National Liquor News May 2023

WEDNESDAY 25 OCTOBER 2023

THE STAR EVENT CENTRE SYDNEY

Welcome to the May issue of National Liquor News

The months ahead hold many interesting things. We’ve got a long weekend on the cards in June, set to coincide with World Gin Day (find out more from page 40), and we’re inching towards the end of this financial year and the start of winter. It’s a good time to reflect, recharge and recalibrate your store’s strategy.

This month we’ve again gathered a range of insights to keep you informed on different sectors of the market. This includes the international beer category, which Caoimhe Hanrahan-Lawrence has dived into from page 36, and the Cabernet Sauvignon varietal, which our expert wine tasting panel has reviewed, selecting some key standout wines across three price brackets.

Alongside this, a core focus point for this issue has been the vibrancy of our local spirits market. In late March I was excited to attend the Australian Distillers Conference and saw this firsthand. It was an incredible thing to see the collaborative commitment to quality within the industry as

distillers and industry partners came together to inspire and learn from each other. You can read my analysis of the event, including some top news about the industry legends I’m pictured with on this page, from page 26. Then, keep reading from page 28 to uncover Seamus May’s feature on the industry itself and the opportunity it holds.

Elsewhere in this issue you will find all the latest industry news and insights, including useful information from regular contributors such as Retail Drinks Australia, DrinkWise, Strikeforce, Wine Australia and Wiser.

Wishing you all the best for a great May and beyond.

Cheers, Brydie

Brydie Allen, Editor 02 8586 6156 ballen@intermedia.com.au

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THE 2023 WYNNSDAY COLLECTION

Headlined by the 66th vintage of Wynns Black Label Cabernet Sauvignon

Launches 7 June 2023

Those who know, know

A new bourbon expression by Glenfiddich

Glenfiddich 14 Bourbon Barrel Reserve is entering the Australian market, aiming to leverage the local appetite for bourbon and help consumers trade up to explore the vibrant single malt Scotch sector.

It’s no secret that Australians are loving the spirits category right now. Spirits continue to outperform other categories in terms of value and volume growth, as local consumers enjoy exploring the potential they offer.

When it comes to dark spirits, one segment we seem to especially love is bourbon. And now, William Grant & Sons is leveraging that love with the introduction of a new and exciting product into the country – Glenfiddich 14 Bourbon Barrel Reserve.

This new Glenfiddich expression is aged in ex-bourbon barrels made from American oak. The whisky is then finished in brand new American oak barrels, giving the spirit a big hit of vanilla, peach, fresh grass, citrus, marzipan and a hint of white pepper.

Ross Blainey, Brand Ambassador at Glenfiddich, said the end result found in Glenfiddich 14 Bourbon Barrel Reserve is a beautifully vibrant, fresh and sweet single malt Scotch whisky that consumers will adore.

“We’re always looking to push the boundaries with our whisky and create new and interesting expressions that will excite our community of whisky drinkers. This one was created to extend a glass to the drinkers of our cousin spirit, bourbon,” Blainey said.

“We wanted to bring some extra influence of American oak into the whisky and show how that beautiful vanilla, stone fruit and hint of coconut can really shine in Glenfiddich.”

Tasting notes describe a symphony of aromas and flavours for those enjoying Glenfiddich 14 Bourbon Barrel Reserve.

On the nose, deep vibrant vanilla notes with hints of citrus, caramelised brown sugar and cinnamon extend into baked apple and ripe summer fruits to balance rich oaky notes. The palate follows with rich and sweet layers of creamy toffee, vanilla, woody spices, candied orange peel and fresh toasted oak.

With this expression, Glenfiddich is helping bridge the gap for dark spirit drinkers who enjoy bourbon but perhaps haven’t yet uncovered the potential of Scotch.

As Blainey noted: “Bourbon is such a huge part of Australia, the Glenfiddich 14 is a perfect way to have these drinkers discover single malt Scotch.

“By appealing to the influence of bourbon flavours on this whisky, with the heritage and style of Glenfiddich, we’ve introduced

a new journey on a spirit drinker’s path. A foray into the single malt category from bourbon can be an exciting change and that’s what we hope the Glenfiddich 14 can be for Australians around the country.”

Glenfiddich expects this expression will resonate with the Australian market, considering how big the local appetite is for bourbon. Looking at results from the US market, this will create excellent results for retailers as well.

“This is a great opportunity for retailers to drive higher Glenfiddich sales – our USA distributor data showed a +154 per cent increase in sales when both Glenfiddich 12 and Glenfiddich 14 were ranged on shelf together,” Blainey explained.

William Grant & Sons will be assisting with this opportunity in coming months with a range of supporting POS material for in-store merchandising, as well as further content to drive interest via social channels. Glenfiddich 14 Bourbon Barrel Reserve will also be a focus of the brand’s marketing efforts over Father’s Day, a key selling occasion for the category.

“We all know how strong single malts perform at gifting occasions, and we expect new news from the world’s most awarded single malt Scotch whisky to steal a significant share of shoppers’ minds and wallets this Father’s Day,” Blainey said. ■

For more information on how to tap into the opportunity of Glenfiddich 14 Bourbon Barrel Reserve, contact your local William Grant & Sons representative.

For retailers around the country

Darren Blackhurst steps down from Coles Liquor

Coles has announced that Darren Blackhurst will be leaving the role of Chief Executive of Coles Liquor next month.

Blackhurst has been in the role since 2020 and has decided to step down to return home to the UK to his family.

In an email sent to all Coles team members, Coles CEO, Steven Cain, recognised the significant impact that Blackhurst has had on the liquor business.

“Darren has made an outstanding contribution to Coles Liquor since joining in January 2020,” Cain said.

“Under his leadership, we reset our liquor strategy to be a simpler, more accessible and locally relevant drinks specialist. This included renewing 426 Liquorland stores to the highly successful ‘black and white’ format, increasing sales of exclusive and local liquor brands, significantly enhancing our omnichannel presence and building capability and leadership at all levels within the business.

“Our liquor business is being transformed for customers and has delivered sales growth of more than 15 per cent in the past three years.”

After he leaves, Blackhurst said he will be focused on spending more time with family and taking time to relax, refocus and rewire.

“It has been an absolute pleasure to be part of the Coles team and a privilege to lead the liquor business for the past three and a half years. I hope the team is immensely proud of what they have delivered and achieved together,” he said.

Blackhurst will continue to lead Coles Liquor until 30 June, with a recruitment process started for his replacement.

Alcohol share of wallet decreasing, but confidence is improving

The latest research from alcohol industry analyst IWSR has found that while overall spend on alcohol is falling in many markets, consumer confidence about finances and the future is improving and is more positive than it was last year.

IWSR said that consumers are cutting back on alcohol spend as inflation sees the price of necessities increasing. This trend is most pronounced in the UK, but is also notable in Germany and Australia. In these countries, as well as in France and Canada, deciding not to buy alcohol was the second most popular strategy for saving money.

“To allay the impact of the cost-of-living crisis, beverage alcohol consumers are becoming more selective in how and when they spend on alcohol,” said Richard Halstead, COO Consumer Insights, IWSR Drinks Market Analysis.

Despite this, premium consumption behaviour continues in many markets, but is growing at a more moderate rate than previously. Premiumisation for certain categories is strongest in markets where more positive general sentiment prevails, such as stated Champagne spend in China, and stated spend for Tequila/Mezcal in the US and Mexico.

The moderation trend is also continuing with IWSR saying there is “consistently positive sentiment” towards moderation as a money-saving strategy.

ALM buys The Bottle-O Pit Lane in Darwin

Australian Liquor Marketers (ALM) has announced the purchase of Darwin liquor store, the Bottle-O Pit Lane. It is the largest standalone liquor store in the city and has been operating under the banner’s brand since 2017.

ALM noted the purchase was a significant demonstration of its commitment to the purpose of ‘championing successful independents’.

Sustainability certification in the spotlight

In the last month, two Australian wine companies have been recognised and certified for the sustainability efforts.

One of the companies was Randall Wine Group, which owns 12 vineyards including Seppeltsfield Estate in the Barossa and Penny’s Hill Estate in McLaren Vale, alongside other smaller vineyards. The group announced it has been successfully certified against the Freshcare Australian Wine Industry Standard of Sustainable Practice standards for vineyards and wineries, and will display the Sustainable Winegrowing Australia trust mark for the 2023 vintage.

Steven Trigg, Managing Director of Randall Wine Group, said: “Sustainability is and will continue to be a priority for us, whether it be in the vineyard and winery through environmental, social and economic aspects of the business – protecting the distinctive land, robust vines and quality wines we produce.”

More sustainability news came from Handpicked Wines, with six of the company’s Australian vineyards recognised for their sustainable practices by Sustainable Winegrowing Australia. This includes the Capella Vineyard and winery in the Mornington Peninsula, which also received organic certification from the National Association for Sustainable Agriculture Australia.

This latest certification builds on the continued sustainability

When asked about the acquisition, ALM CEO, Chris Baddock, said: “We believe it is vital for retail liquor in Australia to have a strong independent voice in the industry.

“We know that independent retail liquor contributes a great deal to the economy, to jobs and to the community at large. This is a show of support to ensure that the health of independents remains strong.”

As for next steps from this announcement, Baddock confirmed that “ALM will be working very closely with the team at Pit Lane to ensure excellence in retail service will remain the top priority – if it ain’t broke, don’t try and fix it.

“No date has been set for when the liquor license transfer will be completed with the focus being on working with the team on the transition plan.”

efforts of Handpicked Wines – for example, the company has been a certified member of the Australian Packaging Covenant Organisation since 2021, working to reduce packaging material entering landfill.

Chief Winemaker, Peter Dillon, said: “Achieving this status shows we’re not just talking the talk, but walking the walk in becoming a sustainable business. Being a member of Sustainable Winegrowing Australia allows us to benchmark our performance across our sites and multiple regions and set company goals to improve every year.”

Such sustainability news comes as the Australian wine industry gets set to host its first industry-wide conference on climate mitigation – CO23, due to take place 15-16 June.

➤ Room to grow for Australian sustainable retail

➤ Consultation begins on QLD online liquor sale regulation

➤ Research points to Prosecco the grape variety

Handpicked Wines Highbow Hill Vineyard

Changing Rank

BrightSide announces recent placements

BrightSide Executive Search is the only dedicated drinks recruitment specialist nationally and has been a trusted advisor to the industry for well over a decade. Through accessing its wide-reaching network of potential candidates, BrightSide takes the hassle out of recruitment for drinks businesses, advising how they can stay nimble and competitive in a tight market to attract the absolute right person for each role. The latest BrightSide success stories below show the strong abilities of the recruitment agency in partnership with drinks businesses of all sizes, country-wide.

Riarn Griffin has joined Proof & Co as National Account Manager, driving strategy for Corporates, Wholesale & GTR.

Handpicked Wines has welcomed the hospitality experience of Clement Millet as Cellar Door Manager for their terrific CBD venue.

Craig Walton brings vast drinks experience across multiple categories to his new role as Area Sales Manager at Coopers.

Proximo is loving the energy and experience

Taylor Gleeson brings to her new role as the On-Premise Sales Specialist Sydney.

Victoria Bonnici is excited to join an amazing brand and team in her new role as National Sales Manager On-Premise at Fever-Tree.

Scott Reading’s business and financial analytics skills will add value in his new role as Commercial Finance Manager with Proximo Spirits.

Thirsty Camel is enjoying the extensive drinks experience across all categories Damian Slater brings to his new role as BDM VIC.

Ben Nuttall is excited about the long-term growth opportunities of his new role as National Account Manager ED & CLG at Fever-Tree.

Saverglass is excited to have the extensive packaging experience

Dwayne Pawlak will bring to the VIC team as Sales Executive Manager.

