your news, your views January/February 2018 issue 62
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58 63 PROMOTE
23 Hottest 100 Brands
10 ABA Addresses Regulatory Challenges
50 Tasting Bench: Summer Whites
56 Loire Valley Wines
12 Technology Disrupts Traditional Distribution
66 The Eye
62 Woodford Reserve Cocktail Competition 2017
14 Women in drinks Council Progress
64 Trade Activity
16 Meet: Martin ‘The Viking’ Markvardsen
08 Legal View: Container Deposit Scheme
63 Coopers Biggest Investment to Date
21 Columnists 46 Vodka Essentials 58 Award-Winning New Zealand Wines
PUBLISHER the drinks association
Welcome back to the first issue of Drinks Trade for the New Year. I hope that trading was positive for everyone during the festive period (it was pleasing to see that Amazon didn’t affect sales as much as many had anticipated – story on drinksbulletin.com.au) and hopefully a few days of holiday with family and friends allowed you to relax and prepare for an exciting 12 months ahead. We’re jumping into 2018 with our Hottest 100 Brands announcement in time for Australia Day. This is our guide for on- and off-premise trade to the must-stock brands across all drinks categories for the year ahead, and is supported by data from Roy Morgan, IWSR, IBISWorld, Australian Liquor Marketers and The Drinks Association (in association with Hip Media). We’re excited to see what your thoughts are on the brands that made it. Unfortunately, the roll out (and fall out) of the new container deposit scheme (CDS) lingers on for our readers trading in New South Wales. We asked a lawyer for their perspective on the scheme, which you can read on page 8. Alcohol Beverages Australia Executive Director Fergus Taylor also talks about the challenges he predicts in the regulatory environment in 2018 on page 10. Ben Davidson and I look into how vodka is made, what influences flavour and the top vodka brands made domestically on page 46. Discover the winners of the Air New Zealand Wine Awards and what’s happening in wine across the Tasman on page 58. You can also get the winners of our summer white wine tasting on page 50 and a look at Coopers new Malting Plant on page 63. There are a few things sommeliers and bartenders should take note of this month, including entries opening to the 2018 Court of Master Sommeliers Australian program and Diageo WORLD CLASS cocktail competition (more details in News), and Australia’s Wine List of the Year Awards (page 55). These are great opportunities to progress your career and have your work recognised officially. Also on the events calendar is the Australian Open - lucky you if you managed to bag tickets, and for those of you that are working, hopefully this will be a chance to activate in store or venue and watch from the screens with customers.
www.drinkscentral.com.au 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 drinksbulletin.com.au drinks guide drinksguide.com.au drinks yearbook
EDITORIAL PUBLISHING EDITOR Ashley Pini .......................... email@example.com EDITOR Hannah Sparks ....................................... firstname.lastname@example.org ASSOCIATE EDITOR Stephanie Aikins................... email@example.com DIGITAL EDITOR Alana House............................... AlanaH@drinks.asn.au CONTRIBUTORS David Smith, Sam Reid, Simone Allan, Toby Jones and Yukino Ochiai
DESIGN SENIOR DESIGNER Racs Salcedo ......................... firstname.lastname@example.org
ADVERTISING NATIONAL SALES MANAGER Tim Ludlow ............... email@example.com SALES MANAGER Daire Dalton ............................. firstname.lastname@example.org
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Here’s to making 2018 a great year for your business and I hope Drinks Trade continues to support you in that. If you have any suggestions, feel free to email me at email@example.com
Director: Ashley Pini ACCOUNTS: firstname.lastname@example.org 169 Blues Point Road, McMahons Point NSW 2060 Ph: 02 9492 7999 | www.hipmedia.com.au | facebook.com/ drinksmedia ABN: 42 126 291 914
Hannah Sparks, Editor - Hip Media
LEGAL VIEW: CONTAINER DEPOSIT SCHEME D
eposit returns on drink containers have a long history in Australia, encouraging publicly minded waste clean-up campaigns and bottle drives for charities from as far back as the 1970s. But the system fell away as disposable drink containers became the norm. Now, container deposits are back, but only in New South Wales - for now. The Scheme started on December 1, but was everyone ready? The NSW State Government has called the Scheme ‘Return and Earn’, providing a 10c return on most containers between 150ml and three litres with some exceptions, including milk and juice containers, plastic bladder cask boxes, cordial containers and bottles for wine and spirits. It will also apply to those suppliers of beverages in containers without charge – promotional supplies. Michael Waters, Executive Director of the Liquor Stores Association of NSW & ACT, stated earlier this month: “For retailers to recover the full cost impact of the scheme, the price of drinks sold in bottles, cans and PET will increase by at least $3.50 per carton (24) initially from November 1, 2017.” Unfortunately, for a scheme that is highly complex, the State Government has done a less than adequate job of explaining it. Store owners, as the contact point for customers buying drinks, will be the first to field complaints from customers about price rises. The Government’s timing on this will also raise fears, coming as it does when Amazon sets up in Australia (starting in Melbourne) and retail competition becomes more and more intense.
CROSS-BORDER COMPLICATIONS Because Queensland and Victoria have nothing similar in place, it’s at cross border locations where price disparities will cause problems for retailers. Supermarket owners with a 08|drinks trade
liquor outlet in NSW border towns like Albury, Tocumwal or Tweed Heads will have to factor in price increases to build a float for redemptions with the lower prices across the border attracting customers. To deal with the problem of returns once cross-border drinkers have emptied their containers, the State Government has moved to pass legislation that will make it an offence for anyone who knowingly redeems a deposit on a container that was purchased outside of NSW with fines of around $110,000 for individuals and $440,000 for companies. Initial reports of a different barcode on containers have proven false and it now seems that proof of identity as to which home state a person is from will be required at cross border locations.
WHO IS THE FIRST SUPPLIER? At the supply end, the Government has legislated for what it calls a ‘first supplier’. The Government believes that this definition will include manufacturers who supply to distributors, retailers and consumers within NSW or import to supply within NSW. The definition is also designed to capture manufacturers, distributors, wholesalers and retailers who export to NSW. Logistics and transport companies are not defined as first suppliers and each separate business entity within a corporate group may be treated as a first supplier in its own right. Retailers who own warehouses that stock supplies may potentially be defined as a first supplier and this may depend on where the warehouse is located. First suppliers are defined, in part, on whether or not they are responsible for bringing the containers into NSW. If a drink is manufactured and stored outside of NSW, and then delivered to a retailer in NSW, then the first supplier is the manufacturer.
However, if a drink is manufactured outside of NSW and then supplied to a retailer, again, outside of NSW, and that retailer then transports the containers into NSW, that retailer becomes a first supplier. If a retailer warehouses containers outside of NSW, there may be issues about bringing drinks into the state for sale. In the end, all supply arrangements are regulated by the NSW Environment Protection Authority (EPA), which can outlaw supply of containers that do not bear appropriate refund marking or require suppliers to report on the volume of supplies and pay contributions based on this volume. The EPA also has the power to seize containers that have been supplied illegally.
COLLECTION POINT CONCERNS Retailers are questioning the nature of the collection points in NSW. The EPA has announced an agreement with Woolworths, Coles and TOMRA Cleanaway – the company given the task of taking away the empty containers – to provide reverse vending machines at or near Woolworths and Coles stores. Consumers will be able to choose to donate their refund directly to selected charities or receive the refund via electronic payment to their registered account. Customers can also use a credit voucher issued by the reverse vending machine towards their shopping at Woolworths and Coles, or redeem for cash in Woolworths and Coles supermarkets across NSW. The EPA says that 500 reverse vending machines are to be installed in total. If you need legal advice, contact Walter MacCallum on 02 8987 000 or WMaccallum@aitkenlawyers.com.au
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ABA ADDRESSES REGULATORY CHALLENGES Alcohol Beverages Australia Executive Director Fergus Taylor looks back on the regulatory environment of 2017 and predicts the challenges the industry will face in 2018. Drinks Trade: Looking back on 2017, what have been ABA’s most significant achievements? Fergus Taylor: The alcohol beverages industry in Australia should celebrate a year of unprecedented cooperation amongst members as it dealt with a multitude of challenging issues. This provided balance into mainstream public debates around alcohol consumption and regulation, and helped to build trust amongst our growing member group. We are always stronger together and the results we’re achieving reflect and encourage this. DT: As we move into 2018, what are the issues that are carrying over from this year? FT: Industry wide reputational issues that target overall consumption without driving down misuse, like advertising bans and minimum pricing, will continue to attract our attention. But we’re also keen to better promote the positive side of the industry, like the fondness our customers have for our wonderful products and the enormous contribution we make to the economic and social fabric of Australian life - to remind the public and politicians that moderate drinking is a fun and enjoyable part of a healthy lifestyle. DT: Do you foresee any new challenges that ABA will be tackling in 2018? FT: The issues we face have remained constant for many years, but the tactics change, and it’s likely sports advertising, cancer and mandatory labelling will be new areas where we will need to ensure credible evidence is available and accessible to the public and politicians, as opinions are formed, and decisions are made. DT: Are there any regulatory challenges you think retailers need to prepare for in 2018? FT: I think the connections retailers make with their local communities as part of establishing and developing their businesses will continue to be the most critical activity they can engage in, in a regulatory space, because it’s this local capital that will best enable them to resist attacks on their social and economic licence to operate. They should also make sure they’re in constant contact with their local council, state and federal political representatives, so they all understand the contribution these businesses are making every day in the areas where they operate. 10|drinks trade
drinks trade|21 trade|11 drinks
TECHNOLOGY DISRUPTS TRADITIONAL DISTRIBUTION
Richard van Ruth, Director of ‘ootra.’, talks about how his new wine app is set to break the traditional wine distribution model by putting retail buyers and sommeliers in direct contact with small, independent wineries. Drinks Trade: How did the ootra. concept come about? Richard van Ruth: Having worked in wine retail and distribution for a long time, I’ve seen how traditional wine distribution has come under pressure in terms of margins and the cost of operating a full service distribution business. That has left a large sector of the wine industry, especially the smaller, independent wineries, with a very challenging route to market. So we thought, why not use technology to connect this group with the trade? ootra. allows small, independent wineries to post their wines and then restaurateurs or retail buyers to log on, browse, interact with the wineries, and then trade. DT: Can trade have pricing conversations with wineries via ootra.? RvR: Yes, at their discretion. Pricing will be listed 12|drinks trade
on the website, but if the trade buyer wishes to discuss any details including price, they can contact the winery direct via a live messaging application that is integrated within the ootra. app. DT: Can anyone use ootra.? RvR: Anyone can be a buyer on ootra., as long as they hold a liquor license, however not anyone will be able to sell. Brands represented by ootra. will be selected like any other distribution business; they will need to fit the philosophy of ootra. and provide balance to the overall portfolio. We will also align with wine producers who believe in the principles of ootra. The ootra. cru, a panel of winemakers and sommeliers, will manage this process and evaluate each brand based on branding, winemaking approach, style, region and taste of wine.
DT: How does the app work? RvR: The app runs on a desktop, android and mobile. Trade will be able to log in and manage the information on their profile such as the type of venue, capacity, size of wine list etc., and add additional users. ootra. will then be able to curate content to suit the venue much like Spotify does. So the app will have three areas – the venue’s profile; the shop, where the venue will be able to browse through all of the products; and then discover, where we will target products based on profile information and previous searches. DT: Is there a cost involved? RvR: The only cost is when a wine is purchased from the site. In that case, ootra. will retain a percentage of the sale.
drinks trade|13 trade|21
INFORM Jennifer Collins and Sally Byrne from Women in drinks raised $10,000 for ANZGOG’s Save The Box campaign at the 2017 Australian drinks Awards
WOMEN IN DRINKS COUNCIL PROGRESSES The Women in drinks council was set up by The Drinks Association to inspire, support and educate women in the industry in their careers. Chair of the Women in drinks council, Jennifer Collins, looks back on the last 12 months and reveals what events the council has coming up. Drinks Trade: What have been Women in drinks’ biggest achievements over the last 12 months? Jennifer Collins: We had a number of great achievements this year. Firstly, the implementation of the inaugural Serendis Mentoring Program, which was aimed specifically at helping women in the drinks industry to progress their careers to a leadership level. Our International Women’s Day event with journalist and author Mia Freedman had the highest level of attendance so far. We also rolled out chapters across New South Wales, Victoria, South Australia and Queensland, and raised $30,000 for our charity partner the Australian New Zealand Gynecological Oncology Group (ANZGOG). Finally, in June, we hosted Denis Brown from the Diversity and Inclusion Council at our Diversity in Action Network Breakfast, which featured journalist and outspoken feminist Jane Caro.
DT: What was the success rate of the mentor/ mentee matches in the inaugural Serendis Mentoring Program? JC: The inaugural program saw 29 mentorship pairs, and we’ve enjoyed seeing many pairs continue their relationship beyond the end of the program. The program has been beneficial for both mentors and mentees, with many of the participants linking new opportunities to their involvement and many of the predominantly male mentors achieving a greater awareness of the gender divide in the industry. We’ve refined our approach for 2018, and businesses are encouraged to contact The Drinks Association directly for more information on how they can be a part of the 2018 program. DT: What challenges does Wid still face? JC: The biggest challenge that faces our industry is how we can increase overall female participation.
