOR EXTRA GUT HEALTH INSURANCE.

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Event Planning Pros

With Gidget Foundation Australia The hard-working folk at the Gidget Foundation, our partner charity committed to raising awareness of perinatal depression and anxiety, know how to organize a big shin dig. Their annual luncheon is considered one of the social events of the year, regularly attracting 1,500 guests. We asked the Gidget Founding Committee for their tips on how to organise a feel-good event.

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1.

Perfect Planning. When the day comes, chaos rules. It’s inevitable that some things will go wrong and even if it doesn’t, you’d prefer to have some fun and enjoy the fruits of your hard work, right? Put in the hard yards early and ensure everybody in the organizing team knows what they’re doing on the big day. Schedule out time sheets, divvy up responsibilities clearly, and keep a running checklist on the day. If something doesn’t happen when it should happen, at least you’ll know immediately!

2. Balance Your Day. The temptation with organizing a large event, particularly for a non-profit like ours, is to break up the day into big chunks of required activities –a long block of speeches, an auction, meal, and then social time.

For guests, though, this can be a little defeating –it’s hard to pay attention for so long, particularly if they’re coming off an hour of welcome drinks. Try to sprinkle the content throughout the event and ensure that your entire day/night is enjoyable –not only will you have a captive audience for the speeches and fundraising efforts, it will give everyone an opportunity to enjoy all aspects of the event.

3. Food First. Yes, we know that food is an expensive part of any event, but it’s important to serve your guests a meal they'll enjoy and talk about long after the event has finished. When preparing the menu we recommend seeking advice from the venue and requesting a tasting pre-event. The menu should be perfectly paired with beverages to complete the dining experience.

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4. Lean On The Experts. Specialist help for areas you are not an expert in makes life a lot easier. Keep a running list of businesses you trust and it will make each year easier.

Despite the size of our events, we ensure that we only choose venues that are happy for us to supply our own drinks. This means that we get the expert staff from a venue used to managing large crowds, as well as being able to lean on Shorty’s Liquor for advice and delivery of all of our drinks needs. When it’s time for the big day, we know that our drinks are going to be at the location, cold and in appropriate volumes!

5. Create A ‘Take-Away’ Moment. At the end of the event, everybody heads home feeling energised but returning to their reality. To keep your cause or event top of mind, try to craft an experience or gift that guests can take home to remind them of what it was all about.

It could be supplying a Photo booth with branded Polaroids for the fridge, a gift pack with some marketing materials sprinkled through, or some wonderful gifts from Corporate Supporters. It’s a useful way of extending the conversation and memory of the event beyond the day.

Shorty’s Liquor are proud to support the amazing work the Gidget Foundation Australia are doing to support expectant and new parents. If you'd like to find out more, make a donation or attend an upcoming fundraising event, visit gidgetfoundation.org.au

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Gidget Foundation Advocates Our partner charity, Gidget Foundation Australia, works to raise awareness of perinatal depression and anxiety. Here are some of the remarkable stories of their advocates.

Simone Short Simone is a Founding Gidget Committee Member and Board member, she is also Gidget’s sister. Following their loss, Gidget’s sisters and friends launched the Gidget Foundation to ensure that what happened to Gidget wouldn’t happen to others, and that anyone suffering from perinatal depression and anxiety could seek support from the Foundation to assist in their recovery.

“We’ve had an extraordinary journey watching the Gidget Foundation grow. Our incredible supporter base, friends and family have helped us realise our mission through their generosity and commitment to our cause.”

Olivia Mullan Olivia is a Gidget Angel and was diagnosed with a severe case of perinatal anxiety after she gave birth to her son, William. As a Gidget Angel, Olivia bravely shares her story and is an advocate for the Gidget Foundation.

“My only advice for others that find themselves struggling so terribly – is to know that the you can get help. Perinatal anxiety (PNA) can be managed and there are amazing people and organisations (like Gidget Foundation Australia) that are there to help – you don’t have to go through this alone. I also took comfort in the fact that this condition is a chemical imbalance related to pregnancy/ birth and that I wasn’t going crazy and I would get better.

