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your news, your views March/April 2017 issue 57











JÄGERMEISTER IS CRAFTED FROM THE SECRET RECIPE OF 56 BOTANICALS SOURCED FROM ALL OVER THE WORLD IN THEIR NATURAL, RAW FORMS. The adventure takes you to India, where the SPICY ginger is sourced; SWEET soul comes in the form of star anise from Vietnam; Zanzibar provides the finest cloves, weaving the aromatic HERBAL character; Chiretta from Bhutan emphasise the BITTER profile of Jägermeister, and Tanzanian bitter oranges accent the complexity with CITRUS notes. In addition to these five ingredients, Jägermeister features many more botanicals, including herbs, blossoms, roots and fruits, which are used to make this enchanted and mysterious liqueur. The ingredients used in the production of Jägermeister are 100 per cent natural, and of the highest quality, and must meet the approval of the master distillers before being added to the final recipe. These are skillfully blended with German precision, and the resulting elixir rests in 445 mighty oak barrels for one year, creating a complex, spicy and soul-warming taste profile. Enjoy the well-balanced, bittersweet harmony as a signature ice-cold shot to cheers with friends, or in a Root56 – Jägermeister mixed with ginger beer. It is a simple build over ice. Add two wedges of lime for perfection and enjoyment of the fresh, spicy bite.




your news, your views January/February 2017 issue 56







Always reading on the go? Connect to drinks trade anywhere, any time on our digital version.



March/April 2017



26 60





18 Houghton Wines 180th Anniversary

10 News

48 Tasting Bench Results

20 Winemaker of the Year Neil McGuigan

26 Liqueurs

58 Wine New Products

22 Cider Maker Martin Thatcher

31 Special Feature: Diversity in drinks

60 Beer and Cider New Products

63 Fiji Rum Co. Collection

39 Alcohol and Sport

62 Spirits New Products

65 Trade Activity

44 South Australian Wine

66 Eye

52 Industry Forecasts 2017 54 Australia’s Most Collected Wines

STRENGTHEN 56 Using Wi-Fi in Your Venue 64 Health and Fitness

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ONE AUSTRALIAN WINERY STANDS ALONE. International Winemaker of the Year for a world record 4th time.

Neil McGuigan, Chief Winemaker and CEO


CREDITS PUBLISHER the drinks association All enquiries to: the drinks association Locked Bag 4100, Chatswood NSW 2067 ABN 26 001 376 423 The views expressed in drinks trade are those of the respective contributors and are not necessarily those of the magazine or the drinks association. Copyright is held by the drinks association and reproduction in whole or in part, without prior consent, is not permitted.

Other drinks association publications include: drinks bulletin drinks guide drinks yearbook

EDITORIAL PUBLISHING EDITOR Ashley Pini .......................... ASSOCIATE EDITOR Hannah Sparks...................... ONLINE EDITOR Rachel Tyler................................ ASSISTANT EDITOR Lukas Raschilla..................... EDITORIAL ASSISTANT Mary Parbery.................... CONTRIBUTORS Ben Canaider, Ewan Porter, Jon Clark, John Field, Simone Allan, Simon Wolnizer, Walter MacCallum

DESIGN ART DIRECTOR Evelyn Rueda ................................ SENIOR DESIGNER Racs Salcedo .........................

ADVERTISING NATIONAL SALES MANAGER Chris Wheeler.................. SALES MANAGER Nathan Field.................. PRODUCTION MANAGER Sasha Falloon ................

Produced and contract published by:

Director: Ashley Pini ACCOUNTS: 169 Blues Point Road, McMahons Point NSW 2060 Ph: 02 9492 7999 | | drinksmedia ABN: 42 126 291 914

Editor’s Note THE AUSTRALIAN ALCOHOL INDUSTRY REPRESENTS HUNDREDS OF THOUSANDS OF PEOPLE, EMPLOYED IN ROLES THAT MANY OF US MAY NEVER HAVE HEARD OF. FROM THE BAR BACK TO THE DRIVE-THRU-ATTENDANT, THE BREWERY ENGINEER, PACKAGING TECHNICIAN, SALES REPRESENTATIVE, MARKETING MANAGER, WRITER, ANALYST AND ADVOCATE...THE LIST COULD GO ON AND ON. If you work in the alcohol industry, you are part of a diverse community that is intertwined in the social fabric of Australian life, bringing tourism, education, hospitality, entertainment and enjoyment to people every day. In our special report (starting on page 31), we get to meet a number of hard-working individuals, from across the industry, who tell us about their roles and share their view on diversity, including how we can become a more inclusive industry and what the benefits are to all of us. We hope each story inspires you to try something new, either in your own career or workplace. You may have also noticed the change in the look and feel of our magazine. It’s glossy and larger – there’s an eight-page section on different paper and more protection on the covers, but that’s boring publishing stuff. Internally nothing changes, it’s still the same quality writers and industry personalities bringing the industry news to you. Your news, your views. In this edition (March/April), we talk to Neil McGuigan, who graces our front cover. Neil has been crowned the IWSC Winemaker of the Year for the fourth time, a unique and quite remarkable achievement (pg. 20). We also look at the art of vermouth, trending bars and the re-emergence of vermouth-based cocktails (pg. 29) and ask the question why liqueurs are so often first rate, but second fiddle. Despite their wide use, we find that customers are too often unaware of their presence in drinks and that makes for a harder sell in the off-premise (pg. 26). Ewan Porter and Hannah Sparks explore the goal of alcohol (primarily beer) and sporting sponsorships (pg. 39), and the benefits of partnerships between pubs and their local teams. South Australian winemakers are preparing for vintage 2017 and in our latest report on the state (pg. 44), we also look at the issue of tourism. Not a likely issue you might think for a state like SA, but as Australia continues to evolve as a prime destination for visitors, South Australian wineries are feeling the pressure to come up with experiences not available elsewhere. Find out the results from our latest Tasting Bench on page 48, where panelists delved into the depths of Australian shiraz – there are 32 to view. Also in this issue are the industry trends and forecasts we’re expecting in 2017 (pg. 52), the secrets from within Australia’s biggest (and richest) wine collections (pg. 54), plus the latest legislation on offering Wi-Fi in your venues (pg. 56), new product releases, news and all the coverage from recent events, including the Australian Open with Coopers, Canadian Club, Jacob’s Creek and Aperol.

Ashley Pini Publishing Editor – Hip Media

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NEWS FIGURES AND FACTS, PEOPLE AND POLICY, CORPORATE & COMMUNITY SPIRITS PLATFORM EXPANDS PORTFOLIO Spirits Platform is continuing the rapid expansion of its portfolio with the addition of Żubrówka Vodka and The Macallan, Highland Park, The Famous Grouse and Cutty Sark whiskies. The company partnered with Roust Group, owner of Żubrówka, in January and at the beginning of February, announced a second partnership with The Edrington Group, owner of the four world-renowned Scotch whiskies. Spirits Platform has already taken over the distribution of Żubrówka and will begin distributing The Macallan, Highland Park, The Famous Grouse and Cutty Sark from 1 April. Until then, trade should contact Coca-Cola Amatil. Żubrówka’s heritage spans over 500 years and continues to experience record-setting growth, currently exporting to 40 countries with sales of four million cases per year. The Macallan is one of the world’s leading single malt whiskies at almost 200 years old and has been named The Rolls Royce of Malt and ‘The most expensive whisky sold at auction,’ according to the Guinness Book of World Records. Highland Park comes from one of the oldest distilleries in Scotland, established in 1798, and has won Best Spirit in the World three times. The Famous Grouse has also been the number one blended Scotch in Scotland for 36 years.

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NEW APP MAKES SPLITTING THE BILL EASY A new app that makes eating out and drinking with friends easy is gaining popularity. Groupee was designed to allow venue goers a stress-free way to split the bill. To pay, one person simply enters the bill total, selects the number of people who will be splitting the bill, and shares the bill code with everyone else so they can each pay the amount owed. Over 200 restaurants and cafes across Australia have already signed on to use the app including Catalina, Aqua Dining, the Paddington Inn and more. Groupee can be downloaded for free on Apple and Android devices.

INTRODUCTION OF INTERIM RESTAURANT AUTHORISATION FOR SERVICE OF ALCOHOL Liquor & Gaming NSW has introduced a new interim restaurant authorisation, allowing restaurants and cafés to serve alcohol under standard trading hours and conditions as soon as they apply for an on-premise liquor license, rather than waiting for it to be approved. To qualify for an interim restaurant authorisation, restaurants and cafés must have planning approval to use the premises as a restaurant or café with their local council and must not have applied for any other authorisations, such as extended trading hours. Before venues engage in the sale of liquor, they must also ensure that staff are certified in Responsible Service of Alcohol and that mandatory liquor law signs are displayed. Those granted an interim restaurant authorisation will only be able to serve alcohol between 10am midnight, Monday to Saturday and 10am-10pm on Sunday.



Carl Bowdler has been appointed Chief Executive Officer of Kollaras Group’s Beverage & Tobacco division, Kollaras & Co, having previously been the group’s Chief Financial Officer. In support of Bowdler’s appointment, the Executive team has expanded with the appointment of Peter Rostirolla as Chief Financial Officer, Michael Bynon as Executive GM Exclusive Brands, Tim Lewis as Executive GM Cruise and Duty Free, John Shervey as Executive GM Supply Chain, Greg Philipp as Executive GM Domestic Sales and Russell Hole as Executive GM Export. John Kollaras, Managing Director of Kollaras Group, is certain Bowdler’s appointment and the new team structure is a positive step forward for the family-run organisation.

Aspiring sommeliers can now register for the 2017 Court of Master Sommeliers Australian program. This includes the Introductory, Certified and Advanced certification, beginning in June. The Court of Master Sommeliers was established in 1977 to promote excellence in hotel and restaurant beverage services. The intensive education and examination program guides students through four increasingly rigorous levels of coursework and examination, culminating in the Master Sommelier Diploma Examination. Since its first Australian course in 2008, 891 sommeliers have participated in the examinations resulting in 579 Introductory Sommelier graduates, 245 Certified Sommelier graduates, 20 Advanced Level Sommeliers and three who have attained the title of Master Sommelier: Franck Moreau MS (Merivale), Sebastian Crowther MS (Rockpool Group Melbourne) and Benjamin Hasko MS (Bootleggers). Worldwide there are currently just 236 Sommeliers who have gained the highlycoveted title of Master Sommelier. Visit 2017 Course Dates and Locations Introductory Sommelier Certificate - 19-21 June 2017 (Ivy Sunroom, 330 George St Sydney) Certified Examination - 21 June 2017 (Ivy Sunroom, 330 George St Sydney) Advanced Sommelier Certificate - 22-26 June 2017 (InterContinental Sydney, 117 Macquarie St Sydney)



NEW CHALLENGES FOR AN EVOLVING SALES FORCE The information age – and now the social age – has seen the role of sales professionals evolve dramatically. This changes how we need to organise, optimise and motivate the sales force. Customers are no longer as reliant on a sales person to obtain product/service/ pricing information and are generally further down the purchasing funnel before they make contact with your company than ever before. A customer can compare stock availability and price with other retailers through their phone. Your store has become an expensive showroom and customer service centre rather than the primary distribution engine and it’s getting harder to track the direct impact of an individual employee’s sales efforts in this omni-channel world. Sales and supply chain processes have become so sophisticated and specialised that the skills and competencies required of enterprise account managers have transformed. Critical thinking and a solutions focus are required, beyond the traditional technical and sales capabilities. • What is the role of the retail associate? • Who gets the sales credit? • How do you assess and hire for this type of selling? • How do you best remunerate your sales team? For more information or help, get in touch with Aon Hewitt. Simon Wolnizer Channel & Market Development Aon Hewitt p: 02 9253 8277 e:

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Heineken is offering Australians a risk-free opportunity to try its newly released mid-strength, lowcalorie beer, Heineken 3. The company is launching a Money Back Guarantee designed to boost trial of the product, refunding customers who aren’t satisfied with the taste. Heineken describes its latest beer as one that will allow consumers to “Have It All”. The product boasts lower calories (86 calories per bottle) and less carbohydrates (five grams per bottle), while promising to deliver on taste. Andrew Campbell, Managing Director at Heineken Lion Australia, is confident that Australian consumers will love it. “Heineken 3 won two International Gold Medals (European Beer Star Awards 2016 and World Beer Championships 2016) for taste in 2016, so we knew the product was great.”

THREE VENUES GAIN EXTENSIONS AS LOCKOUT LAWS ARE RELAXED Following former - NSW Premiere Mike Baird’s decision to relax the lockout laws, it has been announced that a few venues in the CBD and Kings Cross have received extensions. Live entertainment venues the Palace Hotel, Observer Hotel and ArtHouse Hotel are among those that will now be able to admit patrons until 2am and serve drinks until 3:30am. Deputy Secretary for Liquor, Gaming and Emergency Management at the NSW Department of Justice, Paul Newman said, “We expect to announce more venues soon, with Liquor & Gaming NSW assessing a further 13 applications for the 30-minute extensions to lockout laws and last drink times.” Liquor & Gaming NSW says up to 50 venues will be able to take advantage of the new legislation.

NETWORK BREAKFAST: SHOPPER TRACKER STATE OF THE NATION Which liquor segments are winning and why? Shopper Tracker’s Managing Director Simon Ford will present the 2017 State of the Nation report at the drinks association’s Network Breakfast on March 22.  Shopper Tracker provides independent and objective metrics of shopper behaviour and the needs/perceptions surrounding behaviour in the off-premise. It covers occasion and mission, category role, path-to-purchase, point of purchase, decision hierarchy, consumption metrics and shopper profiling.  A total of 17,100 shoppers are interviewed each year, with fieldwork running for three months in winter and four months in summer. A ‘State of the Nation’ report is produced at the end of each period, along with five further reports for beer, wine, spirits, RTDs and cider, each covering all relevant segments and banners. Understand who your shopper is, what’s important in their choice of product and retailer, and where to invest to maximise engagement in your brands.  Date: March 22, 2017 Venue: Luna Park Time: 7.15am - 9.15am Visit to book.

TIME TO WINE DOWN AT THE DRINKS INDUSTRY SHOW Wine down at the iconic waterfront Crystal Palace, Luna Park Sydney on Monday 26 June and Tuesday 27 June 2017. Returning for its second year, The Drinks Industry Show is all about innovation. The event will showcase the best in beer, wine and spirits from across the globe and connect producers and distributors of alcoholic beverages. Exhibitors can look forward to meeting and engaging with up to 1,000 buyers over the course of the two days. The very best on and off-premise decision-makers have been hand-selected and invited to attend based on current needs and purchasing potential. Fiona MacDonald from the Wine Chronicles has been appointed to research and curate a tailored and informative seminar program addressing key issues and challenges from across the drinks trade and looking into the trends and opportunities that lie ahead in 2017. Exhibitors from as far as Australia, New Zealand, China and Spain have already confirmed for what is set to be the must attend event of 2017 for the movers and shakers of the drinks industry. Proudly supported by HIP Media and in partnership with the drinks association, attendees can look forward to two days of networking, master classes, taste testings, mixology demonstrations and unrivalled education. Whether you are looking to elevate your brand, road test new products to market, network with the great and the good of the industry or simply meet with new buyers, The Drinks Industry Show 2017 is the place to be.




VILLA MARIA ESTABLISHES DIRECT DISTRIBUTION IN AUSTRALIA From 1 March, Villa Maria will manage its sales and distribution internally and directly from Australia. Its original distribution agreement with Fine Wine Partners was thrown up in the air last year after the company was purchased by Accolade Wines. Villa Maria is now one of the largest New Zealand wine brands and this growth and the recent change in hands prompted the company to set up its own model in Australia. The winery currently sells its two brands, Vidal and Villa Maria, locally and will look to expand the range in the future. In the meantime, trade should continue to contact Fine Wine Partners for stock. Chief Winemaker at Vidal Estate, Hugh Crichton

By Jon Clark, Global Creative Director at Boldinc Brand Innovation. has worked with Absolut Vodka, Endeavour Vintage Beer, Jacob’s Creek, Jameson and Bilpin Cider. ‘Tis the season for ‘Brand & Packaging Foie Gras’, and over the Xmas break I got a chance to sit down in my rocking chair and contemplate the year gone. As well as drinking some mighty fine spirits, I also got to admire some great (and not so great) packaging. So like the Grinch of branding, I’m weighing in with the C-word of design, the pastiche that is craft. Surely the end is nigh. Category rules and semiotics that have been developed over years are being thrown away in pursuit of individuality or quirk. Take emerging craft beer or spirits for instance. It all looks that different it looks the same. A myriad of scripts and scrolls. Seriously, it’s not characterful or unique, just a crowded collection of ephemera, shamelessly redrawn and neatly constructed. Yes, many of these emerging brands are crafted, using good ingredients, but that’s cost-of-entry today. We shouldn’t just force this craft phenomenon down our (consumers’) throats... Admittedly, the consumer seems to be buying this trend (literally), but for how long? Where’s your point of difference, your true personality and story? Craft fatigue won’t happen overnight, but we’re close to critical mass. So, before you jump on board this overcrowded bandwagon, keep in mind the ride could nearly be over. Consumers are drowning in creativity, snacking on trends (Instagram, Pinterest), but starved of uniqueness and substance. It’s an agency’s job to connect consumers and brands on a level deeper than craft for craft’s sake.

