Drinks Trade - June July 2016

DRINKS:

SPIRITS

BRANDY AND COGNAC

DRINKS:

FEATURES & INSIGHTS

MICHAEL MCSHANE: D

SICA

FATHER’S DAY GIFTING

STATE OF AFFAIRS: VIC

DRINKS:

BEER

PERFECT SERVES

DRINKS:

WINES

NEW SOUTH WALES

WHISKY AROUND

THE WORLD

STATE OF THE NATION

THE NEW ‘PAN

INDUSTRY’ BODY

REPORT

ABA

16 PAGE FEATURE

AUSTRALIA’S HIGHEST CIRCULATING LIQUOR INDUSTRY MAGAZINE

your news, your viewsJune/July 2016 issue 53

Your business could be part of oneof the largest liquor retail groups

in Australia

FIND OUT MORE:NSW (02) 8822 3600 WA (08) 9311 6000 NT (08) 8922 5300 QLD (07) 3489 3600 SA (08) 8152 8700 VIC (03) 8368 6300 TAS (03) 6274 4000

Independent Brands Australia is the second largest retail group in the country.

With group buying power, we can meet the demands of the local market and give your shoppers the best available offers.

A footprint of 2500 touch-points nationally and growing, our success is built on the foundation of passionate retailers and supporting them with expansive retail, marketing and promotional programs.

Cellarbrations has grown to be one of the largest independent retail liquor brands in the country with over 500 stores nationally and growing, all backed by the support and buying power of Independent Brands Australia.

The entire team at Cellarbrations are passionate about liquor and welcome like-minded retailers who are in this business for the love of it.

Our stores are managed by their owners ensuring each Cellarbrations is fi lled with local products selected with our customers in mind. Our owners understand that everyone’s needs are different and it is this commitment to delivering a quality liquor offer and personalised service that sets us apart from the others.

IGA Liquor has a network of over 450 independently owned stores across NSW, VIC and WA which enables us to tailor a wide range of brands and products to give our local customers more of what they like. This includes many of your favourite brands as well as those you may no longer fi nd on the shelves in other liquor stores.

At IGA Liquor, we understand that it’s not a ‘one size fi ts all’ when it comes to shopping for liquor, so we take a more personalised approach and committed to delivering local customers value with every purchase.

The Bottle-O is a true independent Australian liquor store with a mission to make you feel welcome every time you step through our doors.

With over 300 stores in NSW, VIC, QLD, WA and NT and growing, our stores are owned and operated independently by people in your local community who know and understand what you want.

The entire team at The Bottle-O are focused on delivering an easy, enjoyable experience and welcome like-minded retailers who love delivering great service to their customers.

DRINKS:

SPIRITS

NEW RELEASES

DRINKS:

FEATURES & INSIGHTS

THE NEXT BIG THING IN BEER

SA IN FOCUS

MOTHER’S DAY DRINKS PICKS

CELEBRATE CHINESE NEW YEAR WITH

MONKEY SHOULDER

DRINKS:

CIDER

LEADING BRANDS TAKE CHARGE

DRINKS:

WINES

AUSTRALIA’S BEST SHIRAZ

IN THE DRINKS INDUSTRY

MCWILLIAM’S WINES

A CLASSIC REVIVAL

SPECIAL REPORT:

THE GIN RENAISSANCE

KEEPING FIT

your news, your viewsFebruary/March 2016 issue 51

AUSTRALIA’S HIGHEST CIRCULATING LIQUOR INDUSTRY MAGAZINE

Always readingon the go?

Connect to drinks tradeanywhere, any time

on our digital version.

www.australiandrinksawards.com.au

#drinksawards

PMS 877 (Silver) & PMS 3005

M I C H A E L W A LT O N T O M C T H E A U S T RA L I A N D R I N K S A W A R D S 2 0 1 6

the drinks association is pleased to announce that the MC for this year’s awards is Michael Walton. Michael Walton has been a long-time friend and partner to the industry. This connection has been fostered from his time as a liquor retailer, through to his work leading Nielsen’s liquor team and most memorably presenting annually at drinks breakfast seminars. Today he speaks at local and international conferences on driving growth and connecting brands with consumers. Much of Michael’s work also involves facilitating strategy and leadership programmes. He’s a passionate presenter who knows our industry, our consumers and us. And he loves a laugh. “I am thrilled to be invited to host our night of nights for the liquor industry. Celebrating excellence is something every industry should aspire to – and I think the drinks event is one of the very best. These are credible awards judged by industry and consumers; they attract a big crowd and above all a great sense of fun,” Michael said.“I’m proud to be hosting this celebration and I’m looking forward to a night of smiles, laughs and good cheer.”So are we!

L U C K Y D O O R P R I Z E A N N O U N C E D

Do you have a ticket to the Australian drinks Awards on September 7? Then we have some exciting news for you. The lucky door prize at the Awards will be six tickets, plus a table of six in the Members Dining Room for a Sydney Swans home game at the SCG during the 2017 season. This fantastic prize has been donated by Delaware North. It’s going to be a fabulous night and we can’t wait to celebrate the success of the drinks industry with our members.

www.australiandrinksawards.com.au

A U S T RA L I A N D R I N K S A W A R D S J U D G E S FA C E T O U G H C H A L L E N G E

Entries and submissions for the Australian drinks Awards 2016 have officially closed and it’s shaping up to be the most hotly contested field in the Awards’ four-year history. Hosted by the drinks association, the Australian drinks Awards are industry owned, celebrating the people and brands behind Australia’s leading beverages. Underpinned by stringent judging criteria, the Awards are the most respected of their kind in the industry.“We are thrilled to see an increase in entries across all categories,” said the drinks association CEO Sandra Przibilla. “Entries are up 18 per cent on last year across the board. The calibre of submissions this year is great – the judges are going to have a tough time making their decisions.“For the team at the drinks association, this is proof that our goal of positively promoting the Australian drinks industry is resonating with our partners, members, associates and the industry.”The judging process will continue until the end of July, with the winners of the Awards being announced on September 7 at the Sydney Cricket Ground. It promises to be a huge night for the Australian drinks industry, with tickets to the event already sold out. See you there!

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08|drinks trade

WELCOME

Welcome to the final edition of drinks trade for this financial year. Thank you for taking the time to read the magazine that has been developed

for the industry, by the industry. June represents the month of bonuses; will they come this year or won’t they? With the sector under more pressure than ever before, for many there will be hurdles to overcome this time around.

Right now the industry needs to come together to celebrate all that is good with our trade. Alongside the spectre of lockout laws, taxation changes and constant attacks from those that wish our industry harm, amazing work is being done and quality products are being produced every day. We look to celebrate that each September at the Australian drinks Awards, so keep your eyes peeled for your opportunity to attend the night of nights.

At a recent lunch - kindly supported by Diageo - bar owners, media and industry advocates came together at the MCA in Sydney to continue the discussion around the lockout laws and search for some truths behind the effects of the crippling legislation surrounding Sydney’s bar scene. Introduced by (relatively) new Diageo CEO, David Smith, there was general concern expressed by the bar owners that too much responsibility to affect cultural change was being placed on them, and that legislating (and in effect destroying) is not the solution; much in the same way that prohibition was a failed policy. The fear among this generation of bar owners is that by the time the state government realises the damage it’s caused it will be too late - for them at least.

“We try to do our bit. We work with a group called the Wake Up Foundation - we talk to 14 and 15 year olds in schools to try to educate them on the dangers of drinking irresponsibly. That’s where the Government has also got to go,” said Smith. “The effect of these lockout measures has been huge. It’s just a gross over reaction. There’s around $18 billion in Sydney’s night-time economy and 31,000 jobs, and any impact to that is the shorter-term danger. Longer-term, Melbourne is laughing at Sydney. The freeze on licences is killing competition and innovation - if we don’t go forwards, we go backwards. The 20-year perspective on that is dangerous when you consider that less people will come to Sydney, and students, due to the fact that there will be less jobs and creative people, because there’s less entertainment. The people that would’ve settled in Sydney may not do that anymore. We’ll start to see a brain drain in Sydney. The English papers are reporting on the ‘nanny state’, and who would’ve thought that Australia would be like that. It’s always had a very different image of go-getters and freedom seekers.”

In other news, the Eileen Hardy brand turned 30 this vintage - first produced in 1986. To celebrate, Accolade Wines opened a fair few from the years at the Tintara Winery in McLaren Vale and invited guests to witness a truly spectacular tasting. You can read more about that on page 81 and the latest vintage releases on page 69.

This edition has a strong whisky flavour, and who would argue that the cooler months don’t deserve a wee drop of uisce beatha - read all about it on page 46. Check out the brandy and Cognac update on page 41 and the latest on all things NSW wine on page 60. And that about wraps it up for the edition.

Cheers,

Ashley PiniPublishing Editor – Hip Media

Editor’s Note

Produced and contract published by:

Director: Ashley PiniACCOUNTS: [email protected] 169 Blues Point Road, McMahons Point NSW 2060Ph: 02 9492 7999 | www.hipmedia.com.au | facebook.com/drinksmedia ABN: 42 126 291 914

CREDITSPUBLISHER the drinks association

All enquiries to:the drinks association Locked Bag 4100, Chatswood NSW 2067ABN 26 001 376 423

The views expressed in drinks trade are those of the respective contributors and are not necessarily those of the magazine or the drinks association. Copyright is held by the drinks association and reproduction in whole or in part, without prior consent, is not permitted.

