National Liquor News August 2023

AUSTRALIA’S LEADING LIQUOR INDUSTRY MAGAZINE vol. 42 no. 7 - August 2023

Editor’s note

Welcome to the August issue of National Liquor News, your go-to source for the latest trends, insights, and innovations in Australia’s dynamic retail liquor industry.

I’d like to thank everyone who has reached out to welcome me back into the role of Managing Editor. While it was very sad to say goodbye to Brydie Allen, I must say that I’m very excited to be returning to this vibrant and ever-evolving industry.

In this issue, we have put together an essential guide on what to stock in the lead up to Father’s Day, from premium whiskey selections that discerning fathers will cherish to wines, beers, and liqueurs that will bring a smile to any dad’s face, our carefully curated list aims to help retailers capitalise on this special day.

Beyond seasonal stocking, we also delve deep into an ever-important topic – sustainability in the liquor industry. As consumer awareness of environmental issues grows, so does the demand for eco-friendly products and practices. Caoimhe HanrahanLawrence explores how forward-thinking drinks suppliers are embracing sustainability.

Stepping into the heartland of South Australia,

Molly Nicholas shines a spotlight on the provenance of drinks from this beautiful region. Renowned for its world-class wines, craft spirits, and artisanal beers, South Australia has a rich history and a bright future in the liquor industry.

And, in a testament to the increasing internationalisation of Australia’s palate, we also take a closer look at the remarkable growth of Sake in the country. Sake has seen a significant increase in popularity in Australia over the years, due to a growing interest in Japanese cuisine and travel. Australia is now the second fastest growing export market for Japanese sake, and the seventh largest sake market in the world. This World Sake Day promises to be a significant event for Australia’s growing number of sake lovers, and therefore a great opportunity for liquor retailers.

A big thank you to our contributors, advertisers, and readers – your support continues to make National Liquor News a beacon of knowledge and inspiration for the industry.

Cheers,

Deb Jackson, Managing Editor

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National Liquor News proudly partners with Retail Drinks Australia.

Heering Cherry Liqueur is a delicate blend of real cherries and botanicals creating its iconic rich flavour. A key ingredient in many classic cocktails including the Singapore Sling and Blood & Sand, it gives an exceptional twist to popular cocktails such as the Margarita, Old Fashioned and Negroni.

August 2023

New Coopers Australian Lager has dropped

Coopers Australian Lager – the latest offering from Australia’s largest independent family-owned brewery – is hitting shelves and beer taps over the coming weeks.

After revealing a sneak peek of the new beer to trade in June, Coopers has received a strong response in anticipation of the release, which is shaping up to be one of the most exciting new beer releases in Coopers’ long history.

“This will be our first lager featuring the iconic Coopers roundel and we’re getting behind its release in a big way,” said Michael Shearer, General Manager, Coopers Brewery.

With a bright golden hue originating from Coopers’ own lager malt, the easydrinking modern Australian Lager features stone fruit and tropical aromas arising from the use of New World hops. A slow fermentation using traditional lager yeast creates subtle floral notes on the palate. With no secondary fermentation, the beer pours clean and clear and is an authentic Australian Lager that pairs well with a barbeque on a hot summer’s day.

Its release signifies a major push by Coopers into the highly popular lager category, which represents more than 80 per cent of total beer sales in Australia.

A recent trend that’s come out of the beer category is that the average beer drinker now consumes multiple brew styles every month.

In fact, almost half of Australian beer drinkers are now consuming both ales and lagers, a market trend that Coopers is meeting head on with its new Australian Lager release1

“Australians love their lagers, and we wanted to create a modern Australian lager that is more flavoursome and contemporary compared with the traditional lagers in the market,” Shearer said.

its refreshing and easy drinking appeal.”

While most people know Coopers for its award-winning ales and stouts, the brewery also has a long history in lager dating from the late 1960s. Its existing lager range includes the low-carb Coopers Dry and Coopers Dry 3.5 as well as the low-alcohol Coopers Premium Light.

“We’ve decided to double down with the release of Australian Lager and bring a new premium, great tasting beer to the market to meet drinker demand,” Shearer said.

“Coopers Australian Lager will be our flagship lager offering, rightfully taking its place among our permanent portfolio, and featuring our iconic Coopers roundel.

“There are some very exciting elements to the national marketing and promotional campaign that will come to light very soon.

“We can’t wait to share this new Australian lager with beer drinkers around the country.”

“We feel we’ve delivered on that with Coopers Australian Lager, and we’re confident drinkers will agree when they get their first taste.

“It’s been a few years in the making and we’ve come up with a great tasting Australian lager, which we’ve packaged in an eye-catching turquoise design that befits

The launch of Coopers Australian Lager is being supported by a major national marketing campaign, which will kick off mid-August. The campaign will include outdoor media, trade activations, key events, partnerships, social and digital.

Coopers Australian Lager will have an ABV of 4.2 per cent and is available in 375mL cans and 50L kegs. ■

“Coopers Australian Lager will be our flagship lager offering, rightfully taking its place among our permanent portfolio, and featuring our iconic Coopers roundel.”

Michael Shearer, General Manager, Coopers Brewery

Coopers Brewery’s much anticipated new beer release is hitting shelves now.

For retailers around the country

Diageo Australia appoints new Managing Director

Diageo has announced that Dan Hamilton will become Diageo Australia’s new Managing Director, replacing Angus McPherson on 1 October.

Hamilton joined Diageo in 2011 and has held senior roles in Diageo’s China, Japan, Europe and Korea markets, most recently as Managing Director for Korea and Japan.

His appointment follows Diageo Australia’s recent announcement that McPherson would leave the business at the end of September 2023 to pursue an opportunity outside the company.

Diageo Asia Pacific President John O’Keeffe said the business was delighted to be able to confirm the appointment of Hamilton to the role of Managing Director Australia.

“In 2016, Dan took up the role of General Manager Diageo Japan where he drove a step change in execution making it one of the fastest growing Scotch businesses in Diageo and winning significant market share across all categories,” O’Keeffe said.

“As Managing Director for Korea and Japan, Dan successfully led the acceleration of growth for our Korea business and turbocharged the premiumisation of the portfolio.

“We know Dan’s deep knowledge of the business, his relationships within the industry, and his strategic insights will set him up well to continue Diageo Australia’s strong growth trajectory,” O’Keeffe said.

Beer Cartel returns to bricks and mortar

Beer Cartel has formed an exclusive partnership with First Choice Liquor Market that will see the award-winning Aussie craft beer retailer return to bricks and mortar.

In December last year, Beer Cartel Co-founders Richard Kelsey and Geoff Huens, announced they would be closing their physical store on Sydney’s North Shore and shifting the business to 100 per cent online. The decision was driven by a move to a new warehouse where licensing restrictions meant having a bricks and mortar store was not possible.

Since launching in 2009, Beer Cartel’s objective has been to make craft beer more accessible to Australians, and Kelsey says that the new partnership with First Choice Liquor Market will allow them to reach a bigger audience.

“Earlier this year, we transitioned to a larger warehouse, bidding farewell to our physical store. However, we always envisioned a return to the world of bricks and mortar, and this partnership helps bring that vision to life,” he says.

The partnership is also a good fit for First Choice Liquor Market, which is the Platinum sponsor of GABS Hottest 100, and currently stocks more than 140 craft beers in every store.

To kick off the partnership, NSW online customers of First Choice Liquor Market will be able to purchase a unique range of 11 Beer Cartel craft beer packs, including Beer Cartel’s Australian Craft Beer Mixed Pack, Hottest 100 Aussie Craft Beer Mixed Pack, Birthday Craft Beer Gift Pack, Limited Edition IPA Pack, Dark Beer Limited Edition Mixed Pack, and Best of Germany Mixed Pack.

At its full potential, the partnership could see Beer Cartel packs ranged in more than 930 Liquorland, First Choice Liquor Market and Vintage Cellars stores, as well as online.

Speaking about the new partnership, Nick McArdle, Coles Liquor Business Category Manager for Beer, told National Liquor News: “We’re passionate about providing our customers with a wide range of great value craft beers. That’s why we’re partnering with Beer Cartel who are driven to make craft beer accessible to all Australians. Whether you’re a craft beer expert or just getting into the category, the Beer Cartel packs are the perfect way to discover new and emerging styles. The mixed pack options are an excellent gift idea and will be a welcome alternative to socks this Father’s Day.

“We’re confident our customers are going to love Beer Cartel’s beer packs and we expect to welcome them into stores and online nationally soon.”

Beer Cartel Founders Geoff Huens and Richard Kelsey

Dan Hamilton, Managing Director, Diageo Australia

ILG initiatives drive greater customer experiences

The Independent Liquor Group (ILG) is experiencing a period of unprecedented growth in terms of value, volume, and to its membership base.

Since July 2022, the cooperative has welcomed more than 500 new members, with this number increasing steadily each month. So, to maintain the high level of service members have come to expect from ILG, earlier this year, the group formed a new Trading Department under the leadership of Trading Manager, Tony Oliverio.

During the recent ILG Amsterdam-Paris 2023 Study Tour, National Liquor News caught up with Oliverio to learn more about the work the team is doing to help bring more customers into ILG outlets.

He said that a refresh of the current press advertisements and print catalogues has been supported by new fortnightly digital catalogues, which bring to light the key promotional activities and activations. These are key to the success of driving more customers to ILG outlets more often.

This fortnightly promotional program is also being supported by the introduction in late September of POS promotional kits.

As Oliverio explains: “A member will receive all the POS material for each fortnightly promotion, these include external posters, internal ticketing, and supplier POS for in-store activations, and members will be sent a POS package with everything that they need to execute each promotion.

“Feedback from members has been that at times they get too busy to print out promotional material, so by sending them these POS packs we are simplifying the process and saving them time by providing everything they need right there at their fingertips.

“Overall, from a promotional and marketing perspective we are very mindful of the current trading conditions as well the economic challenges faced by customers, so every decision we make is important as the members rely on us to deliver a promotional program that allows them to be competitive but also to deliver margin expectation, particularly around promotional pricing.

“It’s exciting times. We’ve got a lot to do, but we’re

very confident we’ll be able to deliver a promotional and marketing program that will allow us to drive more customers more often to our stores.”

ILG is also trialling digital pricing, which will simplify ticket pricing within stores and enable prices to be updated with the flick of a button.

Oliverio says: “This is being trialled in two stores at present and working extremely well. The time that is saved is incredible, particularly when you think about busy ticketing periods like CPI and fortnightly promotional changeovers. Opportunities with this technology are endless.”

While the digital pricing is currently only being trialled in two stores, Oliverio says that ILG is looking to have this available for all members within the next six months.

Another initiative being trialled by ILG is a digital wallet, which Oliverio describes as an “instant reward” program for customers.

“What we’ve been able to do is offer customers a QR coded voucher they can use at their local ILG outlet to redeem a special offer. When the customer comes in, they scan a QR Code, which then activates the discount or offer. At this point the voucher is burnt meaning they won’t be able to use the same voucher again.

“The beauty of this program is that it is available to all members irrespective of their POS system, which has been a barrier in the past. One of our Fleet Street stores will trial this concept soon before being made more widely available to ILG members.”

Tony Oliverio, Trading Manager, ILG

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Online liquor purchases accounted for just 13 per cent of total retail liquor sales in 2021-22, according to a report commissioned by Retail Drinks Australia.

The Retail Drinks Online Alcohol Sale and Delivery Research Report, which was released by Frontier Economics, also found that the vast majority of online alcohol sales (65 per cent) are not purchased for same-day delivery.

Interestingly, online purchases for express delivery (within two hours) account for fewer than 22 per cent of sales, with less than eight per cent of this delivered within 30 minutes.

Findings of the report were based on analysis of almost nine million real time transactions from retailers, marketplaces, and delivery partners across Australia.

Michael Waters, CEO of Retail Drinks, said that the report is the first of its kind and provides new insights into how consumers utilise online platforms to purchase liquor.

“There is a growing misperception that online purchasing is fuelling a generation of tech-savvy liquor consuming millennials. However, this report debunks such myths with empirical evidence,” he says.

The report found that most online customers purchasing alcohol for delivery are aged 35 years and over. It also found that postcodes with higher shares of 16- to 17-year-old residents do not have higher online sales.

Waters continued: “It’s clear our Online Code of Conduct is working. Introduced in 2019, it requires delivery drivers to have RSA qualifications, implements age verification procedures, bans same day unattended deliveries, and blocks out times for deliveries, to name just a few of the rules placed on signatories to the Code.

“The report also dispels the notion that online orders are mostly made by heavily intoxicated individuals with a desire to continue consuming immediately.”

The report found that most online alcohol sales are coming from individuals residing in inner-city urban areas of major metropolitans rather than rural regions. And that most people place online orders around dinner time regardless of whether they request same day delivery or delivery at a later date, with 65 per cent requesting a different day.

Beer and cider account for the largest share of total delivered online sales (41 per cent), and wine accounts for the largest share of same day delivered sales (35 per cent). RTDs account for the smallest share of total delivered online sales, whether same day (11 per cent) or non-same day (seven per cent).

Delivery and industry compliance data indicates that checks are undertaken for age and intoxication and orders are refused on this basis.

Retail Drinks debunks online liquor sale “myths”

Shopper value at the heart of IBA’s new strategic platform

Independent Brands Australia (IBA) is proud and excited to share its newest strategic platform and campaign, which is centred on driving value for shoppers. The campaign leverages both The Bottle-O and Cellarbrations brand value propositions and rewards shoppers while driving fun and joy along the way.

The campaigns of Scratch and Win in The Bottle-O and Spin to Win in Cellarbrations have a primary focus on driving incremental foot traffic into stores. With no purchase required, all shoppers existing, lapsed and new can participate in the campaign to win vouchers and grand prizes. In what they believe is a first for independent retailers, shoppers will have the chance to win a share of $250,000 in gift cards, as well as the chance to win one of three grand prizes in either The Bottle-O or Cellarbrations.