I have formed some amazing friendships and found a circle of support directly related to my PNA experience that has given me confidence and a new found resilience since having William. As mothers (and fathers), we have the power to change and impact someone else’s experience of motherhood and parenthood just by talking. That can be life-changing.”

Chelsea Pottenger Chelsea is a both a Gidget Angel and Gidget Ambassador, who has a livedexperience with perinatal depression and anxiety. Chelsea proudly represents the Gidget Foundation and shares her personal story to help others. In addition, via her business, EQ Consulting, she helps design a mindful life for teams within organisations, making them healthier, happier and more productive.

“I hid behind a veneer of always being perfectly groomed and telling friends I was ok. Though I wasn’t. Unfortunately, some of us have to experience crushing hardship to grow. The good news is you don’t have to. With incredible organisations like Gidget Foundation Australia supporting and teaching coping tools to parents, it’s a lot easier not to slide into the depths of PND.” Donate today at gidgetfoundation.org.au

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Sparkling Wines Top Ten

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Start your event with one of our favourite sparkling wines from around the world.

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Seppelt Salinger, Victoria

Clover Hill Tasmanian Cuvee NV, Tasmania

The pinnacle of Seppelt sparkling. A celebration of French elegance and Australian terroir; the elite fruit is sourced from those cool climate regions where the classic champagne varietals prosper.

All the trademarks of a zesty Tasmanian sparkling: ripe fruit flavours balanced beautifully with crisp acidity. There is peach on the palate, and slight savoury notes, particularly almond.

Arras Methode Traditionale, Tasmania

Casa Gheller 'G' GOLD Valdobbiadene Prosecco NV, Italy

From the southern-most tip of Australia.

A delightful blend of Chardonnay and Pinot Noir, all grown in Tasmania’s east coast and the Derwent Valley. Clean, refreshing, balanced impeccably Petit Cordon by Maison Mumm Prestige Brut NV, Malborough, NZ

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An authentic Prosecco from the Valdobbiadene D.O.C.G region of Italy. Great as an aperitif or function wine. Aromas of ripe golden apples, with a fresh and fruity palate, and a fine persistent perlage.

Jansz Premium Cuvee, Tasmania

Made in Marlborough with the "know how" of the acclaimed Champagne House, G.H.Mumm. This 50% Chardonnay, 39% Pinot Noir and 11% Pinot Meunier blend is made in the traditional Method Champenoise. Elegant, delicious.

Honeysuckle and citrus scents, with slight aromas of nougat, roasted nuts and a sniff of strawberry from the Pinot Noir. Delicate fruits and creaminess wash through the mouth leaving a lingering finish of citrus and nougat.

Jacob's Creek Trilogy Cuvee Brut NV

Castelforte Prosecco NV

A classic blend of Pinot Noir, Chardonnay and Pinot Meunier. Livley and fresh, with creamy yeast characters and a long clean finish.

Fresh aromatics of apple, pear and acacia flowers. The palate is more of the same and finishes fresh and lively. Perfect for a function or as an aperitif.

Blue Pyrenees Traditional Sparkling Brut NV

Bimbadgen Sparkling Semillon NV

From an inviting bouquet of cinnamon bread and lemon cheesecake, the palate has striking characters of grated orange peel, lime juice and lemon candy.

A blend of great vineyard sites within the upper and lower Hunter Valley. A highly aromatic bouquet with an elegant and tangy fruit palate.

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Visiting

Mudgee

Peter Logan & Jake Sheedy, winemakers at Logan, tell us their tips for visiting Mudgee.

Visit shortysliquor.com.au for links and contact details for all recommendations.

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MUDGEE

Eat Mudgee boasts some great café’s but my fave’s are the lovely leafy courtyard of Alby & Esters, the ramshackle beauty of Artisan on Lewis where most being served up is grown or raised locally and made in house, and if you have young kids in tow head to Our Chow for a great Hot Dog or Chicken Katsu Burger while the little people draw on the chalkboard table tops. For fancier dining there is a couple of great options just out of town- Pipeclay Pumphouse on Robert Stein Vineyard and The Zinhouse on Lowe’s Winery.