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AUSTRALIAN APPOINTED WILLIAM GRANT & SONS’ 100TH AMBASSADOR Australian Richard Blanchard has been appointed Glenfiddich Ambassador for Australia and New Zealand, joining William Grant & Sons’ esteemed worldwide ambassador program as its 100th member. Prior to the appointment, Blanchard had spent three years as a Whisky Specialist at William Grant & Sons, working across every one of the company’s whisky brands. Blanchard joins a team of nine global and 91 local ambassadors across 25 countries, each representing one of the company’s portfolio brands. William Grant & Sons Head of Marketing Jack Pollock said, “Our ambassadors act as an extension of the family behind the business. They bring immense know-how and unique capabilities from a varied selection of backgrounds. The ambassador team is truly central to William Grant & Son’s global success and we look forward to watching it grow over the coming years.”


This year, the drinks association will again join Gourmet Traveller WINE in partnership with Australia’s Wine List of the Year Awards to seek out, and celebrate the nation’s best wine and beverage lists. The awards, now in their 24th year, are Australia’s most prestigious awards program and were founded to recognise and reward the most outstanding wine and beverage lists from restaurants, wine bars, cafés, brasseries, pubs, clubs and hotels. Sandra Przibilla, CEO, the drinks association commented, “the drinks association is proud to be working with Australia’s Wine List of the Year Awards as its official Trade Communications Partner in 2017. Our notfor-profit association offers a portfolio of trade publications - including drinks trade, which reaches in excess of 22,000 restaurants, hotels and clubs. Australia’s Wine List of the Year Awards is a wonderful opportunity to celebrate the achievements of sommeliers and venues as they enhance appreciation among diners of the amazing wines our country produces.” To quote the 2016 winner, Grant Dickson: “Winning the Wine List of the Year award has legitimised a less-than-conventional, narrativebased approach to listing and selling delicious wine. I’m sure that other sommeliers with a song in their heart and a fierce yearning to tell stories will be heartened by our success and feel more confident in submitting their offering.” Entries are now open and will, once again, be judged by our extraordinary panel of local and international judges – Master Sommeliers, Masters of Wine and expert commentators all specially selected to maintain the integrity and independence of the awards. Led by Peter Forrestal as Chairman of Judges and Deputy Chairs, Toni Paterson MW and Jeni Port, the long-term panel of 31 includes industry figures such as Court of Master Sommeliers founder Brian Julyan MS; Gerard Basset OBE, MW, MS, MBA; Evan Goldstein MS from the USA; James Lawther MW from France; Felicity Carter from Germany; Cameron Douglas MS from New Zealand; and from Australia: Nick Bulleid MW, Huon Hooke and Mike Bennie to name only a few. The judges will assess each list based on the quality of the wines, the balance of choice, the design and presentation of the list, and the suitability of the wines to the style of cuisine. Entries close Friday, March 10 Enter via Good luck! For sponsorship opportunities contact Leone Cruden-Bonić at: leone@

L-R: Rob Hirst, founder of the awards; Grant Dickson, 2016 winner; Judy Sarris, Editor, Gourmet Traveller WINE; Sandra Przibilla, CEO, the drinks association.


60 SECONDS WITH LISA MCGUIGAN AND ALASTAIR MILLER By Simone Allan, founder and Director of Mondo Search (Destination for Best Hidden Talent)

As the founder of Mondo Search, which has operated for over 19 years in the drinks industry, I am lucky enough to have interviewed over 22,000 senior executives and I am constantly reminded of how ambiguous and unpredictable the workplace can be. The more resilient leaders in the drinks sector have some common traits, like Lisa McGuigan, owner of her own wine brand, and Alastair Miller, Commercial Finance Director, APAC at Accolade Wines. They both focus on morning rituals of exercise; the power of continual learning and mentors; and the importance of being nothing stays still in this everchanging drinks sector.

Simone Allan: What gets you up and cracking in the morning? Lisa McGuigan: My Border Collie Lois! She loves an early morning walk and this is my favourite way to start the day. SA: Do you think your childhood/early education had an impact on your career? LM: Definitely, having grown up in a winemaking family, my sister Vanessa and I would help in the vineyard, picking grapes with my Grandfather Claudie from when we were ten year’s old for pocket money. Unfortunately, I am still on the same hourly rate! SA: What’s the most important thing that you’ve learnt in business? LM: Firstly, if you don’t love what you do, you might as well be dead. Secondly, listen - to your mentors, colleagues and consumers. SA: What advice would you offer in terms of maximising and creating a successful career? LM: Be open-minded about the path to success, it doesn’t always look the way you think it will. Be uncompromising about what it takes to get there. SA: What’s your third space outside of work and family? LM: I love to travel and I love beautiful hotels around the world. My early career was spent in five-star hotels, so I am passionate about interiors and finishes as well as service. I am currently writing a book on etiquette so I can pay my father back for sending me to finishing school many years ago. Lisa McGuigan

Alastair Miller

Simone Allan: What gets you up and cracking in the morning? Alastair Miller: I love going for a run or an ocean swim if the weather is right.

SA: Do you think your childhood/ early education had an impact on your career? AM: I think so; I grew up in Adelaide, which due to its proximity to world-class wine regions has a strong wine culture. When the opportunity arose for a role at Accolade Wines, it was a neat emotional fit for me and has helped give me a passion for the business over and above the pure work requirements. SA: What’s the most important thing that you’ve learnt in business? AM: One of the keys to success is to build a strong and engaged team and then empower them to deliver on their potential. With the rapid change in technology and learning opportunities, I always have people in my team who are much more capable at certain tasks than I am. Rather than feeling insecure about this, I treat it as a great opportunity to continually drive increased performance. The second major learning is that you make better decisions when you are calm and considered rather than urgent or panicked. In the FMCG industry there are always performance ups and downs, and when it is down, there is a lot of pressure. Making the right decisions will get you out of that position more quickly. SA: What advice would you offer in terms of maximising and creating a successful career? AM: Always be open to accepting opportunities to learn new things and be resilient; over a career spanning 30 or 40 years there will be times when things don’t go to your liking. Demonstrating an ability to move quickly through these in a positive way is a trait organisations appreciate and value. SA: What’s your third space outside of work and family? AM: I love escaping into a good novel while listening to great music and having a glass of wine (oops that’s work related as well!).

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HOUGHTON WINES CELEBRATES 180 YEARS This year marks the 180th anniversary of Houghton Wines in Western Australia, the country’s third oldest operating winery, which came to its prominence under Jack Mann from 1922. Mann was best known for creating Houghton White Burgundy, which is still an Australian favourite, under the name Houghton White Classic. Only 13 winemakers have ever had the privilege of being the caretakers of Houghton’s wines and today it is Ross Pamment as Senior Winemaker who carries its legacy. Pamment began his career at Houghton as Cellar Hand in 1989. In 2001, then a young winemaker, he became the first person to receive the Qantas Medal and in 2004 he was invited to attend the exclusive and prestigious Len Evans Wine Tutorial. As well as overseeing the winemaking team at Houghton Wines, Pamment is responsible for managing the style of Houghton White Classic. drinks trade caught up with the leading winemaker to find out more about the wines and how the winery plans to celebrate its birthday. drinks trade: Houghton White Burgundy was significant in establishing the winery in Australia back in the early 1900s. Which other wines are considered to have been Houghton’s best releases during its 180-year history? Ross Pamment: Jack Mann gained a reputation as one of the leading fortified winemakers of his time. He won numerous awards in the wine shows in the eastern states for his sherry and liqueur styles. During the transition to table wine, there were some fantastic reds made here. I have had the privilege of tasting some of the cabernet sauvignons made in the 60s and 70s, with fruit grown at the Houghton property. Jack Mann had a devotion to cabernet. Subsequently, the greatest release in my time has been the inaugural 1994 Jack Mann Cabernet sourced from the Frankland River region, south of Perth. I’d like to think we make some pretty smart chardonnays here too. Although previous vintages of the Pemberton Chardonnay won great praise, particularly the 2002 vintage, it was the 2007 wine that set a benchmark with style and what we wanted to achieve.

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Ross Pamment, Senior Winemaker at Houghton Wines

DT: You are responsible for producing Houghton White Classic today. How has the wine evolved in style over the years? RP: The wine made in the 1970s contributed to a swing away from beer drinking in Australia and gained popularity. It was dry, full-bodied, rich and flavoursome, with inherent softness and fresh acidity. The wine has evolved to a fresher style in-line with consumer expectations, but I have been fairly conscious of retaining the origins of the Swan Valley, it is important to the style. It is still predominately chenin blanc blended with other varieties that work well in the area.   DT: You have been a winemaker at Houghton for 18 years. When you look at the portfolio, what do you think is key to the long-term success of these wines? RP: Simply the quest for quality. We have a great team of winemakers and viticulturists who achieve the best with what we’ve got.

Houghton delivers in style, quality and value, but we tend to be undersold.      DT: Which of the wines that you have released at Houghton are you most proud of? RP: The Icon reds we make, particularly the Jack Mann releases, they are extraordinarily good.   DT: How does the winery plan on celebrating its 180th anniversary? RP: On Saturday 11 March, Houghton will host a picnic at our winery in the Swan Valley to celebrate turning 180. This is a huge milestone for us and one that we wanted to celebrate with everyone who has supported us and enjoyed our wines over the years. People can expect live music in a beautiful setting on our winery grounds, while toasting our anniversary with some wines that we are very proud of. We can’t wait and hope to see as many people there as possible.

For further information, please contact your TWE sales representative on 134 893 or visit




When you think of the word ‘great’ or ‘world-beaters’, what does it really mean to us as Australians? We prefer to be an unassuming bunch but, deep down, we all love to be parochial when it comes to our homeland. How many times have you heard returning Aussies say: “Europe was awesome, I had such a great time, but there’s no place as good as here?” We are indeed the lucky country. And now, our worldbeating beaches, inventors, sports heroes and actors can be joined by winemakers – and one in particular, Neil McGuigan. McGuigan Wines was named Winemaker of the Year for a record fourth time at the 2016 International Wine and Spirit Competition (IWSC) in London, recognised as the world’s leading wine and spirits awards. Having previously won the title in 2009, 2011 and 2012, the fourth award puts the Australian winery into new territory – it’s the first time any winery has won the award four times in the competition’s 47-year history. By Ashley Pini and Hannah Sparks.

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“Over deliver on quality at every price point.” “Make the wine the hero.”

drinks trade: Congratulations on such a fantastic accolade, did you ever think you’d take home this trophy once, let alone four times? And how does it feel? Neil McGuigan: It is wonderful to be able to represent Australia on the world stage. It’s very exciting, but humbling at the same time. We had a purple patch from 2009 to 2012, and you’d think it wouldn’t happen again, but if you commit to making great wine, you can get lucky. DT: Can you explain to our readers how the overall Winemaker of the Year decision comes about? How do the results of your individual wines affect the overall result? NM: The way this is tabulated is not revealed, so I believe the system is about strike rate, with wines that don’t win medals given a negative number. Plus, I believe gold medals and trophies are highly awarded. DT: What is it about Australian wines and McGuigan Wines in particular that is winning over the public in the UK? NM: For Australian wines, it is the generosity of fruit, because of the climate in which we operate. With our wines, we have the same generosity of fruit, but with cleanliness and varietal definition. Plus, we have a maturation program in the business, which allows us to release and show mature Australian wines at their peak. DT: When did all the hard work start? NM: The hard work started when I began in the wine industry. It has taken a lifetime to reach this level of performance; some may say that I am slow. DT: What do you think it is that sets Australian winemakers apart and contributes to such success? NM: A total commitment to quality, tenacity, innovation, patience and persistence. DT: This must be even more satisfying, considering the challenges all Australian wineries are facing following the Brexit decision? NM: The UK is a huge market for Australian wine. One in four to one in five bottles of wine consumed in the

UK is Australian. Devaluation of the UK pound is difficult in the short-term, but we are committed to the market and this recent win will continue to help us increase our sales footprint. DT: What are the key attributes that you can point to that make Australian wine so good? NM: Purity of the variety – most Australian vines are on their own roots, not rootstock – plus clean air, water and abundant sunshine. Our raw materials (the grapes) are arguably the best in the world. DT: When Brazil won the World Cup in 1970, they got to keep the trophy forever. Do you have to give the IWSC Winemaker of the Year trophy back? NM: The trophy is super glued to my desk. DT: The next focus for you must be vintage 2017. How is this year’s crop looking? NM: Absolutely. We’re right in the thick of it in the Hunter Valley! The season in the Hunter has never been kinder thanks to beautiful, dry conditions. The grapes look fantastic; we recently picked our Hunter Chardonnay, which is set to knock socks off this year. However, the other regions across Australia are actually ripening much slower than normal. We don’t expect the inland districts to start vintage until early February, with the Barossa, Adelaide Hills and the South East of Australia probably a month behind where we were last year. That said, all is looking good at present, but there is still a long way to go.   DT: Which of your wines are drinking best currently and that you would recommend for trade to stock? NM: Our McGuigan Shortlist range continually over delivers at its price point - we receive this feedback from our customers almost every week. Our Shortlist Eden Valley Riesling is always a standout, but the 2016 vintage, in particular, is outstanding, as is the 2015 Shortlist Chardonnay, which is always a crowd favourite. However, for an everyday drink, our Black Label range of white wines - including the 2016 Sauvignon Blanc, Chardonnay and Pinot Grigio - are drinking superbly.

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Martin Thatcher


A year on since Thatchers Cider Managing Director and fourth-generation family member, Martin Thatcher, last paid a visit to Australia, and the category has grown again in both volume (9.4 per cent) and value (8.1 per cent) – IRI MarketEdge to 6/11/2016.


hatchers Cider is the fastest growing draught cider in the UK, which is no mean feat considering the landscape of the category there. Premium Beverages has been distributing the brand for over two years now and sales are growing locally too. In our last interview with Martin, we discussed the growing popularity of cider globally and the possibility for the category to evenly compete with beer in Australia. What seemed only a possibility then is becoming more of a reality now, with IBISWorld reporting that cider is expected to gain market share from beer over the coming years, as more pubs and clubs in Australia serve cider on tap and drinkers respond to the increasing variety of cider on offer. Martin says, “Picking the right partner has been a really great asset for us, and in terms of the market developing, people have come into cider. It wasn’t well-known five years ago, but it’s definitely on people’s radar now. And people have changed from sweeter ciders to the more dry, what we would term as proper cider, made from proper cider apples.” These apples give the cider a slight bitterness and dryness, which “encourages you to drink another glass 22|drinks trade

after the first one,” Martin says. “It’s a refreshing drink, making it a strong contester in Australia’s climate.” Available in Australia is Thatchers Gold, a traditional, medium-dry cider, with a smooth and refreshing flavour. Last year, Thatchers and Premium Beverages together, launched a 330ml bottle, versus the UK 500ml bottle, to better fit the format Australian consumers are familiar with. “It’s exactly the same cider as we sell in the UK, we just put an Australian label on to meet all the legislation and the format is slightly different, but apart from that it’s exactly the same,” Martin explained. The move provided a major boost in sales of the brand. Now we ask, could cans do the same? “I’m unsure about cans at the moment,” says Martin. “What I see, is that the market has changed a lot in the last 18 months to two years and there seems to be a huge upsurge in cans in bulk stores. Part of the reason for being here is to have a good look at the market and see what we should be doing for next summer.” Thatchers Gold is also available in keg and is on taps in a number of venues across the country. “The great thing about your bars and hotels is that

they serve beer and cider cold and in really good condition,” Martin remarked. “And cider served cold is really important.” As the largest cider market globally and, arguably the oldest, international markets have long looked on at the UK to see where the needle will point to next for future category trends. Like beer, cider too is experiencing a huge resurgence in craft over the waters and Thatchers has brought out two ciders in response and in honour of Martin’s grandfather, Stan Thatcher. Stan was a second-generation family member in the line of business and took much after his grandfather and the founding member of Thatchers Cider, William Thatcher. The two had a history of making sure that their workers (and

PICTURED LEFT: Aside from watching the tennis during his trip in Australia, Martin also spent time meeting with trade in Melbourne, Adelaide and Sydney and even got out and about in the Thatchers Cider Cart, delivering refreshing, cold Thatchers Gold English Cider to customers and consumers along the way.