Unfortunately, we still lag behind national trends and gender balance in senior management and c-suite roles. It’s vital that we are making sure, as an industry, that we attract the best talent, develop it and retain it. DT: Why should people come to this year’s International Women’s Day event? JC: We have a great line-up for the event! Turia Pitt, mining engineer, a former ultra-marathon runner and one of Australia’s most admired women, will be our guest speaker. This will be followed by a fantastic panel discussion: ‘Is Trying Good Enough?’, which will look into what it really takes to drive change in gender equality. Just hoping for change and talking about it isn’t enough. This event is a wonderful opportunity to network and will be focused on this year’s global theme for International Women’s Day, #pressforchange.
MEET THE NEWEST MEMBER OF OUR FAMILY.
For the first time in thirteen years, the Coopers ale range has expanded with the introduction of Session Ale. A summer style Ale with tropical fruit flavours and 4.2% ABV, Coopers SessionÂ Ale is an easy drinking beer made for the modern Australian palate. This is one member of the Cooper family that you could easily spend an afternoonÂ with. Available on tap, Coopers Session Ale is sure to be a popular Cooper this summer.
MARTIN ‘THE VIKING’ MARKVARDSEN
Martin Markvarsen is known at The Viking for a number of reasons. Born and raised in Denmark, Markvardsen considers the Scandinavian people as his ancestors, and carries his heritage on as Senior Brand Ambassador of Highland Park, a Scotch whisky steeped in Viking symbolism and history. Drinks Trade: What makes Highland Park Whisky different to other whiskies? Martin ‘The Viking’ Markvardsen: Two things make us very different and those are the peat we use and our location. We are the only distillery in Scotland that uses Orkney peat. If you ever go to Orkney, you’ll see that there are no trees there, so we have no wood influence in our peat. The location makes a huge difference as well. Because of the Gulf Stream, our winters are pretty mild and our summers are relatively cold, so the temperature difference between summer and winter is not much more than ten degrees, which makes the whisky mature very slowly. DT: What do you think is going to be the next significant trend in whisky? MM: I think we’ll lose age statements, which there has been considerable debate about. Age 16|drinks trade
statements will always exist, but I don’t think they’ll be as prevalent. That’s good and bad, because consumers want to know what they’re buying; they look for an age statement a lot, but an age statement isn’t always a symbol of quality. Sometimes you can find a cask that’s a seven or eight-year-old that tastes like a 30-year-old, and then you can find a 30-year-old that has been in a less active cask and it gives no flavour at all. DT: Highland Park is set to launch the new Valkyrie whisky in early 2018. Can you tell us about it? MM: Valkyrie has been one of the products people have been most surprised about. We launched it in Denmark in April, and now it’s being rolled out worldwide. The whisky we usually make contains 20 per cent peated malt and 80 per cent unpeated malt. This one contains some of that liquid but
also heavily peated malt that we make in small amounts. So 50 per cent of the liquid in Valkyrie is this heavily peated malt, which makes it more peaty and smoky, especially on the finish. You’ll also find some of those really nice tropical and dried fruit flavours that we normally see in Highland Park Whisky. DT: How did you get the nickname ‘The Viking’? MM: I was born and raised in Denmark, and that’s where the Vikings come from. I also believe my family can be traced back to the Vikings. The way I live, my tattoos, and everything else, are all Viking inspired and I like all the stories about the Vikings. I used to be a boxer, so some say I look like a warrior/Viking too.
NEWS FIGURES AND FACTS, PEOPLE AND POLICY, CORPORATE & COMMUNITY
CORONA TRIALS LOWER-CALORIE BEER A new low-calorie, low-carbohydrate Corona beer is being trialled in the US and several other test-markets yet to be revealed. Constellation Brands, the distributor of Corona in the US, made the announcement during its recent financial results, citing growth in lighter beers as key to the decision. The beer, named Corona Premier, contains 90 calories and 2.6g of carbohydrates versus 149 in Corona Extra and 99 in Corona Light.
PERTH PUB BANS UNDER 21S The Windsor Hotel in Perth decided to ban patrons under the age of 21 to its garden bar after a group of younger drinkers had been found breaking glass, urinating on the floor and damaging toilets. The ban on Fridays and Saturdays from 9pm sparked a social media backlash, but the venue refused to back down. Hotel Manager Max Fox-Andrews told The West Australian: “We are a family venue and these country kids who come down to Perth to let loose on the weekends and continually disrespect us, their behaviour just won’t be tolerated. “We just want to make it clear that if they cannot behave like adults, we’re going to treat them like children.” The day after the backlash, the hotel also posted a statement on its Facebook page.
Colin Rochester (Right) and Michael Samios
HOTEL MANAGER INDUCTED INTO EXCLUSIVE SCOTCH WHISKY SOCIETY Vlandis Group of Hotels General Manager and Liquorstax Australia Chairman and Director, Michael Samios, was recently invited to join 44 others at Blair Castle in the Scottish Highlands to be inducted into the exclusive and highly regarded Keepers of the Quaich society. The process recognised Samios’ contribution to promoting the Scotch whisky industry in Australia through his work at the Vlandis Group. Samios was nominated by William Grant & Sons Australia & New Zealand General Manager Colin Rochester, who is also a Keeper of the Quaich. 18|drinks trade
COURT OF MASTER SOMMELIERS AUSTRALIAN PROGRAM The 2018 Court of Master Sommeliers’ Australian program kicks off next month and registrations are now open. This is the most prestigious qualification program sommeliers can complete globally and, for the first time this year, students will be able to take Introductory, Certified and Advanced certifications within the same 12 month period. Over 1,000 sommeliers have completed the certifications in Australia since 2008. Sommeliers can complete the Introductory and Certified exams in Melbourne in February, Introductory and Certified in Sydney in April, and Advanced in Sydney in August. Visit courtofmastersommeliers.org to apply.
SAD TIMES FOR CASK WINE
CANNED WINE THE NEXT BIG THING? Dan Murphy’s Head of Wine, George Radman, has said he expects sales of canned wine to grow exponentially. He told News Corp that the retailer’s customers are embracing the format due to its convenience and cheaper price in comparison to bottled wine. Radman’s prediction also matches existing trends in the US, where sales of canned wine surged to $32million in the 12 months to August 2017, according to Nielsen data. “Based on the growth of canned craft beer over the last few years we have already seen a huge shift in consumer attitudes, it’s now recognised that a can doesn’t mean compromising on quality,” Radman also told News Corp.
BROKENWOOD WINES BREAKS GROUND ON NEW CELLAR DOOR
An Australian may have invented cask wine, but there’s nothing patriotic about the declining sales of goon. According to Wine Australia, the volume of red and white wine cask sales fell by 5% in the past 12 months alone. The Australian Bureau of Statistics has also revealed a 30% drop in cask sales between 2004 and 2014. The only segment bucking the trend is pink wine, with rosé cask sales increasing by 4% in the last 12 months. South Australian winemaker Tom Angove invented cask wine back in 1965 and it celebrated its 50th anniversary in 2015. Wine Australia’s Manager of Market Insights, Peter Bailey, told ABC News: “If you went back to the eighties and nineties, cask wine sales accounted for around half the volume of sales in Australia, and that share is now around one quarter.” “Globally there is a premiumisation trend influencing not just wine, but other alcoholic drinks… I would expect that share to continue to fall.”
Iain Riggs with founding members James Halliday and John Beeston at the Breaking of the Ground on Brokenwood’s Cellar Door
Diageo WORLD CLASS 2017 Australian Bartender of the Year, Andrea Gualdi
Brokenwood Wines officially broke ground on its highly anticipated cellar door complex in November. Sydney-based design and architecture duo, Eduardo and Maria Villa, have designed a unique building featuring a number of flexible spaces. This includes a number of customer-focused wine pods for tastings, private dining rooms, a comprehensive wine museum and a feature floor-to-ceiling window that will overlook the barrel shed. There will also be a lookout and education space dedicated to the late Keith Barry, Brokenwood’s longtime vineyard manager. The project is set to be finished in late 2018.
THE DUKE OF CLARENCE LAUCHES IN SYDNEY The highly anticipated second joint venture between Mikey Enright and Julian Train, the team behind the multi-award winning The Barber Shop, opened its doors in December. The Duke of Clarence is styled as a quintessential 19th century British tavern, with the majority of the building materials sourced from pubs, churches and warehouses across England. The drinks menu includes 500 spirits imported from the British Isles and an array of classic cocktails treated with Victorian-era twists or rotovapped with ingredients from the period.
ENTRIES FOR DIAGEO WORLD CLASS 2018 ARE NOW OPEN Diageo WORLD CLASS is now accepting entries for the 2018 Australian competition. This year’s opening round calls for bartenders to create a Wanderlust themed cocktail. The theme is divided into two categories: Home, cocktails inspired by Australia and Away, drinks inspired by overseas destinations. The overall Australian winner will be flown to Berlin in October to compete in the global finals and be taken on a cocktail tour of Europe, visiting some of the continent’s best bars and distilleries. Applications close Monday 12th of February and are entered online at the WORLD CLASS website: www.worldclassclub.com
NOVOCASTRIAN CHANGES NAME TO GLOBAL BRANDS LIQUOR After experiencing the best 12-month trading period in the company’s history and expanding its reach to include more of regional NSW, Novacastrian Wholesale Liquor has moved to change its name to Global Brands Liquor. The rebranding acknowledges the contribution of the 25 staff, which includes Global Brands Transport (GBT), its inter-group transport and three-party logistics company, and marks a new era of growth for the company. The change was effective 8 December 2017.
SOLOTOL GROUP NAMED GROUP HOTEL OPERATOR OF THE YEAR Solotel Group, one of Australia’s leading hospitality groups, was awarded the title of Group Hotel Operator of the Year at the Australian Hotel Association’s (AHA) NSW Awards of Excellence in November. The recognition came shortly before the opening of Barangaroo House in December, the group’s highly anticipated three-level waterfront venue.
TURIA PITT TO ADDRESS WOMEN IN DRINKS EVENT This March, the popular Women in drinks’ International Women’s Day event, will feature one of Australia’s most admired women, Turia Pitt. Pitt will share her intensely personal story of thriving in the face of extreme adversity. A mining engineer and ultra-marathon runner, Turia suffered life-threatening burns during an event in 2011. She’s gone on to compete in Ironman events, raise more than $1million for her NGO and recently gave birth to her first child.
BONDI BEACH PUBLIC BAR OPEN The team behind the Icebergs Dining Room and Bar and The Dolphin Hotel opened Bondi Beach Public Bar in December. The venue is a mix of modern day chic design with the attitude and vibe of an Aussie pub from the 70s/80s. The menu consists of Australian pub grub classics with a modern, Italian twist. On the drinks side, there is a small wine list focusing on minimal intervention wines and a few classic cocktail serves on offer. 20|drinks trade
THE DETAILS Date: Thursday 8 March, 2018 Time: 11.30am-4pm (includes canapés on arrival and a two-course lunch) Where: Grand Ballroom, Luna Park Sydney Tickets: $270 each or $3120 for a table of 12 ($15 from each ticket will be donated to Women in drinks’ charity partner ANZGOG) Book: drinkscentral.com.au/drinksPayments
THE PROBLEM WITH THE NATIONAL ALCOHOL STRATEGY
SAKE 101 WITH AUSTRALIA’S SAKE SAMURAI
GETTING THE RIGHT TEAM ON THE BUS IN 2018
Brett Heffernan is the Chief Executive Officer of the Brewers Association of Australia
Yukino Ochiai is the Director of Deja vu Sake, WSET Sake Educator and Australia’s only female Sake Samurai
Simone Allan is the founder and Director of Mondo Search (Destination for Best Hidden Talent). For current job opportunities, visit www.mondosearch.com.au
The Australian Government has released its draft National Alcohol Strategy, proposing the introduction of minimum floor pricing for alcohol and taxation reform to include flat volumetric taxation. The problem with the draft Strategy is that it targets all consumption - not harmful drinking, failing to recognise the Australian Government’s own official statistics that show total consumption trends falling dramatically in Australia. It ignores the positive and dramatic gains made to date in curbing Australia’s drinking culture. Further, putting the prices up on everything is regressive and doesn’t actually achieve desired health outcomes, which require tackling those few who misuse alcohol. Australians already pay amongst the highest excise on beer in the world, in addition to a 10% GST on top of that. Further, the excise on beer is forever increasing, with indexation rising twice every year. The Australian Government’s own facts, seemingly ignored in the draft Strategy, show that today’s drinkers in Australia are more discerning, better informed and better equipped socially regarding responsible alcohol consumption than ever before. Overwhelmingly, the moderate consumption message has sunk in with consumption per capita falling decade on decade, for more than 40 years. Additionally, over the last decade, there has been a marked uptake of low- and midstrength beer options – these products now account for one-quarter (24%) of all beer sales in Australia. In the end, price is not a pressure point for the few who misuse alcohol. Penalising the vast majority of Australians who drink responsibly in the hope those who drink to excess will drink less, is a lazy and flawed approach.
Japanese Sake is growing in popularity around the world. The leading markets are the US, London and Asia. Australia is amongst the top ten export markets and the number of people drinking sake here is on the increase. With that in mind, you will likely be selling sake to your customers now or sometime soon. Here is my sake 101 to help you improve your knowledge and give you key tips to share with your customers.