Clare Adamiak, National Senior Marketing Manager Retail & On-Premise, shared: “Shoppers are seeking value in all

areas of their life, from electricity bills to their weekly grocery shop and those shopping for alcohol are no different. Shoppers are tightly managing their weekly spend and while they want to reward themselves, they are more planned and seeking consistency in price.

“In a recent shopper intelligence report, it told us that one of the biggest impacts to satisfaction for both male and female shoppers was the desire for fixed low prices, which is why at the centre of this campaign are our prices locked programs of Super Good Value in The Bottle-O and Cellar Savers in Cellarbrations. Not only are we rewarding shoppers with vouchers and grand prizes but giving them their favourites with fixed locked prices.”

The campaign will run across six weeks, including Fathers’ Day, and will be one of the biggest media buys for the network, ensuring they are top of mind and shoppers can participate in the campaign at every touch point. Shoppers will be able to play daily, receive their vouchers and head into store to redeem their voucher or gift it on to others. Fourteen shoppers will also win one of the grands prizes, with one valued at $20,000, it is truly driving value beyond price.

The campaign represents a wider strategy around value for IBA as it drives its total value offering for shoppers, value through price but value beyond price.

Josh Gaudry, General Manager Marketing, Digital and Loyalty shared: “We

know the total value offering is important to shoppers, which is why we are launching our Value Platform and it will work alongside our brand platforms. Value for shoppers includes fortnightly specials, prices locked, but it also includes loyalty, e-commerce, click and collect, delivery and more. At The Bottle-O we are ‘Helping you keep your costs Bottle-Low and Cellarbrations we are ‘Giving you more to celebrate’. This platform will enable us to be always on.”

As cost of living is causing unprecedented strain on family’s and individual’s budgets, it was important for The Bottle-O and Cellarbrations to develop these campaigns with their brand propositions of fun and joy at the heart and be able to reward their shoppers in an industry, which celebrates sociability and connectedness.

IBA developed these campaigns alongside its Creative Agency Partner Dig and Media Partner Starcom and is looking to expand into other banners in 2024. ■

Independent Brands Australia will reward shoppers with new campaigns across the Bottle-O and Cellarbrations.

Marketplace

Brand news and promotions

Angove’s nod to ancestry

Family winemaker Angove boasts its proud heritage with a limited release vintage of its icon wine, The Medhyk Old Vine, a basket pressed McLaren Vale Shiraz. Paying homage to its founder, Dr William Thomas Angove, the naming of the wine draws on its Angove Cornish ancestry.

The word ‘Medhyk’ is Cornish for doctor and makes a fitting tribute to Angove, who established the business in 1886 as a medical practice in the foothills of Adelaide, making wine and brandy to treat his patients.

Matt Redin, Marketing Manager at Angove, said: “Predominantly sourced from Blewitt Springs [and] Willunga, these vines produce small crops of intense Shiraz grapes packed with delicious flavours.

“Deep magenta with purple hues. Aromas of dark forest fruits, rich chocolate and liquorice are accompanied by French oak. A luscious and rich front palate followed by mid-palate dark cherry and blackberry ending with wellstructured length.”

Howler Head unifies its Australian brand presence

Howler Head’s highly anticipated national on- and offpremise launch has arrived with the official flavoured Bourbon of the UFC set to build on global sales momentum with its Australia-wide roll out.

Launched in the US in 2021, Howler Head sold 70,000 9L cases by the end of 2022 and has quickly become one of the fastest-growing whiskey brands in the US, with sales now reaching 120,000 9L cases MAT.

Its Australian rollout is happening just in time for UFC 293, which is taking place in Sydney this September.

Campari Group is Australia’s distributor of Howler Head® Whiskey – the original banana-flavoured super-premium Bourbon whiskey.

“With Bourbon whiskey serving as one of our global priority brand pillars for Campari Group and the recent positive trends in overseas markets, Howler Head is an ideal fit for our local portfolio,” said Simon Durrant, Managing Director of Campari Australia.

“In addition to being an exceptionally high-quality liquid, in line with flavoured whiskey trends, Howler Head has established a clear unique brand personality and, through its deep relationship with UFC, we believe it will be a hit in Australia,” says Paolo Marinoni, Marketing Director of Campari Australia.

Same Wild Turkey Bourbon, new zero sugar cola

Perfectly paired to enhance its authentic Bourbon blend, Wild Turkey welcomes the arrival of its latest RTD, the Kentucky Straight & Zero Sugar Cola. Made using genuine Bourbon distilled in Kentucky, USA, Wild Turkey now offers the same delicious taste with zero sugar.

Hopping on board with health-conscious trends towards lower calorie drinks, Wild Turkey has balanced its bold Bourbon flavours with a refreshing zero sugar cola. Best served chilled, the sweet vanilla notes combined with earthy characters give it a refreshing body and smooth finish. Available now in cans, its 4.8 per cent ABV makes it the perfect blend for every occasion.

Meet Morris Tokay Barrel Whisky reborn

Following the runaway success of the inaugural release of Morris Tokay Barrel with The Whisky Club, the second batch of this multiaward-winning drop has permanently joined the core range of Morris Australian Single Malt Whiskies.

Produced solely from Australian ingredients, Tokay Barrel is matured in predominately French oak ex-red wine casks, then finished in barrels that have held the 15-year-old Morris Cellar Reserve Grand Topaque.

The result is a luxurious, mature whisky that embodies intense flavours of toffee, mocha, and soft caramel with a generous mid palate. On the palate, Morris Tokay Barrel has a vibrance of fresh fruit, layered with rich flavours of white chocolate creme brûlée and a hint of toasted spice.

Head Distiller Darren Peck says: “We’re extremely proud to be able to release such a unique whisky that brings together our finest single malt with such a classic flavour of Australian winemaking heritage, and it’s an honour to receive so many accolades on the world stage so early on in our Australian Single Malt Whisky producing journey.”

Morris Tokay Barrel Whisky is bottled at 48 per cent ABV and retails for RRP $145.

William Grant & Sons Australia takes on Heering Cherry Liqueur

William Grant & Sons has taken on distribution of the iconic Heering Cherry Liqueur in Australia from 1 August as an extension to its portfolio of DeKuyper Liqueurs and Schnapps.

First crafted in 1818, Heering is the world’s first and most awarded cherry liqueur and has become a staple for bars around the world through its use in classic serves such as the Singapore Sling and Blood & Sand. The luscious rich cherry flavour also provides a unique twist on popular cocktails such as the Margarita and Old Fashioned or can be served over ice with a simple mixer.

Heering Cherry Liqueur is made from a 200-yearold family recipe that that soaks lightly crushed Danish cherries with a blend of natural botanicals in neutral grain spirits before maturation in casks for up to five years. Sugar is added during the ageing process to give depth and sweetness.

For more information or to stock Heering Cherry Liqueur or the wider range of De Kuyper Liqueurs and Schnapps, contact your William Grant & Sons representative on 02 9409 5100.

Strongbow Original Aussie recipe –made right here in Australia

Production of Strongbow cider is back on Australian soil, and it will be moving back to its original Aussie recipe.

Some changes were made to Strongbow 18 months ago, with a fresh look and move from local to offshore production. But, from July 2023, Strongbow ciders will once again be made right here in Australia.

Aussie made Strongbow will be available in all major bottle shops from August. The range will return to the original 355mL emerald, green bottle and see a refreshed design for Lower Carb Cider in 355mL clear flint bottles.

Strongbow is Heineken’s leading cider brand globally, the world’s number one cider, sold in more than 40 countries. The 2020 acquisition of the Strongbow brand in Australia marked a milestone to reunite with the global Strongbow portfolio after 17 years.

Judd Michel, General Manager of Drinkworks, says the move is a demonstration of the brand’s ongoing commitment to its loyal customers and consumers, arriving on shelves just in time for summer.

Andrew Skehan, Marketing Director, Drinkworks added: “We have some of Australia’s most loyal cider drinkers – who have loved the product the Australian way for more than 50 years.

“We are thrilled to be delivering on what our customers asked of us. From today, we will see Australian made Strongbow back in production.”

In addition to bringing back the original recipe and branding, Strongbow is also excited to announce Strongbow Blossom Rose at 8.2 per cent ABV also making a comeback.

With the added notes of apple blossoms, Strongbow Blossom Rose is sure to be a firm favourite, delivering on taste and a higher ABV offering, and it will be available this spring.

From orchard to glass – introducing Ink Bitter Orange Gin

The latest offering from Ink Gin is capturing the essence of Australian oranges in a versatile spirit that is the distillery’s richest, biggest, and boldest gin yet, with 20 botanicals making up the final recipe.

The fourth release from Ink Gin, follows Dry Gin (2012), Ink Sloe and Berry Gin (2019) then Ink Art Gin (2022). Ink Orange Bitter Gin has a huge botanical basket starred by a melange of oranges – bitter, sweet, rescued and peel – rich in round citrus oil and shines in drinks

Quentin Brival, Head Distiller at Ink Gin, says when developing the recipe, he was looking for punch while toning down spicy bitter notes.

“Our aim was to strike for the perfect balance between intensity and smoothness in every sip. So, we wanted to create a recipe that could be sessionable in a gin and tonic. We were interested in bringing out the richness of the bitter orange, as this is such a great flavour for cocktails, with a dry rather than sweet profile,” he says.

Made with negronis and sun-drenched aperitifs in mind, Ink Bitter Orange Gin is highly versatile and is available now.

Hard Fizz to go national with SouthTrade

Hard Fizz has signed a new distribution deal with SouthTrade International, Australia’s fastest growing spirit and RTD business.

The partnership will facilitate the national rollout of new Hard Fizz product lines, including additions to its non-alcoholic Fizz Functional range and a new extra strength light RTD.

Founded in 2020, Hard Fizz has become Australia’s highest ranked independently owned alcoholic seltzer by value, having sold more than 4.5 million cans worth more than $19 million.

Created by high-profile entertainment and sporting figures, including DJs Fisher and Tigerlily and professional surfers Laura Enever and Nikki Van Dijk, Hard Fizz will maintain full ownership of its brand. Starting this month, SouthTrade will oversee all customer trading, trade marketing, supply, and logistics responsibilities for Hard Fizz.

CEO Wade Tiller said: “Both Hard Fizz and SouthTrade are in this to dream big, make a difference and ultimately have fun; and to be brave and bold in our thinking with our customers and suppliers always at heart.

“This is a watershed moment for Hard Fizz – we have some particularly ambitious goals in the coming years and SouthTrade will be able to help us with the expertise and boots on the ground to make them happen.”

As the hard seltzer category continues to show record growth, Australian spend on the beverage is predicted to hit $380 billion this year.

Swift + Moore adds ClearMind to its portfolio

Swift + Moore has added ClearMind’s range of non-alcoholic products to its portfolio in response to growing demand in Australia. ClearMind has more than two decades of experience in importing non-alcoholic beer, wine, and spirits from America and Europe, and is now the leading importer of non-alcoholic products from those regions.

With IWSR data indicating that Australian purchase volumes of non-alcoholic drinks increased by approximately 60 per cent in 2022, ClearMind Managing Director Frank Hubbard is optimistic for ClearMind’s future.

“The world, it seems, has caught onto what we’ve always believed; that life is there to be enjoyed. ClearMind began because we wanted to drink wine with our cheese, or at dinner with friends, while still pursuing a healthy lifestyle,” he said.

Highlights of the ClearMind range include award-winning German wines Leitz, Nett Reverse and Breakaway, as well as a range curated by highly respected champagne critic, Richard Juhlin.

“While Richard Juhlin’s Blanc de Blancs is perhaps the most popular wine in the range, the Sparkling Rosé made from 100 per cent Pinot Noir grapes from Limoux in the south of France is also a standout. It’s a wine that must be tried. It is likely to become a favourite,” said Michael McShane, CEO, Swift + Moore.

In the non-alcoholic cocktail space, the ClearMind range offers Palermo Aperitifs.

“Palermo Rosso has those rich spicy undertones and unmistakable dark colour that tickles your taste buds every time,” said McShane.

“We have acquired good stock levels of the ClearMind range and are hugely proud to make them available to our customers in Australia. July is the perfect time to bring ClearMind’s products to a market eager to try world-class non-alcoholic products,” he concluded.

The Hard Fizz and SouthTrade teams elebrate the new distribution deal

Events

Reuben Beasley-Palmer mixes winning whisky cocktails at 2023 Nikka Perfect Serve

Botswana Butchery’s Reuben BeasleyPalmer took home the title of Australia’s best bartender at the regional 2023 Nikka Perfect Serve competition.

Premium Japanese whiskey maker Nikka invited 10 of Australia’s best mixologists to compete in the regional finals at Burrow Bar in Sydney’s CBD on 4 July. Contestants got creative pairing a neat serve of their favourite Nikka expression with a non-alcoholic mixer of their choice, before judges crowned BeasleyPalmer the winner.

Three prominent industry figures made up the panel of judges, comprising of owner and Head Chef at Bancho Bar, Chad Choulai, Owner of Burrow Bar, Chau Tran, and last years’ Nikka Perfect Serve Australian winner, Aiden Rodriguez.

Winner Beasley-Palmer will now go headto-head with some of the world’s leading bartenders, representing Australia at the global final of the Nikka Perfect Serve competition in San Francisco later this year.

Brown-Forman celebrates ‘Drinks-mas in July’

Industry professionals were invited to ‘Drinks-mas in July’ at the new BrownForman office in Sydney to share festive drinks and drams, with expert mixologists serving up the finest tipples specially curated for the festive season later this year.

Showcasing the best of the company’s spirit brands and enjoying some early Christmas magic, Diplomatico, Woodford Reserve, Gin Mare and Herradura were among the lineup of world-class brands.