Martin Thatcher

Thatchers Gold Appearance: Thatchers Gold has a wonderful, rich golden colour; bright, clear and sparkling in the glass. Aroma: Clean, fresh and appley, this Somerset cider has hints of honey and floral notes, leaving flavours rounded on the palate. Flavour: Medium dry, smooth and refreshing. Full of flavour from a blend of cider apples. Available in Australia from Premium Beverages

we’re sure themselves too) had their fair share of cider. It’s said that not a lot of the product made its way past the farm walls in those days. Martin explained, “These ciders are really about going back to some of the original recipes William made as well as allowing our cider makers to showcase what they can do with the cider, so it’s been a lot of fun. We want to show off what we’ve done in the past, our history and show that we’ve not just set up in the last few years. It’s a real brand, with real history, credentials, and craft. Over 100 years of cider making, you learn a thing or two about how to deliver really well.” Thatchers was established in 1904 on Myrtle Farm in

Somerset, England, and William and Stan were followed by Martin’s father John. Martin started working for the family business almost straight out of school when he would help with deliveries. From there, he quickly progressed into helping with bottling, pressing, sales and back of house, before assuming the role of Managing Director - today responsible for overseeing the whole operation. Thatchers has always been a family business, and it always will be, with Martin’s children next in line. The family currently owns around 400 acres of orchards and what sets their cider apart from the rest is their attention to detail and unrelenting pursuit of quality. Martin’s father is still in charge of the orchards, where he oversees all of the planting and

pruning of and tending to the trees. All great cider starts in the orchard, and without John making sure the apples are in tip top condition and picked at the right moment with the perfect ripeness, Thatcher’s wouldn’t produce the quality of cider that they do today. They have received many awards over the years, including Best International Cider and Best in Show at the 2014 Australian Cider Awards.

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s r u e Liqu



First Rate, but Second Fiddle

Liqueurs, they are stocked in almost every bar and grace cocktail menus year-round, but how often do we, as trade, highlight them in drinks and more importantly, educate customers on how often they’re used and consumed? While they may not be the stars of the show like vodka is to the espresso martini, they are the cast and crew working behind the scenes to make sure it all runs smoothly. drinks trade met with key industry leaders to find out why the category is falling behind and what needs to be done to bring them back to the fore. By Mary Parbery


t was the monks who brought us whisky, the water of life, and so too liqueurs. In the early 13th century, a European monastery set out to create herbal medicine. For some time, that’s exactly what liqueurs were used for, but when new trade routes opened, new ingredients became available including chocolate, orange, and ginger. All of which were used to produce new styles. Today, liqueurs tend to be high in sugar and low in alcohol, and while they are not consumed as widely as beer, wine, and spirits, representing a smaller 12.2 per cent of industry revenue (IBISWorld), they are growing; IRI MarketEdge data shows that in the last year, liqueurs grew by 5.3 per cent, both in volume and value (6/11/2016). Roy Morgan Research also shows that eight per cent of Australian adults, or 1.5 million people, drink at least one liqueur in any given four weeks. And of key interest to trade, will be the findings between consumer segments. For example, Roy Morgan Research also shows that 76.1 per cent of liqueur drinkers consume only one brand in the four-week period, suggesting a degree of brand loyalty. But that’s not as true for the 18-24-year-old demographic, with 35 per cent drinking two or more brands in the same timeframe. This suggests that most consumers repeatedly enjoy the same liqueur brand, or at least their choice of cocktail, and as for the latter, Norman Morris, Industry Communications Director, Roy Morgan Research says, “With some strategic messaging, savvy brands could well persuade this group [18-24-year-olds] to stick with them.” As for which brand, there’s one in particular that trumps all others – Baileys Irish Cream. Morris’ research shows that “In the 12 months to March 2016, 574,000 Australians 18+ enjoyed at least one Baileys – more than three times the number that drank the second-most popular liqueur, Kahlúa (165,000). Jägermeister (123,000) and Midori (121,000) are neck and neck in third and fourth places respectively, with Cointreau (104,000) the nation’s fifthmost popular liqueur.”

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Despite these findings, Ben Davidson, renowned industry professional and Drinks Curator at Bespoke Drinks, an on-premise consultancy business, believes the liqueur category is understated in the minds of consumers. This, he says, is because the consumption moment and consumption rituals are not defined or enshrined in Australian culture. “The liqueur category has slowly been losing relevance with consumers for many years, as the traditional consumption occasion, the ‘after dinner drink’, is not as popular as it was in the 20th century,” Davidson says. Chris Hysted, Bar Manager of well-known Melbourne cocktail bar, Black Pearl, has also noticed a misconception amongst consumers when it comes to liqueurs. He chalks it up to the fact that not many cocktails feature liqueurs as the base ingredient. “It’s predominately a modifier,” he says. “So it’s there to season your drinks.” For example, bourbon is the base ingredient of the Kentucky Sour, but it’s Disaronno that gives the cocktail its distinctive marzipan and almond flavour. Hysted says that the most popular liqueurs in Melbourne tend to be coffee based. This comes as no surprise, given the infatuation the city has had with coffee since many Italian families migrated there after World War II. “Elderflower liqueur is also really popular among consumers,” he says. If cocktails are the best way to educate consumers about the category, bars and restaurants should target younger segments. According to Roy Morgan Research, both the 18-24 and 25-34-year-old age groups are much likelier than the average Australian adult to drink cocktails in any given four weeks. Morris says this makes cocktails, “a golden opportunity for many [liqueur] brands, assuming they can anticipate the trends driving this ever-changing market.” One trend that has gained significant popularity as of

late are low-proof cocktails. It seems not getting buzzed is all the buzz, and liqueurs make for the best ingredient given their low alcohol content and big, bold flavours. “There’s a big space for them there,” says Hysted. “And also within low-proof cocktails is the aperitif environment, where liqueurs can shine,” he continues. A perfect example of this is the St Germain Spritz, which is being served all over restaurants in Melbourne to really open up diners’ palates. As for engaging people in the off-premise, Hysted recommends staff simply have a conversation with consumers and get a feel for what they like. “That’s something that I recommend to my friends or family who are looking to start a home bar,” he says. If you know what the consumer’s favourite drink is, then you can point them in the right direction. For example, if the consumer loves Sangria, then give them a bottle of good white wine and Licor 43. “As consumers’ repertoire of cocktails extends, they can add one bottle at a time,” Hysted adds. “And liqueurs will be the ones you can keep for a bit and use to dress up other drinks.”

TIA MARIA CAPPUCCINO Ingredients: 30ml Tia Maria 30ml Vodka 30ml Espresso coffee Foam on top Glassware: Coupette Garnish: Salted fudge or a single cherry Method: Shake all ingredients together and pour into a glass. To make the foam, use 100ml salted caramel syrup, 200ml water, two egg whites and two cream chargers.

LEMON CHEESECAKE Ingredients: 40ml Villa Massa Limoncello 20ml Licor 43 30ml Lemon juice 20ml Sugar syrup (1/1) 30ml Fresh pouring cream Glassware: Cocktail/coupette Garnish: Lemon peel Method: Shake and double strain.

WHITE SANGRIA Ingredients: 120ml Licor 43 300ml White wine Pineapple Lime Fresh mint Lemonade Glassware: Jug Garnish: Pineapple and mint Method: Add all ingredients to a jug; add ice, top with lemonade and stir.

TREUSE N’ JUICE Ingredients: 30ml Green Chartreuse Top with fresh apple juice Glassware: Short glass Garnish: Fresh apple slices Method: Build over ice.

DISARONNO KENTUCKY SOUR Ingredients: 30ml Disaronno 30ml Bourbon 30ml Lemon juice 10ml Sugar syrup Egg white Glassware: Coupette Garnish: Lemon wheel Method: Shake all ingredients with ice and pour into a coupette glass.

HUGO MOZART WHITE CHOCOLATE CREAM STRAWBERRY FRAPPE Ingredients: 40-60ml Mozart White Chocolate Cream Strawberry 2 Scoops vanilla ice cream Glassware: Short glass Garnish: Fresh strawberries Method: Add vanilla ice cream to a short glass and pour Mozart White Chocolate Cream Strawberry over it. Garnish with fresh strawberries.

Ingredients: 25ml Fiorente Italian Elderflower Liqueur 50ml Prosecco A Splash of sparkling water Juice from two lime wedges Glassware: Wine glass Garnish: Mint sprig Method: Build with lots of ice in a wine glass and stir.

All of the liqueurs featured in the cocktail recipes on this page are available from Spirits Platform.

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It’s the Drink Everyone Wants Right Now Vermouth is that essential cocktail ingredient, underpinning the Martini, Manhattan and Negroni, but it is also one that is overlooked at times. Vermouth is much more than just an ingredient in classic cocktails – or any cocktails for that matter, and its reemergence into Australian drinkers’ repertoire comes at a time when consumers are increasingly interested in flavours, botanicals and drinks with a genuine story to tell. By Ashley Pini.


echnically, vermouth is a fortified wine with an ABV that can range from a minimum of 14.5 per cent to a maximum of 22 per cent, and a wine content that must be higher than 75 per cent. It often includes wormwood among other botanicals used to create a bitterness that makes it such a good pre-dinner drink. Generally speaking, vermouth falls into two categories – sweet and dry, but that’s a description truly at its simplest, with a growing number of producers now creating vermouths that stretch across the flavour spectrum. The quality of vermouth is most influenced by the wine used at the base, while style and flavour are determined by the botanicals, and spirits used to fortify. Every brand has its own special recipe and, thanks to the resurgence of cocktails, we’re seeing an explosion of bespoke and artisan vermouth products available here in Australia. Most still come from France and Italy, and brands such as Carpano Antica Formula bring incredible heritage, in this case back to 1786 when Benedetto Carpano made his vermouth using white wine (Piedmont’s muscatel and rich wines from Southern Italy) and brewed mountain herbs. It is, however, more than just wonderful stories and brands with an impeccable heritage that’s driving this category forward. Growth can

also be attributed to consumers’ new-found interest in artisan products and lighter styles of drinks. Solotel Group Bars Manager, Jeremy Shipley, is a vermouth convert, or in his own words, “I adore vermouth in all formats,” and he’s seeing vermouth taking a greater hold in his bars. “It probably comes down to the trend of people wanting lighter styles of drinks, in both sugar and alcohol; not booze heavy cocktails. “It’s also great to see bartenders embracing lighter style, fresh drinks to the point that specialty vermouth bars are now opening up

COCKTAILS (provided by The Paddington Inn) AROMATIC Serves 1 60ml Dolin Bianco Vermouth 60ml CAPI Tonic 1 Dehydrated grapefruit slice 1 Rosemary sprig Method: Pour the vermouth and tonic into a glass. Fill with ice and stir. Garnish with the grapefruit slice and rosemary sprig.

RIPE Serves 1 60ml Regal Rogue Wild Rosé Vermouth 60ml Sicilian soda 2 Lemon slices 4 Fresh raspberries Method: Pour the vermouth and soda into a glass. Fill with ice and stir. Garnish with the lemon slices and raspberries.

here in Sydney, so that has had an impact on our drinking behaviour. Spritz and aperitif styles of cocktails have really taken off recently and the majority of these drinks are vermouth-based cocktails. Vermouth cocktails have been around for many years, so either way, it’s a trend that’s here to stay.” Vermouth plays perfectly to the ‘aperitivo’ moment for a summer season that is likely to extend well beyond the traditional promise of autumn. A simple Vermouth Spritz: a good slug of vermouth with a splash of soda in a wine glass, packed with ice, fresh fruit and herbs.

THE VERMOUTH COLLECTIVE To help raise the awareness of differing vermouth styles and regionality, Australia’s own Vermouth producer, Mark Ward from Regal Rogue, and former Martini Global Brand Ambassador, Giuseppe Gallo, have launched the Vermouth Collective along with founding member brands Carlo Alberto (Italy), Imbue (USA), Mancino (Italy), Oscar 697 (Italy), Regal Rogue (Australia), Sacred (UK) and Turin Vermouth (Italy). “This category is steeped in such rich history and with the huge resurgence in craft vermouth from all over the world, this was an opportunity to bring everyone together as a collective to support us all,” Ward explained. “I am so pleased how well this has been received and the timing of activity like Vermouth Week, specialist vermouth bars and more innovation around the styles supports the momentum I am seeing in the category through Regal Rogue on a daily basis.” The Vermouth Collective has a packed schedule in 2017 with the inaugural launch of Vermouth Week (November 7th-11th), Tales of the Cocktail (Scotland), Tales of the Cocktail (New Orleans), London Cocktail Week and Berlin Bar Convent.

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Meet the individuals who are passionate about promoting diversity in the Australian alcohol industry and discover how diversity can create better opportunities for you and your business.



he Australian alcohol industry represents hundreds of thousands of people, employed in roles that many of us may never have heard of. From the bar back to the drive-thru attendant, the brewery engineer, packaging technician, sales representative, marketing manager, writer, analyst and advocate…the list could go on and on. If you work in the alcohol industry, you are part of a diverse community that is intertwined in the social fabric of Australian life, bringing tourism, education, hospitality, entertainment and enjoyment to people every day. Those who join this industry often stay for the rest of their career and there’s good reason why. We asked a few of you to tell us what you love about this industry and here’s what you said: “Our industry is vibrant”; “it is dynamic, competitive and constantly evolving”; and “It is a fabulous industry for meeting a great cross-section of people.” Our industry continues to flourish and it achieves this by forever bringing new ideas, trends, and flavours to life, through local collaborations and learnings brought back from overseas. We do what we do because we love people, and our customers are young and old, men and women, with different capabilities, experiences, and backgrounds. This alone should demonstrate that there is a need to build diverse teams that are able to provide a whole range of services and products that accommodate the needs of everyone.   Late in 2016, the drinks association (publisher of drinks trade), initiated the launch of a Diversity & Inclusion Council @ drinks, to take a proactive approach towards creating a more positive industry that promotes equal opportunities for all. The formation inspired us to explore what diversity looks like in our industry currently. Over the next four pages, we get to meet a number of hard-working individuals, from across the industry, who tell us about their role and share their view on diversity, including how we can become a more inclusive industry and what the benefits are to all of us. We hope

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each story inspires you to try something new, either in your own career or workplace. Here’s what Denis Brown, Chair of the Diversity & Inclusion Council, had to say about diversity: “The research is compelling that diversity delivers better business performance and makes for a more inclusive and attractive workplace.” “A recent McKinsey report shows we have more to do: ‘even when top executives say the right things, employees don’t think they have a plan for making progress towards gender equality, don’t see those words backed up with action, don’t feel confident calling out gender bias when they see it and don’t think frontline managers have gotten the message. Only 45 per cent of employees, for example, think their companies are doing what it takes to improve diversity outcomes.’” He added, “We have a great industry and we want it to be stronger and more attractive for all employees (young and old, male and female) and there are fresh actionable ideas that we need to embrace to keep pace with the changing world.” Co-Chair’s Lucy Nandi and Ashley Powell also shared their thoughts on the issue. “I believe that we are all responsible for driving a positive change in our industry to ensure it supports all of its people, now and in the future,” said Nandi. “I’m excited to be a part of the Diversity Council that will play an important role in keeping diversity top of mind in our sector through connecting our leaders to the opportunities to drive best practice in this space.” Powell added, “Encouraging diversity provides everyone with broader perspectives leading to awareness, adaptability, and innovation. It also allows us to develop and retain the best talent for the ongoing success of the industry.” Over the coming months, the Council will begin implementing plans towards building a culturally progressive and socially reflective industry that represents, supports and celebrates diversity at all levels.

