The Shout NZ July 2022

NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

JULY 2022 | www.theshout.co.nz

LYRE’S NON-ALCOHOLIC ON THE ROCKS

STAY SPIRITED. MAKE IT A LYRE’S.

Isle of Harris Gin NZ Advert V1.pdf

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ISLE OF HARRIS GIN INFLUSED WITH SUGAR KELP

Exclusively Distributed by Whisky Galore trade@whiskygalore.co.nz | 0800 WHISKY

contents

July 2022

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The Shout NZ Editor, Charlotte Cowan

BUSINESS SECURITY

Something that the on- and offpremise shouldn’t have to deal with following two years of ups and downs is worrying about the safety of their physical premises and staff. But sadly, this is now a reality with ram raids, burglaries and break-ins happening almost on the daily around New Zealand. This is obviously extremely damaging to any business and if that has happened to you, we are so sorry.

In this month’s issue we want to offer some tips and advice on securing the safety of your business. On pg 22, James O’Connell, CEO of The Hospitality Group, offers some practical advice for managing costs in your business – because losses don’t just have to be a result of thieves. With rising inflation, it’s time to work on the systems and processes that will lead to healthy margins in your on-premise.

Plus, on pgs 28-29, Reck Diogo, Security Consultant for IQ Security, shares the physical security measures – from cameras to bollards – you can put in place to ensure your stock and staff is safe.

Improvements may cost you but in the long run, it’s important your security is up-to-date so you won’t become a target. Stay safe, team!

Cheers!

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4 INDUSTRY NEWS AND INSIGHTS 9 TELL ME LYRE’S

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22 MANAGING COSTS IN YOUR BUSINESS

Practical tips from James O’Connell, CEO of The Hospitality Company

The newest malt releases from non-alcoholic spirits brand, Lyre’s

23 ON SHOW

This month’s must-try classics and new releases

10 HOW SHOPPERS PLAN

Insights from Andrew Arnold, NZ Country Manager, Shopper Intelligence

24 SYRAH, SHIRAZ AND BIG REDS Tasting notes from Cameron Douglas MS

12 DOING BUSINESS ONLINE

28 LOCK IT IN

16 RUM FRONTIERS

30 FULL OF FLAVOUR

20 SPOTLIGHT ON NZ LOCALS

34 COCKTAIL GARNISH GUIDE

Special report on the booming liquor-ecommerce industry

Spirits expert Tash McGill shares rum’s exciting new developments

Four of the best Kiwi bars where you can relish a rum

PUBLISHED BY The Intermedia Group (NZ) Ltd PO Box 109 342, Newmarket, Auckland 1149 Executive Chairman Simon Grover Managing Director Paul Wootton

How to protect your people, your customers and your business

Denise Garland explores fruit & flavoured beer and cider

The top cocktail garnishes for your on-premise

Group Publisher Craig Hawtin-Butcher craig@intermedia.com.au

Digital and Print Coordinator Eclypse Lee elee@intermedianz.co.nz

Editor Charlotte Cowan ccowan@intermedianz.co.nz ph 021 774 080

Art Director Ryan Vizcarra ryanv@intermedia.com.au

Sales Director Wendy Steele wsteele@intermedianz.co.nz ph 021 300 473

Production Manager Jacqui Cooper jacqui@intermedia.com.au Subscription Enquiries subscriptions@intermedia.com.au

This magazine is distributed within a BOPP (polypropylene) soft plastic film wrap, which is fully recyclable.

Please return to designated soft plastic collection points for recycling.

For more amazing liquor news (and even a few giveaways), make sure you follow us on Instagram and Facebook @theshoutnz and sign up to our weekly eNewsletter at www.theshout.co.nz.

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THE SHOUT NZ – JULY 2022 3

news

Kiwi wines named Best in Show at the Decanter World Wine Awards 2022

Church Road Grand Reserve Hawke’s Bay Chardonnay 2020

The results of world’s largest and most influential wine competition, Decanter World Wine Awards, were announced last month, with four Kiwi wines named Best in Show.

After a record-breaking year for total wines tasted in 2021, the record was topped again this year with 18,244 wines judged from 54 countries.

Across two weeks, almost 250 international wine experts, including 41 Masters of Wine and 13 Master Sommeliers, awarded 50 Best in Show, 165 Platinum, 676 Gold, 5,900 Silver and 8,074 Bronze medals. The Shout NZ‘s wine expert Cameron Douglas MS chaired the New Zealand judging panel.

New Zealand saw its best-ever performance for Best in Show, with four wines awarded the medal and scoring 97 points.

They were: Rimapere Plot 101 Marlborough Sauvignon Blanc 2021, Craggy Range Hawke’s Bay Syrah 2020, Church Road Grand Reserve Hawke’s Bay Chardonnay 2020 and Valli Central Otago Pinot Noir 2020.

Awarded to just 50 wines, this year’s Best in Show winners represented just 0.27% of the total wines tasted and of the competition’s top 50 wines, 40% come from New World countries – more than double that of the 2021 results.

Church Road Winery shared this statement: “Our Grand Reserve Chardonnay 2020 just won Best in Show with 97 points at the Decanter World Wine Awards! Judges commented that in this ‘outstanding’ wine, ‘freshness and richness are beautifully paired in the aromas’, calling it ‘memorable’, concentrated and confident’. Congratulations to Chris and the whole team on another exceptional accolade. What an honour!”

Four New Zealand wines were awarded Platinum medals and 27 received Gold. For the full list of Decanter World Wine Awards winners, head to www.awards.decanter.com.

4 THE SHOUT NZ – JULY 2022

July 21 NEW ZEALAND BEER AWARDS PRESENTATION EVENING Nationwide www.brewersguild.org.nz July 24 WORLD TEQUILA DAY July 25-27 NEGOCIANTS FINE WINE TOUR Auckland, Wellington, Christchurch www.negociants.com/nz/events July 26-27 NEW ZEALAND HOSPITALITY CONFERENCE Grand Millennium, Auckland www.hospitality.org.nz July 27 HOSPITALITY AWARDS FOR EXCELLENCE Grand Millennium, Auckland www.hospitality.org.nz/s/awards August 1-31 COCKTAIL WELLINGTON Wellington www.wellingtononaplate.com August 6-7 GINDULGENCE Christchurch www.gindulgence.co.nz August 19-20 BEERVANA Sky Stadium, Wellington www.beervana.co.nz

SCAPEGRACE PLANS TO DEVELOP LARGEST DISTILLERY PROJECT IN NEW ZEALAND New Zealand craft spirit producer Scapegrace Distilling Company has announced plans for a new $25M distillery in Central Otago. Reportedly New Zealand’s largest-ever distillery, the development will produce the entirety of Scapegrace’s current portfolio of premium gin and vodka, alongside its soon-to-be released single malt whisky.

Located on Lake Dunstan – 45 minutes from Queenstown, 30 minutes from Wanaka and 10 minutes from Cromwell – the 36 hectare Central Otago parcel overlooks both Lake Dunstan and Mt Pisa.

Managing Director Daniel Mclaughlin says the Central Otago property provides the perfect climate and water quality for producing whisky. “The 45th parallel (half way point between [the] equator and south

WHAT’S ON

August 26-27 WINETOPIA Te Pae, Christchurch www.winetopia.co.nz August 30 World Mai Tai Day

pole) runs directly through our distillery site, giving us extremes in hot and cold temperatures – an optimum environment for aging whisky,” he says. “Naturally, the pristine water quality is also ideal for distilling gin and vodka, pulling from glacial run-off from the Southern Alps.”

Construction has commenced on the first building, which contains the new Scapegrace head office, bottling hall, warehouse and the first barrel room, due to be open in August 2022. The second building, which contains the new distillery, is set to open in October 2023.

At the time of publication, all event dates were correct but are subject to change due to COVID restrictions. Please check event websites for any updates.

news

NZ Spirits Awards 2022: The Champion Trophy winners NEW LOOK FOR BEERVANA’S 21ST YEAR Beervana is back this August 19-20 at SKY Stadium, Wellington, with a fresh new look and more than 70 breweries already confirmed from across the country, the Tasman and the world.

Turning “21” this year, Beervana has a weird and wonderful new look that is bright, fun and inventive. Beervana Manager Ryan McArthur says that a lot of work has been put into the festival over the years to ensure it is as inclusive and welcoming to as many people as possible.

“Beervana is the ultimate celebration of New Zealand’s brewing industry, it’s where we can indulge in the curious, and inspire the innovators in a fantastic setting that welcomes all and send them back off around New Zealand to search out those breweries they discovered at Beervana,” he says.

This year several breweries celebrate significant birthdays including Dunedin’s Emerson’s who will be marking 30 years in the industry (and will be holding the ‘number one stand’ space), Brew Moon from Christchurch turns 21 and currently has the country’s only all-female brew team, plus Auckland’s Urbanaut will be turning five and bringing a taste of ‘Weird Science’ to the event.

From returning breweries to first time exhibitors, Beervana aims to present attendees the full spectrum of New Zealand brewers.

“What’s great about Beervana is that it brings together the industry, and encourages collaboration and innovation,” says McArthur.

With borders reopening this year, the beer curious can also look forward to tasting Australian breweries. One Drop Brewing Co. (Botany NSW), Range Brewing (Newstead QLD) and Mountain Culture (Katoomba, NSW) are joining forces to bring some Aussie flavour to the festival. The Beer Jerk Trans-Tasman collaboration stand from Beer Jerk (NZ) and Carwyn Cellars (Aus) will showcase 12 beers from 12 Kiwi breweries collaborating with 12 Aussie breweries. For more information or tickets, head to www.beervanz.co.nz.

The 2022 trophy winners

The trophy winners of the fourth New Zealand Spirits Awards were announced at a gala dinner at Auckland’s Hilton hotel last month. They were: Whiskey – North American TROPHY FOR BEST OVERALL IN CATEGORY Jack Daniels – Bottled in Bond (USA) Whisky – Traditional (Scottish/Irish) TROPHY FOR BEST OVERALL IN CATEGORY Bruichladdich – Port Charlotte (Double Gold) (Scotland) Whisky – World TROPHY FOR BEST OVERALL IN CATEGORY Waiheke Whisky – Bog Monster (NZ) Gin – London Dry TROPHY FOR BEST OVERALL IN CATEGORY Taupo Distilling Co – 5 Mile Gin (NZ) Gin – Contemporary/Navy Strength TROPHY FOR BEST OVERALL IN CATEGORY Vicar’s Son – Navy Strength (NZ) Gin – Flavoured/Aged TROPHY FOR BEST OVERALL IN CATEGORY Kyoto Dry Gin – Ki No Tea (Double Gold) (Japan)

TROPHY FOR BEST NEW ZEALAND IN CATEGORY 1919 Distilling – Pineapple Bits Rum TROPHY FOR BEST OVERALL IN CATEGORY The Alchemist Distilling – Golden Rum (Double Gold) (NZ) Rum – Spiced/Botanical TROPHY FOR BEST OVERALL IN CATEGORY Dead Man’s Fingers – Hemp (UK) TROPHY FOR BEST NEW ZEALAND IN CATEGORY Broken Heart Spirits – Broken Heart Spiced Rum (Double Gold) Other – Liqueurs TROPHY FOR BEST OVERALL IN CATEGORY Barlovska – Blackberry (NZ) Other – Botanical and Other Spirits TROPHY FOR BEST OVERALL IN CATEGORY Carpano – Antica Formula Vermouth (Italy) TROPHY FOR BEST NEW ZEALAND IN CATEGORY No8 Distillery – No8 Ouzo Tequila/Agave Spirits TROPHY FOR BEST OVERALL IN CATEGORY Herradura – Herradura Plata (Double Gold) (Mexico)

Vodka – Varietal TROPHY FOR BEST OVERALL IN CATEGORY Gorilochka – Vodka Gorilochka Wheat (Ukraine) TROPHY FOR BEST NEW ZEALAND IN CATEGORY Broken Heart Spirits – Broken Heart Vodka (Double Gold) Vodka – Flavoured/Aged TROPHY FOR BEST OVERALL IN CATEGORY Herrick Creek Distillery – Smokin’ Right Rear Cinnamon Moonshine (NZ) Brandy – Brandy TROPHY FOR BEST OVERALL IN CATEGORY Rough Hands – ELSEWHEN Applejack Innovation Award TROPHY FOR BEST OVERALL IN CATEGORY Strange Nature – Strange Nature Gin Packaging Award TROPHY FOR BEST OVERALL IN CATEGORY Quick Brown Fox – Quick Brown Fox Coffee Liqueur Emerging Product Award TROPHY FOR BEST OVERALL IN CATEGORY Rough Hands Ltd – Sorghum Spirit For further insights into the 2022 NZ Spirits Awards, see Dr Sue James’ column on pg 8.