A range of Christmas inspired cocktails were presented from BrownForman’s holiday portfolio of spirits, with Brand Ambassadors on hand to share their knowledge as spirits specialists.

Lyre’s launches Dry July

Now into their second year of partnership, the Dry July Foundation and Lyre’s kicked off Dry July with a launch party at The Crown’s premium new restaurant Woodcut on 29 June.

The annual Dry July fundraising campaign aims to create a better life for people affected by cancer, something Lyre’s also passionately supports through its McGrath Foundation work.

The Lyre’s and Dry July partnership was visible throughout the month of July in retail, grocery stores, restaurants and online, with the goal of raising as much money throughout the campaign as possible and helping drive more Australians to sign up at dryjuly.com.

Reuben Beasley-Palmer with judges Chad Choulai, Chau Tran, and Aiden Rodriguez

Women of Australian Distilling hosts its first mixer

Women in the Australian distilling industry were provided with an invaluable opportunity to network with other industry professionals at Women of Australian Distilling’s first mixer. The event was sponsored by Manildra Group, Nip of Courage Wholesale and Spirits & Cocktails Australia. Women of Australian Distilling is a collective to promote, encourage and support women and gender diverse people within the Australian Craft Distilling industry, offering support with career development, ambassadorship, marketing, administration, management, cellar door opportunities and more within the field of distilling.

“You’ve heard about the gender pay gap, but there’s another gap that’s just as important, though much less discussed: the networking gap,” said Kathleen Davies, Founder and Chairperson of Women of Australian Distilling.

The mixer was held at Archie Rose Distillery in Roseberry, with Archie Rose spirits blender Ev Liong as one of the keynote speakers. Liong spoke to the importance of building networks, both professionally and personally. The second keynote speaker was Alice Newport, National Ambassador for James B. Beam Distilling Co., who shared insights into her career as a brand ambassador, helping distilleries to understand the role and whether a brand ambassador opportunity would be right for them.

Rums of the Caribbean’s Jamaican feast

Rosie Campbell’s, a Caribbean food restaurant and rum bar in Sydney’s Surry Hills, hosted a curated experience showcasing the history of Caribbean rum, walking guests through how the flavours came to be in different styles of production. Host Loy Catada from Bacardi explored the checkered past of rum across the globe, and how the war over the sugar trade shaped the rum we drink today.

“We wanted to make this masterclass fun, interactive and engaging, so we came up with the concept of a war map complete with flags and warships as a tool to navigate events that affected the creation of different traditional Caribbean rum styles,” says Catada.

“Rum has a rich history unique to the world of spirits; full of adversity, passion and stories from different cultures.”

Guests were treated to the perfect mojito, four different styles of rum and a bonus nip of Bacardi Riserva.

Redman Wines celebrates 50 years of Cabernet

Redman Wines hosted a vertical tasting event at the Carlton Wine Room in Melbourne, with a bottle from every year available to taste. One of the only wineries able to offer a consecutive tasting of this kind, it was a great opportunity to reflect upon a body of work, started by Owen Redman when he produced the first Redman Cabernet in 1970.

Seeing and tasting the wines side by side showed how they have evolved over time, showcased different vintages, and highlighted the consistency of style Redman is renowned for.

Sydney Gin Fest returns for 2023

Thousands of gin-lovers had the opportunity to taste more than 200 gins from 55 Australian distillers at Sydney’s Royal Randwick Racecourse. The event was held over two days, with four tasting sessions between Friday 21 July and Saturday 22 July.

Distillers from across the country were present, exhibiting everything from dry gins, to flavoured gins, to premixed cocktails. There were several award-winning distilleries among the exhibitors, including Banks & Solander, Lily Fields Distilling Co, Ester Spirits, Prohibition Liquor, Farmers Wife, Newy Distillery and Billson’s.

Attendees were particularly drawn to distillers utilising Australian botanicals, of which there were a wide array. Sloe gins also proved popular, as well as barrel aged gins. The festival was hosted by the Australian Gin Distillers Association, with sponsors including mixer producer Long Rays, Orora Group, and Schibello Coffee.

Retail Drinks looks back on a big FY23

In reflecting on the past financial year, Retail Drinks has had a hugely eventful 12 months, from both a policy and advocacy, and member services perspective.

We have advocated industry’s views to government decision-makers across the country, and participated in numerous government inquiries, including Liquor Act Reviews in Western Australia and the Northern Territory. Our continuous engagement with government has included more than 90 formal meetings and 20 comprehensive submissions ranging from reviews into online alcohol sale and delivery, liquor licensing, retail leases, container deposit schemes, and CCTV guidelines, to Banned Drinker Registers, through to the review of the Commonwealth Privacy Act.

We have continued our leadership in responsible online alcohol sale and delivery, partnering with Frontier Economics to complete the first (and only) study of its kind, which analysed more than nine million transactions in FY23 from retailers, third-party marketplaces, and delivery companies representing around 70 per cent of the $2.1 billion online alcohol sale and delivery market in Australia.

Its aim was to provide a robust information base to address knowledge gaps and enable informed ongoing discussions with government and industry stakeholders. It significantly extends all previous studies, covering the who, what, when and how, including: same day (including deliveries within two hours and 30 minutes) versus nonsame day delivery; category mix for same day versus non-same day; time of delivery; customer demographics (who’s purchasing, what they’re purchasing, when and how often); and transaction values.

We also welcomed many more Signatories to our Online Code, who received more than 8,000 mystery shop compliance audits in FY23, with enhanced compliance performance.

In addition, we conducted more than 2,100 individual store visits (including seven Regional Roadshows) and received more than 1,000 calls to our free Member Hotline, ensuring that our members receive key information to help them run their businesses more effectively. As well as providing trusted and timely advice, our Business Insurance Program, Energy Health Check and Merchant Services ‘Pricing Comparison Service’ also helped identify significant savings for members – an average of $1,813, $3,648, and $3,998 respectively, which is critically important in the current economic environment.

A FY23 highlight was hosting another hugely successful annual Retail Drinks Industry Summit and Awards, as a face-to-face event for the first time since 2019 with more than 500 members and industry colleagues in attendance across the day/night events.

The 2023 Retail Drinks Industry Summit and Awards will be held in Sydney on 4 October at Doltone House, Darling Island.

The team and I are proud of what has been achieved in the last 12 months. None of this would have been possible without the continued support of our members and I would like to thank them for their support over the last financial year. We look forward to continuing to deliver for industry as we advocate on liquor legislation and regulation reforms across the country. ■

Michael Waters CEO Retail Drinks Australia

“We look forward to continuing to deliver for industry as we advocate on liquor legislation and regulation reforms across the country.”

CEO, Michael Waters, reflects on the successes of the past year.

BrewCon is back

The Independent Brewers Association is more than pleased to welcome National Liquor News readers to BrewCon23 on the Gold Coast between 21-23 August.

Following three years of gearing up for the Australian beer industry’s only national conference and exhibition only to cancel, we are beyond excited to be back together in just a matter of weeks.

We have packed the schedule with a variety of speakers and panel sessions that aim to offer insights and information for all. Many of our sessions will appeal to alcohol manufacturers beyond the beer sector as will a number of exhibitors, including packaging, materials, systems demonstrations and ingredients. A one stop shop.

Here are just five reasons why (if you haven’t already) you might want to consider attending BrewCon23.

1. Networking opportunities: There’s also a great deal of fun to be had – we make sure there are loads of opportunities for good times and networking. The delegates welcome and the Independent Beer Awards – our night of nights – are shaping up to be a party to remember.

2. Educational content: BrewCon offers a rich program of seminars, workshops, and presentations delivered by industry experts. Our keynote speakers, Bernard Salt; will provide valuable insight into demographics, consumer and social trends and Bob Pease; President and CEO of the American Brewers Association will give an overview of his organisation, its evolution, and the strategy behind the introduction of the ‘Independent Craft Brewers’ Seal. The sessions cover a wide

range of topics, including brewing techniques, quality control, marketing strategies, and business management.

3. Exhibitor showcase: We look forward to welcoming our loyal Australian partners as well as exhibitors from America, Canada, China, Germany, India, New Zealand, Singapore, Thailand, and Puerto Rico. There really is nothing like catching up in person – or having the ability to see, smell, taste and feel products/ services before you buy them.

4. Industry insights and trends: BrewCon provides a unique platform for industry leaders to share their experiences, challenges, and success stories. By attending presentations and panel discussions, you will gain valuable industry insights and stay updated on current trends.

5. Collaboration and innovation: BrewCon fosters a collaborative environment that encourages knowledge-sharing and innovation. By attending the event, you can engage in discussions over a beer or two and find inspiration from industry experts. This can lead to new ideas, collaborations, and partnerships that can drive the growth and success of your business. The conference program and outline of speakers can be found by jumping on the IBA’s website (iba.org.au/Public/BrewCon/BrewConhome.aspx).

It has been a tough few years and many industry stakeholders are facing challenging times once again, so what a better way to shake it all off than hanging out with a bunch of breweries on the sunny Gold Coast! ■

Kylie Lethbridge, CEO, Independent Brewers Association (IBA), asks, are you interested in knowing all there is to know about craft beer?

According to the Wine Australia National Vintage Report 2023, released on 11 July, the 2023 winegrape vintage was the lowest in a generation and 26 per cent below the 10-year average. Most varieties were down by at least 25 per cent, with reds generally experiencing greater declines than whites.

One variety that bucked the trend was Mataro (also known as Mourvèdre or Monastrell), which showed a small decline overall, but increased strongly in the top three regions that produce it in Australia: the Riverland, Barossa Valley and McLaren Vale.

Mataro is the ninth-largest red variety by crush size in Australia, and one of the oldest, having been brought out to Australia by James Busby in 1832. It is grown across wine regions from Margaret River in Western Australia to the Granite Belt in Queensland, but more than 80 per cent comes from the top three regions.

The Barossa still has some of the original plantings, including some of the oldest Mourvèdre vineyards in the world that were planted in 1853 by Johan Friedrich Koch. Eight rows of this original, pre-phylloxera planting still exist on the Old Garden Vineyard at Rowland Flat.

The variety has reinvented itself a few times. It was popular for making fortified wines up to the 1950s and can be found in some of South Australia’s most famous fortifieds, such as the Seppeltsfield 100-Year-Old Para Tawny. It then began to be used in table wines, mainly

In with the old

as the secondary component of blends, and fell out of favour for a while in the 1980s and 1990s, during the rise of Shiraz and Cabernet Sauvignon (both separately and together).

Recently, the rise in popularity of GSM blends, which fit contemporary consumer taste preferences, has seen Mataro’s profile rise accordingly – not just in Australia but in export markets. In the year ended March 2023, the export of labelled Grenache blends (primarily GSM) increased by six per cent in value and 11 per cent in volume, while the volume of Mataro specifically increased by 38 per cent, compared with an overall decline across all varieties of one per cent.

Similarly, on the Australian domestic market, the volume of Grenache blends sold in the off-premise increased by 19 per cent in volume and five per cent in value in the year ended 2 April 20231.

According to Max Allen2, Mataro as a singlevariety wine is experiencing a ‘revival of fortunes’, as winemakers have realised the potential of the old Mataro vines…to make ‘fabulously wild, characterful, deep and robust red wine’. This is also evident in the domestic sales figures, where Mataro/Mourvèdre wines have increased by 55 per cent in volume and 34 per cent in value in the past 12 months, according to IRI MarketEdge (but from a very low base). ■

1IRI MarketEdge April 2023

2Max Allen, An Alternative A-Z 2023

Sandy Hathaway Senior Analyst Wine Australia

“Recently, the rise in popularity of GSM blends, which fit contemporary consumer taste preferences, has seen Mataro’s profile rise accordingly – not just in Australia but in export markets.”

Sandy Hathaway, Senior Analyst, Wine Australia, provides an update on the 2023 winegrape vintage.

SAVE THE DATE: LSA WA Liquor Industry Awards

The Liquor Stores Association of Western Australia (LSA WA) will hold its 28th annual Liquor Industry Awards on 13 October at the Hyatt Regency in Perth.

The venue is undergoing major renovations and it’s going to have a different vibe and feel just in time for what is commonly known as the mecca of the WA liquor industry.

Sponsored by Lion, the LSA WA Liquor Industry Awards provide an opportunity to recognise the state’s best retailers, sales representatives, and suppliers.

It is also a forum for industry members to connect with significant members of parliament, with the Minister for Racing and Gaming, Reece Whitby, having already confirmed his attendance.

This year’s awards will include a brand-new award for Employee of the Year, which will replace the Young Retailer of the Year award. The idea is to make this award more inclusive and provide the opportunity for any employee of a liquor store to be recognised for their hard work and commitment to the industry.

Peter Peck, CEO, LSA WA, said the most important aspect of the evening is to celebrate people from within the industry, who are not just excelling in their roles, but are also making an impact within their local communities.

“The Liquor Industry Awards are a great time for us all to come together, share stories, meet up with old friends, make new friends, and recognise the people

within our industry who have gone above and beyond, and earned the respect of their peers,” he says.

“We recognise individuals and groups who have a social conscience and knuckle down to make sure that we are part of a cohesive community.

“It’s not just about recognising the work that people are doing in-store, but also celebrating the good that they do within their communities – because these are the acts that very rarely is front page news.

“Ninety-nine per cent of the time, our members are a part of the communities in which they operate and are always there to support local community clubs or local fundraising appeals, and this deserves to be celebrated.” ■

Save the Date: LSA WA Liquor Industry Awards

Where: Hyatt Regency When: 13 October

Time: 6:45pm – 1am

Tickets: $225 inc GST for members

$265 inc GST for non members

Peter Peck CEO

“The Liquor Industry Awards are a great time for us all to come together, share stories, meet up with old friends, make new friends, and recognise the people within our industry who have gone above and beyond, and earned the respect of their peers.”