“Australia has such a great social culture and being able to work in an industry that forms part of that is a dream.”

Another initiative of the drinks association is the Women in drinks Council, which aims to educate, empower and support individuals in their career, by providing a forum that encourages networking and an exchange of ideas and knowledge. Current statistics show that while 27 per cent of senior executives in Australia are women, that figure drops to two per cent in the drinks industry. In senior management, the figures are 33 per cent in Australia and 22 per cent in the drinks industry. The Council’s newly appointed Chair, Jennifer Collins, said this: “As an industry, we have the opportunity to put ourselves at the forefront of driving change. “There is unprecedented dialogue across all sectors and industries around gender diversity - the benefits, approaches, and experiences of individuals and organisations.”  Among the exciting initiatives the Women in drinks board is driving in 2017, is an International Women’s Day event, aligned with the global theme ‘Be bold for change,’ which has attracted 450 attendees and sold out two weeks after tickets went on sale. The Council has also launched a Mentoring Program for female executives working in the Australian drinks industry, in association with Serendis Leadership Consulting. The program is a unique six-month experience that includes highly experiential, interactive workshops for mentees, facilitated group discussions with mentors and a rigorous matching process. drinks trade and drinks news will be reporting on some of the journeys. Sandra Przibilla, CEO of the drinks association said, “I’m incredibly proud of the work the Women in drinks Council has done to bring the Serendis Mentoring Program to our industry. This important diversity initiative will help talented women develop their skills as future leaders of our member companies.”

Danielle Allen

Angus McPherson

Co-Owner, Two Birds Brewing

Managing Director, Australia and New Zealand, Treasury Wine Estates

I’m the Co-Owner of Two Birds Brewing and look after the business side of our operation - everything from sales, marketing, logistics and administration. Australia has such a great social culture and being able to work in an industry that forms part of that is a dream. Australians are really open to trying new things, so turning up to a BBQ or event with a new beer for your friends to try is always a nice way to get the mood upbeat. As Australia’s first female-owned brewery, we were somewhat of a minority (versus males) in the industry back in 2011, but that has changed dramatically over the last six years. The craft beer industry has open arms for newbies from all walks of life to come and enjoy the ride.

I’ve spent my entire career in the drinks industry and some of the most enjoyable aspects are the diversity, the opportunities available and the great people who make up the industry. Particularly in wine, varied skills and experience are required from those who contribute to the entire process, from planting the vines, to making the wines, marketing the brands and building relationships with trade partners, as well as directly with consumers. In all sectors, I think we need to value difference as an asset. While important, I think we need to move beyond just a ‘numbers and quotas’ approach and evolve to a more sophisticated understanding of diversity that values ‘invisible’ differences.

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Denis Brown

Lisa McGuigan

Lucy Nandi

Jenny Hughes

Managing Director, BacardiMartini Australia & New Zealand and Chair, Diversity & Inclusion Council @ Drinks

Owner, Lisa McGuigan Wines

Capability Leader, Lion and Co-Chair, Diversity & Inclusion Council @ Drinks

General Manager, NILWA

Given the range of alcohol available globally and the number of ethnic and social groups with their own drinking cultures, I believe we are already quite a diverse industry. However, looking at the stats, we clearly need more gender diversity in our leadership roles, especially sales. How to do this? There are many examples of small things that make huge differences regarding diversity and inclusion. Bringing these ideas into our daily lives, in how we recruit, operate, promote, and retain people will make a difference. The Diversity & Inclusion Council @ Drinks will collect and share a range of these ideas for members to apply to their companies, such as the mentoring initiative. Why? Because diversity and inclusion bring better results and create a more attractive workplace.

Because I own my own business, I need to be versatile. I love marketing, but it’s good to be well practised at selling, production, distribution, export and being assistant to Liz Jackson when the blends are being put together. I am a champion of diversity within the industry, having worked closely with several young female winemakers who are passionate about their profession and produce stunning wines. I believe the industry has embraced diversity and can only benefit from welcoming anyone who has a passion for wine and alcohol. It is also very important to mentor and encourage anyone starting out or coming up in our industry so that we can keep them motivated to stay in wine.

In my 12 years at Lion, I’ve met some great leaders and had the chance to work with people who know how to work hard and enjoy the journey. I think we are just waking up to the potential that diversity can bring to our industry if we can firstly make it more inclusive. With the right people leading from the top and the right energy within our organisations, I am really optimistic about the change we can all be part of. We need to strive to be more transparent and honest about where we are today to understand what the opportunity is, then focus on some quick wins so people can see the potential of embracing a more inclusive and diverse industry. It’s just the right thing to do from an equality and business perspective.

Thirty years ago, I would have never thought about working in an executive role. It was a very different industry back then, but I’ve worked my way through all aspects of business and had some really great people, men and women, who I’ve learnt a lot from. Working with Martin O’Mara while at NILWA, in particular, was a great help to my career. He was all about inclusiveness and working collaboratively; he helped me develop relationships that have made it easy for me to transition into this role. There are a lot of men in management now that acknowledge the role of women in our industry, which is really positive and encouraging, considering it’s renown as being male dominated.

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Jane Thomson

Martin Smith

Natalie Fryar

Tania Montesin

Founder and Principal, The Fabulous Ladies’ Wine Society

Managing Director, Endeavour Drinks Group

Chief Distiller, blender, sales and PR for The Abel Gin Co and Head Sparkling Winemaker for Pipers Brook Vineyard

Regional Manufacturing Operations Manager Northern, Asahi Beverages

My role involves overseeing all aspects of The Fabulous Ladies’ Wine Society and the Australian Women in Wine Awards; my days are full and varied, from strategy development to running events! I could go on and on here, but recently we thought it would be interesting to count up the images shown of men and women in a current issue of one of the top wine consumer magazines. There were 59 pictures of men and 14 of women. I’ll let that speak for itself.   The research also couldn’t be clearer on the benefits of diversity to businesses. A 2016 global survey of 21,980 companies in 91 countries found that a move from no female leaders to 30 per cent representation was associated with a 15 per cent increase in the net revenue margin. Boom.

We, as an industry, are an integral part of bringing happiness and pleasure into people’s lives. I still get a sense of enormous satisfaction when a customer returns to our store and thanks us for making the perfect drinks recommendation. Any customer-led business should naturally ensure its team members reflect the diversity of communities they serve. While sounding easy, it really does require a conscious effort to bring to life. Compared to other forms of retail, we have a perception hurdle to surmount due to the negative effects of alcohol and needing to refuse service if a customer is intoxicated or abusive. This can often be off-putting to people considering a career in drinks, so we need to work hard as a sector to improve every Australian’s relationship with alcohol responsibly.

Diversity is an issue we struggle with in the wine and distilling sectors and although we are making great strides forward in the wine industry, the distilling industry is still very male dominated. We need to get all sectors of our society excited about careers in alcohol. We need to attract girls to the STEM courses and highlight the fact that there are some fascinating careers beyond the laboratory. Most of all, we need to let everyone know that careers in this industry are not just for ‘cool guys with beards’, and The Abel Gin Co. is trying to lead by example as we are ’Two Girls with a Still’, with my business partner Kim Seagram and even our contract distiller Shona McRobert two great women who came to distilling from the wine industry.

I am responsible for the optimisation of manufacturing within the supply chain, encompassing strategic planning and delivery of business goals by working cross-functionally.   Our industry needs to continue to focus on and develop diversity. Diversity across many facets, including skills and talent, experience and career stage, educational background, gender, culture and geography to name a few. Diversity of people leads to diversity of thought within the industry and inside an organisation. The benefits I see from working with a diverse group is richness in ideas generation and development, supporting innovation and contributing to competitive advantage.

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Sally Byrne

Sandy Winsor

Sarah Crowe

Jenna Hemsworth

Marketing Director Alcohol & Coffee, Coca-Cola Amatil

Store Manager, Cellarbrations Gunnedah

Winemaker, Yarra Yering

Bartender, Restaurant Hubert

When people are enjoying a drink, they are almost always celebrating, relaxing or connecting. Like our consumers, sociability runs through the veins of our industry too; it builds strong relationships and a great culture, and it’s from these that most people stay linked to the network throughout their career. It’s blatantly obvious we are well off the pace when it comes to diversity. Australian industry norms are poor and sadly our industry under indexes versus these.   My view is that we need to deliberately and actively reset the base. By this, I mean set a diversity goal and deliver it. This may be awkward, unnatural and controversial, but there are too many positive outcomes to ignore. I don’t want to wait for a generational change. It’s our responsibility to own it and drive it.

My day-to-day role is responsible for addressing all customers’ needs, ordering and receiving stock, rostering, staff training and every day running of the store. I have been working in the liquor industry for close to 30 years now - clubs, pubs and liquor stores, in a number of different roles. It is a fabulous industry for meeting a great cross-section of people; I really enjoy the variety. Working in this industry allows you to gain a better understanding and empathy for the broader community, it also allows for personal growth and development; this can sometimes be especially difficult in regional areas. I believe that there is always  room for more women in our industry as I think we add more depth and range and are more accepting of change, which in this industry is continuous.

I studied horticulture after leaving school and worked in garden centres. From there, I went to work in the winery for a harvest and totally fell in love with that side of it - taking a raw ingredient and making something beautiful for the future that continues to evolve and change. Over 50 per cent of the population are female and yet only 10 per cent of Australian winemakers are female; I’d say that is an imbalance. There is a stigma attached to the physicality of winemaking and that if you can’t keep up, you’re not fit for the job. This doesn’t need to be the case. After years of abusing my body, refusing to ask for help for fear of being seen as too ‘soft’ for the job, I finally gained the confidence to simply ask for a hand when I needed it. I got a T-shirt that said ‘Work smart, not hard!’

The Australian alcohol industry is very laid back. We can deliver a high standard of service, yet let our personality come through and be casual and professional at the same time. There’s always going to be someone who feels they are under-represented or not heard in the industry; in my experience, I think hospitality workers are some of the most diverse in terms of background, culture, nationality and personality. Working with a diverse group of people means I’m always learning something. Whether it’s how to say words in different languages, or little cultural quirks from countries I’ve never been to, my peers in the industry provide me with a wealth of knowledge, which helps me to be better at my job. And that’s pretty cool. 

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Alcohol and Sport:

WHAT’S THE GOAL? Beer and sport have long held close ties. The one common aspect of the global beer scene is that it helps bridge gaps in culture. Beer is an undisputed universal language that resonates with an abundance of the adult population. But how exactly do the subjects of beer and sport merge? Words by Ewan Porter and Hannah Sparks


ponsorship in sports has conjured up several debates over the years. Research conducted through science and health agencies has demonstrated a direct correlation between beer advertising and beer consumption. However, it is yet to be proven that this form of advertising causes greater consumption. Many of the world’s leading pundits and television personalities have suggested that effective campaigning simply increases a producer’s market share and brand loyalty. A classic example of how alcohol branding can dictate a major international sporting event occurred at the 2003 Rugby World Cup. Originally slated to be the host nation for the tournament, New Zealand was

stripped of its rights due to its failure to comply with Heineken’s - one of the major backers - requests. The Kiwis wanted their stadiums to be clean of any alcohol advertising, which of course did not sit well with Heineken. Following this mess, Australia was awarded the right to hold the event in its backyard, much to the dismay of those across the pond. This particular incident provided a lesson that where sport is concerned, beer money wields a heavy influence. Beer companies thrive on their role as leading sponsors of sporting teams and events for several reasons, not least of which are: 1) Most beer drinkers are males, and males love sport.

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Club Aperol at the Open

PGA Australia, Aus Beer Co and RACV Royal Pines Resort toast a new partnership

2) Sports fans tend to favour sponsors versus direct advertisers, this is most probably due to the fact that they perceive a sponsor to be a part of that team. 3) Both give wide exposure to the brand, sometimes millions of audience members when broadcasted on TV. There is also a close association between the consumption of beer and most sports. Attend a football match anywhere around the world and your chances of drinking a beer in the grandstand, or a corporate box, is very high. Play a round of golf and not only can you knock back a couple of beers on the course, but the clubhouse has long played host to many a rowdy celebration or even the drowning of sorrows. “[Sponsorships] are attractive because they provide us with trial and awareness and brand exposure,” says Cam Pearce, National Sales and

Marketing Director of Coopers, which ramped up its involvement with sporting events this year when it partnered with the Australian Open. As the largest Australian-owned beer manufacturer, sponsoring local sporting events is a good way to rally support and be seen by your drinkers at home. The brewery will also kick-off its sponsorship of the V8 Supercars for another year in March. “These particular sponsorships include exclusive pourage rights,” Pearce adds. “This means many people who may not have previously tasted Coopers beers will get to sample them, raising awareness of the brand among potential new consumers.” As we all know well, these sponsorships are not limited to sporting grounds either. Often, part of the thousands of dollars spent on sponsoring sporting teams and events is also allocated to extending awareness through

INFORM Guests at Canadian Club’s Racquet Club


Coopers at the V8 Supercars championships Photo credit Alice Healy Photography

activations in trade. Many will have seen, for example, the limited edition Legends Summer Lager released by Coopers for the Open, featuring stories and facts about the tournament. Like Coopers, Yenda is another beer brand that is leveraging its status through a three-year agreement with the Professional Golfers Association (PGA) of Australia. And, depending on what your definition of craft is, the agreement could represent the first Australian craft beer brand that’s sponsored a major sporting event. The deal was struck between the association and Yenda’s brewer, the Australian Beer Company, in time for the 2016 Australian PGA Championship, and also includes Pressman’s Cider. “There’s nothing better after a round of golf than a delicious, refreshing beer at the 19th hole. It’s woven into the fabric of Australian culture and we are proud to be part of this,” said Sally Byrne, who signed the partnership on behalf of Australian Beer Company. Even PGA CEO Brian Thorburn agreed, saying the partnership with a local beer added “to the festival feel of the tournament.” High-profile athletes have also long been targeted to become ambassadors for beer brands. This alliance is a no-brainer, with fit, strong, talented stars reveling in beer suds in front of an audience of millions bringing undeniably positive and priceless exposure to a product. However, as the world of professional sports continues to advance in technology, tracking down new and innovative methods to improve fitness and performance, it will only assist in showcasing the benefits of what these superstars fuel their bodies with. Balanced diets and regular exercise will always remain imperative in aiding one’s chances of improved performance on the field, but the continuation of beer sponsorship in the sports world will increase the awareness of how the beverage does not negatively influence execution or appearance – when consumed in moderation that is. Beer and sport’s long-standing relationship will only continue to grow in the future. The ties remain bound by the armchair sports fan, whose

passion is to consume the beverage while watching their favourite sports team, or individual. Travel anywhere around the globe, grab a beer and watch sport, and you are guaranteed to find common ground. In fact, an interesting trend to watch is the move away from the term ‘sponsorships’ to ‘partnerships’, highlighting the benefits for both brands and sporting teams. A part of the deal between brands and sports associations that often goes unmentioned for example, is the large proceeds that go towards supporting amateur and local clubs. This is also particularly relevant to the partnerships between clubs (the sporting kind) and pubs in their communities. Almost every club has its pub, and one of those is The Buena (formerly The Buena Vista Hotel), which sponsored Mosman Rugby Club through the 80s and 90s and, after a short break, recommenced its sponsorship in 2011. The venue provides funding for team equipment and membership cards that provide players with special offers at The Buena through the season. It also runs a meat raffle throughout the season, which helps to raise funds for the club’s tours and other activities. Marketing Manager for The Buena Jen Cox says, “The Buena’s sponsorship of the Mosman Rugby Club not only gives support to the community, but also provides a central venue for the team to gather at for social events, after training dinners and to catch major sporting events on the big screens.” Sports sponsorships have not always just extended to beer brands either and amid this year’s Australian Open with trade and consumer activations; exclusive pourage rights; and on-court advertising, amongst other marketing placements, were also Canadian Club, Jacob’s Creek and Aperol. For Canadian Club, we saw the return of the Racquet Club, a pop-up serving refreshing Canadian Club cocktails alongside classic CC and Dry. The Racquet Club also made its way across the country for those who could not attend the event, travelling from New South Wales to Queensland. Jacob’s Creek made its mark as the official wine of the Australian Open