Drink For the best view in the region, head out to our Logan Tasting Room and enjoy a regional cheese plate or antipasto platter with a glass of Chardonnay on the deck, overlooking our Weemala vineyard and the rolling hills of the Great Dividing Range. If you’re after a beer try the big balcony at Kelly’s Pub with its views across town. And for a pre or post dinner drink, pop in to Australia’s oldest wine bar, Roth’s for a local red.

^^ Jake Sheedy, Winemaker

Peter Logan, Chief Winemaker >>  shortys.liquor

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Visit Logan

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Stay Perry Street Hotel is a really smart converted old warehouse in the heart of town. If you want to feel like you’re staying on a farm while you are actually in town with a short stroll to pubs and restaurants try Mudgee Getaway Cottages, with plenty of gardens and lawns rolling down to the Cudgegong River. If a lovely stylish old house in town is your speed try, The Tannery.

Do A great time to visit is September. Not only is spring in the mountains beautiful but it’s Mudgee’s Wine Fest so there is plenty of action at all the wineries. At Logan we have live music on the deck each weekend in Wine Fest as well as Our Dinner with… an event which sees a hatted chef from Sydney venture out west to cook a degustation matched with our new release wines.

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#TrendingWines Our In-House Sommelier, Ben Moechtar, answers some questions on organic, natural and biodynamic wines, breaking down the differences and musing on the myths and realities of the bourgeoning industry.

Organic and natural wines seem to be on every wine list at the moment. How are they made and how’s it different to ordinary wine?

When you look at modern wine lists you’ll see lots of messaging and icons indicating sustainability, organics, bio-dynamics and ‘natural’ wines. They are really, really hot at the moment. The movement is growing at about 5-10% per year globally, so it’s pretty significant.

But there are lots of subtle distinctions between the different labels and styles in this niche industry.

Let’s take them one at a time.

What’s an organic wine?

When you go to buy your fruit and veg at the grocery store, you can choose organic options.

Simple enough, organic wines follow the same principles – it’s all about caring for the vine, the soil, and ultimately for ourselves and those around us. It’s about restricting chemicals (pesticides and herbicides) in the process, those elements that introduce toxins over time, and kill the micro-flora. Organic techniques make the vines stronger, protect the mico-flora, and are more environmentally sustainable. It’s all regulated by bodies (such as ACO Certification Ltd.) and it’s a process that can take years and be very difficult.

Interestingly enough, it’s particularly difficult to get certified if you have neighbours that are not – chemicals can easily blow from one vineyard or farm to another!

Smaller, remote vineyard sites, or organic farms that are stacked together, have an easier time.

What about natural wines?

They’re also called “orange” wines or “skin contact” wines, and they’re made more traditionally, with a hands-on approach and techniques that are a little less ‘clean’ and unsanitised. There’s minimal intervention in the process of fermentation from grape juice to wine, and the minimal use of things like sulphur (the stuff that keeps wine fresh, bright and free from oxidisation). The wines are typically unfined and unfiltered.

Overall this difference in process means the wines are often dull and cloudy. In reality many ‘natural wines’ are technically faulty and would not pass in a wine show – they can have mousy aromas, smell heavily of nail polish remover, vinegar, cabbage or eggs.

Sound delicious? It’s a booming industry, and your local hipster bar is guaranteed to have a few on the wine list.

You’re not exactly selling natural wines, are you Ben? Many are not faulty and they’re actually incredibly tasty! Without getting too heavy on the science, white wines are separated from their skins early on, and the clarified juice is turned into white. But with natural wines there’s lots of ‘skin contact’ – it helps stabilise the wine without having sulphur – this gives the wines more texture, which some people really love. It also means many of the wines are turned orange or pinkish in colour (instead of being traditional ‘white’ wines).

Are we looking at a fad or something that’s here to stay?

Tell us about biodynamic wines.

With this type of wine, the philosophy is more holistic.

There are calendars based on lunar and other celestial cycles which contribute to what is done -and when - in the vineyard and winery. Even tasting wine is better on certain days – there are “leaf days”, “root days” and “fruit days” for instance. This type of viticulture is more belief based, 100

but still restricts the use of pesticides and herbicides. In many ways it goes further than organics and there are some very reputable names who adhere to biodynamic philosophies and practises. Certification comes through names like Demeter. The biggest proponent was Rudolf Steiner.