The LSA WA Liquor Industry Awards are regarded as the night of nights for Western Australia’s liquor industry.

Beware of signing any pre-lease documentation

The document generally signed before a lease is prepared is often called a Heads of Agreement (HOA), Letter of Offer or Summary of Key Terms. This is the basis for drafting the lease. Getting legal advice at this stage could save you thousands.

Many people get a lawyer to assist them once they receive their lease and not before, but this could be too late. It is strongly urged that advice is received as soon as you find the property you want to lease and before you sign any documents.

It is much more difficult for a lawyer to seek changes if the client has already agreed to items in the HOA. Thus, we always urge clients to contact us at the outset. This advice should generally take your lawyer about one hour and should save you more than you pay for the lawyer.

Case study

A lady called our office regarding a new lease. I informed her that before signing the HOA she should send it to me first to review. Over the phone, I gave her some tips including that she should ask that the landlord provide her with the NSW Law Society lease. Other states in Australia have similar template leases that can also be used. I explained that this type of lease would be quicker to resolve as it is often used in practice, cheaper in legal fees, fairer for both parties, and will very likely require fewer amendments than many landlord type leases. Unfortunately, she did not listen to the advice provided and signed the HOA without the condition that the lease be based on a NSW Law Society lease. Further, this HOA had many unfavourable terms for the tenant.

I explained to her that seeking changes after it has already been agreed is very difficult. Had she come to us for legal advice she would have saved thousands and benefitted from the below:

1. She would not have to pay for the landlord’s solicitor’s legal fees.

2. The matter could be resolved within a week.

3. She would have saved on high annual increases in rent (a cap would have been installed on how much the rent could rise annually).

4. Elimination of the requirement to provide a guarantor and/ or bank guarantee.

5. Minimised the tenant’s maintenance and repair obligations.

6. Increased maintenance and repair obligations of the landlord including repair of capital items for the air conditioner and replacing it if it were to break down (this is a huge expense that the tenant now has to pay).

7. Obtain an expanded permitted use to allow her flexibility on the type of business she would like to run.

8. Increased flexibility should she want to sell her business in the future.

9. Decreased outgoings.

10. Specify the dispute resolution process should a conflict arise. Had she obtained advice prior to signing the HOA she would have been in a better position to obtain a lease in her favour.

It is advisable to obtain legal advice from a lawyer specialising in leasing before signing any document. ■

Marianna Idas, Principal, eLease Lawyers, offers advice on obtaining a favourable lease.

Original Aussie Recipe. Made Right Here in Australia.

There’s No Taste Like Home

Shades of green

Circana

Globally, consumers are prioritising affordability over sustainability for the first time since the middle of the pandemic. More than half of Australians believe that to live more sustainably their cost-ofliving would increase, and one-third would consider living more sustainably if they knew it would save them money.

And while Australian households with lower incomes have a greater desire to live sustainably today than the overall pre-pandemic average, a 2022 survey highlights that the challenges to shopping more sustainably range from pricing (41 per cent believe sustainable products are priced too high) to value (21 per cent believe that the quality of sustainable products is not consistent).

Sustainability matters

Despite inflationary pressures, sustainability still matters to all Australians. The popularity of sustainably marketed products among young consumers points to an enduring demand but all Australians are concerned by the ethical status of the products we buy and the companies we buy them from. For example, 53 per cent are willing to pay more to purchase from a purpose-led business with almost one-in-five willing to pay over 10 per cent more. This rises to more than seven in 10 Gen Zs who would pay higher prices for products from companies that align with their purpose and core beliefs.

Interestingly, in the US, Gen Z and Millennials associate the term ‘sustainability’ with environmental factors more than older Americans; yet while younger consumers are pushing for more sustainability, Boomers and Gen X are driving those sales today.

Half of Australians tell us that they try to buy environmentally friendly products and 68 per cent are trying to purchase locally grown/made products over imported products when available. Sustainability is particularly important for online shoppers, so it’s important to make it easy to find sustainable products online with ingredient lists, product origin and packaging recyclability information. For example, just one-third of Australians believe the food/drink label claims on products are accurate and truthful.

Cost-of-living pressures

It remains to be seen how inflationary pressures will squash or amplify sustainable behaviour. The cost-of-living crisis in Australia is inadvertently forcing many people to think more sustainably especially as soaring energy prices force a review of household energy consumption and practices. But is it also making people more aware of wastage? More than half of Australian adults admit to wasting money regularly (on average $276 per month) and as a nation, we waste 7.6 million tonnes per annum of food.

asks, is sustainable shopping viable in the cost-ofliving crisis?

There is a clear need to help shoppers recognise the value of everything they shop for – and how to make the most of every purchase. For example, ‘Use it up’ is a national OzHarvest campaign launched in September 2021 to tackle food waste at home. Seven months after the campaign launch, they found that people using both the ‘Use it up’ tape and cooking a weekly meal significantly reduced food waste by up to 30 per cent per week.

UK supermarket giant Sainsbury’s opened ‘Sainsfreeze’ late last year – a pop-up, walk-in freezer concept store showing customers how to freeze unexpected foods they’d normally buy fresh, saving surplus food going to waste and helping people save money.

Customers accessed shelves stacked with fruit, vegetables, dairy, meat, fish, and baked goods – but everything was frozen and being given away for free to help teach them new ways to freeze food that allows them to reduce waste in the home.

Remember, sustainability is table stakes as more consumers purchase based on sustainable attributes such as recyclable, reusable, and biodegradable; and consciously shop at retailers committed to sustainability. Brands with sustainability as part of their core value proposition are likely to fare better than ones that consider sustainability as risk management or risk avoidance. ■

“Half of Australians tell us that they try to buy environmentally friendly products and 68 per cent are trying to purchase locally grown/made products over imported products when available.”

“Brands with sustainability as part of their core value proposition are likely to fare better than ones that consider sustainability as risk management or risk avoidance.”

Maximising off-location sales for Father’s Day

Over the years, our crowdsourcing platform has enabled us to closely monitor key selling periods, such as Father’s Day in liquor stores. Analysing the data and insights gathered from previous years, we have observed the dominance of wine in off-located spaces.

While 2021 was showing a return to normality after the pandemic, was there a shift in strategy in 2022? Let’s look at the insights and the data we gathered to forecast what 2023 Father’s Day could look like.

The power of displays

Historically, shoppers have shown a preference for impulse purchases when it comes to Father’s Day gifting. Our data reveals that 75 per cent of liquor gifts are made within a week prior to the event1

Furthermore, off-located displays have proven to be highly influential on shoppers’ behaviours, with more than one-in-six in-store brand purchases being off-located. Notably, displays can lead to a

significant revenue increase of up to 13 per cent2. In 2022, Father’s Day displays even outnumbered those for Footy Finals, a key event for liquor players3

National retailer highlights

In our detailed analysis of two national liquor banners, Liquorland and BWS, it became apparent that Liquorland was more restrictive, with 29 per cent fewer in-store displays compared to BWS4

BWS strategically showcased leading spirits, such as Johnnie Walker, Captain Morgan, and Gordon’s, through Father’s Day branded displays. BWS also utilised retailer-branded point-of-sale materials on gondola ends, including specific Father’s Day messages, such as ‘Give dad what he really wants’, to enhance brands’ visibility for the occasion.

Liquorland, on the other hand, primarily highlighted Father’s Day through retailerdriven display stands.

Drivers of gifting purchases

When evaluating the factors that drive shoppers to make purchases from displays, our survey indicated that the in-store location was the most impactful factor, chosen by 60 per cent of respondents.

While theme and creativity were the number one reasons in the past 5, it remained important in 2022, with 42 per cent of shoppers emphasising their influence. Surprisingly, price and discounts were less influential, selected by only 33 per cent of respondents.

The primary gifting drivers were the attractiveness of packaging (28 per cent), followed by gifts with purchase offers (17 per cent) and discount promotions (18 per cent).

It is worth noting that some manufacturers secured premium off-location spaces without relying on discounts.

Looking at the most impactful displays, multi-category displays are winning the heart of the shoppers (31 per cent), followed

Laurie Wespes, CEO of Snooper, Wiser’s crowdsourcing platform for brands and retailers, shares insights and strategies for liquor manufacturers to maximise off-location sales during key selling periods.

closely by wine displays (25 per cent). Wine remains a highly off-located category during this key selling period.

The cross category battle

In 2019, wine dominated off-location displays with a 53 per cent share, although it constituted only 28 per cent of purchases6. On the other hand, spirits, despite being the most requested category for Father’s Day, accounted for a mere eight per cent share of in-store displays (32 per cent share of purchases), with whisky being the most prominently represented sub-category.

Based on our 2022 insights, spirits continued to be the category most likely to be gifted for Father’s Day, according to 67 per cent of the surveyed shoppers, followed by wine at 41 per cent. Looking at how these categories were prioritised between BWS and Liquorland, it becomes evident that both retailers emphasised wine as a key category, with wine displays dominating off-location placements at both retailers. However, they leveraged different strategies regarding spirits and beers.

At BWS, spirits and beer competed for the second position and recorded an equivalent share of display. Conversely, Liquorland allocated a significantly higher share of displays to beer (four-times higher compared to spirits). In terms of sub-categories within spirits, off-located displays prominently featured whisky, gin, and rum.

Furthermore, at BWS, we observed a notable increase in the presence of ready-to-drink (RTD) products, which accounted for more than 10 per cent of display share at some retailers.

In summary, displays continue to prove to be an effective avenue for liquor manufacturers to secure their fair share of off-location placements leading up to Father’s Day.

While theming and creativity were previously regarded as the primary factors for impactful displays, the location of these displays has gained even greater importance. Additionally, the offerings themselves, such as products with an attractive packaging, gift with purchase options, and targeted messaging, remain crucial in capturing the attention of impulse shoppers during this period and are more important than discounts.

Considering that spirits are the preferred liquor category for Father’s Day gifting, manufacturers in this segment have a significant opportunity to increase their visibility given their relatively low share of display. However, they should keep in mind they face fierce competition from wine and now also from growing RTD players. The level of investment in displays by liquor manufacturers this year will be worth observing, particularly considering the upcoming Rugby World Cup, which commences shortly after Father’s Day. ■

Sources:

1100 Days of Summer 2020 report, Wiser.

2Impact of Different Types of In-Store Displays on Consumer Purchase Behavio[u]r, Indiana University Bloomington (Oct 2021).

3Footy Finals Insights Presentation 2023, Wiser.

4100 Days of Summer 2023 report, Wiser.

5100 Days of Summer 2022 report, Wiser.

6Euromonitor Volume Share, Spirits, Australia, 2018.

Liquorland Elizabeth, South Australia on 25 August 2022

Dan Murphy’s Emu Plains, NSW on 31 August 2022

Laurie Wespes CEO, Snooper

“Products with an attractive packaging, gift with purchase options, and targeted messaging, remain crucial in capturing the attention of impulse shoppers during this period and are more important than discounts.”

Where did that brand go?

On a recent extended weekend, I ventured to one of the smaller Australian states and one of my planned activities was a tour of a regional brewery. Memories of this brewery were of hustle and bustle, and noises associated with a high-speed production line.

But much to my dismay and disappointment, what I encountered was dead silence. Upon chatting with the tour guide, I was informed that the once popular national brand no longer existed. During one of several takeovers, numerous brands were retired quietly, and this brewery now only produces brands for the local market.

This got me thinking about the reasons successful and popular brands disappear into the ether. What are the reasons they are missing from bottle shops and bars despite having a loyal following? The answer may lie in one of four buckets:

Failure to adapt. Consumer preferences are constantly evolving and shifts in societal values, and emerging trends can have significant implications for brands that fail to adapt to these changes at the risk of becoming obsolete. Brands that fail to identify and align with these changes risk fading away.

Stagnation. Failure to innovate can result in a brand losing its competitive edge. Consumers are often on the lookout for unique product attributes or experiences. Brands that remain stagnant risk being overrun by more innovative competitors. The absence

of fresh ideas and failure to anticipate market trends can swiftly lead to a brand’s disappearance.

Effective marketing and high brand recall are essential for maintaining a strong brand identity. Brands that fail to continually communicate their value proposition, differentiate themselves from competitors, or connect with their target audience are bound to struggle. Ineffective marketing and branding efforts can erode brand recognition and ultimately contribute to a brand’s disappearance.

Strategic Decisions. Poorly conceived strategic decisions can undermine a brand’s position and lead to its demise.

Reputation plays a vital role in the success of a brand. A tarnished reputation can have severe consequences. Social media and the rise of consumer activism have made it easier for negative information to spread rapidly, causing irreparable damage to a brand’s image. Rebuilding trust and regaining consumer confidence is a difficult and timeconsuming task, and many brands fail to recover from such reputational setbacks.

The disappearance of a brand can be attributed to a multitude of factors. Regardless of whether one single or a multitude of factors caused the demise of this once sort after national brand, I left the brewery with a heavy heart knowing that the likelihood of this brand ever seeing the light of day again has passed. ■

Stephen Wilson Category & Insights Manager Strikeforce

“Reputation plays a vital role in the success of a brand... Rebuilding trust and regaining consumer confidence is a difficult and timeconsuming task, and many brands fail to recover from such reputational setbacks.”

Stephen Wilson, Category & Insights Manager, Strikeforce, explores reasons why brands sometimes disappear unexpectedly from our shelves.

Toasting to South Australia’s vibrant liquor landscape

Internationally renowned for its craft beer scene and world-class wineries, South Australia has earned its reputation as one of Australia’s most diverse drinks regions.

It is no secret that South Australia boasts a long and rich winemaking history, recognised for its world-leading wine regions, and famed for its iconic vineyards. South Australian wines have gained international recognition by celebrating the region’s diverse climate and unique grape varieties.

Often considered the historic heart of Australia’s wine industry, South Australia is responsible for almost half of the country’s wine production every year.