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In the News Tempus Two at Portsea Polo 2017

with courtside signs, television commercials and a chance for fans to win tickets to the event. And Aperol got involved by giving away bespoke prizes, hosting tennisthemed on-premise activations, in-store displays in leading liquor retailers, LED panel advertising in tennis arenas and social media activities. They also served up the refreshing Aperol Spritz signature drink at different locations across the event. (You can see more images from the Australian Open on page 65). As for sports that run all year, Bundaberg is the official sponsor of the NRL and will be for the next three years. Against the bad press and concerns surrounding alcohol and sports sponsorships, Diageo, through Bundaberg Rum, and the NRL run a DRINKiQ program that teaches responsible drinking to young and up-and-coming professional rugby players. Corporate Relations and Legal Director at Diageo Australia Kylie McPherson explains what the program looks like, “We engaged the players in an exercise to help them understand what a standard drink actually looks like and shared how the body processes alcohol. It’s on this basis that the Rookies are better equipped to sort alcohol fact from fiction and challenge some of the misinformation that might have guided their drinking in the past.” Tempus Two has also been the major sponsor of the Portsea Polo since 2013. This has enabled the Hunter Valley winery to initiate brand awareness in states outside of New South Wales. “A key component of the Tempus Two brand strategy is to establish highprofile and prestigious brand associations, partnerships and sponsorships,” says Scott Burton, General Manager - Marketing, Australian Vintage Ltd. “The Victorian Polo Association and Portsea Polo is an ideal ‘on brand’ alignment and is firmly in keeping with one of Tempus Two’s strategic objectives, which is to grow our footprint nationally. Our association with the Polo season continues to go from strength-to-strength and is a fantastic showcase for the Tempus Two brand. We are able to get our products in the hands of influencers, while working alongside like-minded brands such as Alpha Romeo, Peroni and other aspirational lifestyle brands.” And in the wonderful world of cricket, South Australian wine brand Hardys has long been a key supporter of Cricket Australia and the English and Wales Cricket Board. “Together this gives us international exposure in two key markets,” Hardys Marketing Manager Travis Fuller says. The partnerships have also enabled Hardys to reach more of its customers through in-store cricket themed campaigns and by hosting customers at matches. “Spending quality time with them in a relaxed environment is another valuable opportunity that lets us better understand their needs and get to know them personally,” Fuller adds. “The cricket season also coincides with our peak sales period, so this particular sponsorship helped to ensure Hardys was top of mind throughout summer.” 42|drinks trade

Anti-alcohol lobbyists have recently called for a ban on alcohol advertising during televised sport and at sporting events. The National Alliance for Action on Alcohol claims it has evidence that these types of advertisements are reaching young people and influencing underage drinking. Alcohol Beverages Australia Executive Director Fergus Taylor, however, says official data proves these views wrong: “Anti-alcohol activists have been trying for years to blame alcohol advertising as the cause of underage drinking, but the inconvenient truth for them is this claim is simply not supported by official data. Underage drinking is in steady decline across the country and has been for some time.” Taylor believes these activists are unlikely to gain any widespread legislative support.

Sporting Events 2017 AUSTRALIAN FOOTBALL LEAGUE Toyota AFL Premiership Season – March 23 - August 26

CRICKET Australia v India Tests – February 23 - March 25 ICC Champions Trophy – June 2 - June 10 Ashes – November 23, 2017 - January 4, 2018

GOLF Coca-Cola QLD PGA Championship – March 16 - March 19 South Pacific Export Radler PNG Open – May 4 - May 7 WA PGA Championship – May 18 - May 21 Fiji International – August 17 - August 20

HORSE RACING Derby Day – November 4 Melbourne Cup Day – November 7 Oaks Day – November 9 Stakes Day – November 11

NATIONAL RUGBY LEAGUE State of Origin, Suncorp Stadium – May 31 State of Origin, ANZ Stadium – June 21 State of Origin, Suncorp Stadium – July 12

V8 SUPERCARS CHAMPIONSHIP 2017 Formula 1 Australian Grand Prix – March 23 - March 26 Darwin Triple Crown – June 16 - June 18 Townsville 400 – July 7 - July 9 Sandown 500 – September 15 - September 17 Bathurst 1000 – October 5 - October 8 Gold Coast 600 – October 20 - October 22 Newcastle 500 – November 24 - November 26

A monument to greatness

One family. Many stories.



Vines at Taylors Wines in the Clare Valley Credit: Dominic Loneragan

UPDATES FROM THE SOUTH AUSTRALIAN WINE INDUSTRY South Australia is wine. Accounting for more than 50 per cent of Australia’s total vinous volume from 45 per cent of the nation’s vineyards, it turns over an estimated $440 million per year from 19 regions. As a state, it is home to internationally recognised marquee wines like Penfolds’ Grange and Henschke’s Hill of Grace; to wine drinkers worldwide it brings them Jacob’s Creek and Yalumba, and at wonderful prices. Besides the icons and the more democratic wines, however, it’s got history. Barrels of it. By Ben Canaider and Hannah Sparks

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Saltram Winemaker Shavaughn Wells assesses the vines

What’s Trending Innovation, experimentation and preservation in viticulture are some of the things South Australian winemakers excel at. An old stalwart like mataro, for example, is making a humble comeback, and grenache is beginning to receive the winemaking nous and respect that is helping it turn into a new consumer darling. Other more recently introduced and more widely planted red varieties, such as tempranillo and touriga, are finding very easy homes in the Barossa; and Australian whites like grüner veltliner are finding the Adelaide Hills all to comfortingly Mittel Europe. More importantly, as weather cycles trend more towards hotter and dryer and earlier vintages, many South Australian winemakers are looking to grape varieties from hot and arid parts of southern Europe. Whites like fiano, vermentino, and the red variety nero d’avola are later ripening, and also manage to hold onto more of their natural acidity, even when the vintage gets hot.  

New Releases Chief Winemaker Chris Hatchers will release the 2017 Wolf Blass Luxury Collection in March, including the 41st vintage of the winery’s iconic Wolf Blass Black Label. Each year, the wine is created as an expression of red varietals from vineyards across South Australia. It has won some of the most sought after awards in the past, including the Jimmy Watson Trophy.  Other new wines you can expect this year include the new release of Saltram’s award-winning Edward Salter Cabernet Sauvignon, while Peter Lehmann Wines is starting to bring out some exciting 2015 and 2016 reds from its cellar.  

Vintage 2017 At the time of writing (January), although a little further behind than usual, winemakers across the state were positive about vintage 2017, with consistent rainfalls through winter and early indications showing good quality and a good quantity of grapes. If one was to summarise it for all, Taylors Wines Operations Manager and third generation Clinton Taylor reported, “At this early stage, vintage is looking great. The season leading up to vintage gave us a cooler and wetter than average spring, so the flowering and fruit set was delayed by about three weeks in the Clare Valley. Conditions were ideal though and we expect, if conditions remain, to harvest a crop with higher than average

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The d’Arenberg Cube in the Fleurieu Peninsula

yields and excellent quality – which is to be expected from the Clare Valley as long as Mother Nature doesn’t throw any late curve balls.”

Evolving Tourism It’s not a likely problem for South Australia, which has long held the mantle as a world-class tourism destination that attracts thousands of international and local visitors each year. But among the issues impacting wineries currently, including power outages in the state, water supply, the environment and licensing laws (to be reviewed by the SA Government this year), is tourism. It is not a case of there being anything wrong with SA’s tourism offering, in fact, it is quite the opposite. As South Australian Wine Industry Association Chief Executive Brian Smedley summarises, “tourism in the state is growing, but the challenge is how to sustain that.” With wineries already offering experiences that are considered among the best in the world, “How do they keep consumers interested and get them to stay for longer?”  The answer for many has been to bring elements outside of wine into the cellar door, with some winemakers even expanding into brewing and distilling. The most talked about in the wine industry currently is the new cellar door being built at d’Arenberg; a five-storey, multi-functioning Cube that appears as if it is floating among vines at the family’s homestead in the Fleurieu Peninsula. Set for completion at the end of this year, the d’Arenberg Cube will host a new tasting room, several bars, a restaurant, private tasting rooms, office accommodation and state of the art facilities on each level. Ten years in the making, it is possibly the most complex cellar door to have ever been built, but for Chief Winemaker Chester Osborn, it will be well worth the wait. “We have one of the busiest cellar doors in McLaren Vale, which often reaches maximum capacity so people aren’t given the ideal experience when they visit. Research by wine and tourism industries agree on the need for more tourist drawcards, providing interesting experiences for visitors, and this is our response.” At Peter Lehmann, the winery’s surrounding gardens in the Barossa Valley have enabled the cellar door team to diversify its offering by hosting a series of annual events, including Carols by Candlelight, the Bedford Noodle Market, and A Day on the Green, when thousands of guests visit the

The Meshach Cellar at Grant Burge’s Krondorf cellar door in the Barossa Valley

winery for a day of food, drink and live music. “People are expecting to be immersed in the winery and its culture, so the development of that culture and bringing our guests along for the journey is really important,” says Lehmann’s Edwards. “People are after more than just a wine tasting, they want to be a part of the process or the community. This is why events that reflect the beliefs and reason for being of the winery resonate so well with our visitors and friends.” Treasury Wine Estates’ internal Cellar Door Team too has focused on giving consumers a range of experiences at its SA cellar doors that they can’t get anywhere else. Now at the Wolf Blass Visitor Centre, also in the Barossa, visitors can try wines directly from the barrel and have a go at blending their own wine. The Saltram Underground experience gives guests the opportunity to discover the winery’s hidden secrets by tasting wines from its barrel hall and underground cellar, while Wynns’ MYOB tour in Coonawarra provides the chance to taste and blend wine at the laboratory. At Grant Burge, the Meshach Cellar has diversified into a multi-functional space used for private tastings, including one-on-one tastings with a winemaker on request, intimate weddings, engagements, conferences and dinners. This, coupled with some of the best scenic views of the Barossa Valley and a menu that showcases fresh, regional produce, has made it a must-visit cellar door when in Adelaide...or South Australia for that matter. Down at Taylors, the focus has been on education and as an extension of the brand’s Optimum Drinking Temperature campaign, consumers visiting the cellar door can now take part in a ‘Goldilocks tasting’, which involves trying the wine too warm, too cold and then finally, just right, to show the difference in aroma and flavour. “We also have regular, behind the scenes winery tours operating on weekends and public holidays, which our visitors absolutely love,” Clinton Taylor added. 

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This is the wine we love for its sumptuous and bold berry flavours, laced with chocolate and spice. It is also a wine Australia does very well within the wine shows of the world, representing almost one-quarter of our total grape plantings. Our most recent panel tasted and reviewed over 150 wines from across the country and selected 32 of the best in value and flavour. Surprisingly, many of the top drops don’t go a cent over $30.


Ashley Pini Publishing Editor, Hip Media

Kati Vainionpää Marketing Officer – Asia Pacific, Wine Australia

Ashley Pini entered Australia’s drinks industry over 18 years ago, pursuing his love of writing and the industry. In 2005, he set up his own custom publishing house, Hip Media, producing print and online publications for the drinks association (publisher of drinks trade magazine), Suntory Australia, Australian Hotels Association National Office, Liquor Barons and Masterchef, among others.

Kati’s fascination with wine began at the mere age of 13 when she discovered the joys of sampling (and spitting!) different wine varietals. Her passion led her to complete a degree of Bachelor in Hospitality Management at home in Finland. Today, Kati works for the Wine Australia Sydney team; she can also vouch for a WSET Advanced Certificate and is currently studying the WSET Diploma in Wines and Spirits.

Michael Hatcher Sales and Marketing Manager, Tumblong hills

Michael Quirk Wine Educator, McWilliam’s Wines

Travis Fuller Marketing Manager – Hardys, Accolade Wines

A winemaker and horticulturist, Michael has created award-winning wines from across NSW, in particular from the Hunter Valley, Tumbarumba and Hilltops regions. His most recent venture has led him to Tumblong Hills as Sales and Marketing Manager.

Michael Quirk is the Wine Educator at McWilliam’s Academy of Wine and also the Chief Steward at Sydney Royal Wine Show. Michael has worked across all levels of education; wine, hospitality, sales and marketing with trade in Australia and internationally for over 30 years.

Travis Fuller is the Marketing Manager for Hardys wines. His passion for wine began while at university, where he discovered the wonders of the Hunter Valley. Today, Travis has 23 years experience in the wine industry, including working for the largest premium wine producer, Southcorp Wines, and has been a senior wine show judge across Australia and the world.

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SOUTH AUSTRALIA Shingleback Haycutters Shiraz 2015

Yalumba Triangle Block Shiraz 2013

Richard Hamilton Little Road Shiraz 2015

Region: McLaren Vale RRP: $20 Distributor: Accolade Wines Tasting note: A plush and pleasant wine with blackberry flavour, good tannins, structure and length. Great value.

Region: Eden Valley RRP: $20 Distributor: Samuel Smith & Son Tasting note: Meaty and musty aromas lead to a bright and fresh palate of raspberry and blackcurrant flavours and youthful tannins.

Region: McLaren Vale RRP: $21 Distributor: Leconfield Wines Tasting note: A plummy note on the nose, followed by a nice dry, linear style of shiraz that will age well.

Brockenchack Zip Line Shiraz 2015

Artwine The Kelly Surrender Shiraz 2014

Yalumba Paradox Shiraz 2014

St. Hugo Barossa Shiraz 2014

Region: Eden Valley RRP: $24 Distributor: Brockenchack Wines Tasting note: An excellent wine with sweet plum jam aromas and soft, round, mouthwatering fruit flavours and a touch of spice. Very well made and balanced.

Region: Clare Valley RRP: $30 Distributor: Estate Wines – NSW/QLD/VIC, Artwine – all other states Tasting note: Aromas of mulberry and violet lead to a palate of full flavoured, bright and complex fruit with soft tannins.

Region: Barossa Valley RRP: $43 Distributor: Samuel Smith & Son Tasting note: A touch of spice on the aroma and lovely, dense berry fruit on the palate with soft, rounded tannins.

Region: Barossa Valley RRP: $54.99 Distributor: Pernod Ricard Winemakers Tasting note: A very dense and rich wine. On the nose, there is a ripe cherry note with lifted oak to support. The palate has dense fruit flavours, big tannins and a long finish.

Region: McLaren Vale RRP: $17.99 Distributor: (Coles exclusive) Tasting note: A nicely perfumed nose of blackberry and strawberry and hints of milk chocolate. A palate of vibrant black and red berry flavours, plus chewy tannins, good acid and freshness.

Hardys Brave New World Shiraz Black 2015

VICTORIA Bleasdale Powder Monkey Shiraz 2014 Region: Langhorne Creek RRP: $65 Distributor: Negociants Australia Tasting note: A nose reminiscent of Grandma’s spice cupboard. This wine has a generous and gentle, savoury palate with hints of tar.

Richard Hamilton Centurion 123 Year Old Vine Shiraz 2015


Region: McLaren Vale RRP: $80 Distributor: Leconfield Wines Tasting note: A wine full of life, spice, freshness and excellent dark red fruit, with a very long finish.

Tyrrell’s Rufus Stone Heathcote Shiraz 2013

Mount Avoca Estate Range Shiraz 2013

Region: Heathcote RRP: $25 Distributor: Tyrrell’s Wines Tasting note: A very elegant wine with a bright nose, purity of fruit and a lively palate with spice.

Region: Pyrenees RRP: $32.50 Distributor: Wine Connexions – Victoria, Mount Avoca – all other states Tasting note: A good midweight and elegant wine with a nice and juicy fruit flavour, followed by a slight peppery note.

Tyrrell’s Lunatiq Heathcote Shiraz 2013

Mount Avoca Back Block Shiraz 2014

Mount Avoca Old Vine Shiraz 2013

Mount Avoca Malakoff Shiraz 2013

Region: Heathcote RRP: $40 Distributor: Tyrrell’s Wines Tasting note: A ripe and fruit driven nose. The palate is well balanced with flavours of spice, mocha, vanilla and oak, plus long length and fine, firm tannins.

Region: Pyrenees RRP: $47.50 Distributor: Wine Connexions – Victoria, Mount Avoca – all other states Tasting note: Aromas of lavender perfume, pepper and balanced oak. Soft and well-balanced blackberry, liquorice, spice and cured meat flavours linger on the palate with fine and long tannins.