BrightSide has welcomed Julie Hitch, who brings great sales and marketing industry experience to the role of Talent Manager.

For more information go to www.brightside.careers or to look for current opportunities check out the BrightSide LinkedIn page: www.linkedin.com/company/bright-side-executive-search

Events

Bombay Sapphire celebrates originality with Stir Creativity competition

The final of the first-ever Bombay Sapphire Stir Creativity Competition was held last month in Sydney. The event was hosted by Bombay Sapphire Brand Ambassador, Corina Retter, who explained why the brand decided to launch the contest, saying: “At Bombay Sapphire we believe that creativity is everywhere… And that when you look at the smallest moments and find the beauty in the everyday, all of these moments are rich with inspiration.” Jake Down, from Sydney bar Apollonia, won the contest after impressing judges with ‘Symphony of Sapphire’, a drink which took inspiration from the Sydney Opera House and heroed the gin.

Manly Spirits unveils Coastal Stone Italian Luxe Trio

Manly Spirits Co. has unveiled a first of its kind collection of Australian single malt whiskies, launching the Coastal Stone Italian Luxe Trio with an event at its Brookvale distillery. The range is a collaboration between the distiller and Mino & Co Wines, comprising of Sangiovese, Montepulciano and Aglianico expressions. Manly Spirits said it is the first distillery in the world to a create single malt whisky in these exvarietal red barrels, and is releasing just 200 bottles of each premium expression, sold as a trio with matching batch numbers and gift box with wooden coasters.

Elit Vodka excites at Melbourne Fashion Week

Stoli Group’s ultra-premium vodka Elit has expanded its presence in Australia with its recent sponsorship of the PayPal Melbourne Fashion Festival 2023. As the exclusive white spirit partner of the event, the brand created bespoke experiences at Bar Tulle by Elit in the festival’s Fashion Forecourt, serving five signature cocktails for guests to enjoy pre and post runway. Stoli Group’s Tim Szonyi believes the sponsorship helped introduce the brand to a whole new audience, and said:

“While Elit has been enjoyed in Australia for many years by those who appreciate premium vodka, we’re really excited for this luxurious spirit to make an unforgettable impression on those attending this year’s Melbourne Fashion Festival. We want Elit to speak for itself so everyone can experience for themselves why it’s won numerous awards.”

L-R: Martin McConnell, Lachlan Bentley, Jake Down and Pauric Kennedy.

The Manly Spirits team

Marketplace Brand news and promotions

Byron Bay Brewery introduces Fruit Lager range

Lion’s Byron Bay Brewery is aiming to appeal to new beer consumers with the introduction of two new ‘fruit forward’ beers with the flavours of Passionfruit Mango and Raspberry.

“Byron Bay Brewery has a strong base of next generation drinkers, and we know that they are increasingly looking for alcoholic beverages that taste lighter, and feature flavours that are more refreshing than traditional beers, with the versatility to suit different drinking occasions,” said Chris Allan, Head of Marketing – Core Beer at Lion.

Fruit beer is growing in popularity across the globe. A snapshot report from Future Market Insights valued the worldwide fruit beer market at US$317.5m in 2022, and predicted the subcategory to hit a sales compound annual growth rate (CAGR) of 6.1 per cent.

Byron Bay Brewery Passionfruit Mango and Raspberry Fruit Lagers are now available in 355ml bottles, in six-packs from $19.99 RRP and 24-packs from $56.70 RRP.

Yalumba reveals 49th Signatory

Barossa winery, Yalumba, has unveiled the latest wine in its long-running Signature series, which first began in 1962. Each wine in the collection pays homage to someone who has made a significant contribution to the winery’s history.

This year’s release is a 2019 vintage Cabernet Sauvignon & Shiraz blend, dedicated to Yalumba Winemaker, Kevin Glastonbury, and retired Viticulturist, Robin Nettelbeck.

Fifth-generation proprietor of Yalumba, Robert Hill-Smith, first announced the Signatories at the winery’s Christmas party, and said: “This legendary pair share the knowledge of Barossa soils and our wines, the commitment to quality and style that ensures the tradition of The Signature is never compromised.

“This is vini and viti together. In our business, this is a unique and strong combination. We are lucky to have people who are so resilient and loyal and enjoy being part of what Yalumba has become and we never take it for granted.”

Nettelbeck, a fourth-generation Barossa viticulturalist, was with Yalumba for 45 years before retiring last year, and was responsible for starting the Yalumba Nursery laboratory, which he said was one of his biggest achievements until this latest honour.

Glastonbury started at Yalumba in 1999 and has played a key role in creating the premium red wines in the Yalumba stable.

He said: “Over the years I have watched Signatories accept their honour, teary and humbled – it puts what I do into perspective. It’s so much more than just a wine. To receive this honour makes it worth the effort you put in.”

Twenty Third Street Distillery launches three new spirits

South Australia’s Twenty Third Street Distillery has added three new products to its spirits portfolio, with the Pomegranate Vodka, Tropical Gin and Quattro Juniper Gin now available. Head of Marketing and Sales, Chris Illman, said: “There’s something for everyone in our new spirits. The Pomegranate Vodka is smooth and earthy, using fruit from our own Pomegranates Australia orchard, while our Tropical Gin is the perfect way to experience summer all year round.

“Our Quattro Gin is a juniper lovers’ dream, with a punchy and full palate, balanced by citrus. It’s our most complex gin yet and creates a complete unique drinking experience.

“We’re so lucky to have access to some of the best ingredients in Australia at Twenty Third Street Distillery and our expert team of master distillers use their craftsmanship to turn them into exceptional spirits unlike any other.”

Sesión Premium Tequila joins the SouthTrade portfolio

SouthTrade International has announced Australian-owned Sesión Premium Tequila has joined its sales and distribution portfolio, moving from Swift & Moore.

Ray Noble, Managing Director of SouthTrade International, said: “Sesión will play an important role in our exceptional agave portfolio.

“We see the Sesión brand as a great complement to our existing agave brands – Monte Alban and Corazón. Adding Sesión Premium Tequila to the range allows us to service all segments of the on- and off-premise liquor markets.”

Sesión means ‘celebrate together’ in Spanish, and was founded by Australian entrepreneurs Jennifer Hawkins and Jake Wall alongside long-term friend Tim Freeburn. It is produced from 100 per cent blue agave, grown and distilled by the Partida family, a multigenerational tequila producing family, on their estate in Jalisco, Mexico.

“We got into this because we saw an opportunity to shift perceptions about tequila in Australia, but also because we love the drink – it is an extension to our lifestyle,” said Hawkins.

Carrajung Estate launches in Gippsland

Gippsland now has a brand new winery and venue, with Carrajung Estate completing phase one of its opening on 31 March.

Carrajung Estate is the custodian of the old Tom’s Cap winery, a 40ha property surrounded by forests of the Strzelecki Ranges, the Ninety Mile Beach at Woodside, and the cool temperature rainforests of the Tarra Bulga National Park.

The first stage of the Carrajung Estate opening included the launch of the site’s restaurant and renovated accommodation cabins called ‘The Nest’. This coincided with the first ever-release of Carrajung Estate wines, which was the culmination of two years of vine management between Carrajung Estate Co-founder, Adrian Critchlow, Tom’s Cap Founder, Graham Morris, and award-winning Winemaker, Marcus Satchell.

This first releases includes a Shiraz, Cabernet Sauvignon, Chardonnay, Riesling and Sauvignon Blanc. The team says: “From rich and bold to light and crisp, our carefully curated collection has something to please every palate.”

Wynns to release five 2021 reds for Wynnsday 2023

Wynns Coonawarra Estate’s annual luxury release, the Wynnsday Collection, will launch on 7 June with five exceptional red wines from the 2021 vintage.

Senior Winemaker, Sue Hodder, said it was an excellent year for the region, noting: “The heralded 2021 vintage was similar in many ways to the highly regarded 2010 vintage, where strong coastal Bonnie Upwelling breezes swept across Coonawarra, cooling the region down, and there was low rainfall and no extreme heat or cold.

“The wines have a noticeable iridescence to their colours and a similar vibrancy and depth of flavour. 2021 is a vintage that we are very proud of and one that will be cellared in Australia and indeed around the world.”

The Wynnsday 2023 collection includes two Black Label wines, which exemplify Coonawarra’s cool climate and Terra Rossa soil. Completing the set are the Glengyle Single Vineyard Cabernet Sauvignon, V&A Lane Shiraz, and V&A Lane Cabernet Shiraz, all drawn from V&A lane, which sits at the middle of Coonawarra’s Terra Rossa strip

“Wynnsday 2023 is headlined by the 66th vintage of one of Australia’s most cellared wines, Wynns Black Label Cabernet Sauvignon, and sees the return of Black Label ‘Old Vines’ Shiraz made predominantly from our two oldest vineyards,” Hodder said.

“Our Glengyle Vineyard north of V&A Lane was selected as our single vineyard release in 2007, 2009 and now in 2021. And finally Sarah Pidgeon has made finely-structured, early picked Cabernet and Cabernet Shiraz wines from the Wynns V&A Lane vineyards.”

Mr Black collaborates with Starward for new Cacao Whisky & Coffee

Two of Australia’s most innovative spirits brands, Mr Black and Starward, have come together for an exciting new release. The teams behind these brands collaborated to create the new Mr Black Cacao Whisky & Coffee Liqueur. This saw Tanzania cacao nibs infused in signature Mr Black Coffee Liqueur, which is then blended with Starward’s Peated Finish Whisky.

Mr Black Co-founder, Tom Baker, said:

“Coffee and chocolate is an uncontroversial combination, but making them better than the sum of their parts is another challenge altogether. Cacao - when treated with respect - brings a wine-like character to the liqueur. Think fruity, dark chocolate with crispness and bite. Using a peated-finish whisky from Starward adds that richer, savoury and smoky dimension to the final brew. It’s superb.”

Starward Brand Ambassador, Matty Follent, described the best serving suggestions for the new limited product and said: “It’s delicious on the rocks or as a twist in a classic cocktail. The inclusion of Starward’s Peated Finish Whisky rounds out the mocha flavour with a slightly smoky foundation, making it indulgent without being overly sweet.”

Future Proof Distilling launches craft spirits range with a cause

The Deeds Brewing team has unveiled a brand new spirits company it is launching in Glen Iris Victoria – Future Proof Distilling. The locally made range will celebrate the natural beauty of Australia, while supporting the conservation of its wildlife.

Future Proof Distilling has partnered with Australia’s largest wildlife rescue organisation WIRES, with $1 from every bottle donated to help the organisation protect Australian endangered species.

The new distiller will launch with two products over the coming months –the Black Flank Whisky, a homage to the endangered black-flank wallaby; and the Greater Glider Gin, a tribute to the majestic gliding mammal found in eucalyptus forests. Both Australian native animals are under threat and urgently need support to avoid extinction.

Future Proof Distiller, Jace Yendall, said: “In a country with some of the world’s most unique and fragile ecosystems, our passionate team came together with a mission to craft spirits that celebrated Australia’s natural beauty and supported the conservation of its wildlife. We’re passionate about showcasing the flavours and botanicals of the region and are committed to doing so in a way that was environmentally responsible, while also crafting exceptional spirits.”

Future Proof Distiller, Ben Ryan, added: “We’re not just banking on our donations to give us credit for conservation – we’re making genuine moves with our products and packaging to support our native wildlife. Our labels are crafted from paper milled from sustainable forests, and the dyes used are bleach-free and sustainable. Our bottles are recyclable, and if mailed back along with the stopper to the Future Proof Distilling, customers can get 10 per cent off their next purchase.”

Sauce Brewing unveils new look

Sydney’s Sauce Brewing has unveiled its first major brand refresh since launching in Marrickville over five years ago.