Angove Family Winemakers, which is situated in the thriving McLaren Vale region, was an early entrant into the market of premiumisation and organic winemaking practices, as Marketing Manager Matt Redin

explains: “In the 1990s a quiet revolution began with the production of premium regional wines across South Australia, that ultimately led to the focus on premium wines from the McLaren Vale region and organic wines from across South Australia.

“The Angove family crafts a wide range of premium wines from vineyards across South Australia, with a focus on McLaren Vale and certified organic winemaking. The family are committed to sustainable vineyard management and are Australia’s number one certified organic grape grower and winemaker.”

A brand that places sustainability at its core, Redin says that the shift towards premiumisation is a great opportunity for retailers to influence sustainability as a driving force in consumer choices.

“Sustainability needs to be at the forefront

of [retailers] minds as we move forward. It is encouraging that retailers are becoming more open to alternative packaging and varieties that are better suited to our climate. There needs to be a focus on companies that have sustainability as a core objective.”

South Australian winemakers are developing a resilient industry with an environmentally friendly appeal. With so many wineries focused on conserving the environment and lowering their carbon footprint, the planet-friendly approach earns many South Australian winemakers a point of difference in the industry.

Generations of excellence

The Australian wine industry is dominated by family-owned wineries, and South Australia is no exception to that. Winemakers across the region have spent

Molly Nicholas explores the diversity of South Australia’s flourishing liquor industry, home to a rich tapestry of flavours, passionate local producers, and unique heritage.

decades building their legacy as trusted and dependable brands. In today’s market, just how important are heritage and family values to a new generation of wine lovers?

Based in the heart of Coonawarra, Zema Estate is a true family winery committed to its hand-crafted heritage. With a reputation for producing premium quality Cabernet Sauvignon and Shiraz based on multigenerational traditions, Zema recently injected its well-recognised labels with a new lease of life.

Director Nick Zema spoke about the impactful shelf appeal the family has uncovered with its new, contemporary branding.

“While remaining true to the core values, passion and tradition that launched Zema, we also acknowledge the need to continually move forward, improve and embrace change.

“Although our label has had minor tweaks over 40 years, this was the most significant. We recognised the need to appeal to a younger audience yet remain true to our brand and retain the trust of our existing customers. With the introduction of our new labels, this is a new point of sale for retailers to utilise when merchandising our products.”

The Patritti family, owners of two exceptional vineyards in McLaren Vale, has also stepped away from its traditionally conservative labels. Patritti, whose labels tell the story of the Patritti family, was recognised for the calibre of its Merchant Series wine labels by the prestigious International Wine and Spirit Competition when it was voted the World’s Most Beautiful in 2019.

Justin Tiller, General Manager, said: “The foundation of the Patritti brand is about authenticity and value. Those fundamentals have not changed since we were established in 1926 and have evolved in recent years by giving it a more contemporary look and feel, while always giving a respectful nod to the past. This has led to a broader customer base and a whole new generation of Patritti fans.”

Beyond the vineyards

In a state that is home to some of Australia’s best grape-growing regions, winemakers aren’t the only ones taking advantage of the high-quality ingredients on offer. Never Never Distilling combines the fruit of South Australian vines with its award-winning Triple Juniper Gin, to produce its premium Ginache Gin bursting with premium grenache grapes.

Located atop Chalk Hill in the McLaren Vale region, Never Never Distilling is the culmination of three individuals with the ambition to create Australia’s most innovative gin brand. As the brand embarks on a ‘Juniper Revolution’, its commitment to breaking the mould has earned global success.

The popularity of Never Never shows the importance of individualism in Australia’s spirits category, with Co-Founder Sean Baxter explaining how the brand embodies the extraordinary spirit of South Australia.

“It’s been incredible watching the brand grow since those early days in the back of a shed in Royal Park, selling gin out of the boot of Tim’s (Co-Founder and Head Distiller) Magna.

“Our brand champions our capacity to ‘Cause a Stir’ backed up by our incredible award-winning spirits and driven by innovation in both liquid direction and technique. Through this brand evolution we have always remained authentic when it comes to who we are and what it has taken us to get to this position in the category.”

With fruit-forward gin proving popular in South Australia, Vok Beverages’ brand 23rd Street has hopped on board the consumerled trend with its latest release 23rd Street Tropical Gin.

Brian Sheedy, Vok Marketing Manager, said: “We had no interest in replicating another London Dry and wanted to make something completely different that was fruit-forward, had depth of colour, adept at cocktails and refreshing with soda. We have sold out at every event we presented it at, which told us we were onto something special.”

Matt Redin, Marketing Manager, Angove Family Winemakers

“It is encouraging that retailers are becoming more open to alternative packaging and varieties that are better suited to our climate. There needs to be a focus on companies that have sustainability as a core objective.”

The Vok brand has always been famous for liqueurs and cocktails, with a diverse portfolio of brands suited to every customer and occasion. Despite increased demand seeing Vok expand its RTD cocktail offering, it was rum that stole the show this year.

“Rum is hot. For years Australian rum has been focused in Queensland, but the interest in rum and rum RTDs has hit a new highpoint across the nation. Our brand Beenleigh has moved to annual releases on all premiums and onto allocations by channel as the demand is too high for continuous supply. Australia is up and rumming,” said Sheedy.

The spirit of premiumisation

Sustainable growth of the South Australian sprits sector has reached far beyond the state’s borders, with retailers playing a vital role in raising the profile of the industry across the country. The highly acclaimed reputation of South Australian spirit producers lends itself to the sustained trend of premiumisation. Brand values and appealing packaging are just some of the elements that customers are searching for as they immerse themselves in this trend.

“With inflation and interest rates at record highs we’re seeing more volatility in the market than we ever have before”, said Baxter. “[A recent trend we’ve

seen] is consumers seeking out value on shelf, but also seeking out premium spirits and special serves that celebrate an occasion more and more.

“The flavoured gin category looks to be seeking out flavours that stop people in their tracks and peak a consumer’s curiosity. Our Oyster Shell Gin has seen growth year on year and has been a popular choice for those retailers wanting to offer something unique on shelf. We strive to meet these consumer trends and support retailers in driving activations at a store level.”

Carving out a strong position for itself in the Australian liquor retail space since the early 1920s, Prohibition Liquor Co. has become one of Australia’s most highly awarded craft distillers. Over a century later, Prohibition is still unravelling the spirit of its sophisticated gins.

Marketing and Events Manager Kate Carpenter is extremely optimistic about the effects of premiumisation on storytelling brands and their position in the gin purchase landscape.

“The Prohibition brand has grown into its own space and sense of identity over the years, with a continued focus on storytelling and quality of product.

“Each product is an opportunity for us to tell a new story, from packaging to spirit, highlighting different historical stories, overlaid with a contemporary

Michael Shearer, General Manager, Coopers Brewery

“Our drinkers are proud to know they are supporting an authentic Australianowned and operated brewery and their loyalty has seen us continue to punch above our weight in the national market.”

Coopers Brewery in Regency Park, South Australia

spirit presentation and production methodology. The brand stays true to its core values and to the ethos of people-centric gins, which people truly enjoy and savour the experience of drinking”, said Carpenter.

With consumer experience starting on the shelf, premium positioning plays a big part in attracting new customers. To complement Prohibition’s expansive range of premium quality spirits, Carpenter encourages retailers to offer samples as a means of drawing in new customers.

“Here at Prohibition, our products are tremendously suited to the retail environment, with iconic packaging, which sells itself on shelf and quality gin that keeps people coming back. Getting people to take a chance on the first purchase can be tricky though, so we love to support retailers with instore tastings from our experienced team – you can’t beat the impact of a tasting to get people hooked with Prohibition gins.”

Barrels of brilliance

Since the onset of the pandemic, Australians have had a thirst for locally made products. Shoppers are seeking out locally made drinks on bottle

shop shelves in the growing trend to support Australian businesses. Home to a thriving craft beer scene, South Australian breweries have a lot to offer to consumers who are hunting down hyperlocal products.

Well known as Australia’s largest independent brewer, Coopers is a staple in the South Australian beer landscape. For six generations Coopers have been custodians of a proud legacy as a traditional brewer with a fusion of modern innovation.

Michael Shearer, General Manager at Coopers Brewery, said: “Coopers was recently named the fourth largest beer brand in Australia. The report by research company Circana also showed Coopers to be the only independent Australian brewery within the top 10 list of Australia’s best selling beer brands in 2022.

“For us, this is a real vote of public confidence in Coopers, not just for being independent but also our total commitment to brewing the best beer we can that is available throughout Australia.

“Being the largest independent Australian-owned brewery is an enormously valuable point of difference for Coopers. Producing a great tasting Australian-owned and made beer in

a market packed with internationally owned brands allows us to really stand out to consumers,” said Shearer.

Shearer believes that the trend towards locally made produce presents a huge opportunity for retailers to showcase the goods of South Australia.

“Our drinkers are proud to know they are supporting an authentic Australian-owned and operated brewery and their loyalty has seen us continue to punch above our weight in the national market.”

Despite its long-established roots in the Australian beer category, Coopers doesn’t just rely on its household name to keep its customers coming back for more. Quickly adapting to consumer trends earns Coopers its place as an innovator in the industry, with Shearer explaining that when consumer needs change, so does the range of products at Coopers.

“Coopers Australian Lager will soon be rolling off the line at the brewery. This signifies a major push by Coopers into the highly popular lager category, which represents more than 80 per cent of total domestic beer sales in Australia.

“Australians love their lagers, and we wanted to create a modern Australian

lager that is more flavoursome and contemporary compared with the traditional lagers in the market. We feel we’ve delivered on that with Coopers Australian Lager, and we’re confident drinkers will agree when they get their first taste.”

Meanwhile, Baxter from Never Never hopes the desire for Australianmade drinks paired with the awardwinning reputation of South Australia’s drinks industry is enough to rival its international competitors.

“We’re actively trying to convert Australian drinkers of imported London Dry Gin to try something local and made here in Australia. We won World’s Best London Dry in 2022 at the World Gin Awards, so we’d like to think we’ve qualified to take a bit of ground off the big boys like Tanqueray, Bombay and Beefeater.”

From esteemed winemakers with decades of experience to the rising stars pushing the boundaries of spirit making, South Australia’s liquor industry offers incredible diversity. Authenticity goes hand in hand with Australia’s sustained love of locally made produce, lending itself well to the regions captivating blend of tradition, innovation, and natural abundance. ■

Kate Carpenter, Marketing and Events Manager, Prohibition Liquor Co.

“Getting people to take a chance on the first purchase can be tricky though, so we love to support retailers with in-store tastings from our experienced team – you can’t beat the impact of a tasting to get people hooked with Prohibition gins.”

The Never Never Distillery

Cheers to Dad!

With Father’s Day just around the corner, we’ve compiled a selection of new, interesting, and on-trend products that are sure to be a hit for Dad this year.

The Lost Explorer Tobalá Mezcal

An elegant and adventurous option for Scotch-loving dads. The Lost Explorer Tobalá Mezcal has a cozy aroma of dry tobacco, wood, and cocoa that gives way to subtle vanilla notes on the palate, ultimately with leather and clay notes being reminiscent of characteristics found in a fine Scotch. A smooth and earthy finish carries hints of citrus and fresh spring grass. Made within the rhythm of nature, The Lost Explorer Mezcal crafts artisanal mezcal with rigorous standards for environmental and social sustainability. It’s made in the sun-soaked valleys of Oaxaca by award-winning Maestro Mezcalero Fortino Ramos and his daughter, Xitlali Ramos, who is training to become a Maestra Mezcalera.

Distributor: Proof Drinks Australia

Save the date

This year, Father’s Day will fall on Sunday 3 September. Now is the time to start planning for the occasion.

Pepperjack Mid-Strength Shiraz

Pepperjack has entered the no and low alcohol (NOLO) category with the launch of its Mid-Strength Shiraz, with the winemaking team retaining the rich taste of the original Pepperjack Shiraz at a lower strength of seven per cent ABV.

“Building on our NOLO offering with Pepperjack Mid-Strength Shiraz cements our commitment to customers,” said Peter Neilson, Managing Director of Treasury Premium Brands. “It’s a wine that stays true to the heritage of Australia’s favourite Shiraz, offering a lighter alternative without compromising on taste.

“We’re leveraging our premium winemaking credentials, global reach and diverse portfolio of brands – we’re in a unique position to lead in this growing segment.”

Richard Mattner, Pepperjack’s Winemaker, spoke of the lower strength wine and its qualities, saying it strikes a balance between the art of traditional winemaking that Pepperjack is renowned for, and the science of cutting-edge de-alcoholisation and flavour retention technology.

“Still bursting with quintessential Pepperjack character, this mid-strength wine displays aromas of blackberries and plums with hints of pepper and spice. The palate is rich, round and soft with concentrated berry fruits and soft velvety tannins. All the best bits of Pepperjack but 50 per cent lighter in alcohol compared to the original Pepperjack Shiraz.”

Distributor: Treasury Premium Brands

Chivas Regal Ultis XX

Chivas Regal has launched the new Ultis XX Scotch whisky in Australia. Introducing an elegant bottle housing an exquisite new liquid, this replaces the previous Chivas Regal Ultis as an expression of pure indulgence. Every bottle contains an exclusive blend of Chivas’ rarest and most precious single malts: Strathisla, Allt A’Bhainne, Braeval, Longmorn, and Tormore married with a 20-year-old signature single grain, Strathclyde.

The result features exuberant aromas of juicy red apples interlaced with raspberry jam. Notes of Blossom Honey and decadent milk chocolate giving way to apricots and creamy malt, delivering a glorious long finishing and smooth whisky.

“The concentration of sweet fruity flavours is unrivalled coming from the wonderful Speyside malt whiskies,” notes Sandly Hyslop, the Master Blender.

Not only was this whisky created with five blended malt Scotch whiskies, but for Hyslop, this was a chance to honour his five predecessors who held crucial roles in Chivas history. The importance of this number can be seen in the five copper rings across the bottle’s neck.