THE SHOUT NZ – JULY 2022 5

industry insights

Individual actions add up to make a big impact in the 2022 Sustainability Report New Zealand Winegrowers have released our 2022 Sustainability Report, providing a snapshot of the New Zealand wine industry’s sustainability journey.

The report measures and communicates the New Zealand wine industry’s commitment and progress across six key focus areas of sustainability including: climate, water, waste, soil, plant protection, and people.

Showcasing data collected from the 1840 vineyards and 310 wineries certified under the Sustainable Winegrowing New Zealand (SWNZ) programme, the report highlights how sustainability differentiates the New Zealand wine industry on the world stage.

The New Zealand wine industry has rightfully earned its place as one of the most progressive wine producing nations in the world. With the data we have available from SWNZ, we have a unique opportunity to tell our wine sustainability story at a time

Amber Silvester Communications Manager, New Zealand Winegrowers

when caring for people and place is so aligned to our customer’s values.

Over 96% of all vineyard area in New Zealand is now certified as sustainable through the SWNZ programme, with 10% of New Zealand wineries holding organic certification.

“It’s an achievement we can be proud of, but the real work is ensuring we not only sustain but elevate our position with an enduring commitment to continuous improvement,” says Dr Edwin Massey, New Zealand Winegrower’s General Manager of Sustainability.

For our growers and wineries, sustainability means growing grapes and producing our world-famous wines in such a way that we can do so for generations to come.

Every little bit counts. It means consumers can trust that their bottle of New Zealand wine has been made with respect for our world and for our people.

Find the New Zealand Winegrowers Sustainability Report 2022 online, check out nzwine.com/sustainability.

Calories, kilojoules and claims Later this year Food Standards Australia New Zealand (FSANZ) – the regulatory body that looks after the food code and deals with labelling requirements for Australia and New Zealand – will be consulting on two pieces of work that could lead to alcohol producers required to provide consumer information on labels, as well as possibly restrict the ability to make some claims about their products.

These two pieces of work relate to the introduction of energy labelling and the ability to make low or no sugar and carbohydrate claims. The former – energy labelling – would place the requirement for alcohol producers to label their product with the amount of kilojoules or calories present.

This will likely be in the form of a truncated Nutritional Information Panel like what you see on other foods, but only with calories/kjs. And, depending on feedback from stakeholders (industry, public health groups and others), may be per serve and or per 100ml. The key for our sector if this is implemented is to ensure the cost on implementation and measuring these levels is kept at a minimum. This could be through using standardised tables or measurements for styles and levels of alcohol content for energy.

6 THE SHOUT NZ – JULY 2022

Dylan Firth Executive Director, Brewers Association of New Zealand

Secondly, and likely more contentious for some, is the ability to make carbohydrate and sugar claims. In 2018, the Australia and New Zealand Ministerial Forum on Food Regulation directed FSANZ to investigate this matter which it was determined should run alongside the energy labelling work to align any potential changes. This piece of work will look at whether it is appropriate for low and no carb and sugar claims in the sector. For many this will be of concern given the growth of low and no sugar and carb beverages in the last few years. For beer alone, low carb products made up 8% of the entire sector in 2021.

Public consultations for these will run in late 2022 and we encourage you to get involved and have a say.

MATCHING THE FINEST & STRONGEST On the factory floor in Fidenza, Italy, the passion for glassmaking is tangible. Furnaces fire heat, machines clang & people whizz around in a flurry of activity. Century old techniques matched with the modern marvels of automation combine to one end...

THE PERFECT GLASS. ATELIER CABERNET 700ML

OPTICA BORDEAUX 700ML

A stylish glass with an angled bowl for added interest and more surface for refracting light. The range has been designed for superior aroma diffusion for bold and complex Cabernets.

A pleated design and flat base bowl which ensures aeration of the wine reproducing a decanter effect. A must for the designinterested and perfect for finer occasions.

MAGNIFICO UNIVERSAL 590ML

PALACE UNIVERSAL 570ML

Renowned for its long stem and elegant shape Magnifico is designed for the “wow” factor. An indentation in the bottom of the bowl reflects the light enhancing the colour of the wine.

A glass with a classic design as perfect for the restaurant table as it is for the dinner table at home.

The bowl slightly narrows at the mouth and favours a good perception of the aromas and taste.

Where to source your Luigi Bormioli glassware: Contact your local wholesaler To view the full range visit: fackelmannhousewares.co.nz

VINOTEQUE SHIRAZ 590ML A glass perfect for full bodied and mature red wines. The shape of the bowl has an ideal oxygenation surface to enhance the perception of complex aromas in a balanced way.

Durability High break-resistant technology that significantly reduces glass fragility.

Lead - free crystal No lead or heavy metals typically found in cut glass crystal.

Strong stems Titanium reinforced stems are resistant to snapping and chipping.

industry insights

Our drinking culture Sensational stories about our drinking culture don’t always reflect a true or accurate picture of Kiwis’ relationship with alcohol, or put the focus on where it needs to be. Enjoying food and drink is how Kiwis and people world-over connect and socialise as part of their culture and a balanced lifestyle.

The key to a balanced lifestyle is moderation.

Government data shows the vast majority of Kiwis are drinking moderately and sensibly at or below the recommended weekly limit with the Ministry of Health’s Low-Risk Alcohol Drinking Advice based on standard drinks guidelines. Over 80% of drinkers are at or below the recommended 10 standard drinks a week for women and 15 for men. The official advice also calls for two alcohol-free days a week, which the research says 92% of drinkers are doing.

We have seen positive changes in our drinking culture and significant changes in attitudes and behaviours for some time.

The amount of alcohol consumed in New Zealand is falling and has been for decades – we’re drinking 25% less than we did in the ’80s. Our drinking continues to trend downwards, hazardous drinking is declining, particularly amongst younger people, and our consumption levels are below the OECD average.

As a nation, we are making positive changes to what we drink and how we drink. We are seeing three responsible

Bridget MacDonald Executive Director, New Zealand Alcohol Beverages Council

drinking trends emerge: Kiwis embracing zero-alcohol beverages, low-alcohol beverages becoming increasingly popular due to consumer demand for ‘better for me’ drinks, with 47% of New Zealanders consuming a low-alcohol beverage in the past year, and a shift to premiumisation – it’s about quality over quantity. Fifty-six per cent of Kiwis choose premium beverages like craft beer, fine wine, spirits or cocktails to sip and savour slowly.

Still, more work must be done to accelerate these positive changes to our drinking culture and reduce harmful drinking.

Targeted education, public awareness campaigns and support initiatives are critical to educating young people on alcoholrelated harm, encouraging adults to drink responsibly, and empowering people to make better decisions around alcohol.

Innovative spirits The fourth New Zealand Spirits Awards is now complete, with the grand trophy winners announced at a grand gala event in Auckland on June 10th. The entire competition was an outstanding success.

As a result of the growing reputation of the awards, we saw the number of entries increase by 27% compared to last year. The number of categories was increased from seven to 15; with whisky and gin expanded to reflect the complexities developing within these categories. The number of entries from gin alone increased from 145 last year to 235, and of those, 185 were locally produced.

The increased level of innovation within the New Zealand entries was highly evident this year, especially within the flavoured gins and vodka categories. Twists on the traditional flavours of quince, rhubarb, berries, and pink gins were popular, as well as the use of New Zealand native botanicals and honey, and flavours reminiscent of beach, sea and salt.

Emerging this year was an exciting exploration of wine – distilled wine bases, blends, and spirits aging in wine barrels.

The three special awards this year attracted a record number of creative entries. The New Zealand Innovation Award, which recognises unique or new processes, recipes and flavours, was won by Strange Nature gin with their innovative use of a Sauvignon Blanc base spirit from their lowalcohol wine process. The fresh, vibrant white spirit married perfectly with juniper.

The New Zealand Emerging Product Award was won

by Rough Hands Ltd for their concept for Sorghum Spirit.

The judges felt that with sorghum’s historical footprint in New Zealand, the connection to Chinese traditional spirits and

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Dr Sue James Chairperson, Distilled Spirits Aotearoa

the emerging trend towards alternative grain whiskeys in North America, the product had an exciting potential for growth in a number of markets. The judges highlighted the attention given to the sustainability of both the grain and the spirit production.

Quick Brown Fox Coffee Liqueur was awarded the New Zealand Packaging Design Award for their beautiful new bottle. In addition, their bag-in-box system for onpremise bottle refilling showed high commitment to sustainability and functionality.

The 2022 awards has been a celebration of the best products, both local and international, on the New Zealand market. The awards are also becoming a celebration of the creativity of New Zealand’s distillers as they look to take their products out to the world.

These are Sue and Bridget’s final columns for The Shout NZ. We appreciate all the amazing industry advice they have provided us during their time with DSA and NZABC and wish them all the best for their future projects. We look forward to our new DSA contributor Richard Wilson’s column in the next issue.

Lyre’s

TELL ME

on the cover

Love a traditional whisky or bourbon? Lyre’s has something new, and non-alcoholic, for you.

Five ready-to-drink beverages are also available, as well as Classico, which pays homage to Prosecco.

Lyre’s is also New Zealand’s 2022 Dry July campaign partner and throughout July, 10% of all sales from the Lyre’s website will be donated to Dry July NZ Trust to raise funds for New Zealanders affected by cancer.

David Murphy says Lyre’s spirits deliver the same delicious taste as their traditional counterparts, but with a difference.

“People can experience our nonalcoholic version[s] during occasions that would otherwise only feature its alcoholic counterpart – it extends the occasion to more people, more often,” he says.

Launched in 2019 by Australian entrepreneurs Mark Livings and Carl Hartmann, Lyre’s currently sells in more than 60 countries across multiple channels. All products are vegan and the packaging is 100% recyclable.

The full Lyre’s range is available via a dedicated wholesale e-commerce store in New Zealand, for more information visit www.lyres.com. ■ ward-winning nonalcoholic drinks company Lyre’s has introduced Highland Malt to its innovative non-alcoholic spirit collection.