Time will tell, but the quality of great organic and biodynamic wines of the world suggests they’re going to stick around. For a long time I thought natural wines in particular would come and go – eventually I had to embrace it! New Zealand was the first country to have all

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of their vineyards declared ‘sustainable’ - a set of practices that are ecologically sound, as well as economically viable and socially responsible. This growing phenomenon of going ‘back-to-basics’ and looking inwards at processes is not going to stop, and it’s not something anyone can afford to ignore. The winner in all of this is the consumer, who has more choice.

Are brands doing this for the right reason?

Interestingly, some of the greatest vineyards and wines from Europe have been committed to biodynamics and organics for years, but they’re not interested in certification, so they can’t technically claim it. Obviously you can infer from that that these brands are doing this because they believe in the process, not because they want the fancy label or for commercial gain. They believe in caring for the soil, the vines and the drinker, and they think there’s a relationship to quality.

TOP EIGHT TRENDING WINES Our favourite natural, organic & sustainable wines.

Angove Organic Series Rose 2018

Gemtree Bloodstone Shiraz 2017

Organic

Organic

Grown in the family's certified organic Nanya vineyard in Paringa, perched high on the cliffs overlooking the mighty River Murray. Cherry and red berry dominates.

This organic Shiraz is the epitome of McLaren Vale Shiraz. An aromatic nose while the palate is rich, soft and generous, with hints of oak and spice.

Wild Olive Organic Shiraz 2016

Temple Bruer Cabernet Merlot

Organic

Organic & Natural

Elegance and finesse from different soils and micro-climates. Sourced from organic vineyards that set a powerful base for the wine. Remarkable.

Testament to the fact that an Organic and Preservative Free wine can make a big impression. Beautifully blended and elegant in sentiment.

Temple Bruer White Sparkling Cuvee NV Organic & Natural

Kalleske Moppa Shiraz 2017

Regarded as the largest certified organic wine label in Australia, helping pioneer organic viticulture in the country. A quality sparkling with a fine persistent bead.

Deep and vibrant in colour, this nonshy Shiraz is bursting with juicy red fruits. This wine is expressive, complex and well structured, finishing long and delectably.

Cullen Mangan Sauvignon Blanc Semillon 2017

Cullen Diana Madeline Cabernet Merlot Blend 2003

Biodynamic

Biodynamic

Expert biodynamic winemaking.

Complex aromas of gooseberry, freshly cut grass and citrus notes. The palate shows lime, lemon and honeydew melon. The fruit is sustained on a long, savoury finish.

All Cullens wines are biodynamic.

A fragrant, fruit-forward and very drinkable Cabernet blend from a highly regarded winery. Sultry dark berries and flowers with a fine underlying minerality.

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A Toast To Bollinger We spoke to Guy de Rivoire, Global Sales Director at Champagne Bollinger, about the iconic House of Champagne, its ties to James Bond and the business behind your favourite drinks.

Tell us the Bollinger story. Bollinger has been part of the history of the Champagne region for almost 200 years. Members of the family came from many different horizons, and over the decades they have patiently built up an impressive heritage, always devoted to the service of what has become one of the most emblematic Houses the Champagne region has ever known.

Today the House remains resolutely independent. As it has gradually expanded throughout the world, it has become a major global brand name. The Bollinger style is inimitable and recognised as such by the great Champagne lovers, the fruit of rigorous methods and a respect for principles handed down from one generation to the next in a great tradition that has always valued experience above all.

Champagne consumers are becoming more discerning and appreciative to the fact that Champagne is one of the most complex wines to produce, should it be non-vintage or vintage.

We are experiencing a growing demand for vintage champagne, most of the time a house ‘prestige cuvée’. I also note that ‘iconic’ grower’s champagne, single plot productions and limitededitions are becoming much sought after. Champagne is a competitive market. What separates Bollinger from the rest? Intrinsic and recognized taste, a fairly large group of wine connoisseurs who are Bollinger ‘adorers’… and there are many in Australia!