Aged for a minimum of 20 years, each element contributes its unique characteristics to create this truly exceptional Scotch.

The Ultis XX is now available for RRP $269.99 per 700ml bottle.

Distributor: Pernod Ricard

Coopers 2023 Vintage Ale

Limited edition McLaren x Jack Daniel’s

To celebrate its partnership with the McLaren Formula 1 team, Jack Daniel’s Tennessee Whiskey has released a limited-edition McLaren Racing bottle in Australia, with whiskey experts predicting each $80 700ml bottle could significantly increase in value as a collector’s item in the years to come.

The first in a series of exclusive releases, the limited-edition McLaren x Jack Daniel’s bottle is only available in select markets across the globe and features unique packaging to commemorate each brand’s pioneering founders – Jack Daniel’s and Bruce McLaren.

Emily Nget, Brand Manager at Jack Daniel’s Australia, said: “Our partnership with the McLaren Formula 1 team is one we’re truly proud of with our shared foundation of celebrating team sport and drinking responsibly. This limited-edition bottle will give Jack Daniel’s and McLaren fans another reason to celebrate, with the opportunity for them to own a piece of brand history in a bottle.”

Just 2,000 cases will be available in Australia at Dan Murphy’s, Liquorland, First Choice, Boozebud and other independent retailers from 1 August 2023 until stock lasts, the 700mL limited-edition bottle is available at an RRP of AUD $80. Distributor: Brown-Forman

Coopers has revealed a new look for its 2023 Vintage Ale, the beer that reflects the brewery’s brand identity and the seasonal ale’s premium category.

Coopers Managing Director and Chief Brewer, Dr Tim Cooper, said the 2023 Vintage Ale continues the brewery’s tradition of producing highly popular annual seasonal releases.

“Australian drinkers have a real thirst for seasonal brews, and we expect loyal Coopers drinkers will be exceptionally pleased with this year’s Vintage Ale release,” Dr Cooper said.

“A rich, balanced and full-bodied ale, the 2023 Vintage drinks well immediately, and if stored under cellar conditions will evolve and develop to become more complex over time,” he added.

The limited-edition brew offers intense fruity and floral flavours due to the use of American hop Talus. It is a full-bodied, extra-strong ale sitting at 65 IBU and an alcohol level of 7.5 per cent ABV.

“The flavour hero of the 2023 Vintage is Talus, a dual-purpose American hop that delivers bold aromas of citrus and berries, with grapefruit, stone fruit, coconut, and pine on the palate,” Dr Cooper described.

Released in the lead up to Father’s Day, Coopers 2023 Vintage Ale has been available in liquor outlets since late July.

Distributor: Premium Beverages

Tommy’s Booze

Tommy’s Booze is a brand-new liqueur brand brought to life by the team behind the much-loved Freddy’s Pizza restaurant in Windsor, Melbourne.

Tommy’s Booze started with a bag of lemons and an old family limoncello recipe. From these humble beginnings, the range has quickly grown to include three unique and tasty Italian liqueurs –Limoncello, Mandarino (Mandarin), and Lampone (Raspberry), all made locally in Melbourne and launching nationally in August.

All three Tommy’s Booze flavours are now available, wholesaling for $45 plus GST.

Distributor: Tommy’s Booze

De Bortoli Handcrafted Heathcote Shiraz

De Bortoli’s Chief Winemaker Steve Webber has created a new wine for the company portfolio, with Handcrafted Heathcote Shiraz, highlighting everything the region has to offer.

Webber has selected a small parcel of Shiraz for this wine, that showcases the environmental forces of Heathcote, a region known for producing intense and full-bodied wines.

These are characteristics seen in Handcrafted Heathcote Shiraz, which has distinctive structure, fruit-driven characteristics and is also described as quite supple, relaxed, ethereal, and compelling.

Webber said: “Heathcote has a long history of growing Shiraz of extraordinary quality. The ancient Cambrian red soils of the region give flavours of dark berry fruits and violets combined with lovely texture and feel.”

The fruit for the wine was picked, sorted and placed in open fermenters and vats with some whole bunch inclusion to offer extra perfume and charm. Plots were fermented and pressed separately before blending after nine months of maturation in French oak casks. Tasting notes describe, “Dark colour with garnet edge. Haunting, ethereal, deeply scented forest aromas. Dense mouth filling flavours, quite supple and relaxed, dark fruits, earthen and compelling”.

The 14.7 per cent ABV wine is available now at $30 RRP and will age gracefully for 10 years with careful cellaring.

Distributor: De Bortoli Wines

Flor de Caña 12-Year-Old

Flor de Caña is a 12-year-old, ultra-premium rum that is full-bodied, with aromas of red fruits, honey, toasted nuts and a palate bursting with vanilla, oak, and baked apples. The perfect gift for Dad’s looking forward to the warmer weather this spring. Just add a splash of quality sparkling water for a luxe drinking experience or sip neat as they do on hot Nicaraguan nights.

Distributor: Vanguard Luxury Brands

Father’s Day

A greener drop

With more and more people making eco-friendly purchases, Caoimhe Hanrahan-Lawrence investigates what sustainability looks like in the drinks industry.

Stanton & Killeen vineyards

Sustainability is becoming an increasingly important factor in customers’ buying decisions. With rising costs of living, customers are going to be more discerning about their purchases, but IWSR data indicates that consumers are willing to pay more for a sustainable product, especially in the 18 to 35 age demographic.

According to CGA by NIQ’s April Consumer Pulse Report 40 per cent of consumers choose their drinks based on the brand’s sustainability. Environmentally conscious drinkers prioritise brands that are locally sourced and produced, reduce their waste, or use recycled and eco-friendly packaging.

Agricultural innovation

As the wine industry is also an agricultural one, caring for the environment is crucial in ensuring the industry’s longevity. Kim Chalmers of Chalmers Wines thinks that environmentally conscious practices are a natural choice for winegrowers.

“Maybe I’m biased, but I think farmers in general are pretty in tune with the land. I think doing the right thing environmentally comes in second nature to most producers in terms of the farming side of things, but I think wineries have been sharpening up their pencil a lot lately. It’s great to see but we’ve still got lots to do,” she commented.

Brett McClen, Brown Family Wine Group’s Chief Viticulturalist, points out that this is especially true for family wineries.

“Brown Family Wine group is the fourth, coming into fifth generation. It’s obviously a multi-generational family business so they don’t have any interest in degrading the very resources which we own but also making sure that what we do is repeatable for the long term,” he said.

A key measure of environmental sustainability is the Sustainable Winegrowing Australia (SWA) certification. As part of the certification process, Brown Family Wine Group had to investigate the operations of its vineyards, with a particular focus on reducing usage of fuel and pesticides. Luckily, this can have some economic benefits as well, with these savings potentially passing onto the consumer.

“If you run a Venn diagram over operational efficiency as well as environmental impact, there can be quite a happy coexistence where you’re hopefully watching some of the economic as well as environmental outcomes. Efficient use of electricity and fuel helps with costs but also, you want to minimise it from an environmental perspective,” McClen explained.

An area of sustainability that Chalmers Wines focuses on is low-irrigation grape growing, which Chalmers believes creates a uniquely Australian wine.

“Working in an environment that’s harsh and being able to find ways to use less water and putting less stress on natural resources has always been critical for us when making quality wine in a warmer climate,” she said.

Winegrowers are also working to avoid creating monocultures by dedicating sections of the vineyards to diverse and native plantings. This is the next step for Natasha Killeen of Stanton & Killeen.

“Our big focus for the next 12 months is to achieve best practice in the vineyard regarding soil health, water efficiency and biodiversity; we’ll be doing multispecies cover cropping, under vine straw mulching, soil water retention trials and planting native insectariums to improve numbers of beneficial insect species,” Killeen described.

L-R: Wendy and Natasha Killeen

L-R: Quentin Brival and Paul Messenger from Husk Distillery

For Killeen, the tide is turning when it comes to sustainability in the industry.

“When I attended the tri-annual Australian Wine Industry Technical Conference (AWITC) in June 2022, the message of the event was loud and clear: get on the bus now as sustainability is no longer optional. The urgent imperative of the wine industry needing to make individual and collective change was echoed throughout the week,” she noted.

Brewing for the better

For brewers, the production of CO2 is a major concern when it comes to environmental sustainability. According to research provided by Young Henry’s, the CO2 produced by the fermentation of a single six-pack of beer would take a tree two full days to absorb.

At Young Henry’s Newtown brewery and distillery, this is being combatted by algae bioreactors, which have been developed alongside the University of Technology Sydney Climate Change Cluster (UTS C3). Algae creates half of the world’s oxygen, and the 400-litre bioreactor in the Young Henry’s brewery produces as much oxygen as one hectare of Australian forest.

Richard Adamson, Young Henry’s Head Brewer, has been amazed by the project.

“The more that [UTS C3] described how they go about managing algae and what it can do, the more it sounded really similar to the way that we as growers manage yeast. It’s a living thing that you have to be a steward of, essentially, and that’s what we do as brewers. We just give the best environment for the yeast to do its job. But algae does the opposite to yeast. It takes in CO2 and produces oxygen with sunlight. Yeast produces CO2. It just struck me that if we can have these two living things working in concert with each other, you could potentially find a balance,” Adamson described.

Young Henry’s has also implemented a carbon capture system to measure exactly how much carbon dioxide is being reduced by the bioreactor.

Canberra-based Capital Brewing is the first brewery to achieve carbon neutral certification under the government’s climate active program and is currently working on CO2 recycling between brewing tanks. However, this increases the risk of contamination and so Capital has had to increase microbiology testing, using PCR tests similar to those used to test for COVID-19.

“That way, we can find out early if we’ve got a beer spoiling organism, which usually comes in the form of a wild yeast that’s entered into our brewery, and we can take action on that early. That’s enabled us to be able to confidently reuse CO2 between tanks, which has seen a big reduction in our CO2 usage,” explained Laurence Kain, Capital Brewing Managing Director.

The two breweries are also repurposing waste produced during the brewing process. Young Henry’s is selling off spent grain for cattle feed, and Capital Brewing is providing it to a local organic compost farm.

Understanding sustainability certifications

Though customers are seeking out sustainable drinks, they are also wary of false claims. The producers interviewed by National Liquor News emphasised the importance of certifications, as they assure customers that the brand takes sustainability seriously.

A major certification in the world of Australian wine is the Sustainable Winegrowing Australia (SWA) certification. Member wineries must submit evidence of their sustainable practices and undergo reaccreditation every three years.

“I’m really proud of becoming certified through Sustainable Winegrowing Australia in 2022. There was a lot of work involved getting our practices and systems up to a standard that would pass a rigorous audit. Getting the team on the journey was vital for success, especially because to stay certified, we need to pass the audit every three years. Maintaining best practice doesn’t stop once we pass the audit; it’s about remaining consistent and honest,” Killeen said.

B Corp certification is also prominent and covers multiple industries beyond the drinks world. After initial accreditation, B Corp certified businesses must prove improvement every three years to remain certified.

“It’s somewhat of a recognition but it’s really about joining a movement of industry and business that want to achieve high standards of social and environmental impact,” Adamson commented.

The Young Henry’s team

“We saw that we had a lot of yeast and a lot of hop matter that was going down the drain and worked out that we could sidestream that liquid waste and provide it to an organic compost farm that operates nearby. They take all of our spent grain and feed it to the organic cattle herd, and they take about seven tonnes a week of our liquid sludge waste from yeast and hops, and they turn that into organic compost,” said Kain.

Additionally, Capital is interested in reducing food wastage, which accounts for approximately six per cent of global greenhouse gas emission. On this front, it has released a range of four beers for GABS 2023 utilising imperfect fruits that would not be sold in-store. Capital also repurposes food waste from the taproom via Goterra, who feed it to black soldier fly larvae.

Furthermore, with the help of a federal grant, Capital Brewing was able to upgrade the refrigeration system in the brewery.

“The water-cooled refrigeration system was specifically designed by refrigeration engineers for our climate here in Canberra, rather than just using a traditional off the shelf air cooled system, which doesn’t operate

very efficiently when it’s hot. In Canberra, we get a lot of minus temperatures, and we get a lot of really hot summer days. This plant was designed specifically to operate efficiently in our climate, so we’ve seen a big uplift in refrigeration capacity, but a reduction in overall energy consumption,” Kain explained.

Eco enGINeering

While spirits can be produced on a much smaller scale than beer or wine, Four Pillars Co-founder and Head Distiller Cameron Mackenzie explained that sustainability is still an important consideration.

“The distilling business is one that uses a lot of energy, glass, and waste, we recognise that. That is why it’s so important that retailers choose drinks brands that really put sustainability into action,” said Mackenzie.

Several gin distillers are focusing on botanicals in their sustainability journeys. Four Pillars first began turning spent oranges from the Rare Dry Gin into the Made From Gin Orange Marmalade, and now uses its spent botanicals as mulch. Husk Distillery also reuses its botanicals in the

kitchen for its on-site restaurant or uses the botanicals as mulch.

Bombay Sapphire is focusing on botanicals before they enter the gin and has been recognised at the world’s first premium gin brand using 100 per cent sustainablysourced botanicals. This is a great source of pride for Corina Retter, Bombay Sapphire’s Australian Brand Ambassador.

“It’s our responsibility to care about the suppliers and farmers of our botanicals by looking after their wellbeing, supporting their development, and investing in sustainable farming practices to ensure the longevity of the environment and their livelihoods well into the future,” Retter explained.

Another important area of focus is sustainability within a distillery itself. When Four Pillars expanded its Healesville distillery in 2021, it was a prime opportunity to improve sustainability initiatives onsite and has now become the first gin distillery in Australia to achieve carbon neutral status for gins bottled on site.