Other drinks association publications include:drinks bulletin drinksbulletin.com.audrinks guide drinksguide.com.audrinks yearbook

EDITORIAL

PUBLISHING EDITOR Ashley Pini ......................... [email protected]

ASSOCIATE EDITOR Hannah Sparks ..................... [email protected]

ONLINE EDITOR Rachel Tyler ............................... [email protected]

EDITORIAL ASSISTANT Mary Parbery ................... [email protected]

EDITORIAL INTERN Evan Meredith

CONTRIBUTORS

Catherine DeVrye, John Field, Ken Gargett, Nick Levy, Nicole MacDougall

and Peter Cox

DESIGN

ART DIRECTOR Evelyn Rueda ............................... [email protected]

SENIOR DESIGNER Racs Salcedo ........................ [email protected]

SENIOR DESIGNER Glenna Gabriel ...................... [email protected]

DESIGN INTERN Sydney Franklin

ADVERTISING

ASSOCIATE PUBLISHER Eoghan Hennessy ................ [email protected]

NATIONAL SALES MANAGER Chris Wheeler ................. [email protected]

SALES MANAGER Corey James .................................. [email protected]

PRODUCTION MANAGER Sasha Falloon ............... [email protected]

www.drinkscentral.com.au

The Panel

Diageo CEO, David Smith

drinks trade|9

JUS T L IK E OUR W HISK E Y, OUR 150 T H A NNI V ERSA RY H A SBEEN WOR T H WA IT ING FOR . T he way we make w hiskey t akes t ime and pat ience. No t hing is rushed her e and ever y de t ai l mat t er s. I t ’s been t hat way s ince 1866, and w i l l be t hat way f or ye ar s t o come. Cheer s t o t hat.

JUS T L IK E OUR W HISK E Y, OUR 150 T H A NNI V ERSA RY H A SBEEN WOR T H WA IT ING FOR .T he way we make w hiskey t akes t ime and pat ience. No t hing is rushed her e and ever y de t ai l mat t er s. I t ’s been t hat way s ince 1866, and w i l l be t hat way f or ye ar s t o come. Cheer s t o t hat.

W H A T E V E R Y O U ’ R E C E L E B R A T I N G , C E L E B R A T E R E S P O N S I B L Y .

J A C K D A N I E L ’ S A N D O L D N O. 7 A R E R E G I S T E R E D T R A D E M A R K S. © 2 0 1 6 J A C K D A N I E L ’ S T E N N E S S E E W H I S K E Y 4 0 % A L C O H O L B Y V O L U M E ( 8 0 P R O O F ). D I S T I L L E D A N D B O T T L E D B Y J A C K D A N I E L D I S T I L L E R Y, L Y N C H B U R G , T E N N E S S E E . J A C K D A N I E L S . C O M

CONTENTS

10|drinks trade

PROMOTE06 Australian drinks Awards

26 McWilliam’s Wines

30 Australian Beer Co.

38 Rekorderlig

79 Network Breakfast

80 Trade Activity

82 Eye

INFORM12 News

33 Beer and Cider

41 Brandy and Cognac

46 Whisk(e)y

60 New South Wales Wine

CONNECT68 Wine New Products

70 Beer New Products

72 Spirits New Products

STRENGTHEN20 Alcohol Beverages Australia

21 DSICA

22 State of the Nation Report

24 State of Affairs: VIC

78 Health and Fitness

June/July 2016

Contents

12 41

8046

60

26

G E N E R AT I O N S O F S U C C E S S

PLEASE DRINK RESPONSIBLY

F O R F U R T H E R I N F O R M A T I O N , P L E A S E C O N T A C T ( 0 2 ) 9 4 0 9 5 1 0 0

12|drinks trade

INFORMINFORM

NEWSFIGURES AND FACTS, PEOPLE AND POLICY,

CORPORATE & COMMUNITY

NEWSFIGURES AND FACTS, PEOPLE AND POLICY,

CORPORATE & COMMUNITY

MICHAEL MCSHANE, SVP, MANAGING DIRECTOR OF BROWN-FORMAN AUSTRALIA TO RETIREMichael McShane, SVP, Managing Director of Australia, New Zealand and Southeast Asia has announced that he will retire from Brown-Forman in October.McShane has been at Brown-Forman for the last 17 years, starting out as a Finance Manager, before moving to a Marketing Director role and then onto Managing Director. Under McShane’s leadership, the Jack Daniel’s brand has become Australia’s most valuable spirits brand based on share and value growth.“I have had the pleasure of working with Michael for the last several years and saw first-hand how his passion for the industry and capabilities for the company have had tremendous impact. Most recently under his leadership, the Australia business has been transformed and returned to growth despite significant economic headwinds. Just last year, Michael and his team were recognised by the Australian beverage industry as the ‘Supplier of the Year’ in a crowded wine, beer and spirits field,” Thomas Hinrichs, President, Europe/ANZSEA/NASIA said.Michael is also Chair of the Distilled Spirits Industry Council of Australia and a Director of DrinkWise Australia. Previously he was a Chair of the Asia Pacific Spirits and Wine Alliance.McShane told drinks trade that he hopes to continue both his roles with DSICA and DrinkWise, and is now looking for his next challenge.“Working for Brown-Forman has been an absolute privilege and a fantastic experience, and I just look forward to the next chapter!” McShane said.

SOUTHERN COMFORT AND TUACA JOIN SOUTHTRADE’S PORTFOLIOSouthern Comfort and Tuaca have joined

SouthTrade International’s portfolio in

Australia following the global sale of both

from Brown-Forman Corporation to the

Sazerac Company in January.

“We are very excited about the opportunity

to acquire such iconic brands. Brown-

Forman has done an excellent job of

building both brands over the years and we

are looking forward to many more years

of successful brand building. SouthTrade

is perfectly placed to drive these brands

forward from this well-established

base,” said Mark Brown, President/CEO of

Sazerac.

It is believed that SouthTrade has recruited

a number of new employees to help manage

the marketing and distribution of Southern

Comfort and Tuaca.

Tony Stubley, co-founder and Director at

SouthTrade said, “Southern Comfort and

Tuaca allow us to take a quantum step

forward in our service to bars, clubs, pubs

and bottle shops. They are the perfect

addition to our existing portfolio.”

HEINEKEN PARTNERS WITH FORMULA 1Heineken beer has announced a global partnership with Formula 1. The partnership will commence with the Formula 1 Gran Premio Heineken D’Italia 2016 in Monza, Italy.From the 2017 F1 season onwards, Heineken will be the F1 Event Title Partner of three Formula 1 Grands Prix. It will also have a significant presence at several additional F1 Events chosen by Heineken and Formula One Management. Heineken will be the exclusive Global Beer Partner of Formula 1 and will also have substantial pouring, activation and access rights across the majority of F1 Events in the FIA Formula One World Championship.

AARON RIDGWAY APPOINTED HEAD OF MARKET, AMERICAS FOR WINE AUSTRALIAFormer National

Sales Manager at

Negociants USA

has been appointed

Head of Market,

Americas for Wine

Australia. Ridgway

will be responsible

for overseeing

the promotion of

Australian wine in

the region.

drinks trade|13

INFORM

LIQUIDITY HEALTH-CHECK: HOW WELL IS YOUR BALANCE SHEET STRUCTURED?By Peter Cox, a CPA with over three decades

of experience in financial management for the

hospitality industry. His website

www.petermcox.com.au has a host of free financial

management tools to increase the profitability and

cash flow generation in your venue.

Well the squeeze is on from

financial institutions for

hospitality venues to improve

their cash flow and reduce debt

obligations. It is now time for

your business to do a liquidity

health-check.

A cash shortage is usually the first obvious sign to a

business that something is not right. However, it is

often the last thing that business operators project.

Do you know what your desired cash levels or

minimum positive working cash needs are?

Here are the key performance indicators you

can check:

1. Your level of total debt is the first area we should

look at. Called the ‘gearing’ of your business,

the greater the ratio of debt to equity, the

more highly geared you are, making you more

exposed to interest rate increases in the future

and lowering your chances of borrowing more

money.

These figures are off your Balance Sheet as

provided by your accountant or your own

accounting system. Now we need to exclude any

intercompany director loans and concentrate

on external debt (i.e. creditors, the bank and

provisions).

2. At a ratio of one to one, for every dollar owners

have tied up in the business (that is equity or

sometimes referred to as shareholders funds),

they owe $1 to outside creditors (either long

or short-term loans, trade creditors and other

liabilities).

The higher the ratio, the greater the risk is to

shareholders if interest rates rise. If your ratio

is too high, you may need to collect your debts

quicker and turn over the inventory faster. Banks

become nervous if the ratio starts climbing over

1 to 1 in uncertain retail times.

The ratio is: Total External DebtTotal Equity

GAGE ROADS WINS CHAMPION AUSTRALIAN BEERGage Roads Brewing Company from Western Australia recently won Champion Australian Beer at the Australian International Beer Awards (AIBA). The trophy represents the highest achievement at AIBA and was awarded to Gage Roads’ Little Dove draught beer.Other major Australian trophies awarded included Champion Large Australian Brewer, which went to Stone & Wood Brewing Co. in New South Wales; Champion Medium Australian Brewer - Two Birds Brewing in Victoria; and Champion Small Australian Brewer - Pirate Life Brewing in South Australia.

JIM BEAM PACKAGING REDESIGN GOES LIVE IN AUSTRALIACoca-Cola Amatil will begin rolling out Jim Beam’s new packaging design in Australia

from July 4. The news follows Jim Beam’s announcement of a global packaging

redesign in March, aimed at harmonising the portfolio as well as giving the bottles a

more premium look and feel.

The updated packaging gives the iconic Jim Beam bottle a bolder, more rectangular

structure, with more cleanly designed labels. Other features include premium label

enhancements, including extra fine detailing, crafted borders, foil finishes, refined

embossing and a paper matte stock. The premium bottles also include matte finished

shrink sleeves along the closure.

Aaron Heary fromGage Roads Brewing Co.

drinks trade|15

INFORM

PERNOD RICARD HOLDS SIXTH ANNUAL RESPONSIB’ALL DAYPernod Ricard held its sixth annual Responsib’All Day at the beginning of June. 18,500 employees around the world partnered with local not-for-profit organisations for the day to meet the Group’s CSR commitments towards promoting responsible drinking, empowering workers, protecting the planet and developing communities.In Australia, teams helped provide food and shelters for people in need in Sydney, Melbourne, Brisbane and Perth, while in Adelaide and the Barossa Valley, employees helped rejuvenate local parks and centres.