Talk to us about La Grande Annee 2007. What makes it special? It is a classic and readily approachable wine from the Bollinger stable. With its 70% Pinot Noir 30% Chardonnay blend of 15 different top crus all fermented and vinified in oak barrels, the wine offers lovely dried fruit aromas mixed with a light toastiness magnified by a subtle ‘mousse’. Very enjoyable now and can also be cellared for another 5 to 10 years.

What does your role entail? As a Global Sales Director I am in charge of ensuring the house’s commercial performance and presence over the 110 countries where Bollinger is made available… and to ensure a proper profitability for the family shareholders.

How would you sum up the Bollinger house style? Bollinger house style stems from a solid base, rooted in five tangible principles. Firstly, the house vineyards, covering 170 hectares, 85% of them Grand and Premier Cru. Secondly, the Pinot Noir - located in the heart of the Grand Cru of Ay from the very beginning, Bollinger built a reputation by glorifying this grape variety. Thirdly, Magnums of Reserve Wines – the keystone of the blend and the perpetuation of the Special Cuvée style, the standard bearer of Champagne Bollinger. Fourth, the barrels – over 3,500 old barrels produce micro-oxygenation of the wines, the secret to their excellent ageing capacity. And lastly, it’s a matter of time - all of our wines are aged in the cellars two to three times longer than required by the Appellation regulations.

Tell us about the state of the Champagne market generally.

What trends are you seeing? There’s a recent overall trend downward due to the consequences of some economical and social issues in the two prime markets of champagne consumption - France and the U.K. On the contrary there is a shift of a higher consumption in overseas markets such as Australia, USA and Japan. This has benefitted Bollinger.

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Champagne is inevitably rooted in history and tradition. How do you think innovation and creativity feeds into an industry that is so historic? Our job is to anticipate consumer trends, not necessarily in term of taste - as we believe that the ‘Bollinger taste’ is an integral part of our success - but more in term of providing experiences to embark new customers into the Bollinger world.

Is there more art or science in the expression of Champagne? Both.

The art of blending, the skills of our workers and the scientific approach to monitor the different stages of the vinification and aging processes.

Take us through your dream Bollinger experience. It is all about appreciating and sharing a fine moment of life. Most of the time that’s before or during a luncheon or dinner. We can’t talk about Bollinger without mentioning James Bond, the mose famous fan of the brand. How did that partnership come about? It was Christian Bizot’s personal friendship with Albert ‘Cubby’ Broccoli, producer of the James Bond movies, that lead to Bollinger becoming the champagne of choice for the suave British super spy. Bollinger has since appeared in all movies produced since ‘Live and Let Die’. Over time, this friendship has become a natural association between two legends with certain shared values—excellence, authenticity and elegance…

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Craft Spirits The Awesome Four-Some

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Seedlip Spice 94 Non Alcoholic Spirit 700ml

Fireball Liquer blended w Cinnamon & Whisky 700ml

The name '94' refers to 1494, the year Christopher Columbus discovered the All Spice Berries in Jamaica (the source).

Complex and distinguished.

With a strong cinnamon taste that is best served in a shot, Fireball Whisky is both hot and cold, smooth with a bite, and sweet but spicy.

The Everleigh Bottling Co. Famous Four Collection

Four Pillars Rare Dry Gin 700ml

This delicious and sophisticated set of pre-batched cocktails comes elegantly packaged in an Everleigh Bottling Co gift box.

An Australian spirit that has won gold across the world stage. Uniquely local, sophisticated and sure to impress.

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Four craft spirits everybody is asking us for.

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Born in France â&#x20AC;&#x201D; Crafted in Australia

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In 2018 Chandon Brut was named ‘Australia’s Best Sparkling Wine’ at the Champagne and Sparkling Wine World Championships. Is there a reason the iconic brand keeps being named our best and most popular?

Well, there are two reasons actually!

1. A FRENCH HISTORY One pioneering entrepreneur, Robert-Jean de Vogue, had a vision to craft premium sparkling wine outside of Champagne. Each bottle takes the combined skills of 35 expert artisans and more than two years (four for Chandon Vintage) in patience. Even today, the processes and philosophies of the winemaking are identical to those used in Champagne, right down to three noble grapes: Chardonnay, Pinot Noir and Meunier.