Region: Pyrenees RRP: $47.50 Distributor: Wine Connexions – Victoria, Mount Avoca – all other states Tasting note: Big, full and robust notes of black fruit, mocha and spice on the nose. A medium to full-bodied palate that is flavoursome with some earthiness and balanced with tannin and length.

Region: Pyrenees RRP: $47.50 Distributor: Wine Connexions – Victoria, Mount Avoca – all other states Tasting note: Perfumed hints of blackberry, liquorice and cedar oak. Juicy, ripe fruit flavours fill the palate, along with spice, cedar and vanilla oak. Full bodied and long length.

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NEW SOUTH WALES Terindah Estate Shiraz 2014

Calabria Cool Climate Shiraz 2015

Region: Bellarine Peninsula RRP: $50 Distributor: Terindah Estate Tasting note: A nose full of cloves, blackcurrant and subtle cedar oak. The palate is elegant with blackberry, blueberry, subtle pepper and oak characters. Fine tannins and length.

Region: Hilltops RRP: $15 Distributor: Calabria Family Wines Tasting note: Concentrated dark berries and spice. A bright and savoury tasting wine with a long finish. Great value!

Lock & Key Single Vineyard Shiraz 2014

Mount Pleasant Philip Shiraz 2014

Region: Hilltops RRP: $25 Distributor: Moppity Vineyards Tasting note: Dark fruit, chocolate and coffee flavours. Thick and sumptuous.

Region: Hunter Valley RRP: $27 Distributor: McWilliam’s Wines Tasting note: A plush, soft and savoury wine with good density, character and supple tannins.

Audrey Wilkinson Winemakers Shiraz 2015

Poole’s Rock Post Office Shiraz 2014

Moppity Vineyards Reserve Shiraz 2015

Audrey Wilkinson The Lake Shiraz 2014

Region: Hunter Valley RRP: $65 Distributor: Agnew Wines Tasting note: Dark fruit perfumes lead to a plush and soft palate with great texture.

Region: Hilltops RRP: $80 Distributor: Moppity Vineyards Tasting note: Dark, bright red fruit on the nose. An amazingly complex wine with spice and dark berries, raised with energy and persistence.

Region: Hunter Valley RRP: $90 Distributor: Agnew Wines Tasting note: A bright, red-fruited and wonderfully balanced wine with very pretty tannin detail.

Brookland Valley Verse 1 Shiraz 2015

Goundrey Homestead Shiraz 2015

Harewood Estate Shiraz 2015

Byron & Harold The Partners Shiraz 2014

Region: Margaret River RRP: $14.99 Distributor: Accolade Wines Tasting note: An elegant and youthful wine with blueberry, blackberry and white pepper flavours.

Region: Western Australia RRP: $14.99 Distributor: Accolade Wines Tasting note: A perfumed mix of dark fruits, some spice and subtle oak. Flavours of blackberry, plum, spice and subtle oak on a soft and easy palate.

Region: Great Southern RRP: $20 Distributor: Single Vineyard Sellers Tasting note: Ripe plums and hints of mocha on the nose. Fresh fruits, blueberry, blackberry and strong dark coffee flavours on the palate.

Region: Great Southern RRP: $45 Distributor: Byron and Harold Tasting note: Fresh and vibrant dark fruits with depth, spice and vanilla oak on the nose. Ripe fruits and some noticeable vanilla oak with fine tannins, medium length and a subtle peppery flavour on the palate.

Region: Canberra RRP: $40 Distributor: Agnew Wines Tasting note: Dark fruits and spice on the nose. Density and spice on the palate, right through to the finish.

Richland 20th Anniversary Release Shiraz 2015


Region: Riverina RRP: $19 Distributor: Calabria Family Wines Tasting note: A consumer friendly wine with juicy blackcurrant, spice and liquorice flavours.

Lock & Key Single Vineyard Reserve Shiraz 2015 Region: Hilltops RRP: $30 Distributor: Moppity Vineyards Tasting note: A brooding, dense and inviting wine with dark fruit, spice and Christmas cake flavours.

Gardners Ground Organic Shiraz 2015 Region: Canowindra RRP: $20 Distributor: Single Vineyard Sellers Tasting note: A dark and broody wine with red fruit and cedar oak flavours. It remains a delicate and balanced wine right through to the finish.

Moppity Vineyards Estate Shiraz 2015 Region: Hilltops RRP: $35 Distributor: Moppity Vineyards Tasting note: A wine with wonderful line and length and concentrated red berry fruit.


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How to Spot Intoxicated Patrons Preventing patrons from becoming intoxicated in licensed venues due to excessive or irresponsible alcohol consumption is a key aim of responsible service obligations and the NSW Government’s commitment to minimise alcohol related-harm. Research clearly shows that intoxicated patrons can endanger the safety of other patrons as well as themselves. They are a major risk factor for alcohol-related violence which - as we have seen all too often - can cause serious injury and death and devastate impacted families and the community. It is vital that all licensed venue staff know how to identify intoxicated patrons and the actions they need to take to prevent such patrons from consuming more alcohol. By Paul Newson, Deputy Secretary, Liquor, Gaming and Emergency Management, NSW Department of Justice

What are your obligations? All NSW licensed venues and their staff have obligations under NSW liquor laws to prevent the excessive consumption of alcohol on licensed premises and it is an offence to permit intoxication or sell or supply liquor to an intoxicated person. Penalties for breaching this law can be very expensive. The licensee or staff can be fined up to $11,000 in court or be given an on-thespot fine. Additionally, breaches can trigger tough regulatory and enforcement controls from Liquor & Gaming NSW and police. Repeat offender venues risk facing more frequent overt and covert inspections, stringent licence conditions and disciplinary proceedings and closure orders before the Independent Liquor & Gaming Authority Board. The marketing of a venue is important in creating its culture and minimising alcoholrelated harm. While venue staff must exercise discretion and refuse service to a patron showing signs of intoxication, a well-run venue that is committed to responsible practices shouldn’t have high numbers of patrons becoming intoxicated. Staff should be encouraged to observe patrons and exercise judgement to refuse service where they have formed a view that a person is irresponsibly or excessively consuming alcohol. You can refuse service on the basis of this belief, even if you are wrong. Licensees are encouraged to consider engaging dedicated responsible service of alcohol marshals to assist awareness and management of responsible service obligations.

What are the signs that a patron is intoxicated?

Could the patron have a medical condition?

While the following symptoms or signs are not exhaustive, they serve as a useful guide: • Speech: Slurring words; rambling or unintelligible conversation; incoherent or muddled speech; loss of train of thought; not understanding normal conversation; difficulty paying attention. • Balance: Unsteady on feet; swaying uncontrollably; staggering; difficulty walking straight; falling down; stumbling; bumping into or knocking over furniture or people. • Coordination: Lack of coordination; spilling or dropping drinks; fumbling change. • Behaviour: Rude; aggressive; belligerent; argumentative; offensive; bad-tempered; physically violent; loud/boisterous; confused; disorderly; exuberant; using offensive language; annoying or pestering others; overly friendly; loss of inhibition; inappropriate sexual advances; drowsiness or sleeping at bar or table; vomiting; drinking rapidly.

It is possible that a person may have a medical condition or disability with signs or symptoms similar to intoxication. In such cases, it’s likely their friends will be able to help you.

Remember: don’t discriminate It’s important to note that your reasons for refusal of service must not be discriminatory, for example due to race, sex, or disability. A person has the right to take the matter to the Anti-Discrimination Board if they feel they have been discriminated against.

You have formed a view that the patron is intoxicated. What do you do? If there are reasonable grounds for you to believe that someone is intoxicated, you must refuse to serve them and ask them to leave the premises. When refusing to serve them, be friendly and respectful. If possible, respect their privacy by not speaking to them in front of others. It’s best to use slow, distinct speech with short simple sentences, and give a clear and concrete statement that by law they can’t be served another drink and must leave the premises. If the person refuses to leave, venue management should contact police for help in removing them from the premises. It’s worth remembering that preventing patrons from becoming intoxicated in the first place is the best way to satisfy licensee obligations and minimise alcohol-related harm. It also means staff can avoid the often difficult and confrontational tasks of refusing to serve intoxicated patrons and removing them from the premises. For more information on identifying and dealing with intoxicated patrons, visit the NSW Liquor & Gaming website:

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NEW YEAR, NEW INDUSTRY FORECASTS TASMANIA, A HOT BED FOR WHISKY PRODUCTION; NEW MICROBREWERS AND DISTILLERS; FALLING ALCOHOL CONSUMPTION; AND INTENSIFYING PRICING COMPETITION The Australian alcohol industry is expected to grow over the next five years with the number of local craft brewers and distillers on the rise. Tasmania, in particular, is predicted to become a hotbed for whisky as its reputation for premium single malts grows. The industry won’t be without its usual challenges, however. According to IBISWorld Senior Industry Analyst, Andrew Ledovskikh, the industry will continue to face falling alcohol consumption per capita, tax and licensing law changes, intensifying pricing competition and a battle for market share. Stomping Ground Brewery, one of the newest craft breweries to open in Melbourne


BEER REVENUE: $4.2BN PROFIT: $669.1M BUSINESSES: 311 ANNUAL GROWTH 2017-22: -0.5 PER CENT IBISWorld research expects intensifying competition, pricing pressure from the dominant liquor retailers and declining beer consumption to worsen already declining beer sales over the next few years with the industry’s revenue predicted to decrease at an annualised rate of 0.5 per cent between now and 2022. Lion and SABMiller (Carlton & United Breweries) will continue to battle over market share as the country’s two biggest beer manufacturers. Together, the brewers represent over 80 per cent of the market. Traditional beer brands show little sign of returning to their former glory

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days as consumer preference for quality over quantity and growing health trends pass the popularity vote over to premium and craft beers. Cider and wine are also expected to replace a number of pints as consumers switch to other beverages. Growth in craft beers will see the number of local craft breweries increase to 293 by the end of 2017, with several predicted to be acquired by the larger beer manufacturers.




REVENUE: $6.2BN PROFIT: $198.1M BUSINESSES: 1,842 ANNUAL GROWTH 2017-22: 2.4%


Wine is the biggest contributor to the Australian alcohol industry, accounting for 51 per cent of revenue. The category’s biggest players are Treasury Wine Estates with 10.7 per cent market share, Pernod Ricard with 9.4 per cent and Accolade Wines with 8.9 per cent.  Wine oversupply, decreasing demand from export markets, declining alcohol consumption, private-label and control-label wines have put pressure on the industry over the last few years, but IBISWorld predicts strong growth over the next five years with many bulk wine producers expected to leave the market; improved pricing, an ease in global oversupply, a shift from the larger producers towards premium branded wine and growing demand from China and other established markets. Ledovskikh said, “Chinese imports of Australian wine grew by 50 per cent in 2015-16 and the average price point was US$6.38 per litre, which is quite high compared to other markets.” Industry revenue should increase by 2.4 per cent each year through to 2022 to reach $7billion according to IBISWorld.

Growing health consciousness and declining spirit consumption have impacted on the spirit industry’s growth in recent times. The RTD segment, which represents the category’s biggest revenue stream, also remains in decline. Interest in more premium, new and local spirits is helping to balance things out, however, and the local industry is expected to keep growing over the next few years. In particular, consumers seem to be interested in Australian gin and whisky and Tasmania is expected to become a hotbed for the latter, home to 11 of the country’s 29 distilleries. The increase in popularity of cocktails and premium spirits over the last few years suggests there will also be more demand for pre-mixed cocktail drinks and higher value spirits, which will be helped by more consumers trying their hand at making cocktails at home. The biggest spirit manufacturers in Australia are Diageo with 24.5 per cent market share, Coca-Cola Amatil/Beam Suntory with 15 per cent and surprisingly, Asahi Holdings, following its acquisition of Independent Distillers, with 12.8 per cent. IBISWorld expects industry revenue to increase by 1.5 per cent each year between now and 2021 to $1.9 billion.











Bill Lark, founder of Lark Distillery, one of Tasmania’s best-known whisky producers

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WINE COLLECTIONS Want to know which wines are being stored in some of Australia’s biggest wine collections - from the most popular and expensive, to the secrets of cellaring, and even who the collectors are? Get the inside scoop from the team at Wine Ark, Australia’s ‘wine bank’, storing the national reserve of the country’s best known and clearly most loved wine brands.


nce every three years, Wine Ark releases Australia’s Most Collected Wine list, revealing the Top 50 brands stored inside the vaults of Australia’s biggest wine collectors. Its release is considered somewhat like ‘wine insider trading’, giving those in the know the opportunity to see what wines will come back onto the market in years to come. Campbell Mattinson, publisher and wine writer, says, “Peering into the treasure chests of Australian wine collectors is always a fascinating exercise. It’s not just informative; it helps ground us all.” Head Keeper of the Bottles at Wine Ark, John Cuff, adds, “The Top 50 list of Australia’s Most Collected Wines is a true reflection of what Australian wine collectors are spending their hard earned money on. We read a lot about trends and perceived or expected brands that are ‘selling well’, however, this list is a pure data snapshot from the managed cellars around the country.” Yet, it is not always the biggest and most famous brands that are sought after when it comes to wine collecting. New entries onto the Top 50 in 2016 included Giaconda Chardonnay from Beechworth, Seppelt Chalambar Shiraz from Victoria, and Tyrrell’s Vat 47 Chardonnay from the Hunter Valley, while the biggest success story in 2016 was with St Hallett’s Blackwell Shiraz, which moved up 44 places from 86 to 41. The most talked about move was that of Penfolds Grange to second place as its brother Penfolds Bin 389 took over the top position. While the crown remains held by one of Australia’s most loved and clearly most collected wine brands, there was something quite interesting to say about the change. Cuff said, “Penfolds Grange is arguably the most collectable Australian wine. We know its amazing power and finesse, steeped in history, however, it sells for a hefty price. The Penfolds 389 Shiraz Cabernet is considered by most collectors to be a cellar staple. I believe you would be hard pressed in finding a cellar that doesn’t have at least a few bottles of 389 and our results clearly illustrate that.” The question that still begs an answer is what makes Penfolds so attractive to collectors? Is it its cellaring ability or is it just in the name? “Penfolds has historically been a very safe bet for most people when they start collecting, especially over the past fifteen years when the pricing has been more accessible to the average wine buyer. It enabled people to buy a truly age-worthy wine at a consumption based price point,” John explained. “As the

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new vintages rolled by, it was easy to buy a dozen of the Bins and tuck them up in the cellars. Recently, however, we’ve seen a decline in the popularity of Penfolds wines as the brands retail pricing is now getting out of the reach of many collectors or collectors are starting to see better value elsewhere.” Among the most collected wines as recorded by the list in 2016 were also wines from the Barossa, while the most popular varietal to collect was shiraz. Additionally, the list showed an increase in the volume of chardonnay being cellared, with Lake’s Folly Chardonnay and Giaconda Chardonnay - both fuller styles of the varietal - two of the biggest movers on the collector list. The next Top 50 list won’t be released until 2019, but can Wine Ark make any early predictions by taking a look at what’s cellaring now? “We will definitely see a shift away from the classic heavy South Australian reds and more to the cooler climate wines,” John reckons. “We are seeing an

AUSTRALIA’S MOST COLLECTED WINES 2016 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

increase in wines from Tasmania both into storage and being sold to be consumed. However, these wines would be very hard pressed to get into the Top 50 due to their smaller production.” While the specific identities of Wine Ark’s collectors can’t be given away, John did reveal that among its membership are many famous golfers, cricketers, actors, business leaders, musicians, and politicians with the biggest collections coming close to over 500 dozen wines (that’s around 6,000 bottles) and the most expensive individual wine fetching for up to $75k. “We have a number of bottles of 1951 Grange, the first vintage ever produced. These can go for between $50k and $75k a bottle depending on condition,” Cuff said. “In relation to older wines, we have a few clients with mid-1800 Madeiras; it’s always a buzz seeing these ancients enter the cellar. There are always silly large formats of vintage Champagne from top houses decades old and super old vintages of top Domaine Burgundies too.” Despite the extravagant prices bestowed within collections, the monthly cost of cellaring wine is relatively affordable to those who prefer to preserve their wines (and those who can give up their morning coffee…). Cuff explained that “For the cost of a cup of coffee a month, you can store twelve bottles in a fully climate controlled, high-security environment with online inventory and full replacement insurance… everyone assumes it is very expensive.” Wine Ark also has a number of inexpensive spaces that can be rented out by trade for tastings. These include rooms at Wine Ark’s head office in Alexandria, Sydney; at its private vaults in Queensland that overlook the Brisbane River; and a new space in Brunswick, Melbourne. John added, “These venues give us great flexibility to act quickly when a winemaker is in town.”