“IT’S NOT THE MOUNTAIN WE CONQUER - BUT OURSELVES” - SIR EDMUND HILLARYBy Catherine DeVrye, author of the No.1

best seller ‘Good Service is Good Business’

and seven other books that have been

translated into over a dozen languages.

The former Australian Executive Woman of

the Year and Keynote Speaker of the Year

speaks internationally on customer service,

managing change and resilience for results.

www.greatmotivation.com

I dreamed of celebrating my

40th birthday on the summit of

Mount Everest. We commenced

the final climb in the middle of

the night, ostensibly to avoid

avalanche danger when the

sun warmed the snow. But, I

suspect the real reason was because if we’d

seen the full extent of the climb during

daylight, we might not have done it!

It was sheer shale all the way up. It seemed

that we continuously took three steps

forward and two steps back. Isn’t it a bit like

that at work or in life sometimes?

There were times during the night when I

felt like giving up and turning back, but I

hadn’t gone that far to quit.

It was a long way away from starting life in

a Canadian orphanage. Never did I dream

of being privileged enough to meet my

childhood hero, Sir Edmund Hillary. I asked

if he had always known he would reach the

summit.

“No,” he replied. “I didn’t know I would

make it because there were so many

uncertainties, but what’s the point of having

a goal if you know you’re going to make it?”

he asked.

Thinking about that question, I realised that

we often don’t set our personal goals high

enough - settling instead for mediocrity.

I also realised that most individuals would

never have any desire to risk their life

climbing a mountain! But, we all have those

figurative mountains in our everyday lives

that sometimes seem like insurmountable

challenges looming large above us. We

need to tackle those challenges in the same

manner one climbs a mountain…one step at

a time.

NEGOCIANTS AUSTRALIA AND SAMUEL SMITH & SON ANNOUNCE DISTRIBUTION CHANGESNegociants Australia and Samuel Smith & Son (SS&S) have announced changes to their

portfolios, effective 1 July 2016.

The first change sees Wirra Wirra move from Negociants to SS&S. After a successful 23-

year partnership with Negociants, Wirra Wirra will be the first McLaren Vale winery to

feature in the SS&S offering.

Conversely, brand Smith & Hooper - currently represented by SS&S - will move to the

Negociants portfolio.

Barringwood Vineyard in Tasmania will also commence national distribution with

Negociants, as will Dandelion Vineyards, Heirloom Vineyards and Sister’s Run.

After a 21-year partnership, Rymill Coonawarra will cease its distribution partnership

with Negociants, effective 30 June 2016.

16|drinks trade

INFORM

THE MARKETING COLUMNThe Marketing Column examines best marketing practice

worldwide, often through brief case studies. In particular it

focuses on marketing turnarounds, small brand and retail brand

development as well as innovation success and failure. If you

have a case study that you would like to share, please email us at

[email protected]

We live in an era where many

business people and marketers

have fallen in love with the power

of digital. It has a huge reach; it’s

targeted, relatively low cost to

harness, and measurable.

Digital jargon can however,

sometimes daze and confuse.

“What’s a metatag?” “Why are

we paying for AdWords and

click-throughs?” “Is SEO Doctor’s

diagnosis fair?”

Recently I reread a fantastic book written in 1927, called ‘Scientific

Advertising’.

Many of its insights and recommendations hold for 2016 both digital

and more traditional media communication.

Scientific Advertising was written by Claude C. Hopkins - one of

the godfathers of modern advertising.

Hopkins pioneered sampling, money-

back guarantees, market testing and

advertising effectiveness measurement.

Hopkins is also widely renowned for

his work with Schlitz Beer. In the early

1900s, in a market full of competitors

claiming to be “pure”, Schlitz was the

No.5 player. When touring the production

plant, Hopkins was impressed by the

efforts that Schlitz went to in the brewing

process. Brewing rooms had air filtration,

plant equipment was cleaned twice daily

and water inputs were drawn from a

1,200 metre deep artesian well. Although

competitors worked similarly, Hopkins

was the first to tell the story in print.

This messaging took Schlitz to No.1

within a year.

So, are there lessons for Australian alcohol brands here? Yes.

Firstly, know your business and its offer, and tell customers your

story clearly, loudly and via the media most effective in reaching

them. Secondly, don’t be afraid to pay someone else to do this with

you; an outsider will often notice facts and gems, which pass you by

inside your own business. Thirdly, don’t forget that human beings in

2016 are driven by the same psychology as in 1907. The legendary

David Ogilvy recommended that all marketers should read Scientific

Advertising seven times!

Claude C. Hopkins

NOBLE ONE WINEMAKER SHORTLISTED FOR SWEET WINEMAKER OF THE YEARDe Bortoli Wines’ Senior

Winemaker and creator of the

company’s famous Noble One

dessert wine has been shortlisted

for Sweet Winemaker of the Year

at the 2016 International Wine

Challenge (IWC) in London.

Julie Mortlock, who is based at

De Bortoli’s Bilbul Estate in the

Riverina, is the only Australian

woman to have been shortlisted

and one of only three females to have been nominated at the

awards. Her shortlisting not only recognises her legendary

creation of Australia’s most famous sweet white wine, but also

her success with wines in a number of categories at IWC. Most

notably was Mortlock’s win with Black Noble, which received

the New South Wales Fortified Semillon Trophy this year.

Finalists will be announced at a special event on July 7.

MARTIN SMITH TO SPEAK AT NETWORK BREAKFASTthe drinks association is pleased

to announce that Martin Smith,

Managing Director at Endeavour Drinks Group, will be the guest

speaker at our next Network Breakfast.

Martin has enjoyed an extensive career in retail spanning more than

45 years, with his most recent appointment to Managing Director of

Woolworths Liquor Group in March 2015. He came to Australia in

1970 and joined Woolworths in an operational capacity, leaving in

1987. Martin rejoined Woolworths in 1999 working with AIW and

later Dan Murphy’s as General Manager from 2008 to 2015.

Martin brings significant knowledge, experience and operational

excellence to the role of Managing Director, having held senior roles

with FAL, Wesfarmers, as well as an independent supermarket chain.

We’re sure he’s going to share all of his trade secrets at the Network

Breakfast…well…okay, we’re not sure, but we’re really looking

forward to hearing what he has to say about the industry.

drinks association network breakfast

August 3, 2016

7.15am-9.15am

Steve Waugh Room, SCG

Moore Park Rd,

Paddington, NSW

To book, visit:

drinkscentral.com.au/drinksPayments

Campari Australia General Enquiries: 1300 856 759

18|drinks trade

INFORM

THE DRINKS INDUSTRY SHOW RETURNS TO LUNA PARK IN NOVEMBER 2016Proudly supported by the drinks association and Hip Media, the most

anticipated alcohol trade-only event, The Drinks Industry Show, is

set to be the most successful B2B expo in Australia, where buyers and

sellers will meet, engage and do business.

From across the globe, the best craftsmen and suppliers of beer, wine

and spirits will dominate the palettes of business decision-makers

with the latest in vintage and premium blends; new cocktails and

mixology methods. Suppliers will have the supreme opportunity

to showcase their niche products and create consumer awareness;

enhance brand exposure and network with new industry colleagues.

Industry professionals from corporate boardrooms, airlines and hotels;

restaurants pubs and clubs; liquor retail establishments and catering

businesses will walk through the door and expect to sample, survey

and be impressed by new products, new suppliers and new markets.

Enthusiasts will also be treated to creative mixology demonstrations,

unmistakeable tastings and educational masterclasses conducted by

the most famed ‘star-tenders’.

Entry to the show will be complimentary and exclusively available to

industry professionals.

The Drinks Industry Show is the year’s most not-to-be-missed

industry event and awaits your strong participation. More details

coming soon.

ABAC INDUSTRY BRIEFINGSMembers of the alcohol industry can now book

their places on the upcoming ABAC industry

briefings in Melbourne and Sydney. To be held

on 22 June and 24 June respectively, the briefings

will provide an update on the ABAC Responsible

Alcohol Marketing Code, complaints management

system and pre-vetting process.

Case studies and a Q&A will also be provided, as will

presentations from Chief Adjudicator of the ABAC

Adjudication Panel, Professor the Hon Michael

Lavarch AO and AAPS pre-vetter, Bernadette Healey

in Melbourne and Ross Moyle in Sydney.

To book, visit

drinksbulletin.com.au/abac-industry-briefings

T25 BARTENDER AWARDS LAUNCHING THIS JULYThe T25 Bartender Awards will launch in Australia this July, following a six month voting process that included the Top 100 of Australia’s bartending talent. Originating from regional bartending magazine ‘Drinks World’, the awards have been celebrated in Hong Kong and Singapore for the past four years, showcasing the best bartending talent based on votes from their peers, industry experts and brand ambassadors.Winners received their own photo shoot and an invitation to what is expected to be the party of the year at Cliff Dive in Sydney on July 4.

Andrew Bennett, one of the 2016 T25 Bartenders from The Classroom, Perth.

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INFORM

VIN DIEMEN RETURNS TO MELBOURNE AND SYDNEYBringing the taste of Tasmania to the

mainland, VIN Diemen is returning to

Melbourne and Sydney once again in

August 2016 to showcase the island’s

gourmet food and beverage offerings.

VIN Diemen’s debut last year saw around

1,000 food and wine lovers visit the events.

Consumers were able to enjoy the island’s

most celebrated wines, including sparkling,

riesling, chardonnay and pinot noir.

This year’s event will include more

than just wines from the state’s leading

producers however. Festival-goers will be

able to get a taste of other beverages such as

cider, fresh food produce and exceptional

offerings from Tasmania’s tourism. The

Melbourne event will take place on Sunday

21 August and in Sydney on Saturday 27

August. Tickets are currently on sale.