Alongside new packaging, the brewery’s core range has seen a new beer added (Pacific Ale) and two removed (Piss-Weak Session IPA and the Peach Sauce Berliner Weisse). Meanwhile, pet names for beers like Hop Sauce, Caribbean Fog and Bubble & Squeak have been replaced for simpler categoryled names like Pale Ale, Hazy Pale Ale and New England IPA.

In addition, all core range beers except the new Pacific Ale have had slight recipe changes to bring them more in line with today’s market expectations.

Speaking with National Liquor News’ sister title, Beer & Brewer, Sauce Co-founder Mike Clarke said it was time for a change.

“The old cans certainly looked good but you can’t just keep doing the same things over and over again. You need to keep people excited about the brand,” he said.

“We went for simplifying the look a little but also moving away from the cool, funny, quirky names, that don’t necessarily mean anything to the average punter, to the name of the beer. So someone standing in a bottleshop looking through a fridge’s glass door knows straight away ‘oh yep, I know what I’m looking at, that’s what I want and that’s what I’ll buy’.

“You can’t just sit on your laurels and expect growth to come because it won’t, especially in a crowded market in a tough economy. And that’s another big motivator for all of this, as you need to invest in being relevant.”

McGuigan launches first mid strength wine

Australian Vintage Limited’s (AVL) McGuigan label has released its first mid-strength wine, McGuigan Black Label Mid.

The new wine is described as a lighter version of the iconic McGuigan Black Label Red, featuring the same fullbodied fruity flavour of the full strength version just with 20 per cent less calories and alcohol. It has been crafted using AVL’s spinning cone technology, which is also responsible for McGuigan’s successful range of zero alcohol wines.

During recent Cellar Door research carried out by McGuigan, 80 per cent of consumers were surprised that they preferred the Mid version over the classic full strength after blind tasting both options.

Tom Dusseldorp, Chief Marketing Officer at AVL, said this was a key goal of the new wine – to deliver the same great quality and value that consumers know from the wider McGuigan range.

“McGuigan Black Label has been a staple in Australian households for nearly 30 years and McGuigan has a rich

heritage of winemaking credentials. As cultural and societal attitudes shift towards a more conscious consumption of alcohol, we want our customers to still be able to enjoy the full-bodied flavours that Black Label offers, just tailored for mindful moderation,” Dusseldorp said.

De Bortoli adds to Woodfired range

De Bortoli has added a Heathcote Grenache to its Woodfired range of wines which already includes a Shiraz, Cabernet Sauvignon and Sparkling Shiraz from the same region.

Chief Winemaker, Steve Webber, sourced the fruit from vineyards in the northern sections of Heathcote, with Woodfired celebrating the dense and complex big reds with ripe dark fruits, cedar-wood and balance that pair perfectly with any char-grilled foods.

Webber said: “There is a resurgence of woodfired oven cuisine and charcoal cooking in Australia and we are always looking for wines to match. The combination of the really warm climate and rich deep red soils in Heathcote really come through in the Woodfired wines that perfectly suit the charcoal and smoke flavours.”

The Woodfired range has been a big success for De Bortoli since launching in 2015 having won a range of trophies, medals and awards. In particular, the Shiraz has won 49 awards since its launch in 2015, with the Sparkling Shiraz being awarded 19 following its introduction in 2017 and Cabernet Sauvignon taking out 26 awards since 2018.

Tasting notes for the Grenache state: “Intense dark colour red with purple edge. Ripe blackberry and blueberry characters, cedar wood and liquorice. Soft, rich, mouth coating, balanced tannin, hints of classic Cabernet and authentically Heathcote.”

Fourth generation winemaker, Kate Webber, said: “These wines are big, bold and go really well with charcoal flavours from the BBQ. I really love it because it is soft, round and plush.”

A safe place to work

March was a tough month for all of us in the industry, with the devastating news of a fatality of a retail liquor store worker in Darwin.

20-year-old Declan Laverty was a son, a sibling, a friend and colleague to many, and our heartfelt thoughts continue to be with Declan’s loved ones, as well as his team members in Darwin and across the entire Endeavour Group family.

The abuse of retail staff is completely and utterly unacceptable whether it be verbal, physical or in any other form.

We are increasingly concerned by the growing number of violent and anti-social incidents occurring across the country, and for the security and safety of our members’ stores and staff. Customers must show kindness and respect to staff members, who are simply doing their job, and their best to service their customers and local communities.

Across the country the crime data varies depending on the specific issue and jurisdiction, and trends go up and down over the longer term, but what’s clear is that the problem has been getting worse in recent years.

This view is not just based on anecdotal feedback from bricks and mortar retailers and online sales delivery partners. For example, NSW Bureau of Crime and Statistics Research data shows that, in the two years to December 2022, theft from retail stores was up 23.7 per cent.

Understandably, worker safety has become a priority issue for the whole retail industry—from grocery to electronics and beyond. But for the liquor sector there are added factors that require a bespoke approach.

Every day, for each customer served, the thousands of people employed in our industry make many important decisions in the relatively short space of time it takes to serve them. Is this person intoxicated? Do they look under 25? Do I need to refuse service? Working in a liquor store is one of the more challenging jobs you could ask someone in retail to choose as a career, yet many do so because it’s a great industry that brings joy and sociability into the lives of the customers who enjoy the products we sell responsibly.

The factors that drive crime and dysfunctional customer behaviour are complex and require community-wide and multi-agency action to address.

At the store level, there are practical steps to take to minimise the risks. First and foremost, it is essential that our people do not put themselves at risk for the sake of protecting stock.

Theft and violence can be discouraged with good store design and layout. Common initiatives include electronic sensors to alert staff when customers enter or leave the premises, high visibility CCTV at the store entry, and operating procedures like ensuring more than one staff member is on-site, especially in higher risk periods.

All workers should be regularly trained in how to respond in threatening situations. This includes knowing de-escalation techniques, how to raise an alarm, how to operate security equipment and protocols for reporting incidents to managers and the police.

Put simply, customer aggression and violence are completely unacceptable, and no staff member should have to tolerate abuse just for doing their job. ■

Michael Waters, CEO of

Retail Drinks Australia, discusses concerns about the security and safety of liquor retail staff, and the complex factors behind them.

Michael Waters CEO Retail Drinks Australia

“Put simply, customer aggression and violence are completely unacceptable, and no staff member should have to tolerate abuse just for doing their job.”

Education key to create a better drinking culture in Australia

A recent educational event at Parliament House is just one example of how a whole-of-community approach will lead to positive change, writes Simon

DrinkWise and the Parliamentary Friends of Preventative and Public Health recently co-hosted an educational event at Parliament House in Canberra. The evening provided an opportunity to share DrinkWise research on consumer attitudes towards zero and lower-strength products and the role those products can play in helping Australians drinking at risky levels to reduce their overall alcohol consumption.

It was great to be joined by Parliamentary Friends of Preventative and Public Health Co-Chairs, Dr Michael Freelander MP and Dr Helen Haines MP and Emergency Physician Dr Andrew Rochford, in addressing members of Parliament, industry, academic and community representatives about how the drinking culture in Australia has changed. Things are dramatically different than they were 15 years ago, with Australians now exhibiting more moderate attitudes and behaviours, including fewer drinking to excess, less daily drinking and less weekly drinking.

The event provided an opportunity to highlight and sample some of the expanding zero and lower strength beer, wine and spirit product ranges. These zero and lower strength alternatives are referenced in the WHO Global Alcohol Action Plan 2022-2030 as they have the potential to assist those drinking at risky levels to cut back on their consumption.

DrinkWise research to understand Australian consumers’ attitudes and behaviours towards zero and lower strength alcohol products has revealed that around half of all consumers of alcohol are wanting to cut back on their consumption, with 61 per cent of Australians also believing that providing zero and lower strength alcohol products allows consumers to take greater responsibility and control of their drinking choices.

While it was acknowledged that Australia continues to make progress towards a safer and healthier drinking culture, it was also reiterated that ongoing education is critical. This educational event at Parliament House is another great example of how government, researchers, community, industry and other stakeholders working together in a whole-of-community approach can lead to a safer and healthier drinking culture in Australia. ■

Strahan, CEO of DrinkWise.

Simon Strahan addressing MPs and Senators.

L-R: Dr Helen Haines MP, Dr Michael Freelander MP, Simon Strahan, Dr Andrew Rochford.

Back to basics

Reflecting on your store from a customer’s point of view can identify easy areas of improvement, writes

We are often focused on the next big trend, or should I stock brands A and B? Sometimes it is beneficial to take a step back and look at the store’s visual aspects through a customer’s eyes.

A clean, well laid out store, that is easy for customers to navigate and browse, sends a powerful message to shoppers, builds brand awareness and shopper loyalty, and enhances the overall experience.

There are a few simple and easy to apply ‘hygiene’ factors to consider and execute.

Does the store have a focal point? This could be a large display or feature promotion used to create interest from passers-by and regular shoppers that draws their eyes into the store.

Be bright, be bold – lighting is key to drawing interest to focus areas of the store with bright lighting like spotlights ideal for highlighting brands and groups of products. Alternatively, soft, diffused lighting can create a warm and welcoming atmosphere more conducive for shoppers to dwell while making a considered choice.

Colour schemes are equally important and evoke emotions, create moods, and most importantly can grab a shopper’s attention. It is paramount that the colours used are consistent and provide a cohesive theme or look across the store.

Directional signage, while not mandatory, adds to the ease of shop particularly if the customer is new and unfamiliar with the layout of the store. For example,

if the shopper is time-poor and already knows what their purchase will be, a sign directing them to the category location and getting them in and out of the store as quickly as possible will significantly improve the customer experience.

Keeping it fresh – customers are always drawn towards something new and shiny. Dedicating a prominent area of the store to the latest promotion and rotating brands and consumer promotions in this space is an ideal way of creating new and interesting experiences for customers. Suppliers are always looking to promote their brands and by simply drawing up a calendar and locking away promotions, this real estate becomes even more valuable by generating incremental sales.

Complementing the previous point, limit the time of these promotions to create a sense of urgency. Customers will soon become accustomed to feature promotions being rotated on a weekly or fortnightly basis and this can often bring forward or prompt an unplanned purchase.

Finally, it is imperative that the store measures the effectiveness of applying these hygiene factors. Have store sales increased versus a year ago? What sort of uplift does the store get from promoting brands at the focal point of the store versus another area?

Increasing sales at full margin is the name of the game and applying these hygiene factors will contribute to delivering positive outcomes. ■

Stephen Wilson, Category and Insights Manager at Strikeforce.

“Sometimes it is beneficial to take a step back and look at the store’s visual aspects through a customer’s eyes.”

Stephen Wilson Category & Insights Manager Strikeforce

Making sense of contradictory trends in the Australian wine market

In Australia, the wine category is declining. IRI MarketEdge reports that the total volume of wine sold in the Australian off-trade declined by 3.2 per cent in the year ended 5 March 2023 compared with the previous 12 months, while value declined by one per cent. Overall, Australia’s (adult) per capita still wine consumption has decreased by 10 per cent since 2020, and Australia has fallen from 12th place to 26th place globally on this measure.

However, at higher price bands (above $20 per bottle) there has been growth – although by a smaller amount than the overall decline.

IWSR forecasts that price segments above $20 per bottle will grow by at least 2.5 per cent each year from 2021 to 2026, while those below $10 will all continue to decline.

Fewer wine drinkers or more?

Wine Intelligence reports that the number of regular wine drinkers (who drink wine at least monthly) in Australia has declined slightly since 2018 – down two per cent to 10 million adults – despite overall population growth.

However, the share of weekly wine drinkers has increased from 73 per cent of the regular wine drinkers to 82 per cent, giving an overall increase of 10.8 per cent in the number of weekly wine drinkers – up from 7.3 million to 8.2 million.

Less engaged with the category or more?