2. AN AUSTRALIAN FUTURE Chandon Australia was born in 1986 and has since become the signature icon of fine sparkling wine in Australia. The premium fruit is all grown in the picturesque Yarra Valley, utilising the warm afternoon sun and cool nights, as well as the loamy soils and gentle fresh breezes. Under the watchful eye of some of the most talented winemakers in the country, Chandon are able to harness the innovative spirit and natural fruit quality of the Australian wine scene.

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CLARE VALLEY WINES

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A tour of our ten favourite wines from Clare Valley.

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Jim Barry 'JB Range' Riesling 2018

Kilikanoon Killerman's Run Shiraz 2016

All about the electric acidity and juicy fruit limes. This benchmark favourite Riesling never misses a beat, marrying concentration with finesse for cellarworthy excellence.

Winemaker Kevin Mitchell has set a new benchmark for Clare Valley Shiraz. A nose of stewed plum and spice followed by a generouse palate.

Knappstein Hand Picked Riesling 2018

Mr Riggs Watervale Clare Valley Riesling 2018

Aromas of lemon, lime and florals, with focused citrus flavours on the palate and layers of textural complexities. Finishes crisp.

Crafted from grapes sourced in Watervale, the cooler sub-region of the esteemed Clare Valley, this elegant Riesling has a zesty citrus zing from nose to palate.

Wilson Vineyard Watervale Riesling 2017

Tim Adams Pinot Gris 2018

From a small batch, minimal intervention Clare Valley winery. Dry, crisp and refreshing, this is a fantastic summer wine.

Full-flavoured and delicious, this exquisitely balanced Pinot Gris is bursting with fragrance, taste and texture. A lovely crisp finish.

Petaluma Hanlin Hill Riesling 2017

Taylors St Andrews Chardonnay 2016

A seriously intense, dry and full-bodied example of the varietal, propelled by high acid content and a tight mineral spine. White flowers and lemon sherbet dominate.

The flagship wine from the iconic Clare Valley winery. Fine tannins, opulent cassis and fresh blackberry combine with cedar oak notes.

Jim Barry The Florita Riesling 2017

Grosset Polish Hill Riesling 2018

A tight, pure and powerful Riesling, marrying citrus lime and stonefruit characters. Delicious and sophisticated stuff; varietal and regional deliciousness.

Premium, polished winemaking.

Delicious Riesling from a notable name in the varietal. A must for any serious lover of the style or region.

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Experiences by Shorty's Liquor Whether you’re hosting colleagues, clients or guests, Shorty’s are proud to cut through the fuss and offer a curated selection of fun, engaging and luxurious in-house events.

Martini Masterclass with Belvedere Starting at $1,049.99 | Recommended for 12-20 guests | Duration: 1 hour | Notice: 3 weeks | Glasses, ice, cocktail shakers & garnishes included.

Belvedere Vodka is the original super-premium vodka, created from 600 years of Polish vodka-making tradition.

In this experience guests are treated to a series of tastings from the Belvedere range & will be guided through the art of perfecting a classic Lychee Martini & Belvedere Spritz.

Veuve Clicquot Hour Starting at $899.99 | Recommended for 12-20 guests | Duration: 1 hour | Notice: 3 weeks | Champagne, glassware & ice included.

Explore The World of Wine Starting at $959.99 | Recommended for 12-20 guests | Duration: 1.5 hours | Notice: 3 weeks | Wine, glassware, ice & tubs included.

Wines can be selected to suit your preferred theme & budget.

Guests will enjoy a glass of prosecco on arrival, before Sommelier Ben Moechtar guides you through six wines.

This experience will equip guests with the knowledge they need to sound like a pro - under Ben’s expert tutelage guests will be toasting terroir and tannins in no time!

In this luxury experience, guests will learn the history of the iconic Champagne Maison and life of Madame Clicquot.

You will start your Champagne journey with a glass of Veuve Clicquot Yellow Label Brut on arrival before moving onto Veuve Clicquot Rosé & Veuve Clicquot Vintage 2008.

Champagne Towers Starting at $1,349.99 | Recommended for groups up to 50 guests | Duration: 1.5 hours | Notice: 3 weeks | Moët & Chandon NV 1.5L magnums, glassware & ice included.