19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50

Penfolds Bin 389 Cabernet Shiraz Blend Various Regions Penfolds Bin 95 Grange Shiraz Various Regions Penfolds St Henri Shiraz Various Regions Lake’s Folly Cabernets Cabernet Blend Hunter Moss Wood Cabernet Sauvignon Margaret River Cullen Diana Madeline Cabernet Blend Margaret River Rockford Basket Press Shiraz Barossa Valley Wynns Coonawarra Estate Cabernet Sauvignon Coonawarra Grosset Polish Hill Riesling Clare Valley Clonakilla Shiraz Viognier Canberra District Mount Mary Quintet Cabernet Blend Yarra Valley Leeuwin Estate Art Series Chardonnay Margaret River Penfolds Bin 407 Cabernet Sauvignon Various Regions Penfolds RWT Shiraz Barossa Valley Penfolds Bin 707 Cabernet Sauvignon Various Regions Penfolds Bin 28 Kalimna Shiraz Various Regions Tyrrell’s Vat 1 Semillon Hunter Wynns Coonawarra Estate John Riddoch Cabernet Sauvignon Coonawarra Henschke Mount Edelstone Shiraz Eden Valley d’Arenberg The Dead Arm Shiraz McLaren Vale Petaluma Coonawarra Cabernet Merlot Coonawarra Voyager Estate Cabernet Merlot Margaret River Lake’s Folly Chardonnay Hunter Orlando St Hugo Cabernet Sauvignon Coonawarra Giaconda Estate Chardonnay Beechworth Yarra Yering Dry Red No 1 Cabernet Blend Yarra Valley Petaluma Hanlin Hill Riesling Clare Valley Jasper Hill Georgia’s Paddock Shiraz Heathcote Rockford Rifle Range Cabernet Sauvignon Barossa Valley Torbreck Runrig Shiraz Viognier Barossa Valley Seppelt Chalambar Shiraz Various Regions – VIC Henschke Hill of Grace Shiraz Eden Valley Seppelt St Peters Shiraz Grampians Grosset ‘Springvale’ Watervale Riesling Clare Valley Tyrrell’s Vat 9 Shiraz Hunter Penfolds Bin 128 Shiraz Coonawarra Mount Langi Ghiran Langi Shiraz Grampians Wynns Coonawarra Estate Michael Shiraz Coonawarra Kilikanoon Wines Oracle Shiraz Clare Valley Peter Lehmann Stonewell Shiraz Barossa Valley St Hallett Blackwell Shiraz Barossa Valley A.P. Birks Wendouree Shiraz Clare Valley Turkey Flat Shiraz Barossa Valley Dalwhinnie Moonambel Shiraz Pyrenees Brokenwood Graveyard Shiraz Hunter Tyrrell’s Vat 47 Chardonnay Hunter Giaconda Warner Vineyard Shiraz Beechworth Cape Mentelle Cabernet Sauvignon Margaret River Grosset Gaia Cabernet Franc Merlot Clare Valley Pierro Chardonnay Margaret River

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AND COLLECTING CUSTOMERS’ DATA SAFELY There is hardly a bar, club, restaurant, or café that doesn’t have its own Facebook page. Proprietors love Facebook for promoting upcoming events and hosting glowing reviews, and patrons are expecting to see one when they access the internet while dining, drinking or just hanging out. But an increasing demand for internet access has seen bars, clubs and restaurants – even local councils – provide free Wi-Fi that comes with a long list of terms and conditions and a privacy policy to ensure any personal information captured is used in a manner compliant with the law. By Walter MacCallum, a partner with Aitken Lawyers

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nformation is gathered so easily in almost every transaction. It makes sense for marketing departments and businesses to want to use that information to better deliver products and services to their customers. This is information easily gathered when a customer reviews a bar on Facebook, buys some theatre tickets online, expresses an interest in purchasing property or scans goods at the supermarket in a rewards scheme - all of it leaving an information trail of considerable value to businesses. ‘Big Data’ in popular media – or this mass accumulation of information – is now subject to investigation by the Australian Productivity Commission, which is looking to review “the benefits and costs of options for increasing availability of and improving the use of public and private sector data by individuals and organisations.” But what does that mean, exactly? Well, if you own a venue that hosts patrons for entertainment purposes and you have a Facebook page, it’s likely that you might also want to provide free Wi-Fi. After your customers agree to the online terms and conditions, the personal information they supply can be used, for example, to match up with social media posts so you can better target a Melbourne Cup day function

A similar use is made of the location settings on phones when a patron’s Facebook account broadcasts to contacts on Facebook that they have enjoyed lunch at a particular bar or restaurant. Importantly, privacy policies generally give people the opportunity to ask to view any data collected about them and to make corrections where necessary. At the heart of the Productivity Commission’s enquiry are proposed reforms for the introduction of a new ‘Data Sharing and Release Act’ and a new National Data Custodian. This is intended to apply across Australia to all digital data. The tone of the Commission’s terms of reference is positive, but concerns regarding privacy will be at the forefront. As everyone will no doubt recall, hacking of information stored by companies is common enough. The dating site, Ashley Madison, had personal information released by a hacker and in Australia, the website OK Cupid was found by the Privacy Commissioner to have breached the Privacy Act for failing to take reasonable steps to secure the personal information it held when a data breach released personal details of 254,000 members. The Productivity Commission’s enquiry is very timely as the use of data and the tracking of personal details

“If your club, restaurant or bar has a Facebook page and provides free Wi-Fi and you are considering gathering information on your patrons for marketing purposes, a properly drafted set of terms and conditions contained in a privacy policy is a must.” to patrons who like horse racing. Collected data is very useful, but you should be careful about working within the confines of the Privacy Act 1988 (Cth) and a number of other privacy principles, as well as keeping an eye on what comes out of the Productivity Commission’s investigations over the coming year. Already some hoteliers and bars in Australia make use of ‘social network contacts and other publically available details’, as well as email addresses, full names, mobile numbers, dates of birth, gender, employers, browsing history – all while at the premises. In large shopping centres, for example, a unique identifier contained on all digital devices known as the Media Access Control (MAC) address allows customers’ movements to be tracked throughout the centre.

is only going to increase. Already, around 68 per cent of Australians have a social media profile and a quarter of those access social media more than five times a day. It’s also important to note that 96 per cent of Facebook’s revenue is generated by targeting advertising based on information gathered from monitoring this use. So, if your club, restaurant or bar has a Facebook page and provides free Wi-Fi, and you are considering gathering information on your patrons for marketing purposes, a properly drafted set of terms and conditions contained in a privacy policy is a must. A failure to store or use that information in a responsible manner, according to legislative obligations and privacy laws, may not only get you in hot water with the authorities but will no doubt destroy the social media credibility of your business.

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RRP: $18 Distributor: McWilliam’s Wines Following an overwhelming response to Bad Henry Shiraz from customers and consumers alike, McWilliam’s Wines has released a line extension, exclusive to the independents. Bad Henry Cabernet Sauvignon is spicy with wild aromas of blackberries and dark chocolate. The new release features the distinctive Bad Henry label, which has been creating intrigue on shelves over the last few months and has been particularly successful with millennials.

APPLE TREE FLAT 2016 SEMILLON SAUVIGNON BLANC AND 2015 CHARDONNAY RRP: $13 Distributor: Bacchant (NSW), Woods Wines (VIC) and Addley Clark Fine Wines (QLD) Peter Logan has released two new wines for summer under the Apple Tree Flat range. Made from sauvignon blanc from Orange and semillon from Mudgee, the 2016 Apple Tree Flat Semillon Sauvignon Blanc is pale straw in colour and has a refreshing aroma of guava, lemon zest, lime, lanolin, sage and sea spray. “This blend is consistently one of our best-selling summer wines and one of my favourites to indulge in after a long hot day during vintage,” Logan said. The 2015 Apple Tree Flat Chardonnay, made from the Central Ranges, is a remarkably elegant and complex wine that partners well with a myriad of food. “I love this chardonnay,” Logan adds. “When chardonnay is handled with respect and allowed to show true elegance it truly is my favourite white variety and our 2015 is proof that this can be achieved at any price point.”

STYLISH DESIGNS FROM BIRD IN HAND AND DION LEE CHANDON S RRP: $29 Distributor: Moët Hennessy Australia Chandon kick-started summer with the launch of Chandon S. Inspired by the Champagne cocktail, Chandon S combines the brand’s signature wine with a blend of handcrafted orange bitters. The result is a new style of sparkling wine that is fruity, zesty and vibrant. “Our bitters exploration began by taking a broad view of aromatics,” says Chandon Senior Winemaker Dan Buckle. After 18 months of experimentation and more than 300kg of fruit, orange was selected as the primary flavour due to its refreshing qualities. Best serviced as an aperitif, over ice and with a twist of orange peel.

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RRP: $30 (pinot grigio, arneis, pinot nero), $40 (montepulciano, nero d’avola) Distributor: Bird in Hand The Bird in Hand winery in the Adelaide Hills has partnered with fashion designer Dion Lee and its ambassador, Italian actress Silvia Colloca to create a distinctive bottle design for the launch of The Italian Range. These stylish bottles not only stand out on the shelf, but also gain the interest of consumers looking for something a little different or to buy wine as a gift. The unique design features on the winery’s five Italian varieties – arneis, pinot grigio, montepulciano, pinot nero rosé and nero d’avola. “I wanted to create something that felt fresh within the space and carried the aesthetic of both our brands. We explored the concept of negative space, using a clear glass bottle and linear elements, integrating the colour of the wine into the design,” Dion Lee said.

SHAW VINEYARD ESTATE 2016 RIESLING RRP: $30 Distributor: Rogue Wines Shaw Vineyard Estate released its 2016 Estate Riesling last month. Like its predecessor, the grapes for this wine were sourced solely from Shaw Vineyard Estate’s own spurpruned vines, and only free run juice was used. “Whilst equal in quality, the 2016 Estate Riesling does have its own personality with alluring graphite acidity flowing with the region’s characteristic fresh lime juice,” says Winemaker Graeme Shaw. It is described as a refreshing wine that is lovely in its youth.


THE FOX TROT 2015 SHIRAZ RRP: $25 Distributor: Yering Farm Wines Yering Farm Wines in the Yarra Valley released a shiraz under its Farmyard Series in January. The Fox Trot 2015 Shiraz is made from a single parcel of fruit, sourced from the brand’s 28-year-old estate vineyard. Handpicked and gently crushed in mid-March, the fruit was cold soaked for a period of up to seven days before fermentation. It was then barrel-aged for up to a year. The end result is a fruit driven, complex wine with a rich cherry aroma, dark deep berries, fine tannins and spice. Yering Farm also produces an Estate Series, Reserve Series and cider.

Seppelt has released the 2007 vintage of Australia’s most historic sparkling shiraz. The Seppelt Show Sparkling Limited Release Grampians Shiraz is the brand’s rarest and most revered wine. After being matured in French oak barrels for 12 months, the wine undergoes a secondary fermentation in the bottle followed by eight years on lees prior to disgorging. This creates a wine with great purity and layers of complexity. The 2007 vintage follows on from the 2004, which was released in 2013 and has a lineage dating back to the 1890s.

MCWILLIAM’S SINGLE VINEYARD WINES RRP: $40 Distributor: McWilliam’s Wines McWilliam’s is releasing a trio of premium, single vineyard wines. The grapes used to create the new range were grown in two of the coolest regions in New South Wales, Hilltops and Tumbarumba. Senior Winemaker Andrew Higgins says the higher growing altitudes in these regions make for a more powerful flavour attribute. The 2014 vintage includes a fruity chardonnay, a spicy and medium bodied shiraz and a laconic, yet cheeky cabernet sauvignon. The McWilliam’s Single Vineyard wines will be available for purchase in March 2017.

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RRP: $11 Distributor: 4 Pines Brewing Company 4 Pines Brewing Company has released a new IPL that’s available in keg and as a limited release 500ml bottle. The product is made from hand-zested grapefruits, which have been infused into the beer during fermentation. The hops chosen (Azacca, Centennial and Waimea), complement the sharp fruity aromas of the grapefruit with their own unique scents of citrus. The extended time in storage at a cooler temperature has also resulted in a smoother, more refined IPA. Overall, the beer has a citrusy bitterness that is balanced by sweet malt on the palate and a very refreshing body.

BATCH BREWING PLUM DMC RRP: $10-12 per bottle Distributor: Batch Brewing Co.


Batch Brewing Co. has released a new beer under its Kettle Sour Range, made with plum. Each of the beers in the range are made from wort and then soured in the kettle for a few days. They are then boiled and sent to the fermenter to let the yeast do its thing. To balance out the sour flavour, the brewers will select a seasonal fruit, direct from a farmer. The plum in this beer not only gives it lots of flavour, but an amazing reddish colour. Consumers have been raving about the Plum DMC since its release. It’s available in keg and bottle and even comes with its own rap, created by the brewers to describe the beer.

RRP: $6 Distributor: Daylesford Cider Jonathan and Clare Mackie have released a new cider down in Victoria that, unlike its traditional still ciders, comes with a fizz. Vintage Dry is a farmhouse style of cider, inspired by the small cideries based in the countryside of Herefordshire in the UK. It has been made from heritage apples grown on the couple’s certified organic orchards, with minimum intervention, slow fermentation and aged on lees. It has an enhanced body and flavour, and wonderful mouthfeel. Daylesford Cider has won a number of awards over the last couple of years, including numerous medals at the recent Australian Cider Awards and 2015 Royal Melbourne Fine Food Awards. Contact the cellar door directly for stock.

Photo: MicKat Photographt

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FLAVOURED BEER PODS Distributor: Carlton & United Breweries Carlton & United Breweries is working with pubs and bars across Australia to trial a new range of flavoured beer pods from Bond Brothers. The first of their kind, beer pods fit into a draught tap and infuse the beer with flavour as you pour. The pods are available in five natural flavours including pink grapefruit, honey, lime, raspberry and apple. Richard Oppy, CUB Marketing Director says the “latest trends show that while many people still enjoy a simple pot in the front bar, more and more are looking for increased variety in beer styles and flavours.” This new innovation allows them to do just that. Around 30 venues in VIC, NSW and QLD are currently trialling the pods.

STURMTTOOPER CIDER RRP: Available in keg only Distributor: Willie Smith & Sons Willie Smith’s cidery in Tasmania has brought back its popular STURMtrooper after positive feedback last year. This cider gets its name from the Sturmer apples used during production, which are known for their high acidity levels and pronounced tannins. The cider also includes 15 cider apple varieties and two table varieties. The full-bodied and medium sweet cider is available on tap in select venues around Hobart, Sydney, Melbourne, and Brisbane, and has already met with some favourable reviews at the brand’s Cellar Door in Tasmania.

THE HILLS CLOUDY APPLE AND APPLE & GINGER CIDER RRP: $19.99-$22.99 Cloudy Cider four-pack, $21.99 Ginger Cider six-pack Distributor: Samuel Smith and Sons The newest of the two, Cloudy Apple Cider from The Hills Cider Company in the Adelaide Hills, is fresh and fruit driven and made from 100 per cent Australian grown fruit. It has an aroma of custard apple, lemon sherbet and delicate nuances of toast and hazelnut. On the palate, Jonathon apples give crunch and acidity, with a touch of honey. The Hills’ Apple & Ginger Cider is for those who love that gingery kick in their beverage, which seems to be a growing trend currently. The apples are 100 per cent from the Adelaide Hills and the fresh ginger comes from Buderim in Queensland. It has a creamy palate of custard, stone fruit, apricot and preserved lemon characters, with hints of ginger and spice. Both are gluten free and vegan-friendly.

LIMITED RELEASE: STONE & WOOD THE GATHERER RRP: $8 Distributor: Stone & Wood Brewing

ZOIGL BIER RRP: (keg only) Distributor: Rocks Brewing Rocks Brewing has released a new product as a part of its Conviction Series Seasonal. Zoigl Bier is a crisp lager with an alcohol content of 4.8%. On the nose, it is spicy with some malty notes, and on the palate, it starts out sweet, moves to a moderate bitterness and finishes dry. Interestingly, Zoigl Bier has origins in Franconian homebrews. ‘Zoigl’ is actually the Franconian vernacular for ‘sign’, and in the olden days, farmers used to hang a Zoigl in front of their house whenever they had a homebrew ready to share with the neighbours.