In another contradiction, the percentage of regular wine drinkers classified as ‘involved’ because they tend to spend more, drink more often and have a wider repertoire, has increased from 31 per cent of regular wine drinkers in 2019 to 42 per cent in 2022, according to Wine Intelligence. However, despite this increased involvement, knowledge about wine* has decreased, driven by a drop in awareness of wine regions and countries.

Meanwhile, regular wine drinkers are showing more interest in new varieties, with the share of regular wine drinkers selecting minor varieties such as Torrontes, Grüner Veltliner, Durif and Carmenère in the past six months having significantly increased since 2019, while the percentage selecting the mainstream red and white varieties has significantly decreased.

It seems that today’s wine consumers in Australia are drinking less volume overall but at higher price points, are more engaged but care less about the origins of the wine and more about trying new varieties. Infrequent wine drinkers are moving away from the category but the most frequent consumers are drinking more often. ■

“It seems that today’s wine consumers in Australia are drinking less volume overall but at higher price points, are more engaged but care less about the origins of the wine and more about trying new varieties.”

Sandy Hathaway Senior Analyst Wine Australia

Sandy Hathaway, Senior Analyst at Wine Australia, discusses what recent data shows about local wine consumers.

*Defined by Wine Intelligence in terms of responses to questions relating to winemaking and wine region awareness.

How hard seltzer continues to expand after several years of growth

When looking at alcoholic beverages, hard seltzer remains one of the essential drinks to watch out for. The Australian hard seltzer market grew 282 per cent in 2021 to become a $210 million category, and now accounts for 16 per cent of the RTD category.

We have been tracking this category for a few years now, as part of our RTD data series tracking, and have sent our Snoopers in-store numerous times between August 2020 and October 2022 to continuously monitor changes in fridge space allocation.

In the past, we have observed a growing number of brands launching hard seltzers to answer rising demand from consumers. Now, we see that consumers are willing to experiment even more, especially with regards to flavour.

Brand proliferation continues

While stores were only offering a few

hard seltzer brands in August 2020, by February 2021, some stores were offering over 40 different brands across independent and national chains, with a mix of large manufacturers and smaller brands trying to tap into this relatively new category.

As the Australian market experienced such significant growth in the number of brands hitting the shelves, our team of Snoopers tracked the trend’s evolution via store visits conducted between August 2021 and October 2022.

In August 2021, the number of hard seltzer brands per store averaged 4.5. The brand proliferation accelerated by August 2022 averaging at 6.3 brands per store (up to 24 brands in some stores with a peak during summer), demonstrating the growing popularity of this beverage in Australia and the increasing competition between brands to capture a share of the market.

After brand proliferation comes the proliferation of

flavours

Unlike some other traditional alcoholic beverages, hard seltzers have the ability to be infused with an ever-increasing range of flavours that makes them more appealing to many consumers. According to a recent survey by NielsenIQ, 41 per cent of hard seltzer drinkers said they were interested in trying new flavours.

As the hard seltzer market in Australia continues to expand, larger players in the game are looking to capitalise on this trend by launching new and exciting flavours. While some smaller brands have opted for a basic range of two to four ‘mainstream’ flavours, larger players like Rain Bird, Smirnoff, and White Claw are offering a much wider range of options, with up to nine different flavours.

Some of these flavours will be familiar to consumers, while others are more seasonal

Based on in-store insights, hard seltzer keeps its growth momentum by expanding with new flavours, writes Laurie Wespes, CEO of Snooper, Wiser’s crowdsourcing platform for brands and retailers.

and exotic. Others tap into concurrent trends, such as Smirnoff’s Spicy Margarita hard seltzer flavour, which could be in response to the growing demand for cocktail-themed and tequila-based seltzers of the last 18 months.

This move towards more diverse options reflects consumers’ willingness to try new and innovative flavours. As the competition between brands heats up, it’s likely that we’ll continue to see even more unique and exciting flavour options hit the shelves.

Evolution of the shelves in-store

At the emergence of the category, we rarely saw hard seltzers blocked together, and they struggled to find a home on shelf.

Since then, we have seen the category’s share of space increasing, putting pressure on the rest of the fridge. Other categories have been directly impacted by this – for instance, cider and vodka-based RTDs, with some popular brands losing their premium eye level position to seltzer.

As seen at Bottlemart Beerwah in August 2021, already three out of 10 facings of cider-based drinks were replaced by seltzers since August 2020. A similar trend was observed at Cellarbrations Whitehorse Inn Hotel in January 2022, where hard seltzers have clearly taken over the ciderbased spaces in fridges.

It seems like cider-based brands have tried to counter-attack by launching their own version of hard seltzers, with Somersby and Strongbow seltzers seen on shelf recently. Similarly, the renowned Australian wine-based West Coast brand also launched hard seltzers.

At Bottlemart Beerwah, hard seltzers’ share of shelf space has increased considerably between August 2020 and October 2022. Whilst the number of brands has increased from two to 11 over the period, the shelf space has similarly increased by a factor of five, with almost one full fridge dedicated to seltzers. In

parallel, we’ve seen the evolution in flavour range, with one to two flavours until August 2021, and then up to four flavours, especially for White Claw.

Similarly, at Sip’nSave Cross Keys Hotel in Cavan South Australia, share of shelf increased by a factor of 3.7 in the observed period (Sep 21 to Oct 22), with more than 75 per cent of this space now at eye level. The number of brands also increased from three to eight over that period. Flavours have also proliferated, with some brands proposing up to four different flavours in October 2022.

Aside from flavours, brands are also proposing different pack types – from single cans to ‘variety’ or ‘mixed’ packs for consumers to try out multiple flavours at once, which also takes more space in the fridges as often seen with White Claw and Smirnoff.

As stated in our previous National Liquor News articles, the growth of hard seltzer has put pressure on shelf space in the RTD category. Continued growth suggests that the trend is not slowing down, thus impacting adjacent categories and brands. Cider-based brands and wine-based brands have tapped into seltzers to tentatively protect shelf space.

The flavour proliferation has seemed to be faster with larger manufacturers, yet with consumers willing to try out new flavours, we should continue to see innovative flavours flourish. Retailers should keep looking at how innovations are impacting the category and sales, as the Australian market is expected to grow annually by 40.3% (CAGR 2023-2027). ■

References:

1. Hard seltzers hustle in on XXXX, Foodanddrinkbusiness.com, Aug 2022

2. Wiser survey conducted via Snooper App (August 2020 and February 2021)

3. NielsenIQ data, August 2021-2022

5. Statista Market Forecast, 2023

Pictures from top to bottom: Cellarbrations Whitehorse Inn Hotel, August 2021 vs. January 2022 Sip’nSave Cross Keys Hotel, September 2021, August 2022, and October 2022 Bottlemart Beerwah, August 2020, August 2021, May 2022 and October 2022 Cellarbrations Aussie World - Palmview, October 2022

Australian Distillers: Safe. Smart. Sustainable.

From 26-28 March, more than 500 members of Australia’s distilling industry descended on Melbourne for the Australian Distillers annual conference. These three massive days featured masterclasses, a trade show, keynote speakers and panel addresses, a gala dinner and distillery visits, structured around the themes: ‘Safe. Smart. Sustainable.’

These focus points for the 2023 conference formed the basis for the conference’s program and reflect key areas the association wants to focus on to help the longevity of the industry as a whole.

Kicking off the conference’s day of keynotes and panels, Australian Distillers President Holly Klintworth noted an underlying component of the conference – togetherness. This is something that has continued at Australian Distillers conferences since the first one in 2014 at the original Starward Distillery, attracting 16 attendees.

“We are part of one of the friendliest, most cohesive industries in Australia, our industry

stands on the shoulders of great collaborators and I encourage all of us to follow in their footsteps to ensure we can continue to learn and grow together,” Klintworth said.

“As a burgeoning industry, it is important that we continue to grow in a safe, smart and sustainable way.

“I am optimistic about the future of our industry, while we have over 400 producers, our volume output is small. Let’s not forget that total craft spirits consumed in Australia account for roughly five per cent of total spirits consumed across the country. There is still so much room for growth. And even with COVID disruptions, analysts project the Australian spirits industry’s growth over the next five years will exceed the growth experienced over the last five years.

“There is strong consumer demand for cocktails and pre-mixed spirits and the underlying trend of increased premiumisation in the medium-term is still projected to be strong. And on top of this

The Australian Distillers Conference drew a record crowd this year, covering three main themes intended to help safeguard the longevity of the local spirits industry.

export is a dream many of us are yet to fully realise. So the opportunity for growth both locally and internationally is real.”

Whole of industry approach

The three keynotes of the Australian Distillers conference were around the three main themes of the event.

The ‘Safe’ keynote was presented by Gary Rowe of SafetyAction, and delved into the importance of building safety processes into all operations, to ensure standards can be easily met. This keynote came after a heartbreaking update from Adam Pinkard of Adam’s Distillery, which was engulfed in fire after a distillery accident two years ago.

The ‘Smart’ keynote was delivered by Ross Freeman of the National Distilling Institute, which is the first vocational education provider of ASQA approved qualifications for distilling in Australia. The Australian Distillers Association partnered with the National Food Institute to create this, delivering a suite of structured training to assist in the further development of distillers (first in Victoria before rolling out nationwide).

Finally, the ‘Sustainable’ keynote featured William Lavelle of the Irish Whiskey Association, who reflected on some of the international sustainability efforts of his association in order to inspire similar local initiatives.

The conference provided value to attendees not only through information to improve their craft, but also by bringing together so many different industry influences and components.

For example, two Victorian Government Ministers addressed the conference over its first two days, including Tim Pallas, Victorian Treasurer, and Gayle Tierney, Victorian Minister for Agriculture, Higher Education, Skills and Training. Both Ministers spoke of the importance of collaboration both

Hall of Fame welcomes two new members

The Australian Distillers Hall of Fame was first opened at the gala dinner of last year’s conference, and this year it welcomed two new (and very well deserving) members.

Lyn Lark, Co-founder of Lark Whisky, and Stu Gregor, Co-founder of Four Pillars, were inducted into the Hall of Fame at the 2023 event, joining the four ‘founding fathers’ of modern Australian craft distilling - Bill Lark (Lark Whisky), Cameron Syme (Great Southern Distilling Company), Patrick Maguire (Sullivans Cove) and posthumously Raymond ‘Spike’ Dessert (Hoochery Distillery), who were inducted in 2022.

Read about Lark and Gregor’s acceptance speeches in full on The Shout here: https://bit.ly/3Aem4OU

within the industry and with external partners like government (a relationship which will prove especially vital as the industry continues to campaign for fair and sustainable tax reform). As the saying goes: ‘a rising tide lifts all boats.’

“Whisky, gin and distilled spirits more generally, really are a demonstration of exactly how high this craft can become if we work at it, if we exchange learnings, and if we’re prepared to learn from each other,” Minister Pallas said.

Minister Tierney said: “This conference is a great opportunity to celebrate the many, many talented distillers that we have across this great nation. But it’s more than that - it’s a chance to connect with other producers and share those really important insights that drive growth.

“I’m a big believer in the power and importance of building connections within

and between sectors. Collaboration, when it’s done right, has a collective impact.”

In addition to the Government speakers, several other wider industry figures presented some informative sessions. Great examples included Greg Holland, CEO of Spirits & Cocktails Australia, Harry Jenkins, Chair of the Alcohol Beverages Advertising Code (ABAC) panel, and Nathan Kent, Marketing Director for DrinkWise, who all gave individual industry updates from their organisation before opening up the floor for a unique Q&A opportunity.

Throughout all of this and much, much more over the three days, attendees to the Australian Distillers conference were inspired to come together for the better and strive for excellence, to unlock the substantial growth opportunities at the fingertips of the industry. ■

Above image: Paul McLeay, Holly Klintworth, Stu Gregory, Lyn Lark and Cameron Syme.