FULL-STRENGTH BEER IN DECLINEThe latest figures from IRI (to 01/05/16)

show that the top performing category in

the off-premise is in serious decline. 2.2 per

cent to be exact. While the Mid-Strength,

Premium International and Craft Beer

segments on the other hand are enjoying

positive growth - 8.6, 6.2 per cent and 26.8

per cent in value respectively.

DREAMGIRLS’ OWNER AND LICENSEE CONVICTEDBoth the owner and licensee of

Kings Cross nightclub Dreamgirls

were recently convicted in court

for operating an unlicensed bar on

the premises. Earlier in the year,

officers from Liquor & Gaming

NSW and Police discovered the

illegal bar as well as drugs being

sold in the venue. Consequently,

Dreamgirls surrendered its liquor

licence and Michael Frank

Amante and David Wilhelm

Lakepa faced charges. In May,

both were fined $7,000 and

ordered to pay Liquor & Gaming

NSW $1,500 for legal costs.

Over the last few months, there has been increased conversation around the new industry body, Alcohol Beverages Australia (ABA). In March, at the Institute of Brewing & Distilling Convention, Managing Director of Lion – Beer, Spirits & Wine, James Brindley, mentioned the idea of a ‘pan industry’ body that would represent brewers, distillers, winemakers, retailers, and even hoteliers.

Then, at the beginning of April, former NSW Political Adviser and Communications Consultant, Fergus Taylor, was appointed as Executive Director of ABA. Fergus joined Chair, Giuseppe Minissale from the Australian Liquor Stores Association (ALSA); Deputy Chair Mitchell Taylor, Managing Director of Taylors Wines; and Treasurer Shane Tremble from Endeavour Drinks Group, as well as member organisations from across the alcohol beverage industry. But until very recently, ABA hasn’t spoken publicly about its formation.

ABA is attempting to do what no other industry association or body has tried before - its purpose will be to represent the interests of the entire alcohol industry in Australia on issues

where there is uniform agreement.Getting ABA up off the ground has taken careful planning over the last

12 months, as members got used to working together to understand and identify the issues facing this industry. Since his appointment, Fergus Taylor has been busy meeting with key industry stakeholders individually to understand their business situations and broader expectations of ABA as it proceeds to external operations.

ABA is an industry generated representative body, which will be governed by a Member Council and assisted by a Working Group. The Council is made up of nominated senior representatives from each member company and is informed by the Working Group - drawn from the corporate affairs staff of member organisations.

The Council will determine ABA’s strategy and then the Working Group members will work closely with ABA to engineer the policy positions, submissions and media content necessary to represent the industry to media and governments across Australia. This allows for a continuous refresh of policy and collaborative approach towards achieving a united voice.

The enormity of ABA is really quite significant.The goal is to be able to provide a single, unified voice for the industry

and communicate its standpoint on topics such as health, violence and underage drinking to consumers, to media and to Government.

“At the top of the agenda for ABA is addressing negative perceptions of the industry, and some of the misconceptions that are portrayed and currently going unanswered in the media and public debate,” Fergus explained.

“The public needs to know that Australia’s alcohol consumption is on the right track; underage drinking is continuing to fall; binge drinking is falling, and yet responsible drinkers are still able to enjoy themselves.”

“Calls to limit alcohol advertising are about demonising alcohol and

making responsible drinkers feel ashamed, and the industry has a right to defend itself against these misleading attacks.”

The second will be about providing a perspective around longer-term health issues, so that people understand that moderate drinking can be an enjoyable part of a healthy lifestyle - and the industry’s positive contribution to enriching our lives is acknowledged alongside its determination to help tackling the problems of alcohol misuse.

“Red tape and restrictions are increasing across our industry, so it is important that we work closely with governments to reduce regulation where it is not needed and help make sure legislators understand the importance of targeted solutions as opposed to blunt population-wide policies that punish everyone to solve problems that are caused by the few,” Fergus said. “It is also important that ABA contributes to an informed debate.”

“There are also issues that we won’t deal with, such as tax for example. There are so many different taxes and conflicting positions on tax that it’s impossible to provide a single industry perspective.”

“The aim is to be representative of the entire industry,” Fergus added. “And I have been encouraged as I met with my members by the enthusiasm they share to see this organisation succeed.”

A website will soon be launched to host ABA’s policies and messaging. Everyone will be able to access this information, while ABA members will be given access to an additional portal that will host a database of contacts in the regulatory and political space as well as further information and research about industry-wide issues and how they affect member organisations.

ABA will be a lean operation of three people located in Sydney, but active Australia-wide. Fergus Taylor (Executive Director); Stephen Riden (Communications and Research) - previously from DSICA; and Neha Sharma (Executive Assistant), will be assisted by a strong resource of corporate affairs representation from ABA members.

More details about ABA will be released as it launches publicly across Australia in the second half of 2016.

Alcohol Beverages Australia

The New ‘PAN INDUSTRY’ Body

STRENGTHEN

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The announcement in May of the extension of the existing excise refund scheme to encompass distillers was, for the most part, welcomed by Australia’s spirits industry. For many, it hadn’t seemed fair that breweries for a long time had been entitled to the additional funds, while distilleries – who face tax of up to 72 per cent a bottle - were not.

But spirits producers say that there is still more to be done. Especially if the industry is going to have any hope of becoming recognised as a valuable contributor to Australia’s economy.

At the time of the Budget announcement, Chairman of the Distilled Spirits Industry Council of Australia (DSICA), Michael McShane went out with this message: “It’s clear that demand for Australia’s

high quality products is growing both overseas and at home, however the complexity and unfairness of Australia’s current alcohol taxation system is putting a handbrake on future investment opportunities.

“The Government’s rebate is welcome relief for the industry, but there is further opportunity to release the burgeoning distillery industry from its outdated tax burdens.”

Now two months on, drinks trade speaks to Michael McShane again to find out what the next steps are for this industry and the difficulties it still faces.

“The beverage alcohol market in Australia is a vibrant and innovative industry that employs tens of thousands of Australians across the country,” McShane begins, explaining why this industry needs more support from the Government. “We are also an industry that has a large and rapidly growing number of innovative businesses across all of our beverage alcohol sectors – beer, wine and spirits - that if managed and supported in a sustainable way will generate significant employment opportunities, export income and positive economic outcomes for Australia for many years to come.

“Sadly, our tax system contains over 14 different tax rates depending on the type of drink, size of the container and how much is contained in it. Such a complex and outdated system has acted as a handbrake to investment and innovation opportunity, and DSICA would certainly like to see this reviewed.”

Currently RTD and spirit drinkers pay thirteen times the tax of cask wine

FOR TAX REFORM

drinkers on each drink. A result of this has been that many local distillers have begun to favour exporting their products to countries like the US, where the cost of selling spirits is significantly cheaper. This, according to McShane, has come “at the expense of developing a vibrant domestic industry,” here in Australia.

“Our industry is facing many challenges – taxation, regulation, economic uncertainty, market structural changes and evolving consumer preferences. Each of these poses unique challenges and like all of our industry participants, the spirits industry must continue to adapt to our changing marketplace,” McShane adds.

“In the same way as we have recognised American, Canadian, Scottish and Japanese whiskies, Australia has all the essential elements to also develop as a world-class spirits industry. Just as Jack Daniel’s was the craft distiller of its time, there are a number of world-class Australian distillers who are capable of further developing our local industries and attracting investment and employment opportunities.

“The beverage alcohol sector continues to undergo change and while total alcohol consumption continues to decline in many sectors, there also continues to be a growing trend towards premiumisation. The rise of craft offers - whether it be spirits or beer - and the continued premiumisation of our wine industry, coupled with consumers’ desire for specialness, are significant opportunities for our industry and ones - with the assistance of government - Australia is well poised to take advantage of.

“DSICA strongly supports the view that alcohol tax should be a part of the Government’s reform agenda and long-term investment and innovation certainty.”

STRENGTHEN

DISTILLERSContinue Their Fight

Which categories does this apply to?

• Mainstream Beer (Light, Mid, Full-Strength and Contemporary)

• Rum• Bourbon/Whisky

Retailers and brand owners in this space need to focus on availability and price. Shoppers are making dedicated trips to buy a specific brand at a specific price point that

they’re less willing to compromise on. Fail to meet these needs and the shopper will be highly frustrated. So, invest in pre-store communication and promotion, and stock strong brands at a good price point. Make sure enough space is afforded in store and clear signposting/segmentation to ensure shoppers find it and it’s in stock at shelf.

STRENGTHEN

The annual ‘State of the Nation’ report, conducted by Shopper Tracker Australia, provides market-leading research on the latest behavioural shopper trends. Each year, 17,100 interviews are conducted with shoppers - over three months in winter and four months in summer. It covers occasion and mission, category role, path to purchase, point of purchase, decision hierarchy, consumption metrics and shopper profiling.

The State of the Nation report drew out three critical findings in 2016:

1. Shift in power to shoppers. Shoppers are more able to access information and stores/retail options than ever before. They are also more likely to make decisions than ever before (as opposed to brands or consumers having all the power and shoppers just being a conduit).

2. Shopper needs are different to consumer needs. 70 per cent of off-premise liquor in Australia is bought with someone else also in mind, i.e. the consumer is often not the shopper. Therefore brand marketeers must market to their shopper as well as their consumer.

3. Retailers want to know about their shopper. Retailers are more sophisticated than ever - they want to differentiate and therefore understand how their shopper is unique. Suppliers must understand this; there is no such thing as the ‘homogenous shopper’ in beer or wine, instead it differs by store/mission/mindset/occasion.

Simon Ford, Shopper Tracker’s Managing Director, explained the above findings at the drinks association’s March Network Breakfast. Now, in an exclusive with drinks trade, he provides insights into what each of these mean at store level and how they apply to both retailers and marketeers.