Add little bit of magic to your next event & impress your guests with a show stopping Champagne Tower! Our friends at Bubble Sisters will construct the tower and pour Moët & Chandon Impérial Brut from 1.5L magnums. Towers can be constructed for events of any size!

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Penfolds Grange Masterclass

Kahlua Espresso Martini Masterclass

Starting at $3,259.99 | Recommended for 12-20 guests | Duration: 1.5 hours | Notice: 3 weeks | Penfolds wine, premium glassware, tasting notes & mats included.

Starting at $674.99 | Recommended for 12-15 guests | Duration: 1 hour | Notice: 3 weeks | Alcohol, mixers, garnishes, cocktail equipment, glasses & ice included.

Generations of visionaries & innovators have turned Penfolds into the icon it is today. In this experience sommelier Ben Moechtar will guide guests on a sensory experience of six wines from the iconic winery, including Penfolds Bin 95 Grange.

This experience is both hands on & loads of fun! Under the guide of Australia’s Kahlua Ambassador, guests will shake their own classic espresso martini on arrival. While sipping their drink, guests will learn about the history of Kahlua, before finishing the experience by creating their own Instagram worthy creation!

Sommelier Services Pricing on Request | We offer a full range of Sommelier services, including but not limited to: How To Cellar Wine, How To Navigate Wine Lists, Staff Training, Cellar Evaluation & Bottle Review.

Becoming a Sommelier requires patience, an exceptional palate & years of training. The knowledge each accredited sommelier has is invaluable to those interested in fine & premium wines. This experience offers unique & profound insights from one of the best sommeliers in the business: Ben Moechtar. Ben is available for cellar evaluations, reviews & staff training. Our most flexible experience, guests have access to Ben’s premium wine services tailored to their individual needs, whether that means a cellar evaluation, review, staff training or more.

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G.H.Mumm & Perrier-Jouet Discovery Starting at $979.99 | Recommended for 12 - 20 guests | Duration: 1 hour | Notice: 3 weeks | Champagne, glassware & ice included.

In this experience guests will be welcomed with a glass of Petit Cordon by Maison Mumm, a sparkling wine from the Marlborough Region of New Zealand made with the “know how” of the acclaimed Champagne House, G.H.Mumm.

A Champagne Ambassador will then guide guests on a journey through the non-vintage range of both G.H.Mumm & Perrier- Jouet, two of the oldest & most prestigious Maisons.

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Bombay Sapphire Cocktail Trolley

Chivas Regal Masterclass

Starting at $729.99 | Recommended for 12 - 20 guests | Duration: 1 hour | Notice: 3 weeks | Alcohol, mixers, garnishes, cocktail equipment, glassware and ice included.

Starting at $959.99 | Recommended for 12 - 20 guests | Duration: 1 hour | Notice: 3 weeks | Whisky, glassware & Chivas trolley included.

A celebration of everything gin can be, guests will be treated to a gin & twist on arrival - served from the Bombay Sapphire Cocktail Trolley, of course! While enjoying their drink, guests will learn about the history of Bombay Sapphire & why gin is making waves across the world. To end the masterclass, guests will be invited to create their own twist on the classic gin & tonic.

Hosted by a Chivas Ambassador, this fun & informal tasting will give guests the opportunity to compare whiskies from the Chivas Regal range, including 12, 18, 25 year old & Chivas Ultis. All whiskies will be served from the Chivas Whisky cart to add some showmanship!

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Speak to the Shorty's team for more information or to personalise your next Experience: 1300 746 789 — shortysliquor.com.au

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For Functions

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From office parties to weddings, here are our top reds for events.

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Marques de Tezona Tempranillo 2016

Kudos by Leconfield Cabernet Sauvignon 2016

An easydrinking Spanish red sourced from a high altitude plateau in central Spain, resulting in an aromatic, earthy wine. Sweet raisins and cola are with raspberry and spice.

Displaying classic regional and varietal characteristics. Fragrant dark cassis and ripe berry fruit, with sweeping tannins carry and notes of blackberry, plum and cedar.