A golden era for Australian spirits

Australian spirits are booming, with the onus now on sustaining this place in the market for years to come. Seamus May learns how retailers can play their part.

If you can think of a spirit, chances are a version of it is being made right here in Australia. In just a few decades, our distilling sector has gone from cottage industry to national powerhouse, with an incredible increase in the diversity of spirits on offer.

Pioneer perspectives

If there’s one producer that can be credited with blazing a trail for Australian distillers, it is Lark Distillery. It’s a well-known story, but one that bears repeating - 31 years ago, Bill Lark wanted to establish a whisky distillery in Tasmania, something that had not been attempted since the early 1800s. Restrained by outdated licensing laws, Lark petitioned for their change, and succeeded in securing key amendments. In doing so, he laid the groundwork for many of the distilleries Australian drinkers now cherish.

Lark’s current Head Distiller, Chris Thomson, reflects on the massive changes the distillery has

witnessed since its foundation in 1992, and what has also stayed the same over the years.

“The biggest change is there are now over 400 distilleries now in Australia which is phenomenal growth over 31 years,” Thomson says.

“It’s exciting to have so many new players in the industry bringing new ideas. Most pleasing from our point of view is that, as the industry has grown, we have managed to keep a culture of collaboration.

“Australian distilleries are generally here to build an industry as much as they are about building a great distilling business. We have also seen Australians fall in love with Aussie spirits, particularly whisky - 15 years ago very few people knew about Aussie whisky, now it seems that’s what people are drinking.”

And this growth has been driven, as Thomson sees it, by the innovation of Australian distillers.

“You could make a real argument that Australia is the most innovative whisky region on the planet

Lark Head Distiller Chris Thomson (left) pictured with distillery Founder Bill Lark.

right now. It’s an exciting time right now for Aussie spirits,” he said.

This perspective is shared by Harriet Leigh, Head of Hospitality at another pioneering distillery, Archie Rose Distilling Co., which was one of the first new independent distilleries in Sydney when it opened in 2014.

“This period of rapid growth has given rise to a diverse range of styles within the Australian spirits landscape,” Leigh explains.

“Embracing a spirit of experimentation and innovation, Australian producers are constantly pushing the boundaries of what is possible, as we are ourselves.”

Leigh outlines how this intrepid attitude impacts production at Archie Rose.

“We take pride in our pioneering approach, exemplified in our experimentation with malt and separate malt streams within our maturation process, as well as our use of individually distilled botanicals, or the blending of three types of molasses spirits to create our Triple Molasses Rum,” Leigh said.

“Such endeavours are not easy or inexpensive, but we believe they are crucial in achieving the best possible products.”

Port Melbourne-based Starward Whisky, founded in 2007 by David Vitale (who had been mentored by Bill Lark himself), is another iconic distillery that can be credited with helping to lay the groundwork for Australian spirits.

Simon Marton, CEO of Starward, concurs with his fellow industry colleagues, saying the increase in the number of Australian distilleries can only be a good thing, and drives momentum behind the segment.

“We know that the Australian spirits industry, particularly Australian whisky, is experiencing dynamic growth (+30 per cent MAT),” he noted.

“We have seen an increase in consumers seeking brands that reflect the best of what Australian culture, ingredients and climates have to offer.

“We are pleased to say that this interest drives growing demand and we have an increasing pool of loyal fans with a keen interest in locally made, craft spirits that don’t compromise on quality or taste. As a result of this consumer interest, we’ve seen some of Australia’s best distilleries gain momentum.”

In particular, Marton has identified one group of consumers that are contributing to the ongoing boom of Australian spirits.

“There has also been growing penetration for Australian spirits amongst premium drinkers. With Australian spirits (in particular, Australian whisky) quickly gaining momentum and consumer interest, we’ve seen premium drinkers increasingly reach for Australian whisky as they would a premium Japanese whisky or Scotch,” Marton said.

“As Australian whisky, we’re not bound by tradition, so we are able to come to the category with products that are truly unique in terms of ingredients, processes and flavours.”

Chris Thomson

Head Distiller

Lark

“You could make a real argument that Australia is the most innovative whisky region on the planet right now. It’s an exciting time right now for Aussie spirits.”

A sustainable future for Australian spirits

The smaller distilleries referenced by each of these titans of modern Australian distilling are also playing a key part in driving the industry’s expansion.

One example is Black Rabbit Distillery, a small batch gin producer based in Goulburn Valley, Victoria. The distillery was established by Sam Wieland last year and is seeking to assert itself in the heavily contested gin space with a sustainable approach.

“Our point of difference in the industry is making use of waste plums from local orchards around the distillery to produce plum eau de vie,” Wieland explains.

“This fruit would normally go to landfill or stockfeed at cost to the grower, so we have developed working relationships with our local orchardists to make a unique premium product.”

Wieland believes that this aspect of the distillery’s products will appeal to Australian spirits drinkers.

“As consumers are becoming more aware about how and where the spirits they purchase are made and what impact that production has on the environment and economy, these small sustainable distilleries can fill a gap that can’t be filled by big producers,” Wieland continued.

“‘Produce local’ and ‘purchase local’ have become catch cries in the last

couple of years across the country and being able to source grain, cane, fruit, botanicals and other consumables as close to a distillery as possible has a positive impact on environmental footprint and local economies as well.

“I feel that there’s big opportunities for small distilleries in Australia to come to the fore and provide more sustainable premium alternatives for consumers.”

This is also the message from Eddie Brook, Co-founder and Distiller at Cape Byron Distillery, producer of Cape Byron Whisky and Brookie’s Gin. Brook believes that sustainability will soon be a key requirement in the spirits category.

“In the near future, solid, transparent, sustainable practices will no longer be a choice for businesses/distilleries but a prerequisite to having a successful product in the market,” Brook says.

“Consumers now more than ever want more from their suppliers. They are wanting to purchase products and support businesses that are trying to lead the way in making the world a better place.

“As a small industry (the Australian distilling industry), we have such an opportunity to be a leading industry for sustainable practice and we look forward to bringing as many retailers, drinkers and other distilleries along for the journey with us.”

Aussie spirit spotlight: Lark Signature Collection

Tasmania is an island of rich contrasts, and so is the new Lark Signature Collection. A showcase of four exceptional Lark single malt whiskies that not only reflects the beauty of the Tasmanian landscape, but dares to pioneer a new path.

The collection includes Classic Cask, from where the story began. A harmonious balance of sweet, spicy and savoury elements makes this the perfect dram for all whisky-lovers.

Then there is Rebellion, which comes alive in experimental Chinotto seasoned casks. This distinctive sun-kissed single malt dances with candied citrus, a balance of malt flavour fired up with a bittersweet edge.

Tasmanian Peated starts at Lark Tasmanian Central Highlands peat bog. A wonderfully warming drop, where earthy peat and delicate florals transport you to the untamed.

Finally, Classic Cask Strength 58 per cent pays reverence to the intrepid spirit of the makers. Encounter strong port cask influences, giving rise to bold flavours of dried fruit and sweet notes of Tasmanian highland peat.

THE NEW WORLD OF WHISKY

Introducing The Signature Collection, a showcase of four exceptional Single Malt expressions whiskies, always made of Tasmania. From our award-winning Classic Cask, and Classic Cask Strength, to our experimental chinotto-seasoned Rebellion, and lightly smoked Tasmanian Peated. Marked with the signature of founder and pioneer Bill Lark, and bold Master Blender Chris Thomson, this is the foundation of LARK, and the heartbeat of Tasmanian Whisky. Cheers to that.

Another brand that places sustainability at its core is Seven Seasons Spirits, found in the Mighty Craft stable.

Cameron Buckland, National Sales and Marketing Director for Mighty Craft, gave some background and said: “Seven Seasons’ gins are the real deal, both owned by [Indigenous Australians] and made with produce harvested by Indigenous Australian communities using sustainable practices perfected over millennia. Its narrative ticks all the boxes for retailers.”

Producers are also considering their entire supply chain when making sustainable decisions – including those aspects that might not be immediately visible to consumers, such as the casks used for maturation. This approach is demonstrated with Manly Spirits Co. Distillery’s recent Italian Luxe Trio series of Coastal Stone single malt whiskies, as Cofounder and Master Distiller, David Whittaker, reveals.

“We want to make Australian whisky with Australian character. Along with our hot dry climate we strive to use sustainably sourced barrels that are locally available for us to fill,” Whittaker says.

“We do this to reduce our carbon footprint and to take advantage of the high quality and robust wine varietals produced by our local winemakers to mature distinctively Australian whiskies.”

For the Italian Luxe Trio, Manly Spirits partnered with Riverinabased winery, Mino & Co, allowing the distillery to access casks that previously held Italian wine varietals, without the economic and ecological cost of shipping them from Italy.

“Thanks to Mino & Co Wines we were able to create this exclusive whisky series comprising of ‘Sangiovese’, ‘Montepulciano’ and ‘Aglianico’ expressions, one of the first single malt whisky of its kind. Our aim is to strike a balance between innovation and tradition, offering something new and exciting while still staying true to our core values,” Whittaker adds.

Understanding the narratives

Ryan Buckle, Director of Sales & Marketing for Top Shelf International (TSI) told National Liquor News that one of the most effective ways of connecting with consumers of Australian spirits is to lean on the unique local stories connected to domestic producers.

Aussie spirit spotlight: Archie Rose Native Botanical Vodka

Archie Rose Native Botanical Vodka offers a refreshing departure from the conventional approach of emphasising vodka’s purity and apparent lack of flavour. The spirit celebrates its ingredients and highlights the natural flavours of its origin. With the intention of being the perfect base for the beloved vodka soda, Archie Rose has dedicated years to researching and developing a vodka that meets just that.

Combining native sunrise lime, native lemon-scented gum, Australian-grown peach and Roman chamomile, Archie Rose has achieved a delicately balanced, sophisticated, and refined vodka. This unique blend results in an array of flavours, including citrus, honey, tropical fruit, garden herbs, and fresh flowers, that create a bright and vibrant positivity, evocative of spending summer days in the sun with friends.

Unlike the flavoured vodkas of the past, this textured, layered, and complex vodka is a statement of taste and character. Archie Rose Native Botanical Vodka is a perfect example of employing an innovative and unconstrained approach that has resulted in a vodka that you can truly taste.

“We have seen an increase in consumers seeking brands that reflect the best of what Australian culture, ingredients and climates have to offer.”

Simon Marton CEO Starward Whisky

Image by: Kristoffer Paulsen

Aussie spirit spotlight: Feels Botanical

Feels Botanical is a unique range of Australian Botanical eau de vie grape spirits individually blended by hand in the Adelaide Hills, South Australia.

Each of Feels Botanical’s eau de vie grape spirits are distilled with its own collection of three sustainably sourced and natural botanicalscreating a harmony of flavours that complement a spectrum of moods, occasions and make the perfect twist on a classic cocktail.

Velvety, delicate, complex, distinctive and versatile, Feels Botanical is a 100 per cent natural and sustainably sourced botanical eau de vie grape-based spirit. It’s free of gluten, grain and preservatives with no added sugar, internationally award-winning, and proudly Australian made and owned.

An example of this is found with TSI’s own Ned Whisky (named after Ned Kelly) which heavily features its Australian provenance in marketing and packaging.

“Ned Whisky is made from Australian grains, in the Australian climate with Australian innovations,” Buckle says.

“If we tried to copy and paste a bourbon distillery and their process into Victoria, we wouldn’t be doing justice to our environment. This is a whisky made by us for us (the proof is in the flavour) and by presenting Ned Whisky as such we resonate all across the country, from high-end whisky aficionados to passing-interest trialists.”