Standing alongside its American Malt – which was crafted to capture the essence of a gently mellowed American Classic Bourbon – Highland Malt is a whisky-style beverage with distinct and contemporary flavours.

Taking inspiration from the best Scottish Whisky and created by Lyre’s Global Flavour Architect, David Murphy, Highland Malt leads with an inviting light honey hue and soft, earthy bouquet, with notes of light grain cereal, stone fruit and almond to round out every sip.

a

The subtle additions of sea spray and lightly charred oak further add to the complexity.

Its bourbon-style brother, the American Malt, has generous flavours of vanilla and toasted nuts, with herbal notes providing complexity, offset by a long mellow finish.

The gently spiced palate results in the flavours remaining well after finishing.

Highland Malt and American Malt are just two of the Lyre’s range, which includes 18 non-alcoholic spirit variants designed to create 99% of the world’s cocktails, meaning consumers don’t have to sacrifice premium taste or a social drinking occasion.

TO SERVE AMERICAN MALT:

Serve with your best premium mixer, such as cola.

It is also a natural for classic cocktails such as the Old Fashioned or a Boulevardier with Lyre’s Aperitif Rosso and Lyre’s Italian Orange.

TO SERVE HIGHLAND MALT:

Who doesn’t love a classic Whisky Sour? Or serve as a premium Highball – just add a splash of soda and lemon slices. Alternatively, mix with coconut water and add a slice of dried mango to recreate a refreshing Coconut Highball.

THE SHOUT NZ – JULY 2022 9

HOW SHOPPERS PLAN Andrew Arnold, NZ Country Manager, Shopper Intelligence, shares his insights

w

e are living through a period where media headlines are full of stories about the cost-of-living crisis, rising interest rates, $100 watermelons and the like. This is not going to be another column about how to ride out inflation, insulate yourself against higher prices and so on (I did that last time, remember?!), instead it is going to look at something which is likely to gain importance in the current environment; how shoppers plan. When the pressure is felt on the wallet, more shoppers will be working within budgets or plans. Getting your brand or product top-of-mind before they get to the store is vital to win that battle and understanding how they plan their purchases will help you figure out the right lever to pull.

FAVOURED BRANDS Your typical shopper in any category has a reasonable idea of what they want. Time for some stats: 76% of all shoppers in the grocery channel (that’s all categories, not just liquor) plan what they buy, and in the liquor department that number increases 10 THE SHOUT NZ – JULY 2022

to 79%. In the traditional liquor channel, the level of planning drops a little, but still comes in at 75%. This isn’t to downplay the role that impulsive categories or triggers play in either channel, however it does point towards an important fact: there are a lot of shoppers coming into store that have a broad idea of what they want. And many of these shoppers have a specific brand in mind, that brand that they always buy or is their favoured brand above all others. If we are talking liquor in grocery, almost half of all shoppers (45%) have a specific brand they are planning to buy. For the traditional liquor channel, it’s even higher (47%). This has implications for the categories concerned regarding availability, placement on shelf, and other instore factors. Yet what this really boils down to is winning the top-of-mind battle before the shopper has even walked out their front door.

In grocery, international beer is at the top of the tree when it comes to planning on a specific brand while RTD bourbon plays that role in traditional liquor. Shoppers here know what they want, so triggering them to buy pre-store with a suitable message is key. Of course, that will all come crashing

Andrew Arnold, NZ Country Manager, Shopper Intelligence With 20 years’ worth of experience in NZ FMCG, Andrew has worked in a wide variety of sales and insights roles with the likes of Red Bull, Gordon & Gotch and Energizer.

During his career he has led sales and insights teams to develop insight-led strategies that drive both retailer and category growth.

off-premise within grocery, with slightly less shoppers (21%) planning this way in traditional liquor.

We are talking less shoppers here than those that are brand-led, but this is still a sizeable chunk of people. These shoppers are best represented by red wine, where the varietal is king. Red wine shoppers certainly do have their favourite brands, but the varietal matters far more when planning what they are going to do and this doesn’t change if you switch from grocery into traditional liquor either. It's also an obvious example, so let’s consider another category where this desire to plan on variant is remarkably high – tequila.

It's less about it being Jose Cuervo and more about it being white, gold or 100% Agave. Or how about dessert wines, where it's more likely that a shopper will be thinking port or sherry, rather than the specific brand.

For sure, talk about your brand prestore, but this is where the instore execution angle takes more precedence.

These shoppers want to be helped to navigate the store and the fixture; so, help them out by classifying the shelf into differing types/flavours, call out attention to varietals, and make sure categories that fall into this bucket are not difficult to find.

down in a heap if the instore execution isn’t up to par, but the first job is winning that shopper’s mind with your brand story.

TAKEOUT #1 – SHOPPERS OFTEN HAVE A STRONG IDEA OF WHICH BRAND THEY WANT BEFORE THEY ENTER THE STORE. WIN THE TOPOF-MIND BATTLE IN THESE CATEGORIES AS A PRIORITY, AS IT WON'T MATTER HOW GOOD YOUR BRAND LOOKS AT SHELF IF THEY HAVE ALREADY MADE THEIR MIND UP. PRODUCT TYPES If brand isn’t the key driver in planning, what often comes to the fore is a product type, variant, or flavour. One quarter of all shoppers will plan based on this in liquor

is red wine, while in traditional liquor the winner is brandy. What does this actually mean, though? First, these categories need to pay more attention to calling out pricing mechanics such as price per litre, or to potentially have a value section where these value options are located.

What you don’t want is the shopper simply defaulting to the cheapest option though, you want them to spend some time looking through the various options and help them come to the correct decision for their mindset. Highly-planned categories usually mean the shopper wants to make a quick and efficient selection as they know what they want, but in this case, you also need to influence them at shelf with an appropriate push in the right direction.

And that push should be focused on what value means to a shopper – for some it might be a bigger size, for others it might be about sustainability or even better quality.

TAKEOUT #3 – IF YOU PLAY IN A CATEGORY WHERE VALUE FOR MONEY IS IMPORTANT, THEN UNDERSTAND WHAT THAT ACTUALLY MEANS TO TAKEOUT #2 – UNDERSTAND THE SHOPPER AND TALK WHICH CATEGORIES ARE ABOUT IT BOTH PRE-STORE VARIETAL, TYPE, OR FLAVOUR- AND INSTORE. LED AND MAKE SURE THE will plan, so getting to grips INSTORE EXECUTION ANGLE Shoppers with exactly what matters in that planning SUPPORTS THAT THINKING. process is going to be very important VALUE FOR MONEY Price also plays a role in planning. But instead of focusing on the best price angle, let’s consider another part of the pricing question, that of best value for money. Brand and flavour/type/variant are the most common factors in planning, but for a smaller subset of shoppers the concept of perceived value for money is significant. Around 10% of shoppers in either traditional liquor or liquor in grocery will plan what they do based on what they perceive to be the product that represents the best value for money. Exactly what this is will vary from shopper to shopper – for one shopper this may be about the actual price, for another it might be about the price per litre and so on. This is particularly interesting because the intent is to buy something that represents value, but the decision is ultimately influenced by how that is presented to them when they are browsing the shelf. The category with the shoppers most likely to do this in grocery

over the coming months. And it’s not always going to be dictated by pricing strategies, so don’t dial back your brand stories or your flavour focuses if you don’t need to. ■

SHOPPER INTELLIGENCE NZ We believe only by understanding how shoppers think and behave, can we influence what they buy. Shopper Intelligence interviews more than 45,000 shoppers in New Zealand across the Supermarket, P&C and Traditional Liquor channels in order to drive strategic shopper-led commercial decisions at retailer, category, segment and brand levels. If you want to understand your shopper better, contact Andrew Arnold, NZ Country Manager at Shopper Intelligence, at andrew.arnold@shopperintelligence.co.nz.

THE SHOUT NZ – JULY 2022 11

business ONLINE DOING

With more and more consumers purchasing online, The Shout NZ Editor Charlotte Cowan delves into e-commerce in the local and global liquor industry – here’s what you need to know.

e

-commerce has become a major channel for alcohol, especially wine and spirits.

According to global liquor analysts, IWSR, around one quarter of global alcohol drinks consumers say that they buy online. And by 2025, sales are expected to total more than $42bn across 16 key markets, a growth of +66%. In New Zealand, statistics from health promotion agency Te Hiringa Hauora’s ‘Health and Lifestyles Survey’ show that 29% of drinkers purchased alcohol online in 2021, an increase of 12% from 2020.

Consumer research conducted by IWSR suggests that when it comes to purchasing beverage alcohol online, there are two distinct but overlapping worlds: one based around traditional internet browsers and online ordering, generally favoured by older consumers seeking value; the other, based around smartphone apps, generally favoured by younger consumers seeking convenience and novelty.

According to IWSR, while consumers across all markets buy alcohol through 12 THE SHOUT NZ – JULY 2022

both websites and apps, websites are dominant overall, with 55% of consumers who buy alcohol online saying that they most recently used this type of platform.

When it comes to the individual liquor categories, wine predominates the e-commerce sector with beer, cider, and RTDs currently commanding less than one-fifth of total e-commerce value. According to global consumer

researchers, Wine Intelligence, the wine category was one thing that benefited from the restrictions of the pandemic.

“As has been widely documented, online retail was the big winner of the COVID era, and within the alcohol space particularly, fuelled by restrictions in bricks and mortar retail, and lack of going out opportunities,” says Wine Intelligence.

“Wine was well-placed to benefit, having

e-commerce moved earlier and more aggressively into e-commerce thanks to its long heritage of mail-order wine clubs dating back to the 1970s in many markets.” The audience of wine e-commerce buyers also continues to expand despite the end of COVID, according to the Wine Intelligence Wine E-Commerce 2022 Strategic Report.

TRADITIONAL WEBSITES IWSR says across the board, consumer selection of an e-commerce alcohol retailer is influenced by a range of factors including price, the quality and range of products offered, and convenience. In website-led markets, research shows that online buyers find the breadth of product range very important. They are also more likely to cite price as a key factor in purchase decision-making.

Over the past few years in New Zealand, shops with little or no online presence have set up web stores and sorted out an on-demand delivery/pick up programme. From large liquor franchises such as Liquorland and Super Liquor, to small local bottle shops, to individual spirits brands and cocktail delivery boxes, liquor e-commerce via websites increased exponentially. According to The Full Download 2021 – NZ Post’s annual in-depth review of e-commerce in New Zealand – Specialty Food, Groceries & Liquor took a big jump, making up 23% of all Kiwi online spend in 2020. And during the first quarter of 2022, New Zealanders spent more than $2.2 billion on physical goods online.

Stats from The Full Download 2021 showed that more than two-thirds of Kiwis shop their local online stores. “This is a competitive advantage local retailers can leverage to better compete with the big players,” says the report.

BUY NOW, PAY LATER By using Buy Now Pay Later (BNPL), consumers can get access to goods or services now but pay for them later in a series of instalments. Buy Now Pay Later (BNPL) has continued its meteoric rise from the last three years, despite growing warnings against rising debt levels, especially in these tougher economic times,” says The Full Download 2021. “It continued its rapid growth trajectory in 2020, with spend up again by a further 57%. This is driven by an ever-growing number of shoppers using BNPL (+18%), for more transactions (+43%) and for larger spend items (+10%).” According to the report, Aucklanders in particular, are embracing deferred payment schemes such as After Pay, Zip and Genoapay, raising their spend by 67% in 2020. BNPL

can assists consumers by providing an effective and low-cost way to spread the costs of purchases without paying interest and it can also be useful for businesses as it may generate additional sales.