The wonderful pause at the end of the year allows us to review, regroup, revitalise and prepare for the direction ahead. The first few weeks of January are like a white canvas – they’re yours to paint, as you desire. Companies can reflect on what worked and what needs fixing. It is a perfect time to review the distribution of workflow and analyse who is best to take the lead on key projects. It is also the time to look for contractors to drive projects and maximise smart workplace resourcing. At the same time, many executives will have had time to contemplate their navels and may decide that they are not fulfilled in their workplace and move on. This often results in unexpected New Year resignations, which provide a good opportunity for leaders to regroup and look at alternative structures for resourcing; to set new goals for hiring and talent acquisition. So, how can you prepare yourself, your team and your company for a big year ahead? Set your goals and break each goal into defined, measurable tasks; delegate the tasks; define action plans per person with time frames and go for it! There are now some incredible project management tools online for free such as Trello, Jira and Microsoft Project to support you with this. Define each role with key position descriptions - list the key responsibilities and outcomes required. Make sure that those who do not meet the key criteria are not considered. Do not bend the person into the role. Determine what the position requires and make sure you find the right talent to ensure those goals are met. Fail to plan, and you will plan to fail! Go for 2018 with a defined plan, and you will have comfort that you are putting your best foot forward to tackle every step ahead. For more information contact Simone Allan on 1300 737 917 or email simone@ mondosearch.com.au
1. Sake is made of four main ingredients – rice, water, yeast, koji mould, and sometimes also distilled alcohol. 2. The soft mineral water in Japan gives sake a very soft and round texture. 3. Sake is brewed, not distilled, and generally has between 13–17% ABV. 4. Sake has a 2000+ year old history and is produced everywhere in Japan, except in Oakinawa, in the very South of Japan. 5. Sake is produced in Japan in winter from October until March after the rice is harvested in September. 6. Sake is preservative and gluten free, and vegan friendly. 7. Once opened, sake can be kept in the fridge for one or two weeks with a screw cap on; it doesn’t oxidise quickly like wine. 8. Sake can be served cold (12-15 degrees), at room temperature (20 degrees) or warm (45 degrees). 9. Aromatic sakes like Daiginjo or Ginjo are recommended served chilled, while more fuller and earthy styles like Junmai are good both chilled and warm. 10. Sake is a very versatile beverage to match with a wide variety of foods due to its high Umami (fifth flavour). This can include pizza, barbecued foods and cheese – not just Japanese food. Arigatou.
NSW SPIRITS RESTRICTIONS David Smith is the Managing Director of Diageo Australia and Chair of the Distilled Spirits Industry Council of Australia
Recently, we welcomed the news that the New South Wales Government had introduced a range of liquor reforms that again allow small bars in the Sydney CBD and Kings Cross to serve neat spirits and cocktails that aren’t on a menu after midnight. Combined with more late-night trading extensions that were granted to another seven live entertainment venues, these reforms are a nod to a more nuanced approach to liquor regulation and ones we hope to see continue. We’ve been seeing cultural change in the way Australians consume alcohol for some time now, with overall consumption trending downwards and a 47 per cent decrease in the number of Australians drinking regularly (The National Drug Strategy Household Survey 2016, AIHW). The rising demand for premium products combined with Australians choosing to drink less has seen many of Sydney’s bars and clubs, whether they’re a newly opened small bar or an institution of the Sydney on-premise trade, embrace cocktail culture where the art of bartending is revered and drinks are savoured. In the last financial year, Sydney welcomed close to 13.2 million (National Visitor Survey and International Visitor Survey, YE June 17, Tourism Research Australia) domestic and international visitors. Sydney is Australia’s largest city and to be truly world class, it needs a vibrant nighttime economy. Small bars have always had strong compliance and safety records, so these recent reforms were a much needed step in the right direction. There, however, remains an opportunity for further balanced reform so that these restrictions are not impeding on any onpremise venues, regardless of size, and we encourage the NSW Government to continue a sensible approach to policy that supports our vibrant and economically important sector.
WHAT ARE AUSSIE BABY BOOMERS DRINKING?
PRESIDENT’S ADDRESS: WHAT’S HAPPENING IN CIDER
Toby Jones is the Director of the Retail Industry Group at Nielsen
Sam Reid is the President of Cider Australia, the peak body for the cider and perry industries
When it comes to alcoholic beverages, baby boomers (Australians aged 55+) are a segment not to be ignored. Compared with the overall Australian 18+ population, this important demographic segment certainly enjoys a drink, with more than two-thirds saying they have consumed an alcoholic beverage in the past month, compared to just over half of millennials (aged 18-34) and 64 per cent of Gen X (aged 35-54). In general, baby boomers also have more disposable income compared to five years ago - they have higher personal and household incomes, and are spending more on entertainment and recreational activities. Baby boomers’ favourite tipple is a glass of wine, with beer a close second favourite. They are also more likely to have had Scotch or whisky in the past month. One in four boomers keep an eye out for ‘good value’ when it comes to purchasing wines. However, this is not at the cost of quality, as boomers are 35 per cent more likely to spend more for a quality wine and spirit. They are also more likely to purchase wines that are ‘natural’ (natural in ingredients, brewing process and with no preservatives or additives) with almost half (44 per cent) of baby boomers saying they have found some health benefits with drinking wine. To reach Australia’s maturing generation, retailers and brands should consider investing in catalogues, as boomers are 30 per cent more likely to have read an alcoholic beverage related catalogue in the past month. Boomers are also more likely to be heavy consumers of free-to-air TV, commercial radio and newspapers, so an effective combination of mass as well as local advertising on these media channels is a good clue to reaching this group of wine lovers.
The NSW Container Deposit Scheme was implemented in December and is, quite possibly, one of the worst thought out and executed pieces of legislation I’ve seen. From Cider Australia’s perspective, we have three main issues with the scheme:
Source: Nielsen Consumer & Media View, National Database, October 2016 – September 2017, Base: 18+
1. NSW Going it Alone This is a total market issue. NSW has decided to go ahead with the scheme on its own, which will create a cottage industry in cross-state border funnelling of empty recyclable containers into NSW. Who foots the bill for this I hear you ask? Initially, it will be the producers, however, once the over claims become significant enough the cost will hit consumers. 2. Impact on Small Producers Many small producers, including most members of Cider Australia, are not aware of their responsibilities under the Scheme. Others are frantically trying to find time to undertake the reporting as the effort involved in setting up and administering the scheme is the same for small producers and large multinational producers. 3. Lack of a Level Playing Field Although wine is exempt, cider, which is also made from fermented juice, is included. Some say that’s fair as cider is more like beer in how it’s packaged, except that cider is charged at a higher price per container than any other alcohol as it is already taxed on the final wholesale price. If we assume that most companies will put their prices up by $3.60 per case, to encompass the 10c per container fee and 4c plus per container administration fee, cider producers are required to charge an additional 29 per cent tax on top of that. The final price increase works out to be $4.64. Cider producers have to pay more than $1 extra per case of 24 stubbies in comparison to beer! Poorly thought out? You decide.
! y a D a i l a r t Aus
Here in time for Australia Day, Drinks Trade magazine’s inaugural Hottest 100 Brands for 2018. Our definitive guide for on- and off-premise trade to the must-stock brands across all drinks categories for the year ahead – everything from Australia’s number one prosecco, the fastest growing craft beers and must-have local gins, to low ABV RTDs, the best selling whiskies and even mixers and syrups you shouldn’t be without. The Hottest 100 Brands are the leading beverages in their categories as shown by the latest data from Roy Morgan, IWSR, IBISWorld, Australian Liquor Marketers and The Drinks Association (in association with Hip Media). Discover which categories and brands we expect to be hot in 2018 and why, over the next 20+ pages.
IRON JACK is a miD-strength, contemporary Australian lager brewed with our hot, rugged climate in mind. Give it a whiff and you’ll pick up a hint of hop aroma – give it a gulp and you’ll see the bitterness has been kept low so you get maximum refreshment,
TO CRUSH YOUR THIRST.
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9/1/18 1:25 pm
No.1 performing unch product la ft beer in total cra lue by sales va dge MAT (IRi MarketE 017) /2 to 03/09
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CRICKETERS ARMS SESSION ALE Distributor: Asahi Premium Beverages RRP: $20 six-pack/$55 case
Mid-strength, premium, low-carbohydrate and craft beer are where you should be spending your money in 2018. Growing health awareness amongst consumers is the biggest driver of popularity in these styles, while the explosion of local craft breweries and investment in craft by multinationals (which we expect to continue), has given consumers more of the variety they seek. Sessionability and refreshment are key selling points for beer currently as well, and session ales have been dubbed as a rising star segment to look out for. Leaders within the industry predict flavoured beer to increase in popularity too.
JAMES SQUIRE ONE FIFTY LASHES RRP: $20 six-pack/ $50-55 case
AUSTRA LIA’S NO.1 CR AFT BEER HAHN SUPER DRY 3.5% RRP: $17 six-pack/$44 case
Coopers’ smooth and easy-drinking midstrength Mild Ale is a popular option in Australia’s fourth nt largest beer segme (IRi MarketEdge MAT to 01/10/17)
LOW CARB 78 AND ONLY PER CALORIES BOTTLE 26|drinks trade
COOPERS MILD ALE Distributor: Coopers Brewery (SA & NT), Premium Beverages (NSW, ACT, QLD, VIC, WA & TAS) RRP: $12.99 six-pack/$39.99 case COOPERS CLEAR Distributor: Coopers Brewery (SA & NT), Premium Beverages (NSW, ACT, QLD, VIC, WA & TAS) RRP: $14.99 six-pack/$44.99 case
Coopers Clear is full strength but low in carbohyd rates, a popular choi ce in Australia’s th largest beer se ird gment (IRi MarketEdge MAT to 01/10/17 )
PURCHASE INTENT HAS INCREASED BY +125% SINCE FEB ’17 ENDORS ED BY THE ON-PRE MISE
(Liquorpedia, MAT to Nov ’17’)
CHAMPIO AUSTRA N LIAN BEER A BEST W ND HEAT BEER XXXX SUMMER BRIGHT LAGER RRP: $20 six-pack/ $45-50 case
WHITE RABBIT WHITE ALE RRP: $22 six-pack / $76 carton
AS THE N CHOICE O.1 ALCOHO IN L GINGER IC BEER
ROYAL JAMAICAN ALCOHOLIC GINGER BEER Distributor: Westons World Brands RRP: $29.99 six-pack/ $10-12 bottle on-premise
(Australi a Internati n onal Beer Aw ards)
FURPHY REFRESHING ALE RRP: $20 six-pack/ $50-55 case
Victo Furphy rian pouring taps are beer tha 39% more n the last yea y did r (Lion Ex -brew & Hybrid ta p for Qtr to Litres Oct-17)
YOUNG HENRYS SUMMER HOP ALE Distributor: Young Henrys RRP: $80 case
ake on A Kiwi t ralian an Aust using a , Pale Aleblend of e uniqu hops 5 NZ
MONTEITH’S POINTERS PALE ALE Distributor: Drinkworks RRP: $22.99 six-pack
TOP 15 BEER BRANDS • Coopers Clear • Coopers Mild Ale • Cricketers Arms Session Ale
SALE S DOUB L E IN 20 D 18
• Furphy Refreshing Ale • Great Northern Original • Hahn Super Dry 3.5% • Iron Jack Crisp Australian Lager • James Squire One Fifty Lashes • Monteith’s Pointers Pale Ale
r Of any beethe launched in, Iron rs last 10 yea ld the Jack has soe after most volum market 3 months in kaged (5.1ML, Pac ov N y, nl O r Bee i) MQT ‘17, IR
IRON JACK CRISP AUSTRALIAN LAGER RRP: $16 six-pack/$44 case
• Panhead • Pirate Life • Royal Jamaican Alcoholic Ginger Beer • White Rabbit White Ale • XXXX Summer Bright Lager • Young Henrys Summer Hop Ale
OVERALL CATEGORY BEST WINNER IN N INNOVATIO Blood SOFI Spritz itters, Orange & B drinks Australian 17 Awards 20
SOFI SPRITZ Distributor: SOFI Trading RRP: $5 250ml bottle/$15 four-pack
s D T R & r e Cid
FASTEST GROWING RTD IN AUSTRALIA
Cider has grown in Australia for the last five years thanks to the positioning of products as a refreshing alternative to beer. However, domestic producers face fierce competition, with more than a quarter of cider consumed in Australia imported. In the RTD segment, higher ABV RTDs are growing. Dark RTDs still represent a bigger percentage of sales by volume and value, however a number of producers are capturing health-conscious consumers with light, lower sugar and alcohol RTDs. Ready-to-serve cocktails are now also seen in Australia, in-line with the growing cocktail culture.