Buckland says the stories behind Seven Seasons’ ingredients are equally compelling.

“It is important to highlight for both retailers and consumers the fascinating story behind each Seven Seasons product, and how far we travel around Australia to source the best and most authentic native ingredients that are then blended with new world flavours,” he said.

Using

the Australian advantage

While Australian producers will often struggle to out-compete their international counterparts on price and volume, Sean Baxter, Co-founder of Never Never Distilling Co., suggests that retailers can capitalise on local popularity.

“Obviously the biggest challenge in the market is price point so working with distilleries to create opportunities to create value beyond discounting on shelf is encouraged,” Baxter said.

“We are at a distinct advantage over large international brands when it comes to growing engagement at a local level through sampling support and education.

“Many distilleries are willing to go the extra mile for motivated retailers when it comes to founder-led masterclasses or VIP tasting experiences for key staff or VIP customers.

“We always aim to go over and above when it comes to sampling in store.”

Take inspiration from the on-premise

An interesting suggestion for how to best support Australian spirits in the off-premise comes from Leigh, who believes that retailers can look to our world-leading bars to help tell the story of Aussie producers.

“Australia boasts some of the world’s most exceptional bar culture, and retailers can spotlight establishments such as Caretaker’s Cottage in Melbourne to create engaging content,” Leigh says.

“Further, they could consult experts like Michael Chiem from PS40 to offer innovative ways to enjoy new Australian rums. By engaging these professionals and showcasing their

expertise, retailers can better communicate the reasons behind this industry’s renaissance and its unique character.

“Retailers have a crucial role to play in further driving this industry forward.”

An Australian future

Australian distillers are not resting on their laurels, but are now looking ahead to what shape an established category will take in years to come. An example of this forward vision can be seen at Brix Distillers, which has just released its new core range of wholly Australian rums.

Co-founder James Christopher thinks products like these will have a significant role to play in the future of the category.

“Australian craft rum is a few years behind the whisky and gin categories, but over the past few years, there has been a strong movement by Australian distillers to start producing more rum,” Christopher says.

“Global trends are showing that rum is growing at a solid rate and with Australia generally following a few years behind the Europe and the US, we are now starting to see solid growth in the Aussie rum category.

“There are now over 50 craft distilleries around Australia producing rum or cane spirit and we are seeing more distilleries invest in laying down barrels of rum. It’s great to see.”

Similarly, Baxter believes rum is a major opportunity for producers that makes sense given Australia’s produce and environment, alongside brandy.

“Opportunities exist in market for us to further stamp our authority across multiple spirit categories that are as yet only lightly populated,” Baxter says.

“For a country that is known the world over for our wine regions, we produce a surprisingly small amount of boutique craft brandy and wine-based spirits. Considering the amount of sugar cane grown in Australia the craft rum category in Australia is also dwarfed by the whisky and gin categories.”

be key in continuing to cement Australian spirits as a staple in the Australian market.”

The breadth of the domestic spirits category is cited by many Australian distillers as a key reason for the sector’s success, including with new styles of spirits such as eau de vie.

Blake Vanderfield-Kramer, Co-founder of eau de vie brand Feels Botanical, explains the appeal.

“ While eau de vie is a traditional European category, where they use pears, plums, and apples as their base to ferment and create spirit, in Australia, we can use Australian grapes that have been fermented, turned into wine, and then distilled into an Australian eau de vie grape spirit (or unaged brandy),” Vanderfield-Kramer says.

Indeed, expansion of spirits offered by single distilleries is predicted to be a major trend by Hugh Lumsden, Head Distiller at Prohibition Liquor Co.

“It’s stimulating to see once-linear operations expanding – once solely gin distilleries producing are now makers of whiskies and aperitifs, and switches of the established industry to new and exciting products like Australian agave spirit couldn’t be more exciting,” he states.

“Diversification and innovation across established and emerging categories will

“This delivers a different shape of flavour and mouthfeel to the base spirit and provides a sustainable use of unused Australian wine, resulting in a versatile spirit for numerous drinks and occasions. This approach supports local industry and cross-agriculture collaborations and is an exciting development in the Australian spirits industry.”

Ultimately, Australian distillers are in agreement: the present moment is a good one for the category.

Thomson said: “It’s a great time to be alive in Aussie spirits, we are at the crest of the wave in a global industry about to boom.”

And Buckle from TSI strikes a similar chord, saying: “Consumer interest in domestic products is the strongest it’s been in generations. We are in a golden era.” ■

“Consumer interest in domestic products is the strongest it’s been in generations. We are in a golden era.”

Ryan Buckle Director of Sales and Marketing Top Shelf International

Exploring the diverse range of international and imported beer is an adventure for retailers and drinkers alike.

Caoimhe

Hanrahan-Lawrence dives in.

A world’s worth of beer

The reasons for drinking international beer are almost as numerous as the labels in the category. For some, it can evoke nostalgia for the place they grew up, whereas for others it is an opportunity to try new styles and flavours. Evidently, Australians appreciate the category - according to the Observatory of Economic Complexity (OEC), Australia was the 13th largest importer of beer in the world. Overall, imported beer makes up 15 per cent of the Australian beer market.

According to Richard Knight, East Coast Marketing Manager at Good Drinks, international brands offer a unique insight into the culture of the home country.

“I think the imported nature of brands is often really interesting from a cultural perspective, because you learn so much about the culture of where the product is from and how it’s grown over the years. That can be really different in experience than an Australian brand,” he said.

Many international beers have developed a strong culture due to the age of each country’s brewing industry. Some breweries, particularly in Europe, are centuries old. These historic labels have the benefit of centuries of reliability.

Brenton Quirini, Managing Director of Empire Liquor, explains that drinkers choose these beers because they think “This is great beer. I know it’s

great beer, it’s always been great beer and it always will be great beer.”

He added: “That’s the side that we come from, where you’re betting on a sure thing.”

One of the points of difference for international beers are the unique flavours created with different brewing conditions, adding to that authentic appeal.

“The raw ingredients that are farmed in the home location, the birth location of a brand, are definitely going to be different to what is produced in Australia. That’s a key factor for us. Authenticity is 100 per cent of the game,” said Quirini.

Some international labels are brewed within Australia though, as Knight explained.

“There are a lot of international brands that are actually manufactured and brewed in Australia, which does bring certain benefits in terms of shorter supply costs, some reduced freight costs and environmental footprint as well,” he outlined.

By offering a range of beers imported and brewed under-license, retailers can appeal to a range of drinkers.

Transnational trends

Brewers of the international beer sector may find it easier to react to the trends of what their global audience is looking for, in comparison to other international producers.

“With beer, obviously, you can make it every week. With wine, you get one shot a year. That’s obviously the really key difference. It’s a matter of just being able to pick trends,” said Quirini.

But the most obvious trend is actually by country. A 2021 OEC report revealed that the largest beer exporter to Australia was Mexico, which exported $79.4 million of beer and makes up 35.1 per cent of Australia’s international beer market. Beer is one of Mexico’s largest exports, and has cornered a large part of the American market. Mexican beers prove popular among drinkers of European styles, which may be because the Mexican beer industry was heavily influenced by German immigrants in the 1800s.

Our neighbour in New Zealand was the second largest importer, comprising 11.7 per cent of the market. Italy, the Netherlands, and Germany rounded out the top five. Japan was the largest Asian exporter, and Vietnam was close behind. Vietnam itself is consistently among the top 10 beer consuming countries, with its beer industry on the rise.

Traditionally, pilsners and lagers have made up the bulk of international beers when it comes to style, however, Franck Berges, Managing Director at Beer Importers and Distributors, has noticed an increasing number of international ales.

“There is a big change in what the new beer drinkers are drinking,” Berges noted.

“When you look at our craft brewing industry, which is the newest, the most popular beers are ales, an IPA or a pale ale.”

Knight has also noted flavour as a growing trend, and said: “I think the flavoured space is going to be an increasingly interesting one within beer and within international premium beer as well.”

This is exciting news for the international beer sector, which contains newcomers and veterans in the ‘fruit beer’ sector. In particular, Quirini noted this was an opportunity for Belgian fruit beers.

“They are classics as far as Belgian beer brewing is concerned; the kriek beer, the cherry beer, the raspberry beers, all those beer styles from that lambic family. They’ve been around for a long, long time. I think because of the nature of what’s happening with craft beer and for the fact that a lot of these beers have gotten a lot of these fruit influences… it’s actually opening up some different opportunities,” Quirini said.

Brenton Quirini Managing Director Empire Liquor

“Authenticity is 100 per cent of the game.”

Empire Liquor begins distributing Wychwood Hobgoblin

The impish Wychwood Brewery recently appointed Empire Liquor as its Australian distributor. Empire Liquor began selling Wychwood products early this year. Wychwood is one of the UK’s leading craft beer labels, as well as being the UK’s largest producer of organic ales. The Wychwood brewery is located in Witney, Oxfordshire, home of the eponymous Wychwood forest. The beers are crafted by head brewer Jon Tillson and his dedicated team of five. With its character-based artwork, the brand is instantly recognisable, especially the iconic hobgoblin. The flagship brew, Hobgoblin Ruby, presents a mix of rich caramel flavours and a fruity finish of figs, raisins and dates. Hobgoblin Gold is brewed with four varieties of hops and a biscuity malt base, resulting in an easy-drinking beer with notes of passionfruit, citrus, and tropical fruits. The zesty Hobgoblin IPA has won the World Beer Award’s award for best UK IPA for three years in a row, and offers an explosively juicy citrus palate.

Contending with craft

The rising popularity of craft beer and the emergence of hyper-local breweries may seem dangerous for the international sector. However, Knight believes that the two categories benefit one another.

“Previously beer might have been quite monochromatic, whereas the craft beer explosion and perhaps the international explosion before that really have led to a much more varied landscape, which is a lot more interesting from a drinker’s perspective, and helps keep interest in the beer category,” he said.

While the average drinker has four to 10 beers in their repertoire, the two categories can appeal to different markets. Craft and international beer each have their own role to draw in more beer-drinkers.

“I don’t think the two are necessarily competing head-to-head. I think they both have a role to make the size of the market bigger… as opposed to fighting over the same consumer,” Knight continued.

There are also ways that international beer appeals to the craft drinker, with many historic international brands highlighting the heritage of their craft.

“These brewers were doing these sorts of things three, four hundred years ago. It was all handmade and from locally grown ingredients,” Quirini said.

Ultimately, the most important factor for a consumer is the quality of the beer they are drinking. If a consumer likes a particular beer, it doesn’t matter if it is a craft beer or an international label.

Navigating the world

In the Australian liquor retail space, international beer is often treated as a homogenous category, when in reality, it spans a variety of segments.

Therefore, to appeal to a wider range of consumers, carrying multiple international labels can be a good idea. Lesser-known international labels can be a useful point of difference for liquor retailers, especially those seeking to attract curious drinkers. Ex-pat communities are another key market for international beers, as they often seek out labels from their home country.

Knight emphasised this opportunity and noted: “What’s been interesting is just the sheer depth of strength of culture around various nationalities and the role that you can play within that.”

When marketing an international brand, it is important to maintain the authentic identity of the product. Drinkers are looking for the true international experience, and can see when a brand is trying to be something it’s not.

For example, Coors is strongly connected with sports in its marketing within its home of the US, so it may seem like a logical step to connect to Australian sports in its marketing down under. However, as its Australian distributor, Good Drinks felt this wasn’t the right approach, instead opting to keep that connection to the home country.

“For us, Australian Rules Football and Coors feels like a bridge too far. Yet, leaning into this growing interest [in American sports] within Australia, among Australian people, feels like a natural place for us to play,” Knight said.