SMARTPHONE APPS According to Wine Intelligence, purchasing via a smartphone app remains a lower incidence activity in most markets versus traditional web-based ordering.

However when app-ordering does happen, it looks different from the by-thecase home delivery model.

“Consumers in app-dominant markets appear to be ordering more frequently, at higher value, but with lower quantities – typically less than six bottles per order,” says Wine Intelligence. “App user demands are also different: they want to receive their [alcohol] fast, and within a specified delivery time. For this extra service, they are willing to pay more.”

In New Zealand, liquor delivery via smartphone app is a very small market, with Uber Eats, Delivereasy and DrinksMate – none of which are available nationwide – being some the few apps that offer alcohol delivery. But IWSR says the skew towards website purchasing

is set to change with millennials demonstrating a much greater willingness to pay extra for convenience when compared with boomers. This is evident in the US, where millennials have a very high net willingness to pay more for delivery within one hour of ordering.

“In countries where on-demand apps have become the leaders in alcohol e-commerce, shoppers have come to expect rapid delivery and are therefore extremely unwilling to give this up, even if it means a greater choice of products or lower delivery costs,” says Guy Wolfe, Strategic Insights Manager at IWSR. If convenience starts rising above selection in terms of consumer demand, liquor apps may see an increase in coming years.

Your e-commerce platform in NZ If you are thinking of launching an e-commerce platform, you can find all the information on how to do so (for a website) at business.govt.nz/do-business-online/ building-your-website-or-online-store/.

Alongside your liquor regulations, your platform and payment methods, there are two important factors to consider for liquor e-commerce – age verification and customer privacy.

AGE VERIFICATION Obviously in New Zealand, not everyone is able to purchase alcohol, therefore it’s vital and responsible to have an electronic identity verification tool in place which will allows you to correctly verify the identity of your customer. The National Guidance on Remote Sales of Alcohol specifies that: “all remote sellers must take reasonable steps to verify that both the buyer and the receiver of any alcohol sold are 18 years old or over”. However, when buying alcohol online, the only requirements are: 1. Ask the buyer to tick an on screen box declaring that they are of 18 years of age or over when they first enter the internet site.

THE SHOUT NZ – JULY 2022 13

e-commerce Luckily, you don’t need to be a lawyer to run a small business within the law, and in keeping with customer expectations of privacy. The NZ Office of the Privacy Commission has set up a digital tool that can create a privacy statement for you, in less than five minutes, that you can then upload to your website. For most small businesses, there is no need to draft one up by hand.

And this saves you time – taking one less headache off your plate.

Vincent McCartney, Managing Director, Cloudcheck

2. Ask the buyer to tick an on screen box declaring that they are of 18 years of age or over immediately before the sale of any alcohol is completed.

Vincent McCartney, Managing Director of Cloudcheck – which provides electronic verification tools in New Zealand – says the alcohol seller is not obligated to verify that the purchaser is telling the truth, whereas in an in-person sales environment, the seller is obligated to confirm the age of the purchaser.

“This inconsistency in approach is making it easy for underage drinkers to purchase their alcohol online and bypass the stringent checks of an in-person sale,” he says. “The guidance and law are outdated and no longer relevant in a digital world where tools, such as Cloudcheck, are available to verify the age of the purchaser in a matter of seconds.”

Cloudcheck uses the purchaser’s driver’s licence or passport details against the issuing government database to confirm their age. There are also biometric options which capture images of the face of the purchaser and their ID document, then a run a variety of checks to ensure that it is a real person (not a photo of a photo), that the ID is genuine, and the presenter is the same person on the ID document.

“A simple data verification can be carried out for less than $1, and a biometric check for another couple of dollars on top of that.” says McCartney.

“It is a matter of time before the law catches up with the digital world, and responsible online alcohol vendors should be implementing verification solutions now and lobbying the Government to bring online rules in line with in-person rules to ensure that all vendors are restricted from selling alcohol to minors.” For more information on Cloudcheck, head to www.verifidentity.com/cloudcheck/.

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PRIVACY POLICY Privacy laws do not exempt small businesses from protecting customers data, just because they are small.

According to Digital Boost, as a small business – that’s whether you’re newlyregistered or a year or two in – you would be held equally liable for a privacy violation or breach as a billion-dollar company such as Apple would be. But thankfully, a privacy policy is easy to draft up and, as long as you are actively protecting your customer’s data and following through on your promise, you should have nothing to worry about.

It’s the law Privacy policies are required by law. One, to protect customer’s rights, but also to protect you from liability. Personally identifiable information such as full names, addresses, date of births and card numbers can be used to identify, contact or locate an individual. This, among other information, is what the privacy policy protects. The policy simply describes how, when and why your organisation plans to handle and collect this information.

How to create your policy To use the NZ Office of the Privacy Commission’s digital tool, head to www. privacy.org.nz/tools/privacy-statementgenerator. There, you’ll be asked a number of questions such as what type of information you collect from customers, how you collect it, whether you’re required to collect the info by law, and who (if anyone) you share the information with. All you really need to answer these questions is good knowledge of your business and how it collects and handles customer data.

From there, the site will automatically generate a privacy policy that covers all your bases.

The 2020 Privacy Policy With the information age upon us, the New Zealand Privacy Policy is being regularly updated to reflect the times, so it’s worth checking it every so often to refresh your knowledge and processes.

You can read the 2020 version at www.privacy.org.nz.

Digital Boost assists Kiwi businesses in up-skilling in the digital space, learning how to build a website, understanding online advertising or simply learning what a digital presence is. For more information or to sign up, visit www.digitalboost.business.govt.nz ■

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Spirits expert Tash McGill shares the exciting new developments in rum production and regulation in New Zealand.

THE SOPHISTICATED FUTURE OF THE OVERPROOF COCKTAIL There’s a resurgence of overproof rum as a palate magnet for the bold and curious. While Wray & Nephew might be the mainstay of bartenders and fanatics for distinct character and luscious texture, 1919 Distilling has just released Cane – a New Zealand-made pure single rum double-distilled on a copper pot still and is full of character, light-bodied and designed to make cocktails sing, like its Caribbean counterparts. And it’s overproof, because that is the flavour of the day.

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Why overproof?

Overproof or navystrength have traditionally been used interchangeably to refer to any spirit (particularly rum or gin) bottled at a greater strength alcohol by volume than 50%.

Now, it’s not uncommon to see spirits above 45% labelled overproof either.

Higher ABV spirits are

Wray & Nephew Overproof Rum

Tash McGill is a spirits and hospitality writer who regularly hosts tastings and education classes for those wanting to know more about spirits and their uses – from cocktails to culinary food matches.

She has been in the spirits and cocktail industry for more than 10 years, writing, tasting and judging competitions.

rum

“BEHIND THE BAR, CONSIDER OVERPROOF RUM LIKE A TOPQUALITY SEASONING SALT – JUST A PINCH HERE OR THERE CAN ELEVATE AND BRING DYNAMISM TO A COCKTAIL FOR ADDED OOMPH AND DEPTH.”

great cocktail modifiers for the amount of flavour, mouthfeel and body they can bring to a cocktail and they are often preferred for spirit-forward versions of classics that rely on dilution and temperature to create balance.

There can be no argument that overproof rum delivers great texture but it is really how it carries flavour that matters most. Overproof rum can easily find and create distinction and harmony between citrus-forward or syrup-heavy tropical cocktails where balance is key to refreshment and taste. Much of that comes from the ‘funk’ or the esters that are unique to overproof rum. You can smell what the rum will taste like as soon as you open the bottle, and introducing both consumers and bartenders to how those unique esters make overproof

rum such a versatile ingredient is key to consumer understanding and enthusiasm.

Several Jamaican overproof white rums, such as Wray & Nephew, are renowned for being funky and potent, the result of a higher quantity and combination of esters in the bottle.

These compounds create aromas such as pineapple, overripe banana, stone fruit and occasionally even cake batter or cookie dough.

Behind the bar, consider overproof rum like a top-quality seasoning salt – just a pinch here or there can elevate and bring dynamism to a cocktail for added oomph and depth. Overproof rum has traditionally been considered somewhat working class and often medicinal. Older generations drink it neat with water, and sometimes even milk but never ice.

Traditional home remedies for a cold included rubbing the forehead with Wray & Nephew or taking two shots with honey and lime, then going to bed.

Whether a grandmother’s remedy or traditional bartender medicine, the tide is turning as younger people are beginning to embrace a more nuanced and enthusiastic approach to overproof.

So how does 1919 Distilling's Cane stack up against this tradition of estery, funky goodness? Distiller Soren Crabb describes the nose as toffee, banana and mango, while it gives warm banana bread, more toffee, citrus and tropical fruit on the palate. It’s designed to elevate cocktails with those tropical notes. It’s an exciting time for New Zealand rum makers who are pushing further expansion in the category in line with international trends.

international sets of rum regulations, each representing different cohorts of producers and/or regions. A common theme of these regulations, also shared by New Zealand’s regulations, is the importance of provenance, origin and process. New Zealand’s regulations are due to be passed into the DSA bylaws shortly and are aiming to ensure New Zealand-made rum is made from genuine sugarcane or sugarcane byproduct and in a manner consistent with international standards and guidelines. This is an incredibly positive move for the expanding New Zealand rum industry and very positive for consumers.

A CATEGORY OR A REVOLUTION? Farewell spiced rum, your glory days might be close to done! Well, that’s TACKLING THE UNREGULATED probably patently untrue but it’s hard Distilled Spirits Aotearoa continues to deny exactly how explosive the to advocate and support for highgrowth in botanical rum has been quality spirits being made to high since I last devoted these pages to standards in New Zealand, it. Forget pink gin, McJaggery including a recent series of Triple Berry Botanical Rum will round table discussions transform your strawberry to create rum regulations daiquiris. The use of berries for the New Zealand as a botanical created a industry. Across the 12 or so luscious and earthy berry commercially available (or in tartness to the sweetness development) New Zealandof the jaggery sugar-based made or produced brands, white rum. Capturing the there is remarkable real essence of berries is diversity of approach and remarkably challenging in a desired outcome. Largely spirit – which is why berries this is influenced by the in gin often land overly international industry due in sweet. Here, the sweetness large part to the enormous of the rum base spirit marries number of rum-producing perfectly with that complexity geographical regions and leaving a pleasing hint of distinctions in existence. berries on the finish.

McJaggery Triple Berry Botanical Rum There are three major To understand more about THE SHOUT NZ – JULY 2022 17

rum

”WE DECIDED TO USE CAREFULLY SOURCED, WHOLE BOTANICALS AND A VAPOUR INFUSING TECHNIQUE SIMILAR TO GIN DISTILLATION. WE ADD NOTHING BUT A LITTLE WATER FOR BOTTLING STRENGTH RESULTING IN A RUM THAT'S AN ALTOGETHER MORE SOPHISTICATED AND COMPLEX SPIRIT.” MATT BRIDGE, LUNATIC & LOVER the complexity of using botanicals in rum, I spoke with Matt Bridge of New Zealand’s first award-winning botanical rum, Lunatic & Lover. Bridge sits on the DSA Committee and led the charge for defining a rum regulation in New Zealand. While there is no formal definition here or internationally of what classifies ‘botanical rum’, it’s an evolution of the spiced and flavoured categories, typically appealing to consumers looking for something a little more sophisticated than a vanilla bomb!