Made using a blend of crisp and tart apples
Made by Magners in e th Ireland, K is er in id No.1 can c ulse the UK imp channel
CANADIAN CLUB WHISKY & DRY Distributor: Coca-Cola Amatil RRP: $20.99 four-pack VERANO SPANISH CIDER Distributor: Westons World Brands (3 flavours in 330ml/ 6 flavours in 500ml) RRP: $19.99 six-pack 330ml/ $7.50-$9 on-premise
HANDCRA IN THE BA FTED SQU REGION E OF SPAIN
K HARD APPLE CIDER 6.9% Distributor: Westons World Brands RRP: $17.99 six-pack
TOP 10 CIDER & RTD BRANDS • Canadian Club Whisky & Dry • Flying Brick Cider • Gentleman Jack Rare Tennessee Whiskey & Cola
ORCHARD THIEVES APPLE CIDER Distributor: Drinkworks RRP: $17.99 six-pack
• K Hard Apple Cider MONTEITH’S CRUSHED APPLE CIDER Distributor: Drinkworks RRP: $15.99 four-pack
g A revitalisin r de premium ci sh, fre containing New d e n sun ripe ples Zealand ap
• Monteith’s Crushed Apple Cider • Orchard Thieves Apple Cider • Rekorderlig Strawberry-Lime Low Sugar Cider • SOFI Spritz • Verano Spanish Cider • West Winds Gin & Tonic RTD
Your business could be part of one Your business could be part of one of the largest liquor retail groups of the largest liquor retail groups in Australia in Australia
Independent Brands Australia is the second largest retail group in the country. With group buying power, we can meet the demands of thegroup local in market and give your Independent Brands Australia is the second largest retail the country. shoppers best available With groupthe buying power, weoffers. can meet the demands of the local market and give your A footprintthe of 2500 touch-points nationally and growing, our success is built on the shoppers best available offers. foundation of 2500 passionate retailers and supporting them with expansive retail,onmarketing A footprint of touch-points nationally and growing, our success is built the and promotional programs. foundation of passionate retailers and supporting them with expansive retail, marketing and promotional programs.
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1517_IBA_Drinks Trade FP_Ad_v1.indd 1 1517_IBA_Drinks Trade FP_Ad_v1.indd 1
13/04/2016 drinks trade|17
13/04/2016 10:36 AM
BROOKIE’S BYRON BAY DRY GIN Distributors: Paramount Liquor (VIC & NSW), Liquid Specialty Beverages (QLD), ALM (NSW, VIC & QLD), East Coast Liquor, Festival Liquor (VIC) and Gateway Liquor (Sydney) RRP: $75
GOLD MEDAL 2017 San F
ra World ncisco Compe Spirits Gold M tition and ed SIP Aw al 2017 ards
GOLDL MEDAER WINNards SIP Aw17 20
KIS OLD TOM GIN Distributor: Kangaroo Island Spirits RRP: $134
Gin has experienced exciting growth over the last few years, driven by new international and local products offering unique flavour profiles. In Australia, there is a drive in interest towards local premium gin brands, with an increase in products using indigenous botanicals and fruits. However, many of the big brands continue to dominate in growth and market share.
The first and only Islay dry gin
HENDRICK’S Distributor: William Grant & Sons Australia RRP: $82
Fastest growin g brand in trave l retail
enced i r e p x E 350% in growth 2017
TOP 10 GIN BRANDS • Applewood Gin • Archie Rose Distilling Co. Signature Dry Gin • Brookie’s Byron Bay Dry Gin G’VINE FLORAISON FRENCH GIN Distributor: Swift & Moore RRP: $79.99
crafted grapes wo from rldwid
premium an above gin d worldwide
• G’Vine Floraison French Gin • Hendrick’s • Ink Dry Gin
THE BOTANIST ISLAY DRY GIN Distributor: Spirits Platform RRP: $75
• Four Pillars Rare Dry Gin
APPLEWOOD GIN Distributors: Cerbaco (VIC/NSW/CBR/NT/TAS), Cork & Co. (QLD), Man of Spirit (SA) and Liquid Library (WA) RRP: $69.99
• KIS Old Tom Gin • Melbourne Gin Company Dry Gin • The Botanist Islay Dry Gin
The late small ba st handcraftch, blend ted Master Bfrom le Allen Smnder ith
MOUNT GAY RUM BLACK BARREL Distributor: Spirits Platform RRP: $62
1 . No on Social Media
The buzzword in rum right now is “spiced”, with the fastest growing brands in the category (both in value and volume) from this segment. Dark rum continues to dominate rum sales, while white rum declines. The premiumisation trend is also an important one for rum, expecting to drive sales for the category for another couple of years.
SUPER PREMIUM RUM
SAILOR JERRY Distributor: William Grant & Sons Australia RRP: $48
fastest g rowing in spiced ru segment m
RATU Distributor: Coca-Cola Amatil RRP: $65 each
(IRi Mark etEdge Novemb er 2017)
TOP 10 RUM BRANDS • Bacardi Carta Fuego Spiced Rum • Baron Samedi Spiced • Bundaberg Select Vat Rum • Flor de Cana • Mount Gay Rum Black Barrel • Pampero BARON SAMEDI SPICED Distributor: Campari Australia RRP: $50
• Plantation Rum Stiggins’ Fancy Plantation Pineapple • Ratu • Sailor Jerry • The Kraken Spiced Rum
First esta grown (sintegle agave field tequila, so ) vintage haeach unique ter s a ro like wine ir TEQUILA OCHO PLATA Distributor: Vanguard Luxury Brands RRP: $110
a k d o V & a Tequil
Tequila is finally experiencing strong growth in the offpremise, albeit from a small base. This is being driven by craft and specialty expressions that promote sustainable agave harvesting, handcrafted and artisanal production methods, as well as a focus on terroir, similar to wine. However, the biggest brands continue to be the mainstream players. Vodka is the third biggest spirits category in Australia. A number of the distilleries that have popped up across the country are now making vodka, which has inspired interest in the category. According to ShopperTracker research, consumers are looking for new products in the category, which has given rise to the import of premium international products. The big brands are still the largest players on the Australian market.
Patrón XO Café is a blend of ultra-premium tequila and the finest coffee
PATRÓN XO CAFÉ Distributor: SouthTrade RRP: $79.99
CASAMIGOS REPOSADO TEQUILA Distributor: Think Spirits RRP: $84.99
Founded by George Clooney and r, Rande Gerbe s o Casamig is one of the g fastest growin premium tequilas in the US
ONE OF T TOP 5 FA HE STES GROWING T REPOSAD O TEQUILAS (+45.8%)
(IRi Marke tEdge, Dollars Gro wth % YA , MAT to 05 /11/17)
ESPOLON TEQUILA REPOSADO Distributor: Campari Australia RRP: $57
NO. 1 SPIRIT BRAND IN USA
(NIELSEN VALUE SHARE)
TITO’S HANDMADE VODKA Distributor: SouthTrade RRP: $49.99
.1 The Noin vodka and Russiaobally l No.4 g mium in pre ent segm BELUGA NOBLE VODKA Distributor: Alepat Taylor RRP: $69.99
Exper ien growt ced 21% value h in both a in 201 nd volume 7, mak one o ing it ft growi he fastest ng vo dkas (MAT 0 1/10/1
VODKA O Distributor: Asahi Premium Beverages RRP: $40
TOP 10 TEQUILA & VODKA BRANDS • Casamigos Reposado Tequila • Espolon Tequila Reposado • Herradura • Patrón XO Café • Tequila Ocho Plata • Beluga Noble Vodka • Fire Drum Vodka • Grey Goose Vodka • Tito’s Handmade Vodka • Vodka O
NO. 7 BEST SELLING BRAND AND NO. 2 TOP TRENDING BRAND Drinks International
MICHTER’S SMALL BATCH BOURBON WHISKEY Distributor: Vanguard Luxury Brands RRP: $120
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When looking at whisky, you can’t miss Scotch or bourbon. These two segments have dominated sales and the volume of whisky in Australia for years. The Scotch Malt Whisky Society Australia believes single malts will continue to grab market share over blended whisky and other white spirits thanks to the number of specialised bars showing consumers how to enjoy these high quality whiskies. Australia’s own whisky boom has helped to drive interest in the category, and we expect to see more local products enter the market in 2018.
A world-first collaboration of 20 whisky minds GLENFIDDICH PROJECT XX Distributor: William Grant & Sons Australia RRP: $149
MONKEY SHOULDER Distributor: William Grant & Sons Australia RRP: $55
STARWARD SINGLE MALT WHISKY Distributor: SouthTrade RRP: $92.99
Best Aus tra Single Malian (World W lt Awards 2 hisky 017) 36|drinks trade
Each bottle is individua numbere lly d! GOLD BAR WHISKEY Distributor: Star Beverages RRP: $100
GEST 7TH LARMALT SINGLE wing
& gro globally^ * in Aus! at +56% & *IRI 016 (^IWSR 2ge MAT to d tE e rk a M vs. 2YA) 24/12/17
SOUTHERN COMFORT ORIGINAL Distributor: SouthTrade RRP: $39.60
FIREBALL CINNAMON WHISKY Distributor: SouthTrade RRP: $44.95
FASTEST GROWING WHISKY IN AUSTRALIA (IRI 2017)
THE SPIRIT OF NEW ORLEAN S SINCE 1874
LAPHROAIG ISLAY SINGLE MALT SCOTCH WHISKY Distributor: Coca-Cola Amatil RRP: $109.99
UNPE ATED ISLAY , SINGL MALTE
TOP 10 WHISK(E)Y BRANDS • Bruichladdich The Classic Laddie • Fireball Cinnamon Whisky • Glenfiddich Project XX • Gold Bar Whisky
BRUICHLADDICH THE CLASSIC LADDIE Distributor: Spirits Platform RRP: $100
• Jack Daniel’s Tennessee Whisky • Laphroaig Islay Single Malt Scotch Whisky • Michter’s Small Batch Bourbon Whiskey • Monkey Shoulder • Southern Comfort Original • Starward Single Malt Whisky
PROMOTE YANGHE TIANZHILAN (SKY BLUE) Distributor: Casapania Trading RRP: $138 42%/$154 52%
Leadi Chine ng s spirit e
s e g a r e v e B r O the
Our other beverages list is dominated by traditional Italian bitter liqueur recipes that are being resurrected as aperitifs and digestifs, and by mixologists to balance cocktails. We expect the lower ABV in these spirits is also a factor as health trends continue. Chinese spirits haven’t lost their spot at the top among the biggest global spirits by value. Keep an eye on baijiu in 2018. DISARONNO AMARETTO Distributor: Spirits Platform RRP: $45
WORLD’S FAVOUR ITE ITALIAN LIQUEUR
nd New a ed v o r imp and recipe ing! packag 38|drinks trade
aperitif brand by volume (IRi MAT to 05/11/2017)
APEROL Distributor: Campari Australia RRP: $28
AUSTRALIAN ØKAR AMARO Distributors: Cerbaco (VIC/NSW/ ACT/NT/TAS), Cork & Co. (QLD), Man of Spirit (SA) and Liquid Library (WA) RRP: $39.99
Authentic Italian limoncell o made fro , m all-natura ingredien l ts
The Amaro category is in huge growth at the moment
Blood Orang Liqueur
SOLERNO BLOOD ORANGE LIQUEUR Distributor: William Grant & Sons Australia RRP: $65
VILLA MASSA LIMONCELLO Distributor: Spirits Platform RRP: $45
PAMPELLE Distributor: Think Spirits RRP: $40
MR. BLACK COFFEE AMARO Distributor: Vanguard Luxury Brands RRP: $80
TOP 10 OTHER BRANDS • Aperol • Australian Økar Amaro • Chambord • Disaronno Amaretto
Pampelle’s bittersweet flavours work in a range of cocktails
• Italicus • Mr Black Coffee Amaro • Pampelle • Solerno Blood Orange Liqueur • Villa Massa Limoncello • Yanghe Tianzhilan (Sky Blue)
No.1 SELLING Australia n white win e (IRi MAT to 03/12/17)
e n i W
Last financial year, Australian wine sales in the domestic off-trade market grew by 1.3 per cent in volume and 4.2 per cent in value. Sauvignon blanc is leading the white varieties, with semillon also prominent. The biggest trend is the shift towards lighter style wines, rosé and sparkling. IRi reported an incredible 62.7% growth in prosecco (MAT 05/11/17), with the segment showing no signs of slowing down. Australian consumers are also looking for more variety, with moscato experiencing a revival, driven by the overall trend towards lower alcohol styles.
WON BEST SPARKLING TROPHY at every 2017 capital city wine show
HOUSE OF ARRAS Distributor: Accolade Wines RRP: $79.99 Grand Vintage / $86.99 Blanc de Blancs
BROWN BROTHERS MOSCATO Distributor: Brown Brothers RRP: $16.20 BROWN BROTHERS PROSECCO Distributor: Brown Brothers RRP: $18.99
.1 o N SELLING
prosecco, growing at 70% 40|drinks trade
(IRi MAT to 03/12/17)
MOËT & CHANDON BRUT IMPÉRIAL CHAMPAGNE Distributor: Moēt-Hennessy Australia RRP: $68
THE WORLD’S MOST SHARED CHAMPA GNE for more tha n 270 years
THE CHAMPAGNE SERVED ON THE TITANIC!