International beer is a broad category with many sectors, and while this can seem overwhelming from one angle, it’s also got the positive of providing ample choice to consumers. There is an international label to please every consumer, from the craft afficionado to the most inflexible drinker – it is just a matter of finding the right brew. ■

“I think the flavoured space is going to be an increasingly interesting one within beer and within international premium beer as well.”

Richard Knight East Coast Marketing Manager Good Drinks

WORLD GIN DAY

2023 is on 10 June.

Let the celebration beGIN

Since 2009, the second Saturday of June has officially been known as World Gin Day. The occasion was created by the ‘Gin Monkey’ Emma Stokes, with a simple goal – get people together all around the world to celebrate the brilliance of gin.

There is no shortage of things to celebrate about the category, especially considering its size. Thanks to the ‘ginnaisance’ of recent years, the global gin market was valued at USD $14.03 billion in 2020 according to Allied Market Research. It was projected to grow by a CAGR of 4.9 per cent between 2021 and 2028.

A versatile spirit

Zooming in to the Australian market, local consumers are finding plenty of ways to enjoy gin because of this wide market – but at the core of this enjoyment is the classics.

Caroline Wood, Marketing Manager at FeverTree, said: “Tonic is still number one, and more fruity/floral tonics like the Fever-Tree Elderflower or Wild Raspberry Tonics are exciting customers and trade alike.”

The Gin Queen, Caroline Ashford, said for those consumers that don’t seem to like tonic, the huge range of premium options in the soda space are providing elevated yet simple ways to enjoy gin.

Classics are also booming when it comes to ginbased cocktails too. However, a spokesperson for Hayman’s said consumers aren’t sticking to just the traditional recipes.

“Here at Hayman’s we are all about the classics, however appreciate to keep relevant in this everchanging market we need to offer new and different drink inspiration. This is why we focus on reimagining classic gin cocktails,” they said.

Some specific recipes Hayman’s called out was the Tom Collins Fizz, using Old Tom Gin topped with lemonade, or a Sloe gin based Negroni.

Corina Retter, Ambassador for Bombay Sapphire at Bacardi-Martini Australia, noted that although classic gin cocktails are usually her go-to drinks, gin has an amazing versatility that Australians can’t help but celebrate right now.

“Gin really has limitless possibilities, and the way bartenders are innovating and using the spirit now is incredible,” Retter said.

The on-premise appreciation for the spirit is

Gin Day is coming up next month and is a fun chance to celebrate the wonders of the spirit with your customers in-store, writes Brydie Allen.

A

definitely impacting the exploration of home bartenders, according to Nathan James, Marketing Manager for William Grant & Sons.

“Cocktail innovation has exploded in Australia, and the gin category has benefited from this,” he said.

Cristobal De La Rubia, Brand Manager for The Botanist at Spirits Platform, summed up the local consumption of gin as not just one element, but an overall experience.

“Gin is a versatile spirit that can be used in a wide variety of cocktails, from classic G&Ts to innovative and creative cocktails. Consumers are interested in exploring new gin-based cocktail recipes and experimenting with different mixers and garnishes,” he said.

Navigating a booming category

As Ashford noted: “There is certainly still a great deal of interest in the gin category, but the market is very crowded.”

So when customers come in-store looking to celebrate World Gin Day in any number of versatile serves, what are they looking for from the gin itself?

With the current economic climate, the Hayman’s spokesperson says price plays a huge factor.

“[There has been a] shift back to established brands that are known to deliver quality liquid. Shoppers are less inclined to risk disposable income on premium unknown offers as the cost of living increases,” they said.

After a price point has been determined, flavour has become a major element driving choices. Hayman’s said this is similar to what happened in the UK as its gin market matured.

UK-based Warner’s Gin certainly believes in the power of flavour, and recently collaborated with Australia’s Four Pillars to develop two gins inspired by each other - Four Pillars released a Green Apple and Rhubarb Gin, while Warner’s will release a Harrington Shiraz Gin.

Co-founder of Warner’s, Tom Warner, said the gin scene between the two countries is very similar, but he has “always been surprised by the relatively few simple flavoured gins in Australia – good honest flavours from well-loved fruits like rhubarb, apple, pear, raspberry and blackberry - a gap we are very happy to fill.”

Aside from flavours like this, De La Rubia notes that botanical profiles are still high on the agenda of gin shoppers.

“Consumers are looking for premium yet authentic and sustainable brands with interesting and unique flavour profiles in their gin, such as the botanicals that are not

Explore the possibilities of gin with The Botanist

From the Bruichladdich Distillery Company comes The Botanist – a gin of layered complexity and an exploration of the Isle of Islay’s botanical heritage. Bruichladdich is driven by people who challenge boundaries and love to explore. These Distillers explored the boundaries beyond whisky to create The Botanist, the first Islay Dry Gin.

The Botanist team saw past the sea of green that graced the Islay landscape, carefully selecting 22 aromatic botanicals that were abundant and could be foraged sustainably and by hand. They were armed with the centuries old expertise of their distillers and an abandoned old Lomond still, which they brought back to life with a bit of imagination and a few masterful modifications.

The Botanist Islay Dry Gin is delicate, balanced and complex. On the nose, you will immediately find a bouquet of herbal freshness, juniper and sweet citrus. After it opens up a little, sweet, spicy and earthy notes of cassia and coriander set the basis for the Islay botanicals to gently rise, with wild aromas of mint, thyme, sweet gale, gorse and camomile winding through the gin’s heart.

The satin smooth gin glides across the palate with exceptional viscosity. It has a rich and mellow taste which is cool on entry then warming across the palate with a round mouthfeel and citrus freshness. Sweet and earthy notes combine with gentle floral and herbal tones, with each sip revealing deeper layers and more complex combinations of delicate flavours.

“Gin is a versatile spirit that can be used in a wide variety of cocktails, from classic G&Ts to innovative and creative cocktails.”

Cristobal De La Rubia Brand Manager for The Botanist Spirits Platform

Reimagine the classics with Hayman’s Gin

Hayman’s is the original family gin distiller, dedicated to making the best tasting gin from its home in London for over 150 years and five generations. Today they still start with the same family recipe and two full days of distilling, which have helped the distillery earn countless accolades across the range since 1863.

Featured in this range is the enticing Hayman’s Old Tom Gin, which was the original London gin when the Hayman family began distilling. Today it may be a less familiar style, but it’s still a bartender’s favourite and a staple to base many classic cocktails on, like the Tom Collins and the Ramos Gin Fizz. Hayman’s revived the Old Tom style of gin in 2007 and it has been highly awarded ever since. The delicious gin is rich, rounded and versatile with a superb delicate finish, pairing incredibly well with Sicilian lemonade.

Another decorated product of the Hayman’s range is the Sloe Gin, awarded best English Sloe Gin at the World Gin Awards, a gentle fusion of wild harvested English sloe berries into the beautifully balanced Hayman’s London Dry Gin. It’s not too sweet and not too tart, with plummy aromas, hints of almond and frangipane and delightfully fruity notes that make it a great surprise for a classic serve like the Negroni.

This World Gin Day, the time is ripe to inspire home bartenders about the possibilities behind the Hayman’s range with iconic twists on classic serves.

commonly used in traditional gins,” he said.

Here, De La Rubia emphasises that it’s not just one element of each gin that consumers are taking into consideration. It’s the brand, its credentials, its production (and more).

Retter adds: “Consumers are looking for a gin that delivers on sustainability, flavour and premium products. If there is only one gin on your bar cart, it needs to deliver all three.”

Ashford believes that these values will become more and more important to consumers, and brands will react by focusing more on sustainability.

“With Four Pillars gaining carbon neutral accreditation, naturally others will follow. It’s no longer going to be enough to use recycled packing material or capture rainwater to cut spirits,” she said.

Importance of World Gin Day to your store

With the wide appeal and busy market behind gin, one could be forgiven for thinking that the category doesn’t

necessarily need the awareness that World Gin Day can provide.

However, as James described, it is vital for the category to highlight and maintain its relevance.

“Gin will always be a large, staple category for retailers and gin drinkers have several brands in their repertoire so choice will still be important. However, in the current environment, beacon brands that invest in the market and are relevant, interesting and motivating to drinkers will always prevail,” James said.

A focus on the future of gin is behind The Botanist’s Australian campaign around World Gin Day, talking about the idea of ‘looking further’. De La Rubia said the B Corp certified brand sees this idea as placing equal value on people, planet and profit, exploring ways to conscientiously give back and protect the environment, to make sure the distillery has a positive impact and is left to future generations in a better condition.

There will be a lot more activity happening from gin brands around the occasion too. Hayman’s is bringing the

The Sea Cucumber cocktail at The Alby

category to life through a cocktail competition and venue partnerships, and also via the International Gin Festival in the ACT. Education is a theme here – making sure consumers are well informed on how to make the most of the category. This is a key point for retail as well.

“Education is key at shelf when it comes to retail. With the proliferation of gin brands, it can be overwhelming to a shopper to navigate the shelf so providing point of sale that talks to the brand attributes, flavour or drink inspirations will empower the shopper and help make their decision making process less stressful,” said the Hayman’s spokesperson.

Another educational component that Wood recommends bringing in-store is to empower consumers to identify how different gin flavour profiles and mixers can go together.

“When choosing a tonic for your gin, you can really maximise the flavour of your drink by either comparing or contrasting flavours. If you have a floral gin and a floral tonic, you will certainly have a harmonious combination. Alternatively, you might have a robust, spice laden gin so you might want to balance those flavours with a zesty/citrusy tonic for a more rounded flavour profile,” Wood said.

As with any occasion, opportunity abounds when you can inspire energy in-store and get customers excited.

A key tip on how to do this comes from Retter, who said: “I’d love to see the cocktail cart make an appearance in retail stores; table side service has become a staple at the high-end bars around the globe. There is nothing more special than a cocktail created just for you right in front of your eyes.” ■

Don’t forget the tonic with Fever-Tree Mixers

If three-quarters of your favourite drink is the mixer, then shouldn’t the mixer matter? The seed for Fever-Tree was planted by a meeting of minds musing over the world’s most famous mixed drink – the G&T. If the gin was important in terms of quality and taste, they figured the mixer was too. With the launch of Fever-Tree, Co-founders Charles Rolls and Tim Warrillow reignited a long-neglected sector of the drinks business and started a mixer revolution.

Fever-Tree mixers filled a gaping hole and met consumer demand for premium quality mixers with flavour and provenance. In the year of the brand’s 20th birthday, Fever-Tree continues to innovate using the finest ingredients sourced from around the world, including with its iconic and highly awarded range of tonics.

One such recent innovation is the Fever-Tree Clementine Tonic, crafted with sweet Spanish clementines that offer the perfect citrus complement to the soft bitterness and spice of the tonic’s Rwandan quinine. This tonic is the perfect mixer for London Dry styles of gin to create an extra zesty splash of citrus sunshine to your G&T.

“Consumers are looking for a gin that delivers on sustainability, flavour and premium products. If there is only one gin on your bar cart, it needs to deliver all three.”

Corina Retter Ambassador for Bombay Sapphire Bacardi-Martini Australia

CRAFTED WITH THE HIGHEST QUALITY INGREDIENTS FROM AROUND THE WORLD. FEVER-TREE’S RANGE OF DELICIOUS MIXERS FOR DARK SPIRITS SUCH AS WHISKIES, BOURBONS AND RUMS, MAKE THE THE ULTIMATE MIXED DRINK

Cabernet Sauvignon

With the weather starting to cool, our expert panel sampled a range of Cabernet

Sauvignon wines to find their top picks over three price brackets.