“Whilst the hugely popular spiced category proves that rum is a spirit that works well with additional flavour elements, there are some question marks about the quality of the base rum used by less scrupulous brands and exactly how those flavours are added,” says Bridge.

“We felt there had to be a better way of doing it and a more diverse palette of flavours to create from. We decided to use carefully sourced, whole botanicals and a vapour infusing technique similar to gin distillation. We add nothing but a little water for bottling strength resulting in a rum that's an altogether more sophisticated and complex spirit,” he says.

The Lunatic & Lover team is committed to flavour and process above all else, which has meant long periods of recipe development and crafting flavour profiles to perfection. Out of that process has come a new release – Fundamental. It’s 18 THE SHOUT NZ – JULY 2022

Lunatic & Lover’s Matt Bridge Lunatic & Lover’s Fundamental Unaged Organic Rum

an unaged organic rum that is remarkably complex and suits the nuances of many overproof rum products for the character and flexibility in use.

ORGANIC LEADS THE WAY Bridge says creating Fundamental was difficult because of the very nuanced technical difficulties of producing a pot still, unaged spirit that is interesting and flavourful, yet clean enough to be drunk pretty much straight off the still. “As I'm

fond of saying, there is literally nowhere to hide when making a spirit of this type,” he says. “The base ingredients have to be high-quality, the fermentation carefully nurtured, the distillation cuts very considered and if all that doesn't come together, there's no option of barrel aging to sort it out.” Fundamental is also unique for being organic-certified, a choice that was based in flavour and quality but shines a light on the future of how organic ingredients can impact a higher quality spirit.

“Everything we do as a distillery is focused on the quality and taste of our spirit and in this case, after nearly two years of recipe development, the rum that really stood out from a flavour perspective was a test batch made from organic molasses,” says Bridge. “After we decided to base our unaged rum on this, the next logical question was; ‘Well, if the molasses is organic and it's far and away the largest component of the ingredients, what’s involved with labelling the final liquid as organic?’. It really was a case of the quality of the organic ingredients driving the whole process.” ■

Distributed by:

SPOTLIGHT ON NZ LOCALS:

Rum bars

As the hospitality industry continues its recovery from extended lockdowns, The Shout NZ is dedicated to supporting Kiwi locals. This month we’re exploring New Zealand’s best spots to relish a rum.

AUCKLAND: CAPTAIN’S BAR Opulent yet not ostentatious, Captain’s Bar features dark leather couches, wooden walls, antique sailboats and an impressive granite fireplace. Concocting classic cocktails with a local twist that draw on an extensive list of fortified spirits, the main focus of Captain’s Bar is rum and expert mixologist Ezequiel Marquez has handpicked all 60 rums on the menu, based on their origins and story. So relax next to the cosy fireplace or soak up the stunning waterfront and cityscape views on the outdoor terrace with a delicious cocktail in hand, Captain’s Bar is the ultimate location to retire after a long day.

Signature rum cocktail: N7 – a blend of Plantation 3 Stars, El Dorado 12 and Averna, mixed with baked pineapple juice.

Number one must-have behind the bar: For cocktails, Plantation 3 Stars – it has the versatility yet the complexity to hold and uplift any cocktail; for sipping neat or with a mixer, Diplomatico Reserva Exclusiva – smooth and rich and delicious on the rocks with an orange slice.

QUEENSTOWN: HABANA The perfect mix of chilled and vibrant, this boutique rum bar is Queenstown's very own little slice of Cuba. You can start the night with pre-dinner drinks or dance the night away with a late-night tipple with a choice of more than 70 rums. The collection includes influences from neighbouring countries and islands, alongside some of the Habana team’s favourite rums from around the world. Try a delicious rum flight, or take a rum tasting master class for you and your friends.

Signature rum cocktail: The Mojito – they're a classic but when made properly, they're a whole different level.

Number one must-have behind the bar: The Habana rum bible – a compilation of every rum Habana has ever stocked with information about the rums’ origins, tasting notes, what cocktails they work in etc.

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on-premise

WELLINGTON: R BAR Where Cheers meets Pirates of the Caribbean, R Bar is a fully unique thematic experience in a dark and enchanting hideaway. With more than 30 rums on offer – including speciality rums imported from overseas – you can enjoy one in a signature cocktails, tasting plank, or neat. Whether you are a connoisseur or a novice, R Bar will take you on a journey and theimmersive environment send you back to another place and time. New Zealand's only pirate bar, R Bar is truly a rebellious rum experience.

Signature rum cocktail: Skull Punch – a secret combination of a Mai Tai and a Zombie.

Number one must-have behind the bar: If you are lucky, you might find a nine year Port Cask Foursquare or a 21 year Zafra Master Reserve. For every other day you can sip on a 20 year Mocambo or Pineapple Plantation.

CHRISTCHURCH: THE CUBAN A vibrant kitchen and bar in the heart of Christchurch, The Cuban serves up rums and cocktails in a buzzing atmosphere.

A gorgeous piece of Havana right in the centre city, you can sample exquisite Latin food, marvel at the extensive selection of rum and relax in the covered courtyard or on the cosy couches by the fireplaces. Full of variety, atmosphere and character, The Cuban is a must-visit in Christchurch.

Signature rum cocktail: Mojito is a must when it comes to proper Cuban cocktails, but if you are looking for something different and fancy, the Castro – with a touch of Blue Curacao and blueberry – won't let you down!

Number one must-have behind the bar: More than 60 different rums, each inspired by Cuban culture.

THE SHOUT NZ – JULY 2022 21

on-premise

MANAGING COSTS IN YOUR BUSINESS As the price of doing businesses rises, it's essential that you are all over the numbers.

James O’Connell, CEO of The Hospitality Company, explains how to get it right.

h

igh inflation means the cost of doing business jumps … and often costs jump again, and then again. More than ever your fingerprints should be all over the numbers. More than ever your beverage pricing remains a set of figures that need special attention. More than ever we need to remind you that the mismanagement of stock costs always stands on the podium of reasons for hospitality business failure.

That’s why we spend so much time working with businesses on stock management. While it often believed to be one of the least enjoyable areas of the business to work on, it’s one of the most rewarding to get right.

Unsuccessful operators take the “guess” approach, or worse the “who cares, it's too hard” approach to costing. The true cost of not managing stock can be the business as a whole but sometimes, what is even more depressing to watch, is the business that limps for decades.

If you want to go places – either personally or with your business – then manage the rise of inflation in your business.

WATCH YOUR COSTS Of course, wider socio-economic factors can impact your business – but the government won’t do your stock management. If you can’t face the job, delegate to a manager or, even better, a team of people.

COST, COST, COST – use industry tools to get an accurate and up-to-date picture of every item you sell.

Watch the big ticket items – keep an extra-close eye on the stock that costs you a lot or that you use a lot. Extra monitoring of high ticket items will lead to smart (and on time) price changes when required.

Management – make sure your management knows the key role they play in your business bottom line and invest in the financial literacy of your team.

In the ’80s and ’90s, making money in the hospitality industry was comparatively simpler – even without the current COVID

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challenge. Back then, profit margins were high and you could get away with being a bit loose around costing and pricing.

Today, margins are narrow and room for error is low. Twenty-first century hospitality businesses demand an approach that is accurate and disciplined, especially with cost of goods management. Owners and managers must be experts on their systems and the processes and how they lead to healthy margins and most importantly growing profit.

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DISCIPLINED COSTING AND BEVERAGE LIST MANAGEMENT IS CRITICAL Key people in your business must become expert ‘cost of goods’ managers and lead development in the discipline. Anything less than mastery will result in profit loss and stress. You deserve better and so does your team. How can you improve your approach to cost management?

Make the decision [as the leader] that your company will always master the numbers of business.

Know what best practice cost management looks like – do a course or work with an expert to ensure your framework is the best.

Invest in the right systems – cost management can’t be done on paper, clipboards, or poorly designed

Before the COVID pandemic, cost management was an industry disaster and a root cause of failure in the industry – don’t continue to blame COVID for issues that can be fixed. The pandemic continues to challenge everyone, but let’s not confuse those issues with fixable problems.

Our industry is already complex and embattled enough without generating our James O’Connell own problems. ■

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spreadsheets. Have a look at a proven system. Our clients have had real success with Loaded Reports.

Make cost management a team sport in your business – bring your team along with you. Train your team about the importance of disciplined cost management and equip them to succeed. Employees who understand are more engaged employees.

Identify the financial whizz-kids in your company – we all have different strengths and weaknesses. The key is to identify the employees who love numbers and want to lead issues of financial management.

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product showcase FLOATING DUTCHMAN CAPE RUM Originating in Cape Town in 2016, Floating Dutchman set out to create an original South African rum using the finest local ingredients. The Cape Rum is aged in French oak barrels with hints of vanilla and chocolate and masterfully blended for an unrivalled finish.

The White Rum sees summer fruits and caramel give way to black berried on the palate for a smooth tart finish, while the Spiced Rum is made using a blend of spices and African botanicals, resulting in sweet citrus notes wrapped in a finish of light caramel. Now available here in New Zealand.

RRP $67.95 (Cape Rum 43% ABV), $59.95 (White Rum 43% ABV and Spiced Rum $35% ABV) Contact: sales@citrusgin.co.nz www.kanabeverages.co.nz

DIVERGENCE SINGLE MALT NZ WHISKY This Sloe Gin Barrel Finished single barrel release was awarded Gold at the recent NZ Spirits Awards. A New Zealand whisky from Divergence, it was initially aged for three years in small, virgin French oak barrels before spending 12 months in a barrel previously used for making the Curiosity Pinot Barrel Sloe Gin. Bottled at cask strength, it exhibits rich flavours of toffee, dark cocoa and plum with a long finish reminiscent of cocoa and red berries.

Stocks are starting to dwindle from this single barrel expression, so order yours now.

RRP $150.00 (60.7% ABV) Distributor: Beverage Brothers Contact: Danny Parke on (022) 382 2071 www.divergencewhisky.co.nz

SCARABUS 10 YEAR OLD WHISKY Aged in a combination of refill ex-bourbon barrels and virgin oak casks for 10 years, this classic peated Islay Single Malt whisky is softly smoky on the nose.

Hints of leather and buttery, cereal notes develop. The palate is a treat of golden syrup and vanilla. As the peat smoke develops slowly, it is joined by a gentle spice. Finally, a long and lingering finish which leaves you with lasting flavours of sweet peat smoke. An ideal mid-winter tipple by the fire!

RRP $POA (46% ABV) Contact: 0800 WHISKY www. trade.whiskygalore.co.nz

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CUT RUM Made using rums from Jamaica and Trinidad, all Cut Rum is produced in copper pot stills and aged in ex-American bourbon barrels. Vanilla and peppercorns from Madagascar, coriander seed, cinnamon and aniseed from South India and nutmeg from the West Indies are used to enhance the Spiced Rum and Overproof Rum. To produce the Smoked Rum, American oak chips are burnt in a furnace to release the sweet oak wood smokiness. The smoke combines with the arabica coffee beans and natural tobacco extract for a unique flavour.