CHAMPAGNE HENRI ABELÉ NV BRUT Distributor: Star Beverages RRP: $65
RUTHERGLEN ESTATES RENAISSANCE 2015 VRM Distributors: Inglewood Wine Merchants (NSW & ACT), Wine Connexions (VIC) and Lock Stock & Barrel (Brisbane) RRP: $32
92 POINT S
James Hallida Wine C y ompan ion 2018
BLEASDALE THE POWDER MONKEY SHIRAZ Distributor: Negociants Australia RRP: $65
D L O G 9 LS A D E M Release Since
WAIRAU RIVER SAUVIGNON BLANC Distributors: Vinous (NSW & ACT), Winestock (QLD), Cellarhand (VIC), Liquid Library (WA) RRP: $22
Saint C Family lair Estate is reco gn for pro ised ducing some o f best sa NZ’s uvigno n blanc
3 GOLD MEDALS
SAINT CLAIR FAMILY ESTATE PREMIUM SAUVIGNON BLANC 2016 Distributor: Negociants Australia RRP: $22
l The officia rosé of arros Rolland-G h (the Frenc Open) for s eight year MARRENON ‘PETULA’ SINGLE VINEYARD ROSÉ Distributor: Star Beverages RRP: $30
TYRRELL’S HUNTER VALLEY SEMILLON Distributor: Tyrrell’s Wines RRP: $25
Growth in demand fo r Hunter se millon has seen Tyrrell’s sales of t he varietal up by 15%
ICONIC AND AWAR WINNI DN RANGEG HARDYS HRB RANGE Distributor: Accolade Wines RRP: $34.99 each
One of Austra lia best-kn ’s own wines i s back PATTRITI MERCHANT SERIES Distributor: Patritti Wines RRP: $24
BEST OF THE BEST SEMILLON James Halliday n Wine Companio 2018 BROKENWOOD ILR RESERVE SEMILLON Distributor: Samuel Smith & Son RRP: $75
TOP 20 WINE BRANDS MONDIALE SAUVIGNON BLANC Distributor: Vintage House Wine and Spirits RRP: On-premise pricing varies
• Bleasdale The Powder Monkey Shiraz • Brokenwood ILR Reserve Semillon • Brown Brothers Moscato
on-pre ST m exclusi ise ve
• Brown Brothers Prosecco • Champagne Henri Abelé NV Brut • Chandon • Hardy’\s HRB Range • House of Arras • Marrenon ‘Petula’ Single Vineyard Rosé • McWilliam’s Single Vineyard Hilltops Cabernet Sauvignon • Moët & Chandon Brut Impérial Champagne
Made using the traditional French saignée method
• Mondiale Sauvignon Blanc • Morris Old Premium Rare Liqueur Muscat • Patritti Merchant Series • Rutherglen Estates Renaissance 2015 VRM • Saint Clair Family Estate Premium Sauvignon Blanc 2016 • T’Gallant Cape Schanck Rosé • Tyrrell’s Hunter Valley Semillon
LA LA LAND ROSÉ Distributor: Red + White RRP: $18
• Wairau River Sauvignon Blanc • La La Land Rosé
Exper i doub enced le growt -digit h the la for st s years ix MONIN Distributor: Stuart Alexander & Co. RRP: $16 syrups/ $22 fruit mix
c l A Non
Non-alcoholic beverages are heavily influenced by health trends and the relevance of health trends has never been highlighted more than by the uptake of the world’s first and popular non-alcoholic spirit, SeedLip. Watch this space in 2018. This same trend has driven the premiumisation of mixers, a category that has also seen a lot more innovation, bringing additional flavours to beverages. The same can be said with syrups, which are helping consumers replicate great tasting drinks at home.
average monthly growth s in May 2017ce
Perfect for espresso martinis o.1 Australia’s N cocktail nds (Google Tre Australia) MASTER OF MIXES ESPRESSO MIXER Distributor: SouthTrade RRP: $11.99 per bottle
STRANGELOVE Distributor: Bibendum Bar RRP: $9.99 four-pack
FEVER-TREE AROMATIC Distributor: SouthTrade RRP: $8.49 four-pack
t No.1 bes nd selling a ixer m trending orld in the w nal’s 44|drinks trade
o Internati (Drinks nual Brand n A 18 20 Report
TOP 5 NON-ALC BRANDS • Fever-Tree Aromatic • Master of Mixes Espresso Mixer • MONIN • Seedlip • StrangeLove
SPIRITS & LIQUEURS
VODKA ESSENTIALS While you probably sell vodka year-round, now is the time to revisit your range as consumers shift to lighter-tasting drinks through summer. Discover the flavour profiles of vodka derived from different raw materials and how production methods influence flavour, before taking a look at several new and exciting local vodka brands on page 48. By Hannah Sparks and Ben Davidson
BASE INGREDIENTS AND THEIR INFLUENCE ON FLAVOUR
Most of us, whether we’re in the trade or consumers, think about vodka as a clean, neutral spirit. While that’s not necessarily wrong - in fact, that’s the beauty of vodka and its ability to mix with virtually anything - it can create somewhat of a blanket view that all vodkas taste the same. They may only be subtle flavour and character differences, but they are there. Try tasting just three different vodka brands on their own, without knowing which is which, and you will see that not all three are the same. This is influenced mostly by two things: the base ingredient and the still used in distillation. Vodka can be made from a wide variety of raw materials including different types of grain, such as wheat, rye, barley and maize, as well as sugarcane, potatoes, grapes or even whey (a liquid by-product from cheese), which a few producers are now using. Here are the flavour profiles to expect from each raw ingredient.
MAIZE OR CORN
Wheat vodkas tend to have subtle peppery, spicy, aniseed and wheat bread notes.
Maize or corn vodkas tend to have subtle sweet corn, caramel and buttery notes.
Rye vodkas commonly have subtle nutty, mineral, vanilla and rye bread notes.
Grape vodkas tend to have orchard fruit and zesty citrus notes.
Whey vodkas tend to have a subtle sweetness and silky creaminess.
Barley vodkas tend to have subtle sweet, malty and creamy barley notes.
POTATO Potato vodkas often have subtle oily, creamy mashed potato and savoury notes. 46|drinks trade
CANE SUGAR Cane sugar vodkas tend to be lean and clean with subtle sweet, grassy notes.
Corn Sugar Cane
3 As the vapour cools in the swan neck, it
2 The evaporated vapour
starts to turn into distilled liquid and runs down into the condenser. Condenser
rises into the still head and swan neck.
Cold water around the coil cools the vapour turning it all into liquid.
1 Heat causes the
5 Spirit Safe
wash in the pot still to evaporate.
The spirit safe collects the distilled spirit.
3 Each time this happens, which can be hundreds or thousands
2 The vapour from the wash lands on the perforated condensation plates. The water falls through the holes, separating and leaving the alcohol behind.
of times, the liquid increases in alcohol strength as the volume of water decreases.
1 The heat causes the wash
4 Finally, the distilled spirit is
Perforated Condensation Plates
to evaporate and rise up into the first column of the still. Boiler
collected in the spirit safe.
HOW VODKA IS MADE 1. RAW MATERIAL The raw material is harvested and prepared for fermentation by creating a mash of the raw materials in liquid form. In some cases, the fermentable starches need to be converted into sugars.
2. FERMENTATION Yeast is introduced to the sugary liquid to start the fermentation process, usually in a large stainless steel tank. The yeast consumes the sugars to create the base alcohol, (as well as heat and CO2) at around 7-10% ABV. This is sometimes called the wash.
3. DISTILLATION The wash can be distilled in either a pot still or column still. Batch distillation occurs in pot stills and allows the spirit to have more flavour. They are also often used to make whisky, bourbon and Cognac at around 6275% ABV. Continuous distillation occurs in column stills and creates a more neutral spirit with higher purity, which therefore makes them more common in vodka production. Column stills produce a spirit at around 9096% ABV.
4. DILUTION The high strength alcohol is diluted with water to bring it down to a bottling strength of usually 40% ABV (can be as low as 37% in Australia).
5. FILTRATION Active or non-active filters can be used to filter the spirit. Activated charcoal filters remove unwanted flavour compounds from the spirit, whereas cellulose mesh filters only remove small particulate matter from the spirit.
SPIRITS & LIQUEURS
ARCHIE ROSE DISTILLING CO. ORIGINAL VODKA
According to Shopper Tracker data, consumers are looking for new vodkas to try, as well as ideas and inspiration for how to enjoy vodka. We expect most of our readers to have the bigger global brands already on their shelves, so decided to take a look at the vodkas being produced in Australia currently. Just as we have seen growth in Australian gins and whiskies over the last couple of years, weâ€™re also seeing growth in Australian vodkas using locally sourced ingredients. Here are eight Australian vodkas that we think are great examples of the craft vodka style.
Ingredients: Australian wheat and twice carbon-filtered Sydney water. Production: Column and copper pot still. Flavour profile: Subtle, natural sweetness. Designed to be a whisky drinkerâ€™s vodka with crisp apple and mint notes, and a rich mouthfeel and clean finish. RRP: $69 Distributor: Archie Rose Distilling Co., Australian Liquor Marketers, 100 Proof, Independent Wholesalers and Festival
DID YOU KNOW? Vodka is the third biggest spirits category in Australia, behind Scotch and bourbon (IRi MAT 01/10/17).
VODKA SHOPPER n=1,019 shoppers
MANLY SPIRITS MARINE BOTANICAL VODKA Ingredients: Australian wheat, foraged sea parsley and beach cast-kelp. Production: Copper pot stills, using gin production methods. Flavour profile: Savoury, sea air notes on the nose, balanced with gentle umami flavours on the palate. RRP: $75 Distributor: Manly Spirits Co.
HARTSHORN SHEEP WHEY VODKA
SKEWED TO 18-34 YEAR OLD SHOPPERS
Everyday drinking No.1 occasion, although there is a strong skew towards socialising and party occasions.
52% RELAXING 37%
20% PARTY Source: Shopper Tracker
Ingredients: Sheeps whey. Production: Sugar from leftover sheeps whey is converted into alcohol. It is then double distilled once through a pot still and once through a column still. No filtration takes place. Flavour profile: No filtration gives the vodka a lot of character and leaves the sweet smell of whey. It also has a silky mouthfeel. RRP: $90 Distributor: Cerbaco (VIC, NSW, SA, WA), Bouchon Wine and Spirits (QLD), Hartshorn Distillery (TAS)
SMALL MOUTH VODKA Ingredients: Organic cane sugar. Production: Pot still and fractionating column still. Flavour profile: Hints of citrus on the nose, vanilla notes, and a sweet and pleasant finish. RRP: $60 Distributor: Gateway Liquor Wholesalers, Paramount Liquor, Liquid Specialty Beverages and GBR Distribution
666 PURE TASMANIAN VODKA Ingredients: Malted barley. Production: After triple pot distillation, the spirit is mellowed with charcoal filtration, removing impurities. It is then blended with pure Cape Grim rainwater. Flavour profile: Bold aromas of malted barley and subtle cacao, followed by flavours of sweet malted barley, oily dark chocolate and a full bodied, long, lingering mouthfeel and finish. RRP: $60 Distributor: Think Spirits
HIPPOCAMPUS METROPOLITAN DISTILLERY VODKA Ingredients: Australian wheat. Production: The wheat is fermented in small batches with filtered water. This is then distilled through a custom-made pot still and double column still. Flavour profile: On the nose, aromas of nashi pear lead to a beautifully creamy mouthfeel and flavour. It finishes with lovely strawberries and creamy notes from the wheat. RRP: $80 Distributor: Paramount Liquor, Liquid Mix, Liquid Specialty Beverages and Festival
FIRE DRUM SINGLE MALT VODKA Ingredients: Made in the same way as Sullivans Cove single malt whiskies, using 100 per cent Tasmanian barley and mountain water. Production: Double distilled in a custom pot still and charcoal filtered. Flavour profile: Vanilla, floral fruit and soft spice on the nose; soft, creamy, well structured and balanced palate; well rounded, fruity finish. RRP: $85 Distributor: Sullivans Cove Distillery and Paramount Liquor
WHITE LIGHT VODKA ORIGINAL Ingredients: Wheat. Production: Trip distilled and triple chill filtered at zero degrees. Flavour profile: A crisp, clean and very neutral flavour made for blending and mixing. RRP: $45 Distributor: All major wholesalers or White Light Vodka directly
SUMMER WHITES We like to mix up who reviews the wines on our Tasting Bench from time-totime and for this edition we hit the road, leaving the Sydney bubble, to seek the expertise of eight winemakers and wine professionals from Australia’s oldest wine region - Hunter Valley. As always, these are our top wines for quality and value that we recommend stocking. In short, we believe these wines guarantee bang for their buck to your customers. Based on the season, this time around we’ve gone for summer whites. You can’t be without semillon in the Hunter and just as we wanted to keep our sporting judges happy, we also want to help you to keep your customers happy, and this is a great refreshing wine for summer and one that we believe doesn’t get enough attention. Also in the mix are pinot gris and pinot grigio, which so often get confused – remember pinot gris is often riper and richer and pinot grigio tends to be drier and lighter. And last, but far from least, is the crowd favourite - riesling.
HOW IT WORKS All the wines are blind tasted and scored on the 100 points scale. The highest scoring wines are then tasted for a second time to ensure there is a unanimous decision on the wines to put forward, plus Best Value and the panel’s favourite (Judges’ Pick). 50|drinks trade
Sales & Marketing Manager Tumblong Hills
Winemaker Cockfighter’s Ghost Agnew Wines
Winemaker Tempus Two
CEO Tulloch Wines
A winemaker and horticulturist, Michael has created award-winning wines across NSW, most notably from his time with Hungerford Hill, working with fruit from the Hunter Valley, Tumbarumba and Hilltops. His passion and studies in marketing and consumer engagement have led to his most recent venture with Tumblong Hills.