Pocketwatch Pinot Noir 2017

Gilardi Bertoulet Provence Rose 2017

Crafted using a number of parcels of grapes from across Victoria, continuing the Oatley family tradition of fine wine making. A delicate oak influence and bright fruit character.

Made from vineyards bordered by the Sainte Baurme massif and the Argens river in the south of France. This wine is made in the Var, in the heart of the Provence.

Labrune et Fils Pinot Noir 2017

Mr Riggs The Delinquent Shiraz 2016

A classic Pinot from the South of France offering exceptional value and drinkability. Vibrant red fruits, slightly darker cherries, hits of spice and old French Oak.

Juicy and generous, oodles of spicy plum, blackberry and great oak all come together. Another great wine from Ben Riggs, exclusive to Shorty's.

Ben's Run Vineyard Shiraz 2016

Logan Georgie's Block Merlot 2016

A fine example of a single vineyard Hunter Valley Shiraz. Aromas of dark red fruits, subtle oak and spice. Medium-bodied, with smooth tannins and a long finish.

A superbly balanced Merlot. Rich berry, chocolate and savoury herbs on the nose, while the medium-bodied palate is full of dark berry.

Hewitson Joey's Blend Shiraz 2016

Hentley Farm Rascal Shiraz 2017

A captivating combination of fruit grown in the heart of the Barossa. The palate is fresh, with succulent cherries and forest floor fruits integrated with fine tannins and a creamy texture.

A mischievous wine from the multiaward winning winery. Intense colour and bold tannins, using the best fruit in the district. Excluisve to Shorty's.

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Best Shorty’s White Wines For Functions

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Kudos by Ant Moore Sauvignon Blanc 2018

Pocketwatch Pinot Gris 2017

Packed with lots of varietal fruit like passionfruit, guava and capsicum. Clean winemaking and stacks of refreshment superb value.

Continuing the great Oatley family tradition of fine winemaking. A blend of parcels of night-harvested grapes from across the Central Ranges of NSW.

Leo Buring Clare Valley Dry Riesling 2018

Rondineto by Ferrari Savini Pinot Grigio 2017

The terroir of the Clare and Eden Valleys is made for Riesling. Clean, fresh notes of lemon and lime, with a strong streak of steely minerals defining the palate.

Hailing from the Russian River on the west coast of Italy, this white is lively and fresh. A pleasing line of acidity, making it an excellent match for seafood and good times.

Bird in Hand Sauvignon Blanc 2018

Hewitson Gun Metal Eden Valley Riesling 2018

From the award winning boutique winery.

Aromatics and herbaceous characters on the nose, with a slightly textured palate of melon and tropical fruit.

One of the world's great Riesling regions and sourced from a single vineyard site. Classic lemon lime citrus aromas and flavours are balanced with a talcy character.

Robert Oatley Signature Series Chardonnay 2016

Tomich 1857 Family Reserve Chardonnay 2017

A bright, rich peach nose with gentle oak. The palate is midweight and nicely balanced. Skilled winemaking from Robert Oatley.

A good round mouthfeel from handselected fruit and time spent in oak sourced from the finest Burgundian coopers. Named for a tradition in excellence.

Logan Georgie's Block Chardonnay 2018

La Lot by Peter Zemmer Pinot Grigio DOC 17

Combined with the cool climate conditions in Orange, the grapes are gently ripened. Grapefruit and cashew nut aromas, with a long mineral and lemon zest finish.

Harvested by hand from vineyards at the base of mountains in the north-east of Italy. Citrus and white flowers on the nose, with a bright acidic palate. Finishes crisp and clean.

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Available at wine.com.au

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SHORTY’S, ARTWORK BY JOHN PAUL JONES After years touring the world in a rock band I developed a technique to enable deaf people to experience sound visually, by reflecting laser beams off vibrating mirrors to music and the human voice. A chance meeting with Dave Short at the Sydney institution, the Lord Dudley, and I explained my work to him over a few beers. As fate would have it, an old school friend of his - Greg Townley from Red Note - had just composed a song for the Shorty’s business. So I got to work painting it! This artwork is my vision of Dave himself, with the sound patterns of the Shorty’s song in, amongst and around it.

Scan the QR code and check out the video. shortysliquor.com.au

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