RRP $72.00-$104.00 (35.5%-75.5% ABV) Distributor: Kana Beverages Contact: (021) 058 7894 www.kanabeverages.co.nz

DOORLY’S 14 YEAR OLD RUM Produced at the Foursquare rum distillery, Barbados, this is a blend of pot and column still rums that have been aged predominantly in bourbon casks, as well as some Madeira casks, which help impart flavours on dark chocolate, red berries, tropical fruit and sweet spices. A truly special drop.

RRP $POA (48% ABV) Contact: 0800 WHISKY www. trade.whiskygalore.co.nz THE SHOUT NZ – JULY 2022 23

z a r i h s & h a syr AS MS

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By the end of 2021, the vineyard producing area of Aotearoa was 40,323 hectares. Syrah represented 434 hectares of this, just 1.07% of the total. Not very much at all compared to Pinot Noir or Merlot, but it is actually more than the plantings of Cabernet Sauvignon and enough to suggest that the variety has quite a few fans, including me, and that winemakers are producing some fantastic examples. A Hawke’s Bay Syrah received a ‘Best in Show’ gong at the world’s largest wine competition – the 2022 Decanter awards. Grown throughout New Zealand, from Northland to Central Otago, Syrah’s proclivity to adapt to myriad soil types and a range of climates suggests there is a great future for the variety. All we need is more people buying and drinking it.

The genetic mapping of grape varieties places Syrah’s first home firmly in France. Also known as Shiraz in Australia and South Africa, it is grown throughout the Rhone Valley and southern France. Syrah is the force behind the great Cote-Rotie, Hermitage and Chateauneufdu-Pape.

The aroma, taste and texture of Syrah can be quite complex, showcasing mineral and soil flavours as much as fruit and winemaking technique. Blackcurrant, raspberry and plum, to a meaty scent (aged or fresh), mushroom, olive, liquorice or earthy flavours; and spices from pepper or peppercorn to cinnamon and aniseed can be discovered in many examples.

Shiraz and Syrah is a very oak-friendly variety and nearly all use it, layering complexity from the aromas and flavours of toast, sawdust and even a burnt cedar flavour. Syrah holds acidity well and when I say in my wine notes ‘backbone of acidity’, I mean that the acid level is critical to the texture of a wine and provides for longevity and freshness. Tannins will nearly always be bold and firm – this is part of what makes these wines so textured and compelling.

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Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is the Beverage Director & Group Sommelier for Rodd & Gunn and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Formerly academically in charge of the Wine and Beverage at AUT in Auckland, Douglas has also consulted to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas.

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tasting notes TRINITY HILL GIMBLETT GRAVELS SYRAH 2020 Opaque appearance with a core of dark purple and ruby. Very youthful bouquet with scents of ripe blackcurrant berries and dark plums, barrel spices and a light black pepper quality layer in complexity and breadth. Some lifted toasty barrel qualities and scents of clove, spice and vanilla. Delicious on the palate – full and rich in flavour and texture. Plum and blackcurrant, clove and toasty barrel, lees, a gun-flint and roasted nut quality. Firm tannins and a back bone of acidity ensure this wine has an excellent foundation and will age well. The core fruits are powerful and lasting. A delicious though youthful example with a long finish. Best drinking from late 2023 through 2030.

Points 95 RRP $39.99 Distributor: Lion Co. Phone: (06) 879 7778 www.trinityhill.com

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ORLANDO LAWSON'S PADTHAWAY SHIRAZ 2016 An enticing, complex bouquet of blackcurrant and blackberry fruits, date and brown baking spices of clove and vanilla. Some wood smoke and leather scents layer on complexity and depth. Dry with a perfectly weighted mouthfeel, textures from an abundance of tannins and fine acid line. The core fruit flavours reflect the bouquet, cushioning tannins and ensure a lengthy finish. A lovely example, ready to drink from today and through 2028+.

Points 94 RRP $74.99 Distributor: Pernod Ricard Winemakers NZ Phone: (0800) 655 550 www.orlandowines.com

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GRANT BURGE VINEYARD MIAMBA SHIRAZ 2020 An enticing bouquet of black cherry and echoes of baked raspberry, there are scents of clove and vanilla pod, toasty sweet oak and a charred earth quality.

Youthful and nicely complex without being overdone.

A core of red berry fruits, both ripe and tart, touch the palate first. A dry wine with moderately firm tannins, some toasty barrel layers, clove and sweet wood, anise and brown earth flavours. This is an excellent food wine with a back bone of acidity and core red berry flavours and tannins to tame with protein. Well made with best drinking from 2023 through 2029.

Points 93 RRP $26.99 Distributor: Hancocks Phone: (0800) 699 463 www.hancocks.co.nz

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ST HUGO BAROSSA SHIRAZ 2017 An expressive and enticing bouquet of dark berries and baked raspberry flesh, wood smoke and wood spices, some peppery qualities with a textured laden complexity. Lovely weight and texture as the wine touches the palate, flavours reflect the bouquet with a velvet mouthfeel, firm textured tannins and fine acid line. A well made wine with core varietal flavours and textures, peppery spices and long finish. Best drinking from 2022 through 2030+.

Points 94 RRP $39.99 Distributor: Pernod Ricard Winemakers NZ Phone: (0800) 655 550 www.sthugo.com

LAKE CHALICE THE RAPTOR HAWKE’S BAY SYRAH 2019 Very enticing bouquet with scents of wood smoke and vanilla bean then a core of dark red berry fruits led by baked raspberry and plum. These ideas transition to the palate very nicely and with tannins and salivating acid lines to deliver a wine with power and mouthfeel making it ideal for by the glass drinking and food pairing. Anise and clove, wood smoke and vanilla, blackcurrant and red berry flavours with a lengthy salivating mouthfeel. Best drinking from 2023 through 2027+.

Points 93 RRP $30.00 Distributor: Hancocks Phone: (0800) 699 463 www.hancocks.co.nz

THE LANDING NORTHLAND SYRAH 2020 Youthful and complex bouquet with aromas of raspberry and boysenberry, a smoky wood quality, dark baking spices, iron sand and leather, Kawakawa and an aged meat quality, then some dusty clove qualities. A dusty pepper quality along with violet and clay add breadth and depth. Youthful textures touch the palate first with an abundance of tannins with a core of fruits and contrasting acid line. Well made, pure and ripe, best drinking from 2022 through 2027.

Points 94 RRP $48.00 Distributor: Vintners Phone: (09) 621 0210 www.thelandingwine.co.nz

PASSAGE ROCK WAIHEKE ISLAND SYRAH 2020 Red berry fruits and dried herb, some pepper qualities and a mix of barrel spice and clay soil qualities. Nicely complex and youthful. Flavours reflect the bouquet with dark berries and raspberry, some plum then sweet wood flavours. Some smoke and spice layers in complexity with tannins and acidity delivering freshness and mouthfeel. Well made and quite lengthy with best drinking from 2023 through 2027+.

Points 93 RRP $37.00 Distributor: Passage Rock Phone: (09) 950 3942 www.passagerock.co.nz

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YALUMBA FAMILY WINEMAKERS PARADOX BAROSSA VALLEY SHIRAZ 2018 There’s a core of fruit, spice and oak that demand attention with the first nose of this wine – aromas of dark berries and baked raspberry, blackcurrant, dark spices and toasty, sweet-scented barrel. Violets and plums follow along with clove and vanilla then baked clay earthy qualities. Very expressive on the palate with fruit, oak, five-spice and liquorice all revealing their charms at the same time. Firm, ripe tannins, medium+ acidity and a complex layered lengthy finish. Excellent drinking today and through 2028+.

Points 94 RRP $38.99 Distributor: Negociants NZ Phone: (0800) 634 624 www.negociants.com

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THE SHOUT NZ – JULY 2022 25

tasting notes 9

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PIONEER BLOCK 17 HAWKE’S BAY SYRAH 2020 A core of ripe, youthful and concentrated scents of raspberry and plum, some peppery spices and blackcurrant. The core flavours drive the palate flavours contrasted by an abundance of fine tannins and back bone of acidity. Juicy, fleshy and salivating with a youthful power and live on the palate, fruit flavours soak the palate carried along by a vibrant structure and layers of barrel spices.

Well made, very youthful still, very food friendly and delicious! Best drinking from 2023 through 2029+.

Points 93 RRP $39.99 Distributor: Negociants NZ Phone: (0800) 634 624 www.thenegociant.co.nz

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GRANT BURGE FIFTH GENERATION BAROSSA SHIRAZ 2020 Very expressive bouquet and palate with flavours of baked red berry fruits and sweet barrel spices, violets and blackberry pie, raspberry and clove. Nicely complex, youthful and enticing. Quite a big structure with wood and fruit tannins taking hold early then giving way to sweet, ripe fruit flavours and refreshing acid line. Well made, youthful and taut, a wine that will develop well in your cellar over the next one to three years. Best drinking from 2024 through 2029+.

Points 92 RRP $25.99 Distributor: Hancocks Phone: (0800) 699 463 www.hancocks.co.nz

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JAMES SINCLAIR HAWKE’S BAY SYRAH 2021 Aromas and flavours of cherries and blackcurrant, raspberry pulp and fruit spice.

Layers of texture and more fruit spice, firm tannins and a back bone of acidity. Juicy, fleshy, ripe and very tasty. Boysenberry and cranberry, raspberry and dark cherry flavours are the driving force contrasted by texture and structure. A young wine, so give it time with best drinking from late 2023 through 2028+.

Points 92 RRP $28.00 Distributor: Negociants NZ Phone: (0800) 634 624 www.thenegociant.co.nz

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PETER LEHMANN HILL & VALLEY BAROSSA VALLEY SHIRAZ 2020 Bold and ripe, fruity and varietal with a core of blackcurrant and dark berries, baked plum, brown sugar and fresh black pepper qualities.

The core fruit suggestions are showcased on the palate with a youth and intensity, tautness and complexity. Firmish tannins and a back bone of acidity set the foundation for the primary fruit flavours to stand upon. Well made, fresh, salivating with a some baking spice and nutty-oak qualities. Best drinking from 2022 through 2028+.

Points 92 RRP $26.99 Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.peterlehmannwines.com

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PETER LEHMANN THE BAROSSAN BAROSSA VALLEY SHIRAZ 2019 Juicy, fleshy, fruity and classic with flavours of cherry and blackcurrant, dark toasty barrel flavours laced with clove and baked vanilla pod. Fresh and lively with plenty of acidity and moderate tannins for early drinking and with a core of concentrated berry flavours this wine is ready to drink from 2022 through 2026.

Points 92 RRP $24.99 Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.peterlehmannwines.com

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TRINITY HILL HAWKE’S BAY SYRAH 2020 Fruity, varietal, brooding bouquet with scents of blackberry and blackcurrant, sweet clove and baking spices, a touch of pepper then raspberry and crushed stone soil suggestions.

Dry, firm textured, youthful and fruity with flavours that reflect the bouquet. Salivating with fine tannins and a back bone of acidity, balanced, well made and ready to drink form 2022 through 2025.

Points 92 RRP $24.99 Distributor: Lion Co. Phone: (06) 879 7778 www.trinityhill.com

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GRANT BURGE BAROSSA INK SHIRAZ 2020 Aromas and flavours of dark wood spices and baked red fruits, blackcurrant and raspberry, soy and roasted plum. There’s a graphite, pencil lead suggestion adding to the complexity and youthful power. Concentrated dark fruit flavours with a smooth textured mouthfeel, contrasting tannins and medium+ acid line. The finish is equally smooth but also boasts a brown soil, pencil lead and graphite-like flavours package. Intriguing and interesting, weighty and nicely complex. A lovely drink for today and through 2028.