Xanthe’s nine vintages in the Hunter Valley have provided her with a solid foundation in appreciating the nuances of the unique region. She has been nominated for the Wine Society’s Young Winemaker of the Year award and in 2016, she was awarded the Hunter Valley Alasdair Sutherland Scholarship.
Having grown up in Maitland with parents passionate about Hunter Valley wines, winemaking was a natural choice for Andrew. After completing his studies in Wine Science, he undertook vintages at Church Road in Hawke’s Bay and Tyrrell’s Wines back in the Hunter. He joined Tempus Two in 2008 and the rest, as they say, is history.
Christina Tulloch is the greatgranddaughter of the original Tulloch Wines founder and is now the fourth generation of the family to be involved in the business in her capacity as CEO. Christina first started work with Tulloch Wines in 2003 as Cellar Door Manager, following a past in journalism, marketing and public relations.
Cellar Door and Wine Club Manager Mount Pleasant Wines
Senior Winemaker Mount Pleasant Wines
Red Winemaker Tyrrell’s Wines
Winemaker and Founder Andrew Thomas Wines
Tristan is a veteran of the Hunter Valley. Previously the Direct Sales and Marketing Manager with Peppertree Wines, Tristan joined Mount Pleasant in 2015 to run the successful cellar door operation and bring his extensive experience in managing subscription wine clubs to refine and enhance the McWilliam’s Wine Group’s Wine Club operation.
After graduating from Charles Sturt University, Adrian went on to become Senior White Winemaker for McWilliam’s Wines. After five years, he then moved onto become Senior Winemaker of Mount Pleasant Wines in 2014. Adrian has completed the Advanced Wine Assessment course and is a recent Len Evans Tutorial Scholar.
Mark was born and bred in the Hunter Valley. His first working vintage was for the local Allandale Winery, where he worked from 1991 to 1993 while studying at Roseworthy Agricultural College. Mark joined Tyrrell’s in 1994 where he is responsible for all red wine production, and was named Winemaker of the Year in 2009.
Andrew’s father, Wayne Thomas, was also a well-known winemaker, based in McLaren Vale. Following in his footsteps, Andrew studied Oenology at Roseworthy Agricultural College and undertook various vintages, including at Tyrrell’s Wines. He established his own label in the Hunter Valley in 1997 and today concentrates on single vineyard semillon and shiraz.
Ra Nui Pinot Gris 2016
Brokenwood Pinot Gris 2016
Hardys HRB Pinot Gris 2015
RRP: $27.00 Region: Marlborough, New Zealand Distributor: Tyrrell’s Wines Judges’ comments: A stylistically sound and concentrated pinot gris with melon, stone fruit and dried apricot aromas, followed by a developed, dry palate with flavours of melon and pear juice.
RRP: $30.00 Region: Beechworth Distributor: Samuel Smith & Son Judges’ comments: Pear and honeysuckle aromas, and pleasant, ripe and juicy tropical flavours all in balance. Drink now.
RRP: $34.99 Region: Tasmania and Adelaide Hills Distributor: Accolade Wines Judges’ comments: This is still young for an old wine; it’s fresh and vibrant, led by tropical guava and mineral notes, and has pleasant texture, length and acidity.
Tulloch Hunter River White Semillon 2017
Tyrrell’s Hunter Valley Semillon 2017
Mount Pleasant Elizabeth Cellar Aged Semillon 2009
RRP: $25.00 Region: Hunter Valley Distributor: Vintage House Wine & Spirits Judges’ comments: Aromas of grass and lime lead to a citrusy and spritzy palate of juicy sherbet and lemons. A vibrant and well-balanced semillon.
RRP: $25.00 Region: Hunter Valley Distributor: Tyrrell’s Wines Judges’ comments: A stunning wine; zesty aromas, delicate fruit flavours led by citrus and grapefruit, and superb balance and length.
RRP: $35.00 Region: Hunter Valley Distributor: McWilliam’s Wines Judges’ comments: 2009 was a great year for semillon in the Hunter. This wine has aged toasty and honey characters on the nose and a rich, vibrant and zesty palate with chalky tannin, power and length.
De Bortoli Windy Peak Pinot Grigio
Amadio Pinot Grigio 2017
RRP: $14.00 Region: King Valley Distributor: De Bortoli Wines Judges’ comments: A broader, more pinot gris than grigio style of wine. Estery, chalky and lime aromas; rich mineral, lime and golden syrup flavours on a waxy palate; good acidity and length.
RRP: $22.00 Region: Adelaide Hills Distributor: Single Vineyard Sellers Judges’ comments: Generous aromas of pear and lifted florals; a vibrant, fruity style with yeasty and estery notes typical of pinot grigio; nice length and acid in balance.
Thorn-Clarke Sandpiper Pinot Gris 2017
Bleasdale Pinot Gris 2017
RRP: $20.00 Region: Eden Valley Distributor: Mezzanine Wines Judges’ comments: A drier style of pinot gris with a floral lift on the nose and a rich palate of mineral and lime flavours, powerful acidity and tannic grip.
RRP: $20.00 Region: Adelaide Hills Distributor: Negociants Australia Judges’ comments: A wonderful tropical nose of pear and guava leads to a rich and textured palate with juicy, bright and clean fruit flavours, plus a slight nutty note.
Tyrrell’s HVD Single Vineyard Semillon 2011
Brokenwood ILR Reserve Semillon 2011
Alkoomi Riesling 2017
RRP: $35.00 Region: Hunter Valley Distributor: Tyrrell’s Wines Judges’ comments: Still fresh and vibrant for 2011; floral and citrus aromas, and lovely concentrated, bright and juicy flavours of lemon curd and toast.
RRP: $75.00 Region: Hunter Valley Distributor: Samuel Smith & Son Judges’ comments: A classic semillon with a toasty character developing from bottle age. The palate is delicate with lovely persistence and lime juice flavour.
Thorn-Clarke Sandpiper Riesling 2017
Tim Gramp Watervale Riesling 2017
Byron & Harold Wandering Lane Riesling 2017
RRP: $20.00 Region: Eden Valley Distributor: Mezzanine Wines Judges’ comments: Floral, lime and guava aromas; an interesting combination of citrus and slightly sweet, ripe fruit on the palate. It’s got power, strength and a long acid line.
RRP: $24.95 Region: Clare Valley Distributor: Fesq & Company Judges’ comments: A very elegant and well-made riesling with classic lime, lemon and floral aromas, and refreshing citrus flavours.
RRP: $24.95 Region: Great Southern Distributor: Byron & Harold Judges’ comments: An excellent cool climate riesling that’s very elegant and pretty. A lifted aroma of jasmine blossom. Fresh acid and good length drive citrus and floral flavours.
RRP: $15.00 Region: Frankland River Distributor: The Wine Company Judges’ comments: Perfumed aromas of alluring gooseberry, orange peel and lime zest; the palate is in balance with vibrant lemon and melon flavours.
Relbia Estate Riesling 2015
Jack Rabbit Pinot Grigio 2017
RRP: $25.60 Region: Tasmania Distributor: David Johnstone & Associates (TAS) / Josef Chromy Tasmania (all other states) Judges’ comments: A pretty riesling. Orange blossom, lime and floral aromas; juicy lime, lemon and sweet kumquat flavours; could age for up to five years.
RRP: $35.00 Region: Bellarine Peninsula Distributor: The Sharp Group Judges’ comments: A sound pinot grigio stylistically; aromas of green apple, quince, floral and spice; vibrant fruit flavour, excellent minerality and mouthwatering acidity provide good concentration and length.
Sons of Eden Freya Riesling 2017
Eddystone Point Pinot Gris 2016
RRP: $27.95 Region: Eden Valley Distributor: Fesq & Company Judges’ comments: A rich and mouthfilling riesling with vibrant lemon, grapefruit and lavender aromas, and interesting soapy, floral flavours.
RRP: $25.99 Region: Tasmania Distributor: Accolade Wines Judges’ comments: Quite a complex style of pinot gris; aromas of spice and pear; a textural palate and excellent acidity carry flavours of melon and pear to a drier finish.
DID YOU KNOW? 1. Pinot gris/grigio is Australia’s third largest white variety in production volume, producing 75,338 tonnes in 2017. 2. Semillon is Australia’s fifth largest white variety in production volume. 3. Riesling is Australia’s seventh largest white variety in production volumes. 4. Pinot gris/grigio, riesling and semillon account for four per cent of total wine sales in Australia and are growing at 11 per cent MAT to 01/10/17. Source: Wine Australia and IRi
McGuigan Wines The Shortlist Riesling 2017
Heroes Vineyards Riesling 2017
RRP: $28.99 Region: Eden Valley Distributor: Australian Vintage Ltd. Judges’ comments: Eden Valley has produced some outstanding 2017 rieslings. This is fuller style of riesling with aromas and flavour in balance with citrus - floral and a hint of spice.
RRP: $32.00 Region: Geelong Distributor: Stock on Hand (Melbourne)/ Vigorous Brothers (Sydney)/Heroes Vineyard (all other states) Judges’ comment: Interesting layers of aromas and flavours – on the nose there’s sherbet, freshly cut grass and a mineral, almost dusty note; on the palate, there are sweet green apples, pear, lemon, and a slightly toasty character.
Pewsey Vale The Contours Museum Reserve Riesling 2012
Pewsey Vale Single Vineyard Estate Riesling 2017
RRP: $38.00 Region: Eden Valley Distributor: Samuel Smith & Son Judges’ comment: Floral and mineral aromas; flavours of toast, spice and lemongrass from bottle development; fresh acidity drives a long finish.
RRP: $38.00 Region: Eden Valley Distributor: Samuel Smith & Son Judges’ comment: Aromas of herbs, florals, lemons and limes; long flavours of grapefruit, lime, pepper and a touch of tropical fruit - excellent.
Best’s Great Western Riesling 2017 RRP: $32.95 Region: Great Western Distributor: Fesq & Company Judges’ comment: 2017 was a great vintage for riesling in Great Western. A taut and vibrant palate of lime and lemon follows pithy, mineral and slaty aromas.
St Hugo Eden Valley Riesling 2017 RRP: $39.99 Region: Eden Valley Distributor: Pernod Ricard Australia Judges’ comment: Pure, fresh and classic citrus, floral and mineral notes; long length and taut acidity; pure lime and a distinct medicinal char flavour.
PROMOTE Australia's Wine List of the Year Awards winners 2017
AUSTRALIA’S WINE LIST OF THE YEAR 2018 Entries open 1 February This year, The Drinks Association (publisher of Drinks Trade) 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. Australia’s Wine List of the Year Awards is Australia’s most prestigious awards program founded to recognise and reward the most outstanding wine and beverage lists from restaurants, wine bars, cafés, brasseries, pubs, clubs, and hotels. 2018 marks the awards’ 25th anniversary and we invite you to join us in celebrating this milestone! In 2017, Jonah’s in Whale Beach, NSW was named Australia’s Wine List of the Year and around the country, winners from every State were celebrated. The type of trade winners also recognised included the Best City and Country Restaurants, Best Hotels, Pubs, Clubs and Wine Bars, down to the Best Small List (Max 50 wines).
Entries open on 1 February 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. 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. For a full list of winners and judges go to www.winelistoftheyear.com.au Entries close Friday 9 March. Enter via winelistoftheyear.com.au Good luck! For sponsorship opportunities, contact Leone Cruden at: email@example.com
EXPERIENCE Did you know, the Loire Valley is France’s most diverse wine region? As the country’s third largest protected winemaking region, with 79 AOCs (appellation d’origine controlee) and hundreds of unique terroirs and microclimates, it is abundant with new vinous expressions to try.
he Loire Valley is most famous for three things – the Loire River (France’s longest), its grand chateaux, and its approachable and food friendly wines. Surprising to many, is that the Loire Valley is France’s second biggest region for sparkling wine (after Champagne) and second largest producer of AOC rosé wines, as well as the top producer of AOC white wines; in particular melon de bourgogne, chenin blanc and sauvignon blanc; plus the popular cabernet franc and pinot noir varietals. In total, the Loire Valley produces 3.2 million hl of wine on average per year, encompassing 63,000 ha of vineyards and 4,000 wine companies. 68 million bottles are exported and Australia is now the region’s 10th biggest market. Stylistically, Loire Valley wines are known for being light and fresh. This is a result of the sea breeze that rolls from the Brittany coast in the west across the flat and long 400km region, providing a consistent cool climate. Encompassing the 61 appellations recognised by Loire Valley Wines, a trade initiative by Interloire and Bureau Interprofessionnel des Vins du Centre (BIVC) in Australia, are the four major regions of Pays Nantais, Anjou-Saumur, Touraine and Centre-Loire. The map below shows the main appellations grown and produced in each. Find out more about the characteristics of the regions and the wines available to order in Australia on the next page.