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What Are Shoppers Really Thinking?DESTINATION VALUE

“I know exactly what I want and I’ll switch retailers to find it at a good price.”


• Premium Beer• Cask Wine

Retailers need strong brands in this space to drive traffic in to store and win store loyalty. These brands can command a high price premium, so it is more important to present them appropriately (e.g. around the occasion/linked with what makes them unique and special) and than go hard on price, because this is what shoppers ultimately want and will drive longer-term value and loyalty. Pre-store communication and promotion is important.


• Vodka (Glass and RTDs)• Wine under $15

Retailers and brand owners must provide decent value, so everything in Destination Value on the previous page also applies. The difference is that they should dial up activity at shelf to entice and tempt shoppers to switch/trade up. This is because shoppers are more willing to switch segment or brand right up until the last minute. Give them a reason to switch to your brand/segment. Aligning to occasion can play a key role here, as can price.

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• Wine over $15• Craft Beer• Champagne• Cider

These segments represent a good opportunity to trade up on unit margin, i.e. tempt shoppers to buy in/trade up by giving them something new/different/better quality that is worth a premium price. Retailers can also win loyalty by presenting these solutions to shoppers better than competitors. Brands are not particularly strong in these segments, in that shoppers are less fixed on their choice and more willing to switch at shelf. The opportunity for a brand, including retailer brand, is to engage and disrupt at shelf by leading on innovation, quality,

occasion and premium over price, as well as investing in theatre at shelf. Rotate a larger range (more SKUs) through the allocated space - it’s less critical that all brands are in stock at any one time as shoppers are more willing to switch.

DRIVE VALUE AT SHELF

INSPIRE AND INFORM AT SHELF

HERO SKUs

“Give me decent value. I don’t

mind what brand I choose - I’ll

switch at shelf.”


DRIVE VALUE AT SHELF

“Educate andinspire me so I can make a decision. I

am open to di�erent brands/options.”


• Premium Beer• Cask Wine

HERO SKU“I’ll seek out a retailer that does

exactly what I want well and I

don’t mind paying a bit more.”

Which brands are doing this best?

STRENGTHEN

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Victoria boasts an eclectic mix of food and drink offerings; from the nation’s best coffee houses, to the city’s bustling bar scene down laneways and up high on rooftops - it is here that bartenders have made their name well known (The Black Pearl, The Everleigh, Eau de Vie and Lily Blacks are just a few). Push out into the country and you’ll find the famous wine regions of the Mornington Peninsula and Yarra Valley; go to High Country and you can travel the 150km Brewery Trail; or drop in for some live music and a guided tasting at one of the many orchards and cideries spread across Victoria’s wondrous landscape.

CAMPARI AUSTRALIALuca Losapio - Campari ASM - On-Premise - CBD/Metro/SnowTel: 0488 189 108Email: [email protected]

Andrew Martin - Campari ASM - Inner West/West Geelong/West Surf CoastTel: 0488 236 615Email: [email protected]

Caesarie King - Campari Key Account Manager - VIC/TASTel: 0488 237 897Email: [email protected]

Glen Hutchinson - Campari ASM - Regional Bendigo/Regional SheppartonTel: 0488 378 118Email: [email protected]

Jamila Diamonon - Campari ASM - North/East, Metro/Inner East, Metro/North/East, Albury and borderTel: 0488 098 058Email: [email protected]

Scott Robertson - Campari ASM - Metro/Mornington Peninsula/Phillip IslandTel: 0488 170 893Email: [email protected]

Tate Burgmann - Campari ASM

- Gippsland/South East, Metro/

Dandenong to Yarra Glen

Tel: 0488 236 816Email: [email protected]

CASELLA FAMILY BRANDSRohan Isaac – Sales Representative - North Eastern VIC/Part Central VICTel: 0407 548 844Email: [email protected] Tony Macali – Sales Representative - South Western VIC/North Western VIC/Geelong/Part Central VICTel: 0428 570 273Email: Tony.macali@ casellafamilybrands.com Marc Luxa – Sales Representative - Eastern VIC/Mornington Peninsula/Outer South East MelbourneTel: 0458 493 907Email: Marc.luxa@ casellafamilybrands.com Stephen Ogilvie – Sales Representative - Inner West Melbourne/Part South East MelbourneTel: 0418 101 779

Email: [email protected] Al Di-Cristofaro – Sales Representative - Part North Eastern VIC/South East Melbourne/Part Northern MelbourneTel: 0409 948 203Email: [email protected] Paul Hattersley – Sales Representative - Melbourne CBD/Inner South East Melbourne/Inner Northern Melbourne/Part South East Melbourne/Mildura DistrictTel: 0409 613 471Email: [email protected]

COCA-COLA AMATILDamian Slater – State Manager VIC/TAS - Licensed DepartmentTel: 0419 536 709Email: [email protected] Rob Stevenson - Sales Manager - On-PremiseTel: 0438 001 601Email: [email protected] Rick Ellis - Sales Manager - Beer and CiderTel: 0417 492 709Email: [email protected]

Craig Martin – Key Account Manager - HotelsTel: 0418 139 735Email: [email protected] Michele Francis - Key Account Manager - BarsTel: 0408 009 659Email: [email protected] Rebekah Hodson - Key Account Manager - Restaurants/CafesTel: 0447 368 064Email: [email protected] Ron Hudson - Key Account Manager - Sports and GolfTel: 0408 665 012Email: [email protected] Andrew Christian - Business Development Manager - The ExchangeTel: 0457 212 290Email: [email protected] Brendon Rogers - Brand Ambassador VIC - Licensed FieldTel: 0437 865 041Email: [email protected]

COOPERS BREWERYBrian Bull – Business Development Executive - On-PremiseTel: 0447 556 636Email: brian.bull@ premiumbeverages.com.au

VICTORIAState of Affairs

REPS IN YOUR AREA

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Steve Archer - Business Development Executive - On-PremiseTel: 0404 839 205Email: [email protected]

Michael McMahon - Business Development Executive - On-PremiseTel: 0428 063 381Email: [email protected]

Arron Sutton - Area Manager Tel: 0404 839 207Email: arron.sutton@ premiumbeverages.com.au

Claire Varley - Area Manager Tel: 0458 008 110Email: claire.varley@ premiumbeverages.com.au

Ben Myers - Area Manager Tel: 0448 998 841Email: ben.myers@ premiumbeverages.com.au

Andrew Kelly - Area Manager Tel: 0488 653 389Email: andrew.kelly@ premiumbeverages.com.au

Jonathan Rayson-Hill - Area Manager Tel: 0409 232 792Email: [email protected]

Roy Lever - Area Manager Tel: 0417 645 780Email: roy.lever@ premiumbeverages.com.au

DE BORTOLI WINESDavid Seymour – State Manager VIC/TASTel: 0419 239 815Email: [email protected]

Peter Ferrari – Sales Manager - On-PremiseTel: 0418 324 867Email: [email protected]

Brendan Charleson – Sales Manager - Off-Premise Tel: 0418 862 564Email: Brendan_charleson@ debortoli.com.au

DIAGEO AUSTRALIARobert Cooper - Field Sales ManagerTel: 0498 013 702Email: [email protected] Nick Makowski - Regional Sales Manager – On-PremiseTel: 0412 165 065Email: [email protected]

LIONLion ConnectTel: 1300 550 295

MCWILLIAM’S WINESSteve Rowell - Sales Representative - Metro South/Mornington Peninsula/GippslandTel: 0417 038 985Email: [email protected] Kasey Cameron - Sales Representative - Metro West/Bellarine Peninsula/Western VictoriaTel: 0418 314 159Email: kcameron@ mcwilliamswines.com.au

MOËT-HENNESSY AUSTRALIADan Brajkovic - State Manager VICTel: 0439 669 562Email: daniel.brajkovic@ moethennessy.com

TREASURY WINE ESTATESChris Nikas – Business Development Executive – On-Premise CBDTel: 0418 398 195Email: [email protected]

Filippa Drozdz – Business Development Executive – On-Premise South Yarra/Prahran/St KildaTel: 0418 477 602Email: [email protected]

Luke Curulli – Business Development Executive – On-Premise Southgate/Richmond to KewTel: 0437 723 033Email: [email protected]

Graeme Lukeman – Business Development Executive – On-Premise Key AccountsTel: 0438 062 107Email: [email protected]

Shaun Murray – Business Development Executive – On-Premise Docklands/Footscray/Yarraville/Thornbury/CarltonTel: 0429 916 038Email: [email protected]

Ian Thom – Business Development Executive – On/Off-Premise Premium Wine StoresTel: 0411 274 527Email: [email protected]

Jayden Hoyne – Business Development Executive - On/Off-Premise Geelong/Surfcoast/WerribeeTel: 0411 205 166Email: [email protected]

Kade Taylor – Business Development Executive - On/Off-Premise EastTel: 0447 387 530Email: [email protected]

Kim Van Wesel – Business Development Executive - On/Off-Premise East/South EastTel: 0409 565 582Email: [email protected]

Kyle Asbury – Business Development Executive - On/Off-Premise West Gippsland/Mornington PeninsulaTel: 0409 547 740Email: [email protected]

Melissa Mitchell – Business Development Executive - On/Off-Premise City/Inner West/Inner South Tel: 0408 970 531Email: [email protected]

Oana Ragabeja – Business Development Executive - On/Off-Premise Ballarat/Horsham/WestTel: 0448 314 336Email: [email protected]

Ryan Fraser – Business Development Executive - On/Off-Premise GippslandTel: 0418 344 812Email: [email protected]

Sam Hurst – Business Development Executive - On/Off-Premise Macedon/Gisborne/Bacchus Marsh/EssendonTel: 0418 349 417Email: [email protected]

Sarah Anton – Business Development Executive – On/Off-Premise Warrnambool/Yarra Valley/Inner NorthTel: 0439 035 845Email: [email protected]

Scott Carter – Business Development Executive – On/Off-Premise East/South EastTel: 0448 918 451Email: [email protected]

Steve Plumridge – Business Development Executive – On/Off-Premise Echuca/Shepparton/MilduraTel: 0407 547 602Email: [email protected]

Roger Meehan – Business Development Executive – On/Off-Premise Regional North/EastTel: 0417 665 367Email: [email protected]

PROMOTE

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PROMOTE

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The WinesThe first of these products is an exciting new brand from McWilliam’s Wines, created with the next generation of wine drinkers in mind.