Stone & Wood’s 2017 release of The Gatherer (formerly The Forager) is a thirst quenching American wheat beer made from cucumber, mint and watermelon. The popular brewery releases this beer each year with new seasonal ingredients that have been locally sourced, replicating the methods of some of the first brewers who would experiment with the flavours available to them at the time. With 5% ABV and low IBU, it’s easy drinking, plus crisp, dry and has a lip puckering finish. Order now, before stock runs out.

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RRP: $16.99 for 250ml bottle Now available from ALM, ILG, NILWA and 100Proof

RRP: $129.99 Samsara, $179.99 Adela, $499.99 Talia Distributor: Bladnoch Distillery

BATCH AROMATIC BITTERS Batch Aromatic Bitters from Kindred Beverages have been carefully macerated in customised extraction tanks, using more than twenty ingredients. The result is a strong, intense, deep and rich flavoured product with layered herbs and a bittersweet lingering finish. Batch Aromatic Bitters are Australian made and include natural Tasmanian mountain berries and hops. BATCH ORANGE BITTERS Batch Orange Bitters features a cluster of orange flavour including pith, peel and juice to provide a tart-sweet bitterness. These can be used in drinks or as a perfect addition to desserts and ice cream. Batch Orange Bitters are Australian made with the integration of Australian naval oranges.

Bladnoch Distillery, one of Scotland’s oldest single malt Scotch whisky distilleries, is back and available in Australia, eight years on since production was stopped. David Prior purchased the distillery in 2015 and has released three new products to celebrate the global re-launch. Samsara is a non-aged, full bodied and fragrant rich whisky with a lingering core. Adela is a rich, noble and ultra smooth single malt aged for 15 years. And Talia is a 25-yearold whisky finished in American new oak casks. The Bladnoch Distillery is also celebrating its 200th birthday and will mark this milestone with a rare anniversary release later this year.

THE AUSSIE TIPPLE COMPANY PRE-BATCHED COCKTAILS RRP: $70 100ml four-pack mixed sample, $115 1 litre Martini, Negroni and White Rye Espresso Martini, $125 1 litre Rum Old Fashioned Distributor: Nip of Courage We’re excited to announce the launch of The Aussie Tipple Company – an all-new range of bottled craft cocktails made in collaboration with a number of Australia’s best artisan liquor producers. Whether consumers are looking to enjoy the perfect cocktail at home or you’re looking to reduce speed of service at your bar, you can now get a Dry Martini, Negroni, White Rye Espresso Martini and Rum Old Fashioned in a 100ml single serve or one-litre share bottle, pre-made to professional bartender standards. Each bottle also comes with a semi-water resistant label that can last in ice for up to two days without peeling. Featured producers include Belgrove Distillery, Little Drippa, Stone Pine Distillery, Regal Rogue, Black Gate Distillery and Mister Bitters and The Commissary.

DASHER + FISHER GINS RRP: $90 per three-pack (200ml bottles), $90 per 700ml bottle Distributor: Southern Wild Distillery Tasmania’s new Southern Wild Distillery has opened with the release of its first three gins, inspired by the state’s diverse landscape - Mountain, Meadow and Ocean. These are incredibly unique gins in that they have been designed by food technician/scientist-come-distiller, George Burgess, as eating gins. They also smell and taste just like their name, with botanicals taken from each location. Mountain is made from native pepperberry and Meadow from lavender, both foraged on the remote hills of North East Tasmania, while Ocean features hand-harvested wakame. Dasher + Fisher, which takes its name from Tasmania’s two wild rivers, uses all locally sourced ingredients that change with the seasons, meaning that no two batches will ever be the same. The three gins are available in a three-pack of 200ml bottles or individual 700ml bottles.

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Ratu Spiced (40% ABV) – Carries a complex charred oak and citrus aroma. A rich liquorice flavour combined with the warmth of cinnamon and the softness of vanilla that covers the whole mouth. Aged for five years in charred oak barrels.

Ratu Signature (35% ABV) –

Fiji Rum Co. Paradise Beverages (Fiji) Limited was a former SABMiller majority owned subsidiary, before being purchased by Coca-Cola Amatil (CCA) in 2012. Today, the company employs around 300 people across four sites in Fiji and Samoa, including the Suva Brewery and Lautoka Distillery, where Fiji Rum Co. was born. Now with a full production fleet and plenty of stock ready to go, Paradise Beverages and CCA recently turned their efforts to launching Fiji Rum Co.’s super premium and premium rum ranges Ratu and Bati in Australia. By Ashley Pini


t the helm of Lautoka Distillery is Rum Development Manager Liam Costello. Costello is well known in the Australian industry and has been distilling since the early 80s when he joined Beenleigh Rum and became the youngest rum distiller in Australia. Soon after, he became General Manager of Rosemount Estate and then Sales Director of Southcorp Wines, racking up 20 years of experience in the wine industry. In 2003, Costello moved to Fiji to buy a resort on the Coral Coast, subsequently joining Paradise Beverages in 2009 to take the reins at Fiji Rum Co. At the distillery, Costello leads a team of around 60 people responsible for producing up to 1 million litres of spirit each year. Fiji Rum Co. opened in 1980 and has won over 70 international awards during that time, across a multitude of brands and competitions including the San Francisco World Spirits Competition,

International Wine and Spirit Competition, Ministry of Rum Tasting Competition, International Spirits Awards, International Taste and Quality Institute Competition, and Wine and Spirits Wholesalers Competition. The two rums championing the distillery now are Ratu and Bati, drawing their inspiration – and identities - from their Fijian heritage. ‘Ratu’ are the proud chiefs who presided over the community and led the country’s fearsome warriors or ‘Bati’. First released in 2014, the Ratu super premium range has achieved considerable global recognition in the past two years, including gold and silver at this year’s 2016 Rum Masters UK (for the Dark and Spiced Five-Year-Old rums respectively). Each of the rums are filtered through coconut shell charcoal and matured in specially selected oak barrels in time-honoured tradition, resulting in a smooth, distinctively clean-tasting portfolio.

Aromas of zesty orange and dark chocolate with a hint of coffee and charred oak, complemented by a rich mahogany colour. A velvety mouthfeel and coconut, chocolate and spicy oak, followed by a lingering fresh citrus flavour on the tongue. Aged for eight years in charred oak barrels.

Ratu Dark (40% ABV) – Carries a savoury, smoky oak aroma. Rich sweetness lingers on the tongue with dashes of caramel, vanilla and tea leaves. Aged for five years in charred oak barrels.

Bati Spiced (37.5% ABV) – Light gold in colour, this rum has warm, spicy, vanilla overtones and is subtle to mix or drink over ice. Aged for two years.

Bati Dark (37.5% ABV) – Rich mahogany in colour with intense dried fruit aromas, finishing with molasses caramel and charred oak. This is a great rum for sipping on ice and as a base for a rum punch. Aged for two years in charred oak barrels.

Bati White (37.5% ABV) – Gently filtered through coconut shell carbon to ensure it retains the fresh citrus aroma and soft vanilla oak taste. Enjoy with cola or as a base for your favourite cocktails. Aged for two years in white oak barrels. Ratu and Bati rums are available through Coca-Cola Amatil in Australia.

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How Do You Plan to Get Fit in 2017? Well, here we go! 2017 is off to a flyer and as you’re reading this it will become all too apparent that we are already two months into the year. The New Year’s resolutions are all but done and regular habit in our daily routine has now firmly taken over. But the question is…does that habit consist of regular exercise? Are you fitting in a trip to the local gym or even a regular walk after work without even thinking about it? If you are, then you have truly grasped the concept of habit. For some, creating these habits comes easier than it does for others. You may very well have good intent to work on your health and fitness, but without the right support and structure, it can be incredibly challenging. So, what can you do to help create these habits and make sure that they stick? I’m glad you asked. By John Field, Field Goals Fitness


his year, Field Goals Fitness and drinks trade will be helping to motivate the industry to come together and get fitter, starting in Sydney and then across the country. Here’s the plan…we know that working in the industry means that it’s not always easy to find the time to exercise, that’s why we have created a custom program to suit you.  But first...the back-story.  For those of you that are reading my articles for the first time, I come from a wide and varied background. The bulk of my working life prior to creating Field Goals Fitness was in the alcohol industry. I know first hand the hours that the industry requires, along with the social element involved in creating and maintaining relationships. While working in that world, the thought of introducing regular exercise just felt like it was another thing to do in an already busy schedule and if I did manage to visit the gym, it would only ever last one to two weeks before I’d give myself a reason not to go.  It’s because of that lifestyle that I not only started my own personal training business, but also started to work on creating a training 64|drinks trade

program that specifically focuses on the corporate industry; helping those that are keen to improve their health and fitness but struggle to maintain a habit once they get going. That program is now called the 12 Week Corporate Challenge. Put simply, it’s the training package for the corporate life. I’ve been running boot camps now for the past seven years and have learnt a great deal about what works and what doesn’t. The 12 Week Corporate Challenge is a collaboration from these learnings. Some of the features listed in the 12WCC are: • Flexible session availability • Unlimited session access • Access to ‘take home’ program downloads for the gym/at home/on the road • Dietary assistance • Access to take home weekly diet outlines • New and exclusive custom online app to track progress • Prize packs at the end of every 12WCC for the most improved male and female We are rolling out the first ever Liquor Industry 12 Week Corporate Challenge in March. This will be in the North Sydney area with the results

published throughout and at the end of the Challenge. The 12WCC is already up and running in Victoria, Queensland and Western Australia with plans to head to the Northern Territory as well as Tasmania and South Australia. If you would like to run your own 12WCC for your bar or club, or maybe you’d like to create your own Challenge between you and the bar across the road, you can email me for further details at A parting message to let you know that the girls at Hip Media have agreed to share their fitness results from the upcoming Liquor Industry 12 Week Corporate Challenge. Make sure you keep an eye out for that in the next issue of drinks trade magazine. To your continued health and fitness!



ABOVE: Tempus Two Winemaker Andrew Duff presents wine to the winning riders of the Alfa Romeo Portsea Polo TOP: Guests at the 2017 Alfa Romeo Portsea Polo enjoy access to the Tempus Two marquee

L-R: Coopers National Sales and Marketing Director Cam Pearce, Australian professional tennis player Sam Groth and Coopers Managing Director Tim Cooper

January saw the 2017 Alfa Romeo Portsea Polo take place and drinks trade was invited to spend the day with the event’s official wine partner, Tempus Two. Frosé was the drink of the day, made from the Tempus Two Copper Series Shiraz Rosé. Celebrities on the field included The Bachelor’s Anna Heinrich and partner Tim Robards, AFL star couple Chris and Bec Judd, model and TV presenter Laura Dundovic, media personality Didier Cohen, cricketer Shane Warn, radio host Andy Lee and partner Rebecca Harding, and Tempus Two’s very own Winemaker, Andrew Duff.

BALLARAT BEER FESTIVAL January also saw the return of the Ballarat Beer Festival with over 200 of the world’s finest craft beers, live music from the likes of Michael Meeking and the Lost Souls and the Blues Brothers, and food stalls from The Cajun Kitchen and The Hippie Whippy. The night before the festival opening, brewers and consumers attended the ever-popular Bintani’s Friday Night Degustation, consisting of a five-course menu matched with beers and hosted by The Beer Diva and Professor Pilsner.

THE AUSTRALIAN OPEN The Australian Open was all we could talk about at the beginning of the year with tournaments and entertainment from major alcohol brands that had us wishing we’d blocked out our calendars for the last two weeks of January. Canadian Club brought back the Racquet Club to Birrarung Marr festival and locations in NSW and QLD; Coopers secured exclusive pourage rights to the Open and released a limited edition Legends summer lager for the event; Jacob’s Creek adorned the courts and gave fans the opportunity to win tickets to the tennis; and Aperol hosted celebs and guests in Melbourne and handed out prizes to those who couldn’t make it. L-R: The Bachelor’s Cam Cranley, Lee Elliott and Georgia Love at Canadian Club’s Racquet Club

The Most Promising Top Three: Joshua O’Brien, Dave Kerr and Ryan Snedden

DAVE KERR WINS BACARDÍ LEGACY AUSTRALIA 2017 Dave Kerr from Melbourne’s The Beaufort & Ike’s took out the BACARDÍ Legacy Australia Final at the beginning of February, from Most Promising competitors Joshua O’Brien and Ryan Snedden. His Legacy Cocktail The Viento, a concoction of BACARDÍ Ocho, coconut oil, fresh strawberry and lemon juice, and agave syrup, will take him through to the BACARDÍ Legacy Global Final in Berlin in May, where he will compete against 39 other nations for the chance to place Australia and his drink on the global bartending stage.

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YOUR MORNING FIX FLAVOURED WITH WHISKY Jack Daniel’s has partnered with World of Coffee and tried its hand at making another drink we can’t live out. You guessed it…a cup of Joe. The blend is made from 100 per cent Arabica coffee and infused with Jack Daniel’s Old No.7 Tennessee Whiskey. This gives it a rich, full-bodied flavour with distinct vanilla and caramel notes. Whilst non-alcoholic, Jack Daniel’s Tennessee Whiskey Coffee will give you a kick just as good as any other product in its range. Great for bartenders who appreciate the taste of whiskey, but have to work into the wee hours of the morning!

TURN YOUR SCRAPS INTO SUDS Your left over garnishes could now save the environment thanks to 42BELOW Vodka, which has launched a sustainability initiative that collects used lemons and fruits from bars and turns them into beautiful, scented soaps. The soaps are then sent back to the bars for free! With the initiative launching in early December, 42BELOW has already collected 400kg of fruit and turned it into 20,000 sachets and 400 bottles of liquid soap. If you’re interested in making your scraps into suds, get in touch with the brand via their Facebook page.



A team of scientists and engineering students in California has big plans for 2017. They intend to brew a small amount of beer on the moon! The University of California San Diageo will oversee the experiment, which aims to investigate how yeast reacts in lunar conditions. The team is currently working on the container and will pitch the idea to an international jury in March.

The UK National Tree Seed Project recently added juniper seeds to its Millennium Seed Bank, ensuring the future production of gin for many generations to come. According to an article published by the BBC, juniper plants are at particular risk of disease in the UK. Volunteers of the project have therefore been collecting seeds from juniper plants across the country to create a reserve that can be used to support affected crops. To date, the project has banked 5.8 million seeds.

THE SHOWER BEER Most of us have been drinking beers in the shower for years; it’s the most efficient way to get ready. Snask and Pangpang Brewery in Sweden however, have upped the ante with a Shower Beer that doubles as a conditioner. That’s right, you can actually drink this double-strength beer while you wash your hair with it! The Shower Beer was released in Sweden at the end of 2016 on a limited run, but after selling out so soon it is predicted to become a more permanent fixture with the second batch already in tanks...let’s just hope they opt for plastic next time after some users of the product criticised it for using glass.

DRINK TEQUILA LIKE OPRAH When it comes to tequila shots, Oprah likes to drink hers chased with salt and lime. Or at least that’s how she used to before these funky shot glasses came into town. Made from Himalayan pink salt, they eliminate the need to lick, sip and suck. That’s because the salty tinge hits your tongue every time you take a swig, and they can be used more than once. Simply wipe them clean when done, there’s no need for water and soap because salt is naturally anti-bacterial. Efficient? Check. Aesthetic? Double check; the translucent pink exterior is so pretty to look at. Available from a number of online retailers. 66|drinks trade
















For more information visit For sales enquiries, contact Ian on 0418 442 545 or

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Did you know

5 . 8 m e i r l a l e i r o e n h t e rs

p i m n a A c u * & s t r n a a l v i a? cara Banrock Station 2L Cask is perfect for their next camping getaway!

r Make you t evan l e r e g n a r

Enjoy Banrock Station responsibly

Source: Snapshots: 2012, Caravan & Camping in Australia, Tourism Research Australia

drinks trade issue 57 (March/April 2017)  

Welcome to the March/April issue of drinks trade. This issue's cover features Australian winemaker Neil McGuigan, the only person in the wor...

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