LE MANS Coteauxde-l’aubance
Anjou-villages-brissac Anjou-villages Savennières
Savennières-coulée-de-serrant Savennières-roche-aux-moines Muscadetcoteaux-de-la-loire
AnjouCoteaux- coteauxd’Ancenis de-la-loire
Touraine- Touraineamboise oisly
TouraineTouraine- chenonceaux noble-joué Touraine
Chinon Quincy Cabernetde-saumur
Crémant-de-loire Coteaux& Rosé-de-loire de-Saumur
Saumur-brut SaumurChampigny SaumurPuy-Notre-Dame
Anjou Anjou-coteaux-de-la-loire Anjou-villages Anjou-villages-brissac Bonnezeaux
Quarts-de-chaume- Anjou grand-cru Muscadet-CôtesMuscadetde-Grandlieu Coteaux-du-layonSèvre-et-Maine premier-cru-chaume Gros-PlantLe pallet du-Pays-Nantais Gorges CHOLET Coteaux-du-layon Muscadet Clisson «villages»
les blancs secs
les rosés Châteaumeillant Chinon Coteaux-d’ancenis Coteaux-de-l’aubance Coteaux-de-saumur Coteaux-du-giennois Coteaux-du-layon
les blancs moelleux
les fines bulles
Coteaux-du-layon-1 cru-chaume Coteau-du-layon «villages» Coteaux-du-loir Coteaux-du-vendômois Crémant-de-loire Gros-plant-du-pays-nantais Jasnières er
Menetou-salon Muscadet Muscadet-coteaux-de-la-loire Muscadet-côtes-de-grandlieu Muscadet-sèvre-et-maine Muscadet-sèvre-et-maine-clisson Muscadet-sèvre-et-maine-gorges
Muscadet-sèvre-et-maine-le-pallet Pouilly-fumé Pouilly-sur-loire Quarts-de-chaume-grand-cru Quincy Reuilly Rosé-d’anjou
Rosé-de-loire Saint-nicolas-de-bourgueil Sancerre Saumur Saumur-brut Saumur-champigny Saumur-puy-notre-dame Savennières
Savennières-coulée-de-serrant Savennières-roche-aux-moines Touraine Touraine-amboise Touraine-azay-le-rideau Touraine-chenonceaux Touraine-mesland Touraine-noble-joué Touraine-oisly Vouvray
PAYS NANTAIS Pays Nantais is the closest appellation to the coast of Brittany and as a result, is best known for its crisp, dry, light seaside wines. Its top drop is Muscadet, named after the numerous Muscadet appellations that the region is home to and made from the melon de bourgogne grape. PIERRE LUNEAU-PAPIN TERRE DE PIERRE 2014 Appellation: AOC Muscadet Sèvre et Maine Varietal: Melon de Bourgogne RRP: $40 Importer: Vintage and Vine Characteristics: Minerality, toast, honey and citrus.
ANJOU Neighbouring Pays Nantais is Anjou, one of Loire Valley’s top regions for sweet wines. Anjou is also home to Savennières, a style of dry chenin blanc; red Anjou, made from cabernet franc; and the popular off-dry Rosé d’Anjou. In fact, the 2016 d’Anjou Rosé shown below is the most popular rosé sold by Dan Murphy’s. DE CHANCENY BRUT NV Appellation: AOC Crémant de Loire Varietal: Chenin blanc, chardonnay, cabernet franc RRP: $32.99 Importer: Bacchus Wine Merchant Characteristics: Citrus, floral, toast, honey and refreshing acidity. LOÏC MAHÉ LES FOUGERAIES 2012 Appellation: AOC Savennières Varietal: Chenin blanc RRP: $69 Importer: Virtuous Vine Characteristics: Touch of oak, honey, almost botrytis/raisin, lemon and minerality. LA PLANCHELIÈRE 2016 Appellation: AOC Cabernet D’Anjou Varietal: Cabernet franc RRP: $12.99 Importer: Pinnacle Drinks Characteristics: Hint of smoke, fruit sweetness, some strawberry and vanilla.
SAUMUR Located in the heart of Loire Valley, Saumur is the production centre for France’s premium
sparkling wines. Saumur also produces SaumurChampigny, one of the Loire Valley’s great cabernet franc red wines, and chenin blanc, mostly from the appellation of Saumur Blanc. THIERRY GERMAIN L’INSOLITE BLANC 2015 Appellation: AOC Saumur Varietal: Chenin blanc RRP: $80 Importer: Bibendum Wine Co. Characteristics: Exotic fruits, citrus, floral and spice. CHÂTEAU DE HUREAU SAUMURCHAMPIGNY 2014 Appellation: AOC Saumur Champigny Varietal: Cabernet franc RRP: $49 Importer: French Flair Food and Wine Characteristics: Dry, savoury mushroom, perfumed plum, blackberry and crimson.
TOURAINE Touraine is home to many famous appellations and their respective wines. Vouvray (both region and wine) is one, made from chenin blanc and Chinon, plus St Nicolas de Bourgueil, which is made from cabernet franc. The appellation also makes excellent examples of sauvignon blanc, gamay and malbec (locally known as côt). LE ROCHER DES VIOLETTES 2015 Appellation: AOC Touraine Varietal: Cabernet franc RRP: $40 Importer: Vintage and Vine Characteristics: Rich, chewy cherry, blueberries, violet, strike of flint and chalky tannin. BERNARD BAUDRY LES GRANGES 2015 Appellation: AOC Chinon Varietal: Cabernet franc RRP: $25 Importer: Bibendum Wine Co. Characteristics: Gunpowder, spice, plum, cinnamon, baked cherry.
CENTRE-LOIRE The geographical centre of France, CentreLoire, is known for making some of the world’s best sauvignon blanc. The most exciting is from Sancerre. Bottled under the small town’s name, sauvignon blanc from this appellation
has delicious citrus, acid and flinty-smoky flavours, thanks to the limestone soils and semicontinental climate. Centre-Loire also makes fantastic reds and rosés. DOMAINE VACHERON 2016 Appellation: AOC Sancerre Varietal: Sauvignon Blanc RRP: $52 Importer: Domaine Wine Shippers Characteristics: Tropical, grapefruit, zesty and minerality. MICHEL REDDE ET FILS PETIT FUMÉ 2016 Appellation: AOC Pouilly Fumé Varietal: Sauvignon Blanc RRP: $54 Importer: French Flair Food and Wine Characteristics: Rich, hint of smoke, tropical, floral and minerality.
#loirevalleywinesaus drinks trade|57
NEW ZEALAND WINES TO STOCK The Air New Zealand Wine Awards are the country’s most prestigious, organised by the New Zealand Winegrowers body for the country’s 1,700 grape growers and winemakers. Here is a list of the most recent trophy and gold medal winners that were announced in November 2017 and are available to order in Australia. We have noted where trade should contact the wineries directly if there is not a distributor in Australia currently but the wine is available to order here. As some of these wines are new vintages, we have also highlighted when they will become available. Find out what the judges has to say about these wines on the next page.
Snapshots • 1,300 wines were entered • 60% received a medal (average for most wine shows)
Champion Wine of the Show & Champion Chardonnay
• • • •
80 gold medals 221 silver medals 493 bronze medals 17 trophies
ISABEL ESTATE MARLBOROUGH CHARDONNAY 2016 RRP: $35 Distributor: Pinnacle Drinks
LAWSON’S DRY HILLS MARLBOROUGH GEWÜRZTRAMINER 2016 RRP: $22 Distributor: Winestock (VIC), Combined Wines (NSW) and Epicure (WA)
Champion Sauvignon Blanc & Champion Open White Wine
Champion Sparkling Wine
GOLDWATER WAIRAU VALLEY, MARLBOROUGH SAUVIGNON BLANC 2017 RRP: $21.50 Distributor: Déjà vu Wine Co. (available early 2018)
Champion Syrah COOPERS CREEK HAWKE’S BAY RESERVE SYRAH 2016 RRP: $50 Distributor: Contact the Coopers Creek winery directly
Champion Pinot Gris
AOTEA BY THE SEIFRIED FAMILY NELSON MÉTHODE TRADITIONNELLE NV RRP: $39 Distributor: Contact the Seifried winery directly
Champion Exhibition White Wine ISABEL ESTATE WILD BARRIQUE CHARDONNAY 2016 RRP: $40 Distributor: Pinnacle Drinks (available early 2018)
Reserve Wine of the Show, Champion Pinot Noir & Champion Open Red
SADDLEBACK CENTRAL OTAGO PINOT GRIS 2017 RRP: $25 Distributor: Contact the Peregrine Wines winery directly
DASHWOOD MARLBOROUGH PINOT NOIR 2016 RRP: $15.99 Distributor: Coles exclusive
Champion Other White Wine
BRANCOTT ESTATE LETTER SERIES ‘O’ MARLBOROUGH CHARDONNAY 2016 RRP: $27.99 Distributor: Pernod Ricard Australia
NAUTILUS MARLBOROUGH ALBARIÑO 2017 RRP: $32.95 Distributor: Samuel Smith & Sons (available in 2018)
Gold Medal GIESEN SINGLE VINEYARD THE FUDER CLAYVIN CHARDONNAY 2014 RRP: $69.99 Distributor: Oatley Fine Wine Merchants Tasting note: An elegant and ethereal wine showing soft stone fruit aromas and flavours. It has wonderful developing, ripe, sweet, citrus and nutty notes that linger on an amazingly long finish.
Gold Medal GIESEN SINGLE VINEYARD THE FUDER MATTHEWS LANE SAUVIGNON BLANC 2015 RRP: $49.99 Distributor: Oatley Fine Wine Merchants Tasting note: A complex expression of sauvignon blanc with dry grass, thyme and sweet ripe fruit aromas and flavours. To sip, the wine is soft up front with a gentle, flowing, almost creamy texture and a very long finish.
ACROSS THE TASMAN Over the last four years, the volume of New Zealand wine exported to Australia has grown, reaching a staggering 59.672m litres in 2017. This was reported by the New Zealand Winegrowers, the national and singular body for the country’s grape growers and winemakers. The importance of New Zealand wine to Australian retailers shouldn’t be ignored either. New Zealand represents a significant proportion of the sauvignon blanc and pinot noir sold here, plus pinot gris with a 20% volume share.
Things You Should Know About New Zealand Wine 1
Australia is NZ’s third biggest export market for wine
NZ’s fifth biggest export good is wine (New Zealand Winegrowers Annual Report 2017)
(New Zealand Winegrowers Annual Report 2017)
of red and white bottled wine in Australian retail is from New Zealand (*Estimated by New Zealand Winegrowers)
There were 677 wineries in New Zealand in 2017
of sauvignon blanc in Australian retail is from New Zealand
61% of shoppers buying New Zealand wine in Australia are female
of Pinot Noir in Australian retail is from New Zealand
(*Estimated by New Zealand Winegrowers)
(New Zealand Winegrowers Annual Report 2017)
(*Estimated by New Zealand Winegrowers)
Shoppers are buying NZ wine for relaxing (52%) and a meal (52%) (Shopper Tracker)
The biggest age demographic buying New Zealand wine in Australia is 55+ (Shopper Tracker)
New Zealand wine shoppers are looking for better navigation and signage at shelf, as well as staff advice to help them make a choice when buying NZ wine (Shopper Tracker) drinks trade|59
IN REVIEW It’s always enjoyable hearing different views, and that was indeed the case when listening to two judges, who have their ears to the ground on both sides of the Tasman, discuss the recent Air New Zealand Wine Awards trophy winners. First-time Chair of Judges in 2017, Warren Gibson, brings international experience as a former flying winemaker in several countries, including Australia, as well as 21 vintages more recently with Trinity Hill in New Zealand, alongside making wine for his own brand. Australian International Judge P-J Charteris, as many will know, splits his time between consulting and judging in Australia and New Zealand, as well as making wine under his eponymous label. Here are their thoughts, given at two workshops in Sydney and Melbourne last year, on the trophy winning wines shown on the previous page. CHARDONNAY 2017 was the first year out of 23 that a Marlborough chardonnay won Champion Wine of Show, the awards’ top trophy. Just as we’ve seen in Australia over the last 20 years or so, styles of chardonnay in New Zealand have, in Gibson’s words, “been polarising”, from heavily oaked to overly subtle. The next generation of chardonnays, however, Gibson said, “are more balanced, coming back from earlier learnings.” And that’s what this year’s trophy and gold medal chardonnays showed. The Chair of Judges described the favourite wine, which also won Champion Chardonnay - the Isabel Estate Marlborough Chardonnay 2016 - as a very classy example of this varietal. “It has a beautiful balance of components with a rich long finish,” he said. “It’s packed with flavour but still maintains a remarkable lightness on its feet.” Just behind the Isabel Chardonnay, having almost taken 60|drinks trade
out Champion Wine of Show, was the gold medal-winning Vidal Legacy Hawke’s Bay Chardonnay 2016. This wine has done well in other shows and won Best Fuller Bodied Dry White at the 2018 Sydney International Wine Competition, with a good 2015/16 growing season making for a classic chardonnay from this region, with grapefruit, roasted nuts and flinty aromatics.
PINOT NOIR New Zealand pinot noir has long been hard to beat, and local winemakers are continuing to invest in their ability to make great wine with this varietal. And why wouldn’t they, considering pinot now accounts for 72% of red varietals grown in the country (New Zealand Winegrowers). Charteris said that regions have been holding closed industry workshops, getting winemakers from Martinborough to consult on their pinot noir. “I think winemakers realised the wines were lacking in depth and complexity,” he said.