According to Wine Intelligence, 60 per cent of Gen Y consumers today, buy wines based on the look and feel of the label design. A boldly packaged wine, the Bad Henry Shiraz reaches out to young professionals who are looking to expand their curiosity for wine, and for RRP $18 per bottle, a fantastic price point to begin that journey with. This savoury, full-bodied and fruit-driven wine also provides great margin to independent retailers.

This month, McWilliam’s Wines will be releasing five new products exclusively to the independent channel. Each wine has been designed specifically in-line with the latest research from IRI-Aztec, Wine Intelligence and Shopper Tracker to meet the needs of both shoppers and retailers. These are trusted brands that offer consumers great quality at an affordable price and provide you with better returns.

These new SKUs follow a major rationalisation of McWilliam’s portfolio earlier this year. Since then, the company has begun taking a more disciplined approach towards new product development and identifying opportunities within its ranges to help drive category growth, provide retail with increased margins and consumers the option to trade up.

Evans & Tate Brand Manager, George Stupart explained, “There are four main insights that we’re aligning to. Two are based on retailers’ needs and two on consumers’ needs. Retailers will be pleased to hear these products over deliver on profit and drive shopper loyalty, whilst consumers will be excited by the quality of the wine versus price and new choices in emerging varietals from trusted brands. I would encourage retailers to review their current offering with the same level of rigour as we have reviewed our own portfolio, and if any wines on their shelves aren’t over delivering on their or their customer’s needs, make space for one that does.”

THESE NEW PRODUCTSDRIVE YOUR PROFITS WITH

F R O M M C W I L L I A M ’ S W I N E S

Next is a brand new range from Australia’s favourite Western Australian winery, Evans & Tate. Named Time & Place (RRP $13), the wines underneath this innovative banner tell the story of the year that was and the land the winery sources its quality fruit from. These are versatile wines, from one of Australia’s Top 10 most loved wine brands that over deliver on quality for price; they are each stylish and ready to be enjoyed now.

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Also new to the Evans & Tate family is the Breathing Space Rosé (RRP $18). Inspired by the breathtaking natural beauty and relaxed lifestyle of the Margaret River region, the Breathing Space Rosé is sure to provide consumers with new enjoyment from the fastest growing category of wine right now, and one of Australia’s favourite ranges.

The last of the five is from the family-owned wine brand itself and also joins the growing trend towards great quality and varietal driven Pinot Grigio wines. A trusted brand from six consecutive generations of family winemakers, this new wine joins

McWilliam’s Wines’ High Altitude range. The High Altitude Pinot Grigio (RRP $19) captures the freshness and vibrancy delivered from the high altitude vineyards situated along the Great Dividing Range – the location this range takes its name from – and appeals to individuals aged 18-25 years old, who are seeking new varietals to expand their wine knowledge with.

Exclusive to the Independent Trade

As a family-owned business, McWilliam’s Wines understands the needs of the independent channel and one of its core values is to help retailers drive and add value back into their businesses.

“At the end of the day, a lot of these businesses are family-owned businesses that are doing their best to not only survive, but also to grow into better businesses for the future,” Director of Sales, David Segreto said. “McWilliam’s Wines understands that and so we appreciate the support from the independents, and likewise we try to do things that will help them grow their businesses.”

McWilliam’s is recognised in the market as being the industry leader when it comes to new product development (NPD) and has a reputation of being the fastest to bring NPD to life - from concept to shelf, all supported with structured launch programs.

“I think what has been key to our success in driving new product development has been making sure that we work collaboratively with all of our customers and understanding exactly what they and their shoppers are looking for, so that we are best able to provide a solution. This has relied on us being able to listen and work with some pace to

deliver on those opportunities that come up,” Segreto added.Segreto said that McWilliam’s would be working closely with all

independent retailers during the launch of these new products to ensure that shoppers love them and they move off shelves successfully.

“It’s easier to sell in than it is to sell out, so our focus is really around helping the independents sell out to their shoppers,” he said.

One of the independents that has benefited from a long and close working relationship with McWilliam’s Wines has been Ritchies Liquor in Victoria. The group has been voted as having the best new product development execution in the nation by the Advantage Report for a number of years now, and General Manager, Karl Loh, says the relationships it has with its suppliers has been crucial to this.

“We have a six-point business plan that we share with our suppliers every year, so that it gives them a chance to be intimately involved with our business and understand what it takes to make our business successful,” Loh said. “When a supplier has a new product that they want to promote and us to develop for example, we need to understand that it is a good quality product and the right fit for the market. By working closely together and understanding each other’s business needs, we can often achieve that.”

Loh said that McWilliam’s Wines in particular has invested heavily in meeting the objectives outlined by its business plan. Loh said that the company has invested in training for the group as well as exclusive promotional programs that help Liquor Ritchies develop loyalty with its customers.

“We have quite strict criteria with what we call our ‘Buyers Own Brands’. The criteria is that it’s got to have good quality; there’s got to be something in it for us, i.e. good margin; and it’s got to be something that our trained staff can sell – we want to make sure that they have confidence in selling that product and there’s some credibility behind it. Usually, if the product meets that criteria, it works and what it does of course is set a point of difference for us - the customer wants to come back, wants to buy that product; they have confidence in us that we’re recommending a good product and we get that edge against our competitors.”

“It’s not just about selling product at the end of the day,” Loh said. “It’s about having a relationship and sharing in our six-point plan of which they’re committed to, which is great.”

For more information, contact McWilliam’s on 1800 800 584 or contact your McWilliam’s customer account manager.

drinks trade|27

“I would encourage retailers to review their current o�ering with the same level of rigour as we have reviewed our own portfolio and if any wines on their shelves aren’t over delivering on their or their customer’s needs, make space for one that does.”

MCWILLIAM’S CONTINUES TO PIONEER NEW EMERGING WINE REGIONS

INCLUDING TUMBARUMBA; THE FASTEST GROWING REGION OF NEW SOUTH WALES*

EVANS & TATE IS THE NO.1 MARGARET RIVER WINE BRAND REPRESENTING

26% OF THE REGION’S TOTAL VOLUME*

*AZTEC Data MAT 20/03/2016

TO THE INDEPENDENT TR ADENEW & E X C L U S I V E NEW

WINE QUALITY THAT OVER DELIVERS ON PRICE

NEW

POSITIONED IN THE FASTEST GROWING PRICE SEGMENT

WORKING HARD TO INCREASE YOUR PROFITS

+3.6%

A COOL NEW ADDITION

NEW FAMILY

AVAILABLE NOW FROM ALL GOOD WHOLESALERS. For more information contact McWilliam’s on 1800 800 584

or contact your McWilliam’s customer account manager.

BACK IN STOCK

PINOT GRIS

EVANS & TATE Time & PlaceDRY RED & WHITERRP $13Since the beginning, Evans & Tate has focused on producing wines that are stylish and refined. Our Time & Place range tells the story of the year that was, the hard work of our team and the land we source our quality fruit from.

BAD HENRY

SHIRAZRRP $18A savoury, full bodied Shiraz with rich, spicy plum characters aged in new American oak. Smooth, bold and intense – just like Bad Henry, this wine never takes no for an answer and breaks more than a few rules along the way.

EVANS & TATE Breathing Space ROSÉRRP $18Margaret River is capable of making truly beautiful wines from many varieties and styles.This wine serves as a reminder that Rosé can be an elegant and sophisticated choice.

MCWILLIAM’S High AltitudePINOT GRIGIO RRP $19Crafted from the high altitude vineyards of Tumbarumba, this Pinot Grigio has lifted aromatics of citrus, green apple, pear and spice. Finishing long and dry, this is a perfect partner to many cuisines.

PROMOTE

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BEYOND THE

Australian Beer Company is charting new territory in its exploration of domestic craft beer with the launch this month of an exciting new limited release beer brand.

Combining Tall Tales and Cracking Ales, Beyond the Black Stump will bring to life the stories and characters behind some of Australia’s classic rural tales, as interpreted through the creativity and expertise of Australian Beer Company brewers.

In early Australian history, the black stump was symbolic with the exploration of new territories. The cut and charred stump of a native tree was a marker used by explorers to signal the boundary of discovered lands; to pass beyond the black stump meant, quite literally, to venture into uncharted territory.

Located in Yenda, NSW Australian Beer Co. crafted its first brews just over two years ago, and since then its accessible and flavoursome Yenda craft beer range has achieved significant recognition in the form of numerous national awards.

Beyond The Black Stump is the latest innovative concept from this local and passionate brewing team, aiming to enjoy native Australian ingredients in flavoursome beer.

Black S t u m p

PROMOTE

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drinks trade|31

Characterised by premium packaging, the Beyond the Black Stump range gives Australian Beer Co brewers free rein to tell Australia’s untold stories through great tasting beer that heroes

native ingredients. “Tall tales and cracking ales is the motto behind Beyond The Black Stump,”

explains Australian Beer Co.’s Sam Johnstone, who works closely with brewers Andy, Rob and Greg.

“We are always looking to do something a little bit different – a little bit out there. So we came up with the idea of Beyond the Black Stump.

“When you start looking, you discover there are so many intriguing and even improbable stories out there from regional Australia, in particular the Riverina that we’ve decided to bring to life through our beer.”