The Panel

➤ Brian Chase Olson, Director, Blend Public Relations

➤ David Fahey, Wine Consultant

➤ Duncan Cozens, Manager, Red Bottle Pitt Street

➤ Ed Peake, Key Account Manager, Penfolds

➤ Geoff Bollom, Wine Specialist, Porter’s – Balmain East and Glebe

➤ Jonathan Leeming, Brand Manager, Taylors Wines

➤ Michael Frost, Store Manager, Australian Wine Centre

➤ Nigel Burton, CEO, Burton Premium Wines

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

Taylors Masterstroke Cabernet

Sauvignon

Region: Coonawarra

VIN: 2019 LUC: $36.55

Distributed by: Taylors Wines

“A standout in this tasting. Clean ruby colour, gorgeous minty nose and palate. Great length with balanced oak.”

– Nigel Burton

Leconfield Cabernet Sauvignon

Region: Coonawarra

VIN: 2021 LUC: $23.87

Distributed by: Leconfield Wines

“An elegant, well balanced wine, showing soft red berry fruit and integrated oak.”

– David Fahey

Highgate Organic Cabernet

Sauvignon

Region: South Australia

VIN: 2021 LUC: $12.90

Distributed by: Single Vineyard Sellers

“Generous fruit, beautiful length and structure for a wine at this price. Bright red berries are concentrated on the palate to hold up against the clean acidity.”

– Brian Chase Olson

LUC over $25

Brand & Sons

Sanctuary Cabernet

Sauvignon

Region: Coonawarra

VIN: 2019 LUC: $75.25

Distributed by: Brand Group

“A wine that has it all –complexity, balance and concentration. Lush, elegant red fruits with tomato leaf, vanilla and tobacco. Flavours follow on the palate with zesty, peppery tannins supporting the full palate.” – Brian

Chase Olson

Nightfall Leo

Cabernet Sauvignon

Region: Coonawarra

VIN: 2020 LUC: $64.50

Distributed by: Brand Group

“Very well made wine. Vanilla and chocolate on the nose. Soft tannins and subtle acid on the palate with blueberry and mint, typical of a Cab Sauv. Fresh and alive with complexity.”

– Geoff Bollom

Taylors St Andrews

Cabernet Sauvignon

Region: Clare Valley

VIN: 2018 LUC: $49.86

Distributed by: Taylors Wines

“Smoky, meaty, fruit packed nose opens to an equally concentrated and powerful palate of blue fruits, tobacco and vanilla. Tannins are fine and provide generous structure.” – Brian Chase Olson

Voyager Estate Cabernet Sauvignon

Region: Margaret River

VIN: 2018 LUC: $59.12

Distributed by: Déjà Vu Wine Co. (NSW/ACT/QLD), Bibendum Wine Co (VIC), Sometimes Always (SA), Liquid Library (WA)

“Dark salted chocolate and violet on the nose. Powerful blackberry core of insisive minerality. Super wine with great tannin structure.” –Michael

Frost

Ed Peake

Account Manager

Harewood Estate Reserve Cabernet

Sauvignon

Region: Great Southern

VIN: 2020 LUC: $27.95

Distributed by: Single Vineyard Sellers

“Red berry nose with a full fruit mouthfeel and matched with soft tannins. A well-balanced and elegant wine.”

– David Fahey

Singlefile Single Vineyard Cabernet Sauvignon

Region: Great Southern

VIN: 2021 LUC: $26.20

Distributed by: Domaine Wine Shippers

“Fruit intensity on the nose with blackcurrant richness. Great ripe fruit flavours on the front palate. Could even use a bit more tannin.” – Ed Peake

Food Pairing

➤ “Lamb backstrap, pesto mash and sauteed asparagus.”

– Jonathan Leeming

➤ “Beef in any format but especially a steak.”

– David Fahey

➤ “Definitely a good pairing with roast veggies and beef, or a rich lasagne.”

– Duncan Cozens

➤ “Roast lamb with potatoes and peas or steak frites.”

–

Ed Peake

Key

Penfolds

“The step up in the $25+ bracket was extraordinary and obvious in the quality, intensity and balance. My conclusion – good Cabernet is worth paying more for!”

LUC $15-$25

Brand’s Laira Blockers Cabernet Sauvignon

Region: Coonawarra

VIN: 2018 LUC: $15.26

Distributed by: Casella Family Brands

“Really interesting, developed flavour. Savoury and complex.”

– Michael Park

Brian Chase Olson Director Blend PR

Taylors Jaraman Cabernet Sauvignon

Region: Clare Valley

VIN: 2020 LUC: $22.96

Distributed by: Taylors Wines

“Lovely varietal nose. Some leafiness and herbaceousness with a dense dark fruit palate and firm tannic structure. Great example of good value winemaking in this price point.”

– Duncan Cozens

Editor’s Picks

➤ Knock’N Bones Cabernet Sauvignon 2020, Barossa, LUC $8.92 (Independent Beverage Partners)

➤ Evans & Tate Wild Cape Cabernet Sauvignon 2020, Margaret River, LUC $14.00 (Fogarty Wine Group)

➤ Beresford Estate Limited Release Cabernet Sauvignon 2016, McLaren Vale, LUC $33.30 (Vok Beverages)

➤ Calabria Three Bridges Cabernet Sauvignon 2019, Barossa, LUC $16.60 (Calabria Family Wine Group)

Lapis Luna Cabernet Sauvignon

Region: California

VIN: 2020 LUC: $21.50

Distributed by: Single Vineyard Sellers

“Gentle nose. Hint of cedar and blue fruits, with great structure and finish. Balanced. A good food wine.” – Geoff

Bollom

Penfolds Max’s Cabernet Sauvignon

Region: South Australia

VIN: 2020 LUC: $23.11

Distributed by: Penfolds

“Attractive, fruit driven wine with rich red berry fruit on the nose and soft tannins on the palate. A balanced wine and a real delight.” – David Fahey

O’Leary Walker Cabernet Sauvignon

Region: Adelaide Hills

VIN: 2018 LUC: $19.35

Distributed by: O’Leary Walker Wines

“Chocolate and soft raspberries on the nose, showing aged characters early. Richness and heaviness on the palate.”

– Ed Peake

Kalleske Merchant Cabernet Sauvignon

Region: Barossa

VIN: 2022 LUC: $20.96

Distributed by:

Déjà Vu Wine Co.

“A blend of jammy red fruit and dusty soil on the nose. Warm and rich fruit fills palate with a veil of soft tannins.”

– Brian Chase Olson

“A very good lineup. Fruit was generous without appearing overcooked. Oak was there to support, not drive. Best examples carried the fruit with great length.”

LUC under $15

Martingale Estate Cabernet Sauvignon

Region: Yarra Valley

VIN: 2020 LUC: $14.94

Distributed by:

Déjà Vu Wine Co.

“Oak driven nose with soft fruit and tannins on the palate. A well balanced wine that will drink well over the next year.”

– David Fahey

Brown Brothers Origins Series Cabernet Sauvignon

Region: Victoria

VIN: 2020 LUC: $11.01

Distributed by: Brown Family Wine Group

“Clean bright purple colour. Fruit driven with slight hint of oak. Good length to finish. A good example of the Cabernet varietal and remarkable value.”

– Nigel Burton

Pig In The House Organic Cabernet Sauvignon

Region: Australia

VIN: 2022 LUC: $12.72

Distributed by: Véraison Wines (NSW), High Spirits

Wholesale (QLD), Raw Wine & Beer (VIC)

“A robust and quite profound nose, offering jammy black fruits and hints of green herbs. The palate follows with succulent blackcurrant and blueberry jam and a hint of clove and white pepper.” – Jonathan Leeming

Richard Hamilton Hut Block Cabernet Sauvignon

Region: McLaren Vale

VIN: 2020 LUC: $14.19

Distributed by: Leconfield Wines

“Dark ruby colour, oak driven nose and well balanced palate. This is a very soft wine providing good drinking now.”

– David Fahey

Manager

Farmer’s Leap Cabernet Sauvignon

Region: Padthaway

VIN: 2012 LUC: $14.60

Distributed by:

Farmer’s Leap Wines

“This presents well for a younger Cab Sauv. Lots of blue and dark fruits with a solid acid structure. Tannins are the hero here. A further 12+ months of aging would make it even better.” –

Geoff Bollom

Thorn-Clarke Sandpiper Cabernet Sauvignon

Region: Barossa

VIN: 2019 LUC: $13.60

Distributed by: Mezzanine

“Lovely aromatic nose, with dark cherry, blackberry and hint of green leaves. Very fruit forward with a great finish of chocolate and oak.”

– Geoff Bollom

Geoff Bollom Wine Specialist Porter’s – Balmain East and Glebe

Michael Frost Store

Australian Wine Centre

“Majority of these wines were very good – even cheaper price points have exceptional value for money. But some cheaper ones were overly tannic and missing fruit.”

“There was quite a range here. Ultimately this highlights how Cabernet Sauvignon as a variety ticks all the flavour and structure boxes.”

A century and a half of success for The Barrel at Coogee Bay Hotel

As the iconic Coogee Bay Hotel celebrates its 150-year anniversary this year, Owner Chris Cheung shares what makes the retail offering a local favourite.

Located in Sydney’s Eastern Suburbs and a stone’s throw from the beach, the Coogee Bay Hotel and its bottle shop have been a local institution for generations.

In 2020, the retail offering underwent a major refurbishment, rebranding from Liquor Barn to The Barrel by Coogee Bay Hotel. Owner, Chris Cheung, is proud of The Barrel’s role as “the local drinking consultants of choice for the Eastern suburbs community since 1873.”

Alongside its storied history in the eastern suburbs community, The Barrel has been a member of Independent Liquor Group (ILG) for 29 years, joining in 1994, with Cheung also once serving as a Director of the banner group.

For Cheung, The Barrel has been able to maintain it’s popularity and relevance over the years thanks to its ability to stay ahead of the crowd.

“We continue to work with a wide range of emerging local brands, whilst sourcing products for our customers at every opportunity. We seek emerging categories and are early adopters of ‘new’ to showcase a wide array of choices to our consumers,” he said.

The choices that seem to be engaging customers at The Barrel right now are the RTD category, driven by hard seltzer, while Champagne, Sauvignon Blanc and premium

reds have been standouts in the wine category. Interestingly, beer sales have remained strong for the off-premise, even as customers return to the on-premise side of the business.

Speaking of the latest trends, Cheung said: “The popularity of seltzer has been enormous, along with many unique local craft offerings which have assisted us in delivering growth in the beer category.”

But for the Coogee Bay Hotel’s 150th birthday, it wasn’t just about the latest trends. The Barrel reflected on the heritage and longevity of the venue by releasing a limited edition range of commemorative wines. The collection, created alongside the First Creek Wines team in Pokolbin, features three collectible labels created by local artist Charlie Nivison, also known as Silly Pear.

Another element that has contributed to The Barrel’s success over the years is how it brings together the on-premise and the offpremise sections of the business to deliver on customer needs. During the pandemic, the store brought the bar experience into the home by providing growlers and squealers of draught beer and bottled cocktails, mixed in-house. Today, this idea continues with The Barrel’s ‘party specialist’ service, in which customers can hire cocktail staff and purchase kegs and ‘magic boxes’ to cater for events in their homes.

This innovative attitude behind The Barrel will remain of the utmost importance in coming months, with ongoing inflation continuing to present challenges for all liquor businesses.

“The rising costs of both products and the array of services required just to open our doors continue to put pressure on the way we do things,” Cheung said.

“Our response is not just a singular approach to increase pricing. We see this as an opportunity to drive our route to market through a multitude of ways.”

One such way is through The Barrel’s recently launched online store, which offers home delivery and in-store collection. Advertising and promotional material for The Barrel will also be adjusted to reflect the changing circumstances.

With 150 successful years behind it, Cheung is confident that the Coogee Bay Hotel and The Barrel are well placed to weather such challenges.

He said: “I would like to take this opportunity to formally thank all of our supplier partners and staff who have worked collaboratively with us throughout the tough times of the last few years. We look forward to more prosperous and exciting times ahead.” ■