“Very early on in the Four Pillars journey we became aware of just how energyintensive making gin is. From the very first

Dr Anne Brock, Master Distiller, Bombay Sapphire

day we distilled gin we have tried to recycle, re-use and replenish our environment and give back to the community. We cannot give more to the community than assure them that our gins tread carefully on our planet, especially in this time of climate crisis,” Mackenzie commented.

Likewise, the Bombay Sapphire distillery in Laverstoke, England opened in 2014 and now produces zero landfill. As part of the wider Bacardi company vision, Bombay Sapphire has committed be being plastic free by 2030, and by 2025 Bacardi aims to cut greenhouse gas emissions by 50 per cent and cut water consumption by 25 per cent.

In Northern NSW, Husk Distillery is also making strides in terms of environmental sustainability. Though sustainability is not a key part of Husk’s messaging, it does have a farm-to-bottle ethos. For Paul Messenger, Husk Distillery Founder and CEO, environmental sustainability is important in caring for the land that gives Husk Distillery its identity.

“For us, sustainability is not a marketing tool, it’s just a part of our story about how we fit in and connect with our place. What’s really important to me is our provenance – the place and people of the Caldera Coast,” he described.

The sugar cane which is used for Husk Distillery rum is grown on the property with minimal intervention farming practices, meaning that no harsh chemicals are used during the growing process. The cane is harvested green, and the tops and unused parts are returned to the soil, which creates a thick blanket that weed growth, enhances soil biota and stores carbon. The cane is then milled to extract the juice, and waste fibre is saved for mulch, turned into compost, or sold for use as a dietary fibre supplement. The spirit is then extracted from the fermented juice, or wash, and spent wash is fed through a system of cooling tanks into a series of large cattle troughs.

“All of this takes place on our 60-hectare property situated across the river from Tumbulgum in the Caldera Coast of far northern NSW. Of that total, 12-hectares of original, uncleared lowland rainforest is reserved for native forest regeneration work. This is an important connection to the original vegetation of the valley and an important store of native flora,” Messenger explained.

The trend towards sustainable drinks seems to be here to stay, and retailers will have to keep abreast of the innovations and changes brands are making. Killeen emphasised the importance of understanding the practices of sustainable brands.

“My advice would be to engage with the brand or winery directly, find out what actions or initiatives they are practicing and how this makes the wine sustainable. That way it removes the ambiguous nature of the term ‘sustainable’ because every journey is different,” she suggested. ■

Alessandro Garneri, Master of Botanicals, Bombay Sapphire

Husk Distillery

Sipping on sake

With World Sake Day nearing on 1 October and the sector in growth, sake is drawing the eye of retailers, writes

Sake has seen a significant increase in popularity in Australia over the years, due to a growing interest in Japanese cuisine and travel. Australia is now the second fastest growing export market for Japanese sake, and the seventh largest sake market in the world. This World Sake Day promises to be a significant event for Australia’s growing number of sake lovers, and therefore a great opportunity for liquor retailers.

According to Japanese Ministry of Finance statistics, the volume of sake exported from Japan to Australia totalled 200,000 litres in 2010, but within a decade, it had more than doubled to 525,000 litres. By 2022, the import volume reached 747,000 litres, a 42 per cent increase on the previous year. In April last year, Japan’s National Tax Agency stated that sake exports from January to December 2021 totalled 1.2 billion Australian dollars, a 61.4 per cent increase over the previous period.

This increase in the Australian market is promising for the broader Japanese sake market, as alcohol consumption, and sake in particular, has been in significant decline in Japan. This can be attributed to an ageing population, declining birth rates and adoption of healthier lifestyle choices.

This is part of a broader interest in Asian drinks, which saw Dan Murphy’s double its offering of Asian beverages, including new sakes, shochu, makgeolli, and soju.

The Australian sake market stagnated over the pandemic, possibly due to the importance of travel

in promoting the drink. However, more Australians are visiting Japan than in the pre-pandemic period, and Japan is now our fourth most-visited overseas destination, compared to our seventh in 2019. In February alone, Australians took 42,000 trips to Japan, only overtaken by New Zealand, Indonesia, and India. Yukino Ochiai, director of Déjà vu Sake Company and accredited Sake Samurai, advised retailers to ask customers about their holidays and recommend sake from the regions the customers visited.

“Japan is a very popular destination for lots of overseas people and Australians seem to love Japan. For people who have visited Japan, having sake in Australia gives them very special and sentimental memories and takes them back to the time they enjoyed it somewhere in Japan,” Ochiai described.

It was a trip to Japan that inspired Top Cellars owner Paul Heilman’s interest in sake.

“I lived in Japan in 1985 and that’s when I became aware of sake and its role there. It’s a traditional beverage in Japan, but there are other beverages that date back to the 16th century. From religious ceremonies, through to enjoying it cool in spring and autumn, chilled in summer, warm in winter. I saw it in all four seasons and had an understanding that it was synonymous with Japanese lifestyle,” Heilman said.

There are three main types of sake: Junmai, Ginjo, and Daiginjo. The most affordable style of sake is Junmai sake, which uses a minimum of 70 per cent polished rice and has no alcohol added to it. This is

1 October: World Sake Day

Once only celebrated in Japan, World Sake Day is now an international celebration of this quintessentially Japanese beverage and marks the beginning of the annual rice harvest. Here are some tips on celebrating World Sake Day in the off-premise: Host in-store sake tastings, both warm and chilled. Suggest food pairings through in-store signage. Link the drink to its Japanese heritage with photos and decorations.

Caoimhe Hanrahan-Lawrence.

the style made by Melbourne Sake, founded by Matt Kingsley-Shaw and Quentin Hanley.

“The level of acid, umami, savoury depth you get [with Junmai] is a completely unique drinking experience,” Kingsley-Shaw described.

Ginjo sake uses a polishing ratio of 60 per cent and is light and delicate in aroma. Daiginjo is the most premium sake, with a polishing ratio of 35 to 50 per cent, and a fruity, floral palette.

All of these styles can have brewers’ alcohol added, which results in a lighter, more aromatic flavour and is called aruten sake. Aruten sake is more expensive to obtain in Australia, as it is classified as a spirit when it comes to excise tax, whereas other sakes are eligible for WET.

As demand for sake grows, Australians are becoming interested in different styles. The trend towards premiumisation may result in a demand for Koshu, which is a sake aged for a period of around five years.

For those looking for a dessert-style sake, cloudy Nigori-zake contains some of the koji rice starter and is often sweeter. Sparkling sake is a relatively new, sweeter style that is becoming popular.

“It is very easy to enjoy as aperitif or by people who prefer sweet and lower alcohol beverages. I like to have it with beef carpaccio or Chinese dim sim,” Ochiai said.

Flavoured sake is also hitting Australian shelves, featuring popular Japanese flavours such as yuzu and matcha.

“Yuzu is really being discovered in Australia, but when you get something yuzu-flavoured in Japan, it’s really yuzu,” Heilman said.

Ochiai advised retailers to carry a range of different sakes.

“I would be happy to see a few basic different styles of sake, such as a light and dry style, aromatic and fruity style, and rich and earthy with high in acidity and umami style. Then you can start pairing with foods,” said Ochiai.

“Retailers need to know style differences in sake, and preferences to match foods. If someone is having a Japanese dinner party, then you can recommend dry and crisp style to start with lighter foods, and more full-bodied sake with more umami and acidity for main course,” Ochiai continued.

Even though sake is Japanese in origin, it can pair with several cuisines, just like wine or beer.

“As Australia is a multicultural country, you can have any foods with sake, as sake is gentle alcohol beverage with sweetness and delicious umami,” Ochiai noted.

“If you get the right sake, you can match it with pizza. It’s just like any red or white wine, or whiskey. Some go better with food than others,” Heilman agreed.

For Kingsley-Smith, the education of staff in bottle shops is key to promoting the sector.

“I think [sake] is continuing on the path we’re going down, where it’s growing in restaurants and bottle shops who are representing other interesting and idiosyncratic beverages and have a little bit more knowledge and understanding behind them.” ■

Some like it hot

Sake is traditionally warmed in a ceramic flask called a tokkuri over a bain marie and drunk from a small cup called ochoko. While this drinkware can be a unique addon, it is not necessary for customers to enjoy warm sake. It can even be warmed at a low heat in a microwave.

“Warming sake at home is definitely doable, approachable, and functional,” Heilman said.

The Panel

Jono Outred, WA

Based in Margaret River, Jono is a beer writer that predominantly covers the South West of WA. He’s been involved in the state’s beer industry in various capacities since 2011.

David Ward, ACT

After 15 years in the craft beer world, David is now working for Gravity Seltzer. However, you can often still find him in a front bar enjoying a craft beer or three.

Tina Panoutsos, VIC

One of Australia’s leading beer judges, Tina is a beer sensory expert with over 30 years’ experience in the brewing industry in roles across technical and commercial functions.

Tiffany Waldron, VIC

A Certified Cicerone®, National Beer Brands Manager for Beer Fans and Pink Boots Australia President, Tiffany is focused on making changes in the world of beer through education and furthering beer culture beyond standard boundaries.

Scott Hargrave, NSW/QLD

Scott is Balter Brewing’s multiaward winning head brewer and a regular on some of Australia’s and the world’s most prestigious judging panels including the Great American Beer Festival and the World Beer Cup

Josh Quantrill, NSW

Josh is a Certified Cicerone® currently working at 4 Pines Brewing who has extensive experience in the beer industry in the UK and Australia.

The Brew Review

Winter-specific imbibing is fit for myriad styles that reflect not just a generally mild Australian climate but the changing craft landscape and the tastes of the consumers that help shape it. So in this Beer & Brewer Winter tasting, the team has tried a huge range of beer categories, from stouts to sours and beyond.

Ian Kingham, NSW

That Beer Bloke, Ian’s decorated beer career has included judging at Australia’s best competitions while he’s currently the Sydney Royal’s Chair of Judges.

Michael Capaldo, NSW

National sales rep at Hop Products Australia, Michael is a qualified and experienced brewer and an accomplished beer judge (GABS, World Beer Cup, Indies, AIBA etc).

Jamie Webb-Smith, NSW

Previously a brewer at The Australian Brewery, Jamie is currently head brewer at Yulli’s Brews in Sydney. He’s a home brewer turned pro, who completed the NSW TAFE microbrewing course.

Benji Bowman, NSW

With six years of industry experience in Australian craft beer and cider, Benji is now the state sales manager at Local Drinks Collective, working to increase the footprint and awareness of independent liquor in Australia.

Jake Brandish, WA

Beer & Brewer’s HomeBrewer

Editor, Jake has a post-grad Dip in Brewing, is a BJCP judge, has brewed commercially and is an all round beer geek.

Mark Dowell, ACT

A beer broker for BentSpoke with a background in liquor retail, Mark is always trying new beers while appreciating the classics that brought us here.

Craig Butcher, SA

Based in the Barossa Valley, Craig has 20-plus years’ experience in the liquor industry including winery cellarhand, tastings and sales, newbie homebrewer and beermad bottleshop guy.

Liam Pereira, NSW

Liam is the group venue manager for Sydney’s Batch Brewing Co.

A Certified Cicerone® and BJCP judge, he was previously general manager of Sydney Beer Week.

Alice Lynch, WA

A Perth-based sales rep for Beerfarm, Alice’s start in the craft beer world came by slinging pints at Two Birds in Melbourne. She’s here to force an end to random men being shocked that women love beer.

Briony Liebich, SA

A Certified Cicerone® focused on helping people boost their tasting skills, Briony led the sensory program at West End Brewery for 10 years and judges at national beer and cider awards.

@flavourlogic

Lindsay Astarita, VIC

Certified Cicerone®, beer judge and the Sensory & Quality Coordinator at Stomping Ground, Lindsay is passionate about beer education and all things quality.

Not all submissions to our tasting panel are featured in the following pages. This could be because of space restrictions, that we already reviewed it in the recent past or the product did not meet our panel’s requirements. We’re not in the business of running any one down, and if there is a chance to speak with a brewery about issues that may have arisen during a tasting, then we will endeavour to pass that information on in the interest of transparency.

7th Day Brewery

IPA

ABV: 6.4%

Style: Red IPA

Toffee in colour with medium, tan foam, aromas of toffee, with hints of caramel and rich malt lead to a medium palate that carries nice malt weight. The brownsugary, caramelised malt is pleasant and supports the bitterness. A long palate of rich complex malt and edgy hop bitterness makes this beer one to savour and it holds its alcohol very well.

Food: Red curry 7thdaybrewery.com.au

Gweilo Beer

Session Key Lime

Lime Pie Sour

ABV: 3.7%

Style: Fruited Sour

A lighter version of their previous Key Lime Pie dessert beer, it pours a moderately hazy lime and lemon juice colour with no head. Sweet malt, vanilla, marshmallow and tart lime juice are on the nose while the malt and wheat profile is apparent and is very well crafted to sit alongside the lime and vanilla. The sourness is what sets it all off however, giving it a wonderful zingy element.

Food: Key lime pie gweilobeer.com.au

Black Brewing

American Pale

ABV: 5.5%

Style: Pale Ale

This simply styled and well brewed American pale adds to Black Brewing’s strength in brewing the classic styles. Intended to be a casual sipper, all American hops feature and are built upon a malty, copper-hued body with a moderate body and 5.5% ABV. Firmly bittered with plenty of resinous pine, citrus and malt derived caramel flavours, yielding a beer that is refreshing but certainly not lacking.

Food: Brisket sarny blackbrewingco.com.au

Hop Nation Forbidden

ABV: 5.3%

Style: Fruited Sour

Let this bright, spritzy sour cut through the ever-frosty weather. The semi-hazy, luminescent liquid looks like Passiona but delivers a whole lot more. Gentle tropical and stone fruit waft from the glass, and amplify into fresh peach juice, tart apricot slices and passionfruit pulp. Lively carbonation and the perfect balance of sweet and sour would be a welcome distraction this Winter.