The first beer, Wattle Seed Ale, is available now as a limited edition bottle and charts the cracking real-life tale of legendary Griffith hermit and Italian immigrant Valerio Ricetti. The full yarn unravels across a seven-page foldout label that will form a distinctive and informative feature of the new range.

As legend has it, Valerio came to Australia in search of fortune in the Goldfields, but turmoil soon struck the luckless, yet well-intentioned, sixteen-year-old. From a run in with a bouncer in Adelaide, to an incident with a guy who tried to pawn his jacket, then jail, Valerio eventually sought comfort as a hermit in the hills.

“During the storms he took shelter in these overhanging rocks and over seven years he carved out a private utopia,” explained Sam. “It’s a real place that overlooks the brewery today and the story is true.”

Brewer Andy Mitchell continues the story, explaining how he went about bringing the story to life.

“We felt that the poor guy’s life had some rather unsavoury notes, so we decided to do a sour beer,” explained Andy.

“They’re very on trend at the moment. We used wattle seed because it’s an Australian icon and we believe that a lot of the original black stumps would have been burnt out wattle trees.

“The wattle seed has beautiful flavour – hazelnut, vanilla and coffee – and in a beer, well, it just goes so nicely.

“Within our Australian Beer Co. team we have an old school brewer, a progressive brewer and a really technical brewer. Between us we’ve

come up with this beautifully flavoured and well-balanced sour ale. We had tremendous feedback at GABS (Great Australian Beer SpecTapular) in both Melbourne and Sydney.”

Jumping in, Sam added, “We think that if we met Valerio he’d probably be a really sweet guy who just had a run of bad luck, so in the beer there’s this really lovely mixture of sweet and sour going on.”

Given absolute free rein with this new range, nothing is off limits for Andy, Rob and Greg.

“It’s really a brewer’s dream to be able to brew exactly what you want and that’s what we’re doing at Australian Beer Company. We’re given our independence to do what we do best, knowing that if we brew great beer, we’ve got support from Casella Family Brands and the distribution network of Coca-Cola Amatil (CCA) to get it out there so that people can drink it.”

As for what’s next in the series, Andy isn’t giving away any details just yet.

“There are certainly a huge number of legends in Australia’s history and the use of native ingredients is very dear to us as brewers, because we like to be local and use ingredients that we can get hold of. All of the barley for Wattle Seed Ale, in fact all our beer comes from the Riverina area - the hops from just over the border in Victoria and the water trickled down from the Snowy Mountains. And there’s certainly a lot more flavour around that we

can use and adapt to the various legends,” Andy explained.

Distributed exclusively through CCA and stocked in specialty craft retailers nationwide, each Beyond The Black Stump beer will come in a 500ml bottle with a unique, first-of-its-kind storybook label, as Sam explains.

“We came up with the concept over a beer. No-one has done foldout labels with beer before and once we had this first story, we thought it would be even cooler to somehow put that into a label.

“With this packaging, you can open the beer, pour it into a glass, open the label and sit back and read a cracking Australian story. It’s been great fun bringing it all together and the feedback is beautiful.”

Contact your local CCA representative for more details, call 1800 112 337, or go to facebook.com/AustralianBeerCo.

Label - On Dieline

drinks trade|33drinks trade|33

ACHIEVING THE

PERFECTSERVE

Most people working in the on-premise will be aware of at least one or two of the perfect serve campaigns that exist. I know at least when I was bartending that the Heineken Star Serve campaign was being widely communicated, as was the perfect pour for Guinness.

At first I thought that each of these perfect serve strategies were just simply marketing campaigns - another company wanting us to either push their product or use their branded bar tools during service. On one occasion however, the rep from Heineken got us to try the beer from a normal pour and then one using the Star Serve. To my surprise, the latter tasted smoother and fresher. Plus, the presentation was better and our customers were happy to see that a little bit of extra love, care and attention had gone into their drink.

Brands know how their products taste best and their guides to achieving the perfect serve not only translate into a better experience for the customer, but more often than not, a second purchase too! By Hannah Sparks

drinks trade|33

INFORM

INFORM

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“We’re dedicated to improving the consumer experience with Heineken draught beer, which is why we have introduced dedicated Draught Masters to educate and train bar staff around the country to ensure our consumers can enjoy a perfectly poured Heineken every time.”

Rekorderlig Perfect Serve

Nothing beats a refreshing cider, and the team behind Rekorderlig Cider knows that well. They also know how to best enjoy each of their beautifully Swedish ciders. As such, each Rekorderlig offering has its own signature Perfect Serve, created to accentuate and compliment the individual flavour profiles of every one.

Rekorderlig Marketing Manager, Nikki Langford explains: “Each Rekorderlig Perfect Serve is best served pre-chilled over lots of ice, built up with citrus and fresh garnishes matched to each flavour. Serving Rekorderlig over ice rounds off the sweetness of the cider, providing optimum flavour balance and taste. The additional twist of citrus further compliments our unique range of flavours.”

There are three simple steps to executing the Rekorderlig Perfect Serve:

1. Half fill a Rekorderlig branded glass with ice;2. Pour Rekorderlig over ice and;3. Add a fresh garnish specific to the Rekorderlig flavour.Empowering consumers and licensees to get behind the Perfect

Serve, Rekorderlig recently sent customers a unique kit that challenged them to create their own beautifully Swedish experience. The kits included glassware, the extremely refreshing Strawberry-Lime Cider, a wooden chopping board and knife, ice-cube tray, bottle opener and fruit. With all the tools they needed in one place, executing the Perfect Serve was made so simple, enabling consumers to dazzle their friends and enjoy the taste of Rekorderlig Cider.

Garnish:

Orange sliceGarnish:

Lime wedge and a fresh mint sprig

Garnish:

Lime wedge

INFORM

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Heineken Star Serve‘Star Serve’ is the global draught beer quality program by Heineken, designed to provide bartenders with a guide (or ritual) for how to perfectly pour the famous premium Dutch beer. The Star Serve ritual is performed as follows:

1. Rinse the Heineken branded glass to ensure it is cool and clean;2. Pour the beer at a 45 degree angle;3. Skim the head of the beer with a freshly rinsed skimmer at a 45 degree

angle;4. Check that the head of the beer sits on the shoulders of the Heineken

star on the glass and;5. Serve on a Heineken branded coaster with the logo facing the

consumer.It is said that when Gerard Heineken founded the brewery over 150

years ago, he made a promise to brew only the highest quality beer. In fact, Heineken was Holland’s first premium lager. The Star Serve still stands as testament to this declaration today and ensures consumers receive the quality and taste of the beer Gerard Heineken intended, each time a Heineken is ordered.

“Correct preparation and presentation can make the difference between the consumer ordering another glass or not,” Franck Evers, Heineken Draught Master says. “If an outlet gets it wrong in the cellar or at the tap, all of Heineken’s hard work goes to waste and the opportunity is missed to give the consumer the optimal Heineken beer drinking experience.”

Not only does the Star Serve aim to improve consumers’ experience of the beer and perception of Heineken outlets, but it also makes a surprising difference to the flavour of the beer. Try a glass of Heineken that has been poured normally and then try a glass of Heineken that has been poured following the five steps. Notice a difference? Take just the third step as an example of how this works – by skimming the head of the beer, it locks in CO2, enhancing the flavour of the beer as well as keeping it fresher for longer.

“Our product sits at the heart of everything we do and one of Heineken’s core brand commitments is to go the extra mile to ensure our international premium beer is delivered to consumers in the best possible way,” Marketing Manager for Heineken at Lion Australia, Alessandro Manunta explains.

S T A R S E R V ES T A R S E R V ESTAR SERVE

TO BOOK YOUR STAR SERVE TRAINING SESSIONSPEAK WITH YOUR LION SALES EXECUTIVE

INFORM

36|drinks trade

Stella Artois 9-Step Ritual

Back to beer – the 9-Step Ritual provides a guide for bartenders on how to pour the perfect chalice of Stella Artois. The popular Belgian brewer recognises users of its 9-Step Ritual as ‘draught masters’ – those who share the care and craftsmanship that goes into each of its beers. Each year, the best of these masters step forward onto the global stage to showcase their knowledge and flair for the perfect serve at the Stella Artois World Draught Masters. This year will represent the 19th World Draught Masters.

“With over 600 years of brewing expertise in every chalice, Stella Artois deserves to be poured perfectly,” the brand says. “Our Nine Step Pouring Ritual is a beautiful dance between the chalice and the draught master, to deliver exquisite flavour with a tempting allure.”

The Ritual:1. Purification - the perfect serve deserves the perfect glass so rinse the

chalice and make sure it’s spotless;2. The Sacrifice - for those ready to let go you’ll be rewarded, so let the

tap run to allow the first burst of foam to flow away. This will ensure that only the freshest Stella Artois is served;

3. The Liquid - alchemy beings. The chalice glass is held at a 45 degree angle to create the ideal foam to liquid ratio;

4. The Head - allow the natural creation of the foam head to occur by straightening and lowering the glass;

5. The Removal - close the tap with one quick action and move the chalice away.

6. The Beheading - as the head foams over the chalice, gently cut it off with a knife.

7. The Judgment - there should be 3cm of foam, as this protective cap keeps the Stella Artois from going stale;

8. The Cleansing - rinse the bottom and sides of the chalice to keep it comfortable to hold and;

9. The Bestowal - present the masterpiece to the consumer upon a Stella Artois coaster.

The Five C’s to the Perfect Guinness

To pour the perfect pint of Ireland’s iconic draught stout, Guinness recommends looking for ‘The Five Cs’. 1. Correct Gas Mixture maintains the flavour and produces the correct head on each pint. 2. Consistent Dispense Temperature ensures that Guinness is served between one and three degrees. 3. Clean Lines and Top Nozzle prevent the growth of unwanted yeast. 4. Correctly Cleaned Glasses are necessary in order to stop film and bubbles from forming on the side of the glass. And finally, perhaps the most important C for the perfect serve of Guinness is 5. Crafted Presentation:

• Pour the Guinness into the glass at a 45-degree angle and pull the tap forward until 3/4 full.