Having looked at the recent class at the awards, Charteris said: “New Zealand pinot noir is now at a stage where you can see the regional differences. Martinborough and Raipura have always been well known for their pinot noir having tannin structure and being expressive, while Central Otago pinot noir has structure and is quite expressive, and Marlborough has the fruit expression.” The winning wine, which took out the second most significant trophy as Reserve Wine of the Show, as well as the Champion Pinot Noir and Champion Open Red trophies, was the Dashwood Pinot Noir Marlborough 2016 (Coles exclusive). Gibson said of the wine: “As with many of the best wines in this class, there is perfume and length with elegant tannins and a lingering and powerful finish.”
awarded to two syrahs in this year. This included the Champion Exhibition Red Wine trophy, another high accolade, which went to the Falcon Ridge Estate Nelson Syrah 2016. The other award, Champion Syrah, went to the Coopers Creek Reserve Hawke’s Bay Syrah 2016. Falcon Ridge Estate doesn’t produce significant enough volumes to export to Australia currently, but it’s worth looking at to see the style judges are putting forward. It is called syrah more often than shiraz in New Zealand to reflect the cool climate style that is closer to those made in France, and this wine fits that style perfectly - it’s aromatically vibrant with blackcurrant and spice. The Coopers Creek Reserve Syrah, from the syrah capital of Hawke’s Bay, has similar cool climate characteristics of liquorice, leather, coffee, spice and blackberry.
New Zealand syrah often attracts quite a buzz, and there was some excitement between the judges over this varietal, with two trophies
According to Charteris, New Zealand sauvignon blanc is in a fascinating space currently, with demand from consumers and trade
driving a lot of energy behind wineries to make these wines better and offer a range of styles, from green herbaceous to tropical fruit. The Champion Sauvignon Blanc represents the style of this varietal the judges want to promote. This wine also won Champion Open White Wine and had a lot of fruit flavour and complexity. Charteris described the Goldwater Sauvignon Blanc Wairau Valley Marlborough 2017 as “a beautiful example of Martinborough sauvignon blanc; it’s more in balance, pristine and classic than others.” Under the gold medal-winning sauvignon blancs was the Giesen Single Vineyard The Fuder Matthews Lane Sauvignon Blanc 2015. Giesen Wines had a good year at the Air NZ Wine Awards, also winning a gold medal for its Giesen Single Vineyard The Fuder Clayvin Chardonnay 2014. Giesen Chief Winemaker and one of the Senior Judges at the awards, Nikolai St George, said:
“Receiving gold medals at the Air New Zealand Wine Awards is no easy achievement, especially for two wines that go against the ‘wine show’ mould. They were both matured in predominantly 1000L German Oak Fuder barrels which is something unique. This reflects the diverse range of styles that Air New Zealand Wine Awards now recognise and reward.”
SPARKLING Australia has lifted the benchmark for sparkling wine for the southern hemisphere in the last couple of years and set a benchmark for this year’s judges to compare to the New Zealand sparkling. And Charteris said this year’s class stood out. “I was impressed with the intensity, acid integration, balance and underlying fruit in the New Zealand sparkling,” he said. “New Zealand is taking sparkling seriously, and the South Island is making high quality sparkling, with the cool climate providing
more natural acidity.” Champion Sparkling Wine went to the Aotea by the Seifried Family Methode Traditionelle. It only has one gram of residual sugar per litre, making it dry, and is fresh, with oyster shell, toast and citrus flavours.
PINOT GRIS Most wineries in the South Island of New Zealand produce a pinot gris, the country’s third-largest varietal concerning plantings, and 150 wines were entered into this year’s class. The judges were impressed with the top pinot gris wines and awarded more gold medals to this category than rosé. Champion Pinot Gris went to the Saddleback Central Otago Pinot Gris 2017, which represents the style of pinot gris New Zealand wineries are moving more towards. The winery’s second tier pinot gris, the Saddleback, has a nashi pear aroma, fruit purity, finesse and richness.
A Showcase OF THE Land... FOR MORE INFORMATION PLEASE CONTACT YOUR OATLEY FINE WINE MERCHANTS REPRESENTATIVE OR PHONE 1800 628 539
GEWURZTRAMINER AND ALBARIÑO Two alternative varietals were also trophy winners this year. Champion Gewurztraminer went to the Lawson’s Dry Hills Marlborough Gewurztraminer 2016, while Champion Other White Styles was won by the Nautilus Marlborough Albariño 2017. Gewurztraminer has been growing in New Zealand for a while now, according to Gibson, and there is even one winery, Vinoptima near Gisborne, dedicated to the varietal. The winning wine from Marlborough has done well across the show circuit, with delicate florals, bath salts, dry tannin and violets. There are now 40ha of albariño grapes planted in New Zealand, which tends to have more fruit flavour than those grown in Spain. The Nautilus albariño has no oak but a lot of richness from the fruit and is a great wine to be enjoyed by the glass or with food.
WOODFORD RESERVE 2017 AUSTRALIA COCKTAIL COMPETITION Congratulations to Matt Linklater from Black Pearl, Melbourne – winner of the Woodford Reserve 2017 Australia Cocktail Competition. THE PRIZE: An all expenses paid trip to attend the Woodford Reserve Manhattan Experience US Final in New York in April 2018 (valued at $7,000). Linklater’s winning cocktail, Natural Order
ABOUT THE COMPETITION Now in its third year, the competition is all about pushing bartenders to come up with imaginative cocktails that showcase the flavour profile of Woodford Reserve Kentucky Straight Bourbon Whiskey. The challenge is to create a completely original cocktail using Woodford Reserve Rye, as well as a Woodford Reserve Rye Old Fashioned with a twist. This year, the competition was held at Marble Bar in Sydney with Linklater competing amongst fellow bartenders: Simon Hopkins from Surly’s American BBQ, Burgers & Beer, Sydney (second place); Vini Wang from Hains & Co., Adelaide (third place); Joshua O’Brien from The Bowery, Brisbane and James Connolly from Long Chim, Perth. Keen to enter next year? Entries will open around August 2018. Keep an eye on the Facebook page @woodfordreserve for more information.
(L-R): Vini Wang, Matt Linklater, Simon Hopkins, Joshua O’Brien & James Connolly
“To be rewarded with this incredible opportunity – there are no words. Woodford Reserve has consistently been present throughout my bartending career. It’s been great to add my personal touch to the brand through these drinks.” - MATT LINKLATER “I had the pleasure of being involved with the Woodford Reserve Cocktail Competition as one of the judges this year. At the final, I was so impressed by the quality and uniqueness of the cocktails created by the finalist bartenders. It was one of the best competitions I’ve seen in a while.” – BEN DAVIDSON “A great competition format. The opportunity to meet and try the five State Finalists’ cocktails before they were presented was truly unique and the overall quality outstanding.” - DRINKS TRADE
Coopers’ Biggest Investment to Date
AUSTRALIAN BREWER REVEALS $65 MILLION MALTING PLANT
L-R: Governor of South Australia, the Honourable Hieu Van Le AC; Tim Cooper and Franz Götz
n November of last year, Coopers unveiled its $65 million malting plant located at its Regency Park brewery in Adelaide. At an event attended by the Honourable Hieu Van Le AC, Governor of South Australia, the 13,000 square foot building was officially opened. The malting plant represents the single largest investment by Coopers in its 155-year history, with the project entirely self-funded by the company. The exterior of the building was constructed by South Australian building firm, Aherns Group, whilst the malting equipment was sourced
from Swiss-based leading malting and milling technology provider, Buhler. “Some of the innovations we have incorporated include full stainless-steel construction, enclosed conveyors, together with advanced process control and monitoring,” said Coopers Managing Director Dr Tim Cooper.
“In terms of water usage, process control and automation, this is the most advanced maltings in the world.” The water used in the production process comes from saline aquifers located underneath the brewery and is desalinated on site. Coopers’ own cogeneration plant provides the majority of the power for production. At full capacity, the maltings produce around 54,000 tonnes of malt a year through its operations. 17,000 tonnes of this will be used in the production of Coopers’ beers and the remaining will be sold to a number of domestic and international customers, including independent brewers. “South Australian farmers are recognised as producing some of the best malting barley in the world and we will be looking to establish strong relationships with them into the future,” Dr Cooper said.
TRADE ACTIVITY THE BUSINESS BEHIND THE BRANDS
The team behind the Icebergs Dining Room and Bar and The Dolphin Hotel opened Bondi Beach Public Bar in December. The venue is a mix of modern day chic design with the attitude and vibe of an Aussie pub from the 70s/80s.
Canadian Club has partnered with the Australian Open again to bring to life the Canadian Club Racquet Club at Birrarung Marr, Melbourne; The Bucket List and Watson’s Bay Boutique Hotel in Sydney.
Grey Goose launched its new training platform, Vive La Vodka!, in Sydney in November. Global Brand Ambassador Joe McCanta led over twenty bartenders through a three-hour masterclass on the history of vodka, tastings and cocktails.
New Year’s Eve 2017/18 went off with a bang, with Veuve Clicquot partnering with Hacienda and Q Dining at the Pullman Grand Sydney Harbour.
Sydney got its very own quintessential British pub in December, with the opening of The Duke of Clarence by Mikey Enright, Julian Train and the team behind The Barber Shop.
Stomping Ground Brewing Co. and Melbourne Airport collaborated on the Stomping Ground Terminal 3½ pop-up this summer, showcasing a variety of beers from the award-winning brewery alongside rotating food trucks.
Once again, Somersby cider partnered with Urban Polo to bring to life the Somersby Polo Lounge at Polo in the City events held nationwide throughout November and December.
In November, Spirits Platform and the Edrington Charity Cyclists rode 250km on virtual trainers at Sydney’s Websters Bar to raise money for M’Lop Tapang, a safe haven for vulnerable children based in Sihanoukville, South Cambodia. Spirits Platform raised $5,000 for the charity.
The Bourgogne Wine Board visited Australia for the first time in November and hosted an exclusive tasting to showcase an array of wines from the region to media and trade.
On the 20th of January, Ballarat played host to its annual Beer Festival. Voted the third best beer festival in the country last year, the event showcased over 150 craft brews.
Discover the Promised Land For over 20 years, Promised Land has been a favourite for Australian wine drinkers. Now for its 20th anniversary we've given this iconic range a contemporary and striking new design painted by internationally renowned Australian artist Catherine Abel. Still featuring its iconic seahorse, the new label pays homage to the discovery of fossilised seahorses on our family's estate and the promise of its rich fertile soils.
For more information speak to your Taylors Wines representative or call on 1300 655 691. taylorswines.com.au
A QUICK LOOK INTO THE WEIRD AND WONDERFUL, AND EVERYTHING IN BETWEEN, ON LOCAL SHORES AND ACROSS THE GLOBE. DOWN TO EARTH Gemtree Wines in McLaren Vale did something out of the ordinary even for biodynamic winemakers recently when it buried a barrel of wine under the earth. To age its new limited edition shiraz, SubTerra, the winery decided to return the wine to where it originally came from - under the soil, beneath vines the grapes had grown on. Following its biodynamic and organic philosophies, the method was meant to emulate techniques used by ancient Georgian winemakers who fermented their wine in clay pots. Winemakers Mike Brown and Joshua Waechter were a little nervous to first taste the wine, but pleasantly surprised by the results when they did, saying: “the wine was extraordinary.”
CAN YOU LEND US A HAND, BOB HAWKE? To celebrate popular former Prime Minister’s 88th birthday, the team behind his beer brand, Hawke’s Brewing Co., partnered with Madame Tussauds Sydney to reinvent his wax figure. Bob Hawke’s life-like figurine was remoulded to hold a tinnie of Hawke’s Lager and went on display at Madame Tussauds Sydney for all of December.
HAIR-RAISING ACTIVITY 42BELOW went to great heights for the planet when it collected facial hair grown by sporting men in November and turned it into moustache-shaped doorstoppers in December. With November being the month that men across the nation grow a mo for prostate cancer, 42BELOW decided it would be a shame to let all that hair go to waste once the month was over and should instead put it to good use...recycling it into Doorstaches and ending drafts all over. To collect the hair, in December, 42BELOW put on several ‘Mo Harvest Parties’, where professional barbers snipped those tips and professional grandmas knitted them into Doorstaches.
DON’T DRINK AND FLY The lorikeets in Adelaide Botanic Gardens have been feeling a little chirpy lately after getting intoxicated on fermented fruit from some of the trees. The discovery was made after locals complained that the lorikeets had been louder than usual. The Botanic Gardens of South Australia notified members of the public on its website: “Each year in late spring/summer, Adelaide Botanic Gardens’ Rainbow Lorikeets have a squawking, tipsy party in our Schotia brachypetala tree - commonly known as the Drunken Parrot Tree. “The party should continue for about a fortnight.” 66|drinks trade
A POT OF BEER East 9th Brewing was quick to release its Doss Blockos Hempire Hemp Ale back in November after new laws were passed allowing Australians to consume hemp products. Made with organic hemp seeds, the beer is Australia’s first commercially available hemp beer and is said to have a nutty and smoky flavour. These controversial little seeds were previously banned because of their association with marijuana even though they don’t have any hallucinogenic effects. But demand for hemp flavoured foods and drinks has been around for a while now according to East 9th co-founder Benjamin Cairns, who has seen the success of several hemp beers in the US. “It’s a taste that Australians have been deprived of for almost a century, and now we can all experience it.”
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Welcome back to the first issue of Drinks Trade for the New Year. We're jumping into 2018 with our Hottest 100 Brands announcement in time f...
Published on Jan 15, 2018
Welcome back to the first issue of Drinks Trade for the New Year. We're jumping into 2018 with our Hottest 100 Brands announcement in time f...