Food: Vanilla gelato hopnation.com.au

Hop Nation Bearded Seal

ABV: 8.0%

Style: DDH Hazy IPA

A collab with Norway’s Lervig, it’s very hoppy with a clean but juicy haze as American citrus and fruit hop character are elevated by the addition of real fruit, mango, passionfruit and pineapple. The bearded seal, found in Norway, is a heavy set creature with large whiskers and this is a big beer to match.

Food: Mango salad hopnation.com.au

CoConspirators

Lager

ABV: 4.5%

Style: Lager

A well balanced and constructed lager, it’s straw in colour with slight haze and a thin head while aroma delivers slight malt and yeast. Light bready flavours with a citrus bite are all balanced together with a yeast character and light balanced bitterness. Medium to low in body with a carbonite bite and a slight sweet bready finish.

Food: Fish & chips coconspirators.com.au

CoConspirators

The Matriarch

ABV: 6.5% Style: NEIPA

With a good crown on a gold yellow complexion, this alluring beer is perfumed by citrusy orange, lemon and lime with licks of pineapple. A fresh citrus palate with great body and rich mouthfeel leads to medium perceived bitterness which adds to the complexity. Alcohol is well hidden and a finish lingers lovingly.

Food: Chargrilled chicken coconspirators.com.au

Stomping Ground Smash

Zero

Pine Lime

ABV: <0.5% Style: Non-alc Sour

This has the beer character needed to meet demand and the fruit zest and freshness provides refreshment and purpose. Straw gold with a light white head, aromas of pine and lime just asked to be smashed down. Clean, low souring and good body and acidity add to the appeal while a drying finish leads to a desire for more than one.

Food: Thai chicken salad stompingground.beer

Sudo Capital Lager

ABV: 5.0% Style: Lager

Korean craft is well regarded for ultralight malt profiles and lagers centred purely on refreshment and this leans into those virtues. The straw colour and lacy white head offer a light malt aroma while the palate has some malt notes and a very clean finish. An excellent beer for pairing with spicy foods or as a palate cleanser. Faultless for style and easy to drink.

Food: Beer battered fish pinnacledrinks.com.au

Little Creatures Hazy IPA

ABV: 6.0%

Style: Hazy IPA

The appearance of haze is evident and presents with a straw colour and medium white foam. The palate offers great balance and easy drinking but unlike its pale ale cousin isn’t constrained in its expression of hops. Notes of orange and grapefruit are present. The alcohol is well held, and the finish provides a great balance of malt character and subtle hop expression.

Food: Pulled pork littlecreatures.com.au

The Sparkling Tasting

If it goes ‘pop’ we tasted it! In this tasting our panellists sampled a variety of sparkling styles including Prosecco, Champagne, other sparkling whites, rosé, and sparkling red. Here are their top picks across three price brackets.

The Panel

➤ Andrew Milne, Brand Manager, SouthTrade International

➤ Andy Young, Managing Editor, The Shout and Bars and Clubs

➤ Brian Chase Olson, Director, Blend PR

➤ Christine Ricketts, Wine Educator, Endeavour Group

➤ David Fahey, Wine Consultant

➤ Deb Jackson, Managing Editor, National Liquor News

➤ Geoff Bollom, Wine Specialist, Porters – Glebe and Balmain East

➤ Kasia Sobiesiak, Wine Educator and Writer

The System

95-100 Classic: an exceptional wine

90-94 Outstanding: a wine of remarkable character

85-89 Very good: a wine with impressive qualities

Panels Picks

Zonzo Estate

Vintage Sparkling

Region: Yarra Valley

VIN: 2017 LUC: $27.30

Distributed by: Zonzo Estate

“Very pretty nose with lemon, apple, and honey. The palate is bright, fresh, and clean with all the citrus working really well together with a lengthy finish.” – Brian Chase Olson

La Sagra Prosecco

Region: Veneto, Italy

VIN: NV LUC: $11

Distributed by: Dee Vine Estate

“Pale gold and steady bubble. Strong effervescence with a pear palate.” – David Fahey

Ferngrove

Sparkling Cuvée

Region: Western Australia

VIN: NV LUC: $13.98

Distributed by: Ferngrove Wines

“Refreshing style with a pleasant texture and slightly different, interesting edge to citrus, made it stand out in the rather simple sparkling wine category without much of the secondary yeasty development. Well-balanced.”

– Kasia Sobiesiak

Champagne

Montaudon Brut

Region: Champagne, France

VIN: NV LUC: $53.75

Distributed by: Single Vineyard Sellers

“Stunning. Flavours unpack gradually on the palate –Turkish delight, strawberry, apple, citrus – all working beautifully together.”

– Brian Chase Olson

Veuve Fourny & Fils

Blanc De Blancs

Region: Champagne, France

VIN: NV LUC: $69.96

Distributed by: De Bortoli Wines

“Nashi pears, honey, and apricots. Great acid structure and super crisp finish.”

– Geoff Bollom

Domaine de La Grande Côte Brut

Region: Burgundy, France

VIN: NV LUC: $29.88

Distributed by: Déjà vu Wines

“This wine had citrus freshness with a fair bit of autolytic complexity, and layers of flavour with underlying minerality, not seen overtly in other wines.” – Kasia Sobiesiak

Pirie Vintage

Region: Tasmania

VIN: 2018 LUC: $37.63

Distributed by: Brown Family Wine Group

“Delightful step up. Very balanced autolytic notes, acid, and length.”

– Christine Ricketts

Peter Lehmann Black

Queen Sparkling

Shiraz

Region: Barossa Valley

VIN: 2018 LUC: $31.44

Distributed by: Casella Family Brands

“Layered and flavoursome. A perfect accompaniment to some duck, pork, or mushrooms.”

– Christine Ricketts

Food Pairing

➤ “Yum cha! These wines call for a lazy Susan with lots of friends.”

– Brian Chase Olson

Jansz Vintage

Cuvée

Region: Tasmania

VIN: 2019 LUC: $35.48

Distributed by: Samuel Smith & Son

“Lemons and limes lead to subtle tropical fruits. Good use of oak and fine mousse. A very good vintage bubbles.”

– Geoff Bollom

➤ “For the richer, aged varieties, a nice, aged cheese like Gouda or Manchego.”

– Andrew Milne

➤ “Al fresco dining, simple seafood and light crisp salads with the addition of summer fruits.”

– Kasia Sobiesiak

➤ “Sparkling Shiraz is a great barbecue wine.”

– David Fahey

“Many wines didn’t have enough perky acidity to lift the somewhat sweet fruit or dosage.”

Kasia Sobiesiak Wine Educator and Writer

Editor’s Picks

➤ Canti Prosecco DOC 2021, Italy, LUC $12.90, Calabria Family Wine Group

➤ Rotari Riserva Brut Italian Sparkling 2017, Italy, LUC $21.50, Single Vineyard Sellers

➤ Nyetimber Classic Cuvee NV, UK, LUC $64.50, Déjà vu Wines

➤ Pirie NV, Tasmania, LUC $23.65, Brown Family Wine Group

LUC $13-$20

La Bohème Cuvée Blanc

Region: Yarra Valley

VIN: NV LUC: $15.73

Distributed by: De Bortoli Wines

“Developed and elegant. Lemon lime fruits are fresh, bright, and pure. Walnut and toast-like character add great layers of complexity. Nicely done.”

– Brian Chase Olson

Strelley Farm Estate

Region: Tasmania

VIN: NV LUC: $13.50

Distributed by: Fogarty Wine Group

“This has citrus and salty edge to it. Quite nice aromatic lift of herbs and gentle spice. It has a mandarin oil touch in the mouth, zesty.” – Kasia

Sobiesiak

Great Scott

Sparkling Shiraz

Region: Eden Valley

VIN: NV LUC: $16.90

Distributed by: Brockenchack Wines

“Deep, rich, ruby colour. Black pepper on the nose. Red and black berries following through to a balanced finish.”

– David Fahey

Devil’s Corner

Sparkling Cuvée

Region: Tasmania

VIN: NV LUC: $16.13

Distributed by: Brown Family Wine Group

“Pale gold in colour. A hint of toast and hazelnuts. The palate is broad, honeyed, and ripe. Yellow apples. You’ll find satisfaction in this development. Soft creamy palate and bubbles.”

– Kasia Sobiesiak

Coriole Prosecco

Region: McLaren Vale

VIN: NV LUC: $17.20

Distributed by: Porter and Co (SA), Fesq and Company (QLD/NSW/VIC/ACT), Claret and Co (WA), David Johnstone & Associates (TAS), Thomas Chin (NT)

“This wine had a good balance of fruit and herbs with some nuts. Ticked all boxes for the modern style of Prosecco. Fruity but savoury and a touch creamy made it interesting and relatively complex.” – Kasia

Sobiesiak

Woodfired

Sparkling Shiraz

Region: Heathcote

VIN: NV LUC: $15.66

Distributed by: De Bortoli Wines

“Notes of black cherry, liquorice and dark chocolate mean you are never going to be unhappy with this wine in your glass. The colour and palette let you know you are drinking lovely wine even if the finish is a little short.” – Andy Young

“Balance of flavours divided the stars from the rest of the pack. Some great examples of acidity driving the good fruit flavours, but the bad examples really stood out.”

Brian Chase Olson Director Blend PR

LUC under $13

Highgate Chardonnay

Pinot Noir

Region: South Australia

VIN: NV LUC: $12.90

Distributed by: Single Vineyard Sellers

“Pale yellow, almond notes with a grassy finish.” – David Fahey

Maschio Dei

Cavalieri Prosecco

Treviso Extra Dry

Region: Italy

VIN: NV LUC: $10.89

Distributed by: Independent Beverage Partners

“Off dry but balanced. Pleasant lingering finish but needs some food to offset sweetness.”

– Christine Ricketts

Yellow Tail Bubbles

Region: South Eastern Australia

VIN: NV LUC: $6.88

Distributed by:

Casella Family Brands

“Ripe apple, quince, and an undertone of pine-lime citrus. Heady fruits own the palate with just enough acidity to carry the length.” – Brian Chase Olson

Richland Brut Cuvée

Region: Riverina

VIN: NV LUC: $8.41

Distributed by: Calabria Family Wine Group

“Ripe apples on the nose. Balanced. Beautiful light golden colour. An easy drinking crowd pleaser.” – Geoff Bollom

Sunnycliff Brut

Region: Murray River

VIN: NV LUC: $8.96

Distributed by: Déjà vu Wines

“Very pleasant. A simple but lovely wine for a sunny afternoon.” – Christine Ricketts

Two Truths Chardonnay

Pinot Noir

Region: South Eastern Australia

VIN: NV LUC: $5.78

Distributed by: Independent Beverage Partners

“A pleasant and easy to drink wine. It does fall away but that makes you want to go back for another sip.” – Christine Ricketts

“The rosé, sparkling and Champagne were exceptional in higher price points. The extra spend is well worth it.”

Geoff Bollom Wine Specialist Porters – Glebe and Balmain East

“A distinct lack of fruit in some of the wines alongside aggressive effervescence, which masked flavour. Others were a little unbalanced.”

Andrew Milne Brand Manager SouthTrade International

ILG reports impressive growth in value and volume

The Independent Liquor Group (ILG) experienced a strong 21 per cent growth in value and a solid 14 per cent growth in volume for FY23. These were the headline figures as CEO, Paul Esposito, delivered an update on the company’s performance over the past year during the opening day of the ILG AmsterdamParis 2023 Study Tour.

A noteworthy highlight was the exceptional 14 per cent growth in cases, as Esposito emphasised that any revenue growth below eight per cent could be considered flat due to price appreciation. These outstanding results serve as a testament to ILG’s commitment to delivering great service, price, and products to members.

Esposito then touched on the performance of ILG’s banner groups, starting with Super Cellars, which experienced an impressive growth rate of 33 per cent in both value and volume. The expansion of Super Cellars in Victoria has attracted numerous venues, who recognise it as the best platform for their needs.

The Bottler banner group also achieved strong growth, with a 23 per cent increase in value and a 17 per cent growth in volume. Fleet Street, saw growth of 19 per cent in value and a strong 50 per cent growth in volume. In recent weeks, ILG has added five Fleet Street stores in Queensland, with plans for additional locations in Victoria and New South Wales. This brings the total number of Fleet Street bannered stores across the country to 33.

Esposito then gave delegates an overview of ILG’s performance by state, highlighting the growth in value and volume in Victoria. The company’s presence has grown significantly in the region, with a remarkable 32 per cent increase in value and 30 per cent growth in volume. ILG is investing in infrastructure in Victoria to cater to the growing demand. The acquisition of a store in Bacchus Marsh served as the initial platform for expansion, now ILG needs between 6,000 to 8,000sqm to meet demand and aims to have the new infrastructure up and running within the next six weeks.

NSW has also been strong for ILG, boasting 16 per cent growth in value and an 11 per cent growth in volume. Esposito also noted that ILG is signing up 15 to 20 new members every month.

In Queensland, ILG witnessed 21 per cent growth in value and 14 per cent growth in volume. The addition of several prominent groups to the ILG family has contributed to this success.

Esposito concluded his presentation by highlighting the overall growth in value across all categories. ILG experienced an impressive 22 per cent increase in value, with spirits, including ready-to-drink (RTD) beverages, leading the charge with 46 per cent growth.

The achievements of ILG over the past 12 months are even more remarkable considering the challenging trading environment with rising interest rates, mortgage stress and a more challenging trading environment. ■

Full coverage of the Independent Liquor Group’s 2023 AmsterdamParis Study Tour will appear in the September issue of National Liquor News

“These outstanding results serve as a testament to ILG’s commitment to delivering great service, price, and products to members.”

ILG CEO Paul Esposito provided a financial update to more than 100 members as the co-operative hosts it first overseas study tour since the pandemic.