Points 91 RRP $24.99 Distributor: Hancocks Phone: (0800) 699 463 www.hancocks.co.nz

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s d e r g i b

tasting notes

LAS MS

DOUG N O R E M A

BY C

When working the floor in a restaurant, sommeliers and floor staff are required to engage their customers in a brief discussion about wine to help them make the right decision and selection for them. I am sometimes asked about ‘big red’ wines and whether I can make a recommendation. What a ‘big red’ actually is, is often based on an individual’s liking for attributes in wine that fill their palate with flavour, texture and ultimately weight, making them a big red. To break it down, there are certain attributes in wine that can add weight or body to a wine, such as alcohol, oak and fruit concentration.

Alcohol can add warmth and perceived sweetness to a wine, touching multiple sensors in the palate, adding to the perceptions of weight. The use of oak in red wine can deliver several primary sensations to a wine’s taste or feel, spice and perceived sweetness, texture from tannins and woodiness – all making a wine seem weightier or bigger. Fruit concentration in red wine originates from combinations of ripeness and amount of time spent on skins during winemaking processes. Warmer climate-grown fruit tends to have riper and often slightly sweeter flavours than those from cooler climates, these too can add weight and body to a wine, often more alcohol as well. If alcohol is a little higher because of riper fruit, a winemaker can decide to use more wood or oak which, in turn, can add more weight. The spice TRINITY HILL GIMBLETT GRAVELS ‘THE GIMBLETT’ 2020 A powerful bouquet with ripe varietal fruit scents then layers of oak and mineral earth qualities. Blackberry and iron, dark cherry flesh, plum and black olive, wood smoke and dark spices from toasty barrel. Equally powerful on the palate with flavours of dark skinned berry fruit, clove and dusty vanilla spice layers. An abundance of firm tannins from fruit then wood combine with a back bone of acidity forming a strong foundation.

Excellent weight, concentration, lengthy and mouthfeel, delicious!

Best drinking from 2024 through 2034+.

Points 95 RRP $39.99 Distributor: Lion Co. Phone: (06) 879 7778 www.trinityhill.com

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and toasty aromas and flavours from the use of oak can also add complexity, which does not add weight as such, but can add to the texture of wine which, in turn, can be perceived as more weight.

Some wines therefore can have more weight or ‘bigness’ about them because of the origin of the fruit, climate in which they are grown and the combination of winemaking techniques – including blending different varieties or batches of wine together. Red blends using the Cabernets and Merlot, Syrah, Malbec and Petit Verdot varieties are weighty or big reds because of the combinations or blends of varieties and a winemakers decision on the use of skin contact, oak, potential alcohol and volume of tannins in the finished wine.

Red wines are either single variety expressions or blends, with the blended red wine category providing a significant number of options. Classic red blends include the wine style made famous by the Bordelais of France – referred to as the ‘Bordeaux Blend’. These are wines based around the combination of varieties described above and are interpreted around the world where growing conditions allow for the same varieties and wine styles to be produced.

There are other varieties of course, such as Blaufrankish and Saparavi that can be excellent alternatives to the classic blends and are also excellent examples of big red wines.

ORLANDO BUNGALOW LANE BAROSSA VALLEY CABERNET SAUVIGNON 2015 Aromas of baking spices and toasty wood, tobacco and earthy-stony mineral qualities. A core of blackberry fruits laced with scents of olive, date and baked plum. Dry, full-bodied and delicious on the palate. A wine with texture and spice, fruit and muscle. Tannins are firm and acidity moderate, a balanced and well made wine that ticks the boxes of energy, fruit, style and excellent food pairing options. Best drinking from today and through 2030.

Points 94 RRP $34.99 Distributor: Pernod Ricard Winemakers NZ Phone: (0800) 655 550 www.orlandowines.com

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GRANT BURGE CORRYTON PARK BAROSSA CABERNET SAUVIGNON 2019 Aromas of ripe almost sweet blackberry and barrel spices of anise and clove then dark plum and new leather, vanilla and sweet tobacco. Full-bodied with a core of dark blackberry fruits, graphite and tobacco, toasted wood and smoke, anise and clove. An abundance of tannins squeezes the palate, but gives way to the core of fruit and salivating acid line. Toasty, dark fruited, olive, bell-pepper and hay flavours and bold overall mouthfeel.

A wine that will benefit from cellar time or decant for service with food, especially cheese. Best drinking from late 2024 through 2030+.

Points 93 RRP $38.99 Distributor: Hancocks Phone: (09) 361 8400 www.hancocks.co.nz

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ST HUGO BAROSSA COONAWARRA CABERNET SHIRAZ 2018 A classic bouquet of smoky dark red berry fruit aromas, sweet tobacco and toasty barrel with intense baking spice and sweet new wood scents.

Complex, primary and classic.

Delicious, textured, weighty and dry on the palate. A core of dark red berry fruit flavours including blackberry, plum and blackcurrant.

Tannins deliver texture and energy, acidity freshness and fruit pulls all the flavours and textures together.

A lovely example with best drinking from 2022 through 2029+.

Points 93 RRP $39.99 Distributor: Pernod Ricard Winemakers NZ Phone: (0800) 655 550 www.sthugo.com

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TRINITY HILL 'THE TRINITY' HAWKE’S BAY RED BLEND 2021 Made with Merlot, Cabernets Franc and Sauvignon and some Petit Verdot – delivers a wonderful colour and bouquet to match with scents of blackcurrant and baked plum, sweet black olive and a moment of dried herb and toasty wood. Perfect weight and texture with a core of dark red berry fruits, fine chalky tannins and medium acidity. Great balanced and length with immediate drinkability, but also some cellaring potential.

Best drinking from mid to late 2022 through 2026+.

Points 92 RRP $24.99 Distributor: Lion Co. Phone: (06) 879 7778 www.trinityhill.com

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THE SHOUT NZ – JULY 2022 27

Lock it in y

ou have owned your business for many years.

You have worked hard to build it and keep going when all the odds were against you. The last thing you need is another disruption caused by a security breach that could have been avoided.

Security is critical, not only to protect your assets, but also the life and safety of your employers and customers and to meet your responsibilities as a licensee.

So, although security measures are a no-brainer, there is a lack of clarity on how to invest your money. People often think that you need to spend a fortune with hi-tech devices using facial recognition, but in reality, small businesses need very effective, simple solutions.

Follow these tips to help to deter, detect, and delay attacks.

GO WITH THE PROS Security is a serious matter, and you’ll make the most of it if you have a security company looking after your business.

Avoid DIY installations as they are not reliable and they won’t help you when you need them the most.

Serious companies have their technicians licenced by the Ministry of Justice and certified by various vendors.

Look for companies that have a proven track record of installations and that have enough staff to assist you in the event of an emergency. A good security provider will give you what you are looking for – peace of mind.

28 THE SHOUT NZ – JULY 2022

With continuing break-ins and ram raids affecting the New Zealand liquor industry, Reck Diogo, Security Consultant for IQ Security, shares how to protect your people, your customers and your business.

Physical security Make sure that you have the right tools to protect your premises, especially (but not only) your perimeter. The idea is to stop burglars from getting into your shop in the first place. So if your shop is exposed to the outdoors, invest in bollards, security window films, meshes and grilles. For the interior, make sure that you have your most expensive products locked up. It also pays to have hard tags and security labels.

This will reduce your losses.

CAMERAS Burglars hate to be watched, so a good CCTV system is one of the best crime deterrents for liquor stores. The less blind spots you have, the less likely you are to lose your stock and the more likely you are to identify thefts. Stay away from the systems designed for home use. Invest in a good brand that will operate when you need it the most and that can give you quality images.

Look for companies that have a proven track record of installations.

security

“SECURITY IS ONLY AS GOOD AS ITS WEAKEST LINK, AND MOST CUSTOMERS ONLY REALISE THAT THEIR SYSTEMS WEREN’T WORKING AFTER AN INCIDENT.”

Bollards can help to secure your shop's perimeter.

secured areas, minimising stock losses from internal and external threats. Modern systems can be managed by yourself, so even if you have a high turnover rate, you can add and remove users yourself without having to pay for a security company to do so.

It's important to upgrade your alarm system.

FOG CANNONS An increasingly affordable and very effective tool to delay and deter crime, fog cannons are a key component of your security. A fog cannon creates a dense smoke barrier within seconds when triggered by an emergency alarm.

Burglars typically get startled or blinded by the smoke and retreat immediately. New machines have multiple discharges that can stop thefts while protecting your team.

MONITOR IT! New systems can give you alerts via push notifications on your smart device, but it’s a good idea to leave the monitoring to the experts. Most crimes happen in the middle of the night, and the last thing you want to happen is to wake up to a rammed store because you were in a deep sleep.

Access control systems can be linked to your alarm.

ALARM You probably have an alarm already but the question is, is it any good? When was the last time you upgraded it? Technology evolves to protect you better, so get rid of that old system that can’t be managed remotely and install a new one that can be unset and monitored from anywhere.

Make sure you have good movement sensors (PIRs), reeds (used to secure an alarm circuit on a door or window), and

glass break detectors that will minimise false alarms and end up saving money on security patrols. Loud sirens can delay attempts and panic buttons can be very helpful to protect your team in the event of a security threat.

ACCESS CONTROL If you have a stock room, access control systems can be linked to your alarm so that you can know who enters and exits

INSTALL, MAINTAIN, UPGRADE, REPEAT Security is only as good as its weakest link, and most customers only realise that their systems weren’t working after an incident. This is not only frustrating, but defeats the whole purpose of having cameras and alarms. Make sure you have a maintenance plan in place with your security provider, and that the systems are upgraded as technology evolves.

The companies that treat security as an investment and not as a cost are the ones that reap the most benefits from it.

IQ Security is 100% New Zealand-owned security integrator and industry expert that works with developers, national retail chains and corporate clients to help them to meet their security needs. For more information, visit www.iqsecurity.co.nz. ■ THE SHOUT NZ – JULY 2022 29

r u o v a l f

F O L L FU

Want to add more variety to your beer and cider selection?

Beer writer and ciccerone Denise Garland shares insights into some must-try fruit and flavoured brews.

w

e all have our favourite fruits; I’m definitely an apples and citrus kinda person, my partner can’t get enough of berries, while my flatmate loves stone fruit season. Fruit is such a fun snack and can be an awesome addition to breakfasts and desserts alike. But it is also an excellent partner to both beer and cider.

IN-CIDER KNOWLEDGE Cider, of course, is already made of fruit, with cider apples fermented to create the quaffable golden liquid. And just like fruit juices, where apple is frequently used heavily as the base for the drink, apple lends itself as a really great base to mix things up in cider with additions of other kinds of fruit too.

Fruit cider is something Morningcider, based in the Auckland suburb of Morningside, clearly does well. The cidery 30 THE SHOUT NZ – JULY 2022

Morningcider’s Strawberry Rosé Cider

Denise Garland is a journalist and a Certified Cicerone with with a love of all things beer. She has been writing about beer for a decade and was the winner of the 2019 Brewers Guild Beer Media Award. She has previously worked in hospitality in Christchurch, Wellington and Edinburgh. Denise home brews – though not as often as she’d like – and has been a judge in several home brew and commercial beer competitions.

fruit & flavoured brews

Zeffer’s Jody Scott

produces Strawberry Rosé Cider – the only cider to make the Top 30 in this year’s New World Beer & Cider Awards. The dark pink-orange beverage is not only striking in its colour, but it’s also a delicious mix of sweet and sour, which can sometimes be hard for ciders to achieve.

Rosé in name and colour Morningcider actually started with the cider’s name – Strawberry Rosé – and then the artwork, a beautiful pink mural with white flowers, before they managed to perfect the cider to accompany them.

Nicole Garey, Morningcider’s Business Development Manager, says it’s the most difficult recipe they’ve ever created. That’s because, it turns out, when strawberries are pressed, they turn the cider brown, rather than the pink hue usually associated with the fruit. The team trialed all sorts of fruit blends to get the right

mix of flavour and colour, felt like the right pairing for and eventually settled on a our first hazy cider. The combination of strawberries, passionfruit gives a beautiful peaches and blackcurrants tropical flavour, while also in order to nail both the having bright acidity in sweet-yet-tangy flavour keeping with the signature consumers expect from Zeffer freshness of our strawberries, and the deep ciders,” he says. pink colour.

While most ciders on the Garey says that hard work market are crystal-clear, that perfecting the right blend is certainly a relatively recent was worth it, with Strawberry adaptation thanks to the Rosé the top seller introduction of filtration in amongst Morningcider’s modern cidermaking. But flavoured ciders, even Scott admits the recent Zeffer Hazy Passionfruit Infused Cider matching the sales of the popularity of New England Classic Cider year-round. style craft beers – the ‘haze “Surprisingly, or maybe not so surprisingly, craze’ as it is affectionately known – made [Strawberry] Rosé ranks equally among Zeffer take another look at the unfiltered, genders and age groups,” says Garey. more traditional style of cider. “Hazy “I like to say real men drink Rosé!” ciders, often called cloudy ciders, have A Rosé cider is certainly a concept been around for a very long time and that other New Zealand cideries have would predate the main, New Englandtried, such as Hawke’s Bay-based Zeffer. style hazy craft beers we see a lot of at Their Rosé Cider with Berry Infusion has the moment,” says Scott. “However, the also been an award winner, with a mix of quality and range of hazy craft beers out apples, cherries and raspberries creating there have certainly inspired us to take a semi-dry cider with both a beautiful another look at hazy ciders and how flavour and colour. These Rosé-style berry they can give us another offering to New ciders are certainly a more spring and Zealand ciders.” summery option, with their sour berry tang Scott says hazy cider has more texture, being a more tart and quaffable beverage providing a juicier mouthfeel. Passionfruit that’s perfect for quenching thirst in certainly aids the cider in that juiciness warmer temperatures. that Zeffer is aiming for, with the fruit having a natural tartness that prevents EXPANDING THE HAZE CRAZE it from becoming overly sweet. While But the Zeffer team has chosen the tropical flavours often scream summer, the tropical route for their most recent haziness also provides a fuller mouthfeel, addition to their line-up; they have just making it a great all-year-round option. released their first hazy cider, and decided the perfect partner to it was passionfruit.

An apple alternative Head Cidermaker, Jody Scott, says they Fruited ciders also have a wider appeal are a perfect match. “We have made a than the classic apple options. Scott says couple of popular [cider] variations using they find their fruited offerings attract passionfruit in the past and it immediately drinkers who might not usually consider THE SHOUT NZ – JULY 2022 31

fruit & flavoured brews the apple-based drink as an option. “It can often be wine drinkers who want something a little lighter, beer drinkers who want something less bloating or rich, or RTD drinkers who are searching for something more complex and usually less sweet.”

These fruited ciders, which offer a tarter, drier option for consumers, make great partners to food. Desserts are often a winner – a crumble with complementary fruits and cheesecake are both a match made in heaven, but they also cut well through rich, creamy or cheesy sauces you might find with pastas too.

NOT YOUR TYPICAL BREW Beery or Berry?

Fruit beers also tend to have that tart or dry aspect to them, which maximises their drinkability. While fruit has an inherent sweetness, there’s nothing syrupy or cloying about the natural produce. Sours often have the greatest success in showcasing fruit as the heroine in beer, with 8 Wired’s barrel programme proof of this. 8 Wired’s Fistful of Raspberries Sour, aged in wine barrels, tastes deeply of raspberries, with the balance between the sweetness and tartness you expect from the fruit itself bang-on.

These fruit beers, made in the traditional Belgian style, take much more time to produce than your typical beer – often years – and as a result tend to be more expensive or rare – especially because there’s an awful lot of fruit packed into them. They’re usually found in larger bottles, rather than in kegs, which adds to the specialness of the beers. They’re often perfect as a treat, to drink on their own instead of a dessert, though can also

Shining Peak’s Jesse Sigurdsson

32 THE SHOUT NZ – JULY 2022

“THAT IS ONE OF THE GREAT THINGS ABOUT FRUIT AND OTHER FLAVOURED BEER AND CIDER – THEY HAVE THE BASE FLAVOURS THAT BEER AND CIDER DRINKERS ARE LOOKING FOR, YET ALSO PROVIDE A TWIST THAT CAN ADD INTEREST IN WHAT IS BECOMING A HEATED MARKET.” pair well with chocolate or ice cream, depending on the fruit showcased.

But while the drier, tart notes in fruited sours make them a regular go-to in warmer months, fruit is finding its way into other styles of beer too – particularly dark beer styles. I personally love mixing a sour berry beer with a rich stout, but some brewers are creating beers with the two styles already combined.

Kereru’s Black Ruby Imperial Stout is a strong, yet tasty, beer which showcases tart raspberries alongside coffee and cacao nibs, while Parrotdog has recently released Jillian, a 6.5% Boysenberry Stout.

These beers showcase the fruit, but are also full-bodied and warming – particularly those with higher ABVs – making them a great winter option. These fruited dark beers are also very much a beer underneath – perfect for beer lovers, but also for drinkers who might not usually like the traditional roast malt flavours, with the berries bringing a familiar sweetness to create a harmony in flavour.

Chocolate & coffee But fruit isn’t the only product that can add the “wow” factor to beer. Chocolate and coffee are also common additions to darker beers, while many brewers experiment with using spices in all sorts of styles. One brewery that’s found success in using an adjunct in one of their beers is Shining Peak in New Plymouth, with one of its most recent accolades being a Gold Medal at the Australian International Beer Awards for its honey brown ale, Scrub Cutter.

Shining Peak’s Scrub Cutter

Head brewer, Jesse Sigurdsson, says one of his favourite beers in Canada is a honey brown ale, so he took that as inspiration for Scrub Cutter. “We have a close relationship with Egmont Honey, who produce beautiful earthy Manuka Honey here in Taranaki,” Sigurdsson says.

“Brown ale is a lovely base, as the biscuit and mild chocolate characters really elevate the honey flavours.”

Sigurdsson says they’ve had to be careful to create a beer which showcases the honey, but doesn’t give drinkers a cloying texture, nor dries it out too much.

And he says Scrub Cutter has been a hit.

“It's a fairly niche, unique style of beer, but it actually has a real following amongst our local punters.

“There seems to be a pretty big contingent of people who love drinking brown ale – almost to the point of campaigning! So I'd say most of those jumped at the chance to try it, and the feedback has been great.”

Honey beers also make a great partner to food; a beer like Scrub Cutter would pair well served with a roast pork or bacon dish, with the nutty, roast malt flavours complementing the richness of the meat, while the honey provides a subtle sweetness that emulates a sweet jus or sauce often served alongside pork dishes.

That is one of the great things about fruit and other flavoured beer and cider – they have the base flavours that beer and cider drinkers are looking for, yet also provide a twist that can add interest the beverage in what is becoming a heated market. It also gives other drinkers, like those who might prefer wine or RTDs, a point of familiarity to then try those flavours they know and love in something new. After all, a berry sour ale looks pretty close in colour to a vodka-based berry RTD with all the berry aromas and flavours you’d expect – it is just a less sweet option.

There is already so much experimentation within beer and cider circles, and it will be interesting to see just where some brewers and cidermakers decide to draw the line. Perhaps any flavours can taste delicious in a beer or cider, if brewed with the right finesse and skill. ■

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last round

COCKTAIL GARNISH GUIDE

Garnishes, while a pretty addition to a cocktail, can also enhance the flavours and aromas for your customers. Here is a quick guide to garnishes for your on-premise.

To serve: For extra spice, add them to your cocktail shaker with your other ingredients but for less heat, don’t shake the jalapeños, just pop them into the drink as a garnish and stir.

Use with cocktails such as: Spicy Margarita, Spice Gimlet, Spicy Moscow Mule.

CITRUS PEEL Citrus peel – whether lemon, lime, orange or grapefruit – is the most common garnish and they are full of aromatic oils which add depth to cocktails. When choosing a citrus fruit, look for smooth skin and one that is not rock-hard when you give it a squeeze. When cutting a twist, use a sharp knife or a peeler and slice off a thin oval – try not to get too much of the white pith.

To serve: Squeeze the peel over the cocktail to express some of the oils into the glass, then rub the twist along the rim and either drop the peel into the drink or curl it up and hang it on the rim.

Use with cocktails such as: Old Fashioned, Martini, Negroni, Whisky Sour.

JALAPEÑOS This spicy pepper is the perfect addition to cooling cocktails. There are two ways to prepare jalapeños. You can either leave it as is (make sure you wash it first) and just cut rounds from the pepper, or use a paring knife to gently remove the seeds and membrane through the stem end, then cut it into rings. You might want to wear gloves during this process!

To serve: To ‘wake up’ fresh herbs, slap the garnish against your hand – this will help to release the essential oils and increase the aromas. Then simply place on top of the cocktail!

Use with cocktails such as: Moscow Mule, Vodka Martini, Mojito, Sangria.

EDIBLE FLOWERS Not only do edible flowers add a pop of colour to a cocktail, they can also add flavour and be high in antioxidants and vitamins. But make sure you only use edible flowers that are designated for food use, as decorative flowers can be full of pesticides. Edible flowers that are safe for cocktails include chamomile, elderflower, lilac, hibiscus, pansies and marigold, amongst others, and most will keep for a couple of days if stored face-down on a damp paper towel in an air-tight container in the fridge.

To serve: The easiest way to add them to a cocktail is to give them a gentle clean by dipping them in a bowl of clean water, pat them dry and let a blossom or two float on top of the drink.

Use with cocktails such as: Champagne cocktails, Gin Fizz, Paloma, Pisco Sour, Tom Collins.

HERBS Aromatics such as mint, rosemary, basil or thyme will add flavour freshness to your cocktails. Try experimenting with flavours by combining two or three different herbs to give your cocktail a unique taste.

34 THE SHOUT NZ – JULY 2022

POWDER Dusting cocktails with flavoured powders will lift your cocktail to the next level. The options for powders are endless – from cocoa powder or matcha powder to crushed dehydrated fruits. Some great options to add a burst of colour and fruit flavour include blueberries, raspberries, strawberries and plums, you could even try beetroot to mix it up. Simply dehydrate your fruit (or if you have access to liquid nitrogen, use it to freeze the fruit) and when they’re crispy, grind or blend them until they transform into a fine powder.

To serve: Add a dusting of the powder to the top of your finished cocktail, or pre-chill a glass and fill with ice to create condensation so the powder will stick to the sides.

Use with cocktails such as: Anything and everything! ■

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