• Allow to settle.• Fill to the top by pushing the tap right back. • Present.

Blue Moon Perfect Pour

A Belgian-style witbier, Blue Moon is brewed by the Molson Coors Brewing Company. Amber in colour, Blue Moon has a pronounced orange flavour, and like all the other products discussed today, it too has a perfect serve:

1. Roll the bottle on a table top and open;

2. Tilt your glass at a 45 degree angle;3. Pour from keg or bottle into the

middle of the glass and;4. When halfway filled, straighten the

glass fill to top and enjoy!What’s also unique about the Blue

Moon Perfect Serve is that instead of a lemon or lime, it is recommended that you garnish this beer with an orange wheel to bring about its slightly sweeter flavour.

“The perfect serve is about a consumer experience that starts with the unique Blue Moon brewing process,” says Marcus Kellett, National Activation Manager at Coca-Cola Amatil (distributor).

“The orange garnish is a must as it accentuates the flavour from the Valencia orange peel used in the brewing process.”

36|drinks trade

INFORM

PRINCIPAL SPONSOR BAR TOOL PARTNER MEDIA PARTNER

BE U.G.L.Y. IN 2016Registrations for the 2016 U.G.L.Y. Bartender of the Year are now open.Nominate a bartender to be the face of U.G.L.Y. in your venue and get involved in this fun and fabulous fundraiser this year.

2016 Campaign Dates

Queensland: 1 August - 12 September

All other states: 1 October - 14 November

The highest fundraising U.G.L.Y. Bartender in every state wins a $3,000 Flight Centre Gift Card, and their venue will win a Hoshizaki Ice Machine or Lancer Beverage Systems products or services to the value of $7,500.

THERE ARE AMAZING INCENTIVE PRIZES FOR OUR U.G.L.Y. BARTENDERS. CHECK OUT THE PRIZES AND REGISTER ONLINE:

UGLYBARTENDER.ORG.AU[Understanding • Generous • Likeable • You]

#uglybartenderuglybartender.org.au

38|drinks trade

The Pop-Up will be open to the public from Friday 10 - Monday 13 in June, while Fika and cocktail masterclasses will take place throughout that week at the Fine Food Store in The Rocks.

Rekorderlig Cider will also be replicating the Fika experience in the on- and off-premise over the next few months. There will be Rekorderlig urns, new contemporary glassware and ‘Beautifully Swedish’ wooden food boards available to bars, while in retail the brand will be educating consumers on how to re-create the hot serve at home. They’ll also be encouraging consumers to get a little more adventurous by adding a dash of Australian Bitters for a more complex winter warmer.

Traditionally cider is served refreshingly chilled, however with the release of Spiced Äpple Cider, Rekorderlig has pioneered the deseasonalisation of cider, and in doing so is supporting trade by driving up cider and food sales throughout winter. For more serve ideas, recipes and inspiration, head to Rekorderlig’s Facebook and Instagram pages, or contact your Coca-Cola Amatil representative.

38|drinks trade

The Swedes have got it just right. In the long cold months of winter, the people of Sweden celebrate Fika - a traditional social custom where people slow down, take a break, and appreciate

the good things in life over hot drinks and a few nibbles. With our own winter almost upon us, Swedish cider brand Rekorderlig

is bringing Fika Down Under to showcase its popular Spiced Äpple Cider. A unique combination of spiced apple, infused with cinnamon and vanilla flavours, and served hot (or cold) with a slice of orange, Spiced Äpple Cider is the perfect antidote for those dark, chilly evenings.

“In Sweden, they really embrace winter, relishing the excuse to get cosy and catch up with friends and family. This winter, Rekorderlig Fika is our modern take on their custom that showcases the versatility of our cider as both a warming drink and vital element in dishes and cocktails,” said Rekorderlig Marketing Manager, Nikki Langford.

This winter, Sydney-siders will be treated to an immersive experience of one of Sweden’s most treasured traditions at a unique Rekorderlig Fika Pop-Up. Patrons will be able to enjoy delicious hot Spiced Äpple Cider and winter cocktails, created using Rekorderlig Cider as the key ingredient. Guests will also be able to try Swedish-inspired savoury and sweet food offerings, while enjoying the relaxing atmosphere by day and unwinding with live music, good food and log fires by night. Sweet and savoury Swedish treats include cardamom infused Semla Buns; saffron and cinnamon St Lucia Scrolls served with Rekorderlig Spiced Äpple Cider compote; meatballs in a Rekorderlig Dry Äpple sauce and; a Swedish Smorgasbord.

“After receiving such a great response to the release of Rekorderlig Spiced Äpple Cider, we thought it would be perfect to showcase its versatility by crafting unique spins to traditional Swedish dishes, utilising our cider as a key ingredient,” Langford further explained.

Rekorderlig Cider introduced its new winter campaign to Australian bartenders at a Rekorderlig Jam Session in April. Held in a unique warehouse space in the bustling Grounds of Alexandria, 40 bartenders from across the country joined the famous Swedish cider brand for a day of collaboration and cocktail creation. See full coverage and photography on page 80.

FIKA[fee-ka]

REKORDERLIG LAUNCHES A NEW

BEAUTIFULLY SWEDISH CIDER OCCASION:

drinks trade|39drinks trade|39drinks trade|39

Meatballs in a RekorderligDry Äpple Cider Sauce

Rekorderlig Spiced Äpple Cider Compote

Makes 10-12 Portions

Ingredients:

300g veal mince

300g pork mince

20g oregano

10g fresh parsley, continental,

chopped

10g salt and pepper mix

1 onion, peeled and diced

1 garlic clove, crushed

20g olive oil

150g unsalted butter

100g flour

300ml cream

330ml bottle of Rekorderlig

Dry Äpple Cider

Nutmeg

Fresh herbs to garnish

Method:

1. Mix both minces, all spice

ingredients and form little

balls, approx. 50 grams in

size.

2. Chill the meatballs.

3. Heat up olive oil in the

skillet and lightly fry the

meatballs on all sides, then

put to one side.

4. Melt the butter in a

saucepan.

5. Add the flour and mix well

to make a ‘roux’.

6. Add the cream and slowly

add cider. Mix well with

a whisk to a smooth

consistency.

7. Bring to boil while stirring

at all times.

8. Season well. Add grated

nutmeg.

9. Place hot meatballs in a

deep bowl, pour over the

white cider sauce and

garnish with fresh herbs.

Makes Filling for 24 Buns

Ingredients:

4-5 peeled and cored Pink

Lady apples

500ml bottle of Rekorderlig

Spiced Äpple Cider

20g caster sugar

50g fennel seeds

5g mixed spice

10g dry raisins

Method:

1. Cut apples into small

cubes.

2. Melt butter in pan, add

the apples and sauté until

golden brown.

3. Flash with a little bit of

cider and drink the rest on

ice!

4. Add the spices, bring up

to heat and serve together

with warm buns.

HOT

Serves 2

Ingredients:

A bottle of Rekorderlig Spiced

Äpple Cider

Slice of orange

Method:

1. Pour a bottle of Rekorderlig

Spiced Äpple Cider into a

pan and heat gently.

2. Once warm, pour into

heatproof glasses and

garnish with a slice of

orange.

COLD

Serves 2

Ingredients:

A bottle of Rekorderlig Spiced

Äpple Cider

Slice of orange

Method:

1. Fill two Rekorderlig glasses

half way with ice. Pour

250ml of Rekorderlig Spiced

Äpple Cider into each glass.

2. Garnish with a slice of

orange.

drinks trade|35

drinks trade|41

Brandy is essentially the anglicised version of the Dutch word brandewijn (burnt wine) - referring to the distillation of fermented grapes. Although brandy first appeared in the 12th century, and became popular in the 14th century, Australia’s influence on the spirit would not be felt for another 800 years. And one family in particular would be central to guiding its development.

It was in 1925 - 15 years after his father, Dr. William Angove, established a distillery in Renmark, South Australia - that Carl Angove set his sights on creating a new style of Australian brandy that was lighter and more delicate than anything previously produced. He had travelled to

Cognac and learnt from the best, returning to Australia to put his passion for distilling to work. His sights were firmly set on creating an Australian spirit of iconic world standard and a uniquely Australian expression of brandy. Over the course of the next 90 years, St Agnes Brandy evolved, picking up awards along the way, recognising the Australian spirit as the best brandy in the world.

Fast-forward to today and St Agnes Brandy has a highly premium offering that rivals Cognac in every sense, commanding prices worthy of (up to) 40-year-old liquids. Australia’s challenge is accepting home grown and distilled products as being the equal to the rest of the world. It seems the judges of the world have.

INFORM

1910 FIRST DISTILLERY BUILT

The establishment of St Agnes Brandy began with the build of the first ever winery and distillery in the River Murray frontier town of Renmark in 1910, by second generation winemaker Thomas William Carlyon (Carl) Angove.

1925 A SAINT IS BORN

Carl Angove creates St Agnes – a double distilled pot still brandy, made in the time-honoured method used to produce the fine Cognacs of France.

1942 THE RANGE EXPANDS

St Agnes Old Liqueur Brandy was introduced to the range.

1964 FIRST “WORLD’S BEST” AWARD

The Championship Cup was awarded to St Agnes’ Very Old Brandy (now XO) at the Concours International de Degustation Foire International de la Vigne and Vin in Montpellier, France against

competitors from across the globe. This was the first “World’s Best” award for St Agnes.

1972 PREMIUM OFFERING GROWS

St Agnes Very Old Brandy was introduced as a 10-year-old product, eventually becoming a 20-year-old brandy and reintroduced in 2008 as St Agnes XO Brandy.

1999 50 MILLIONTH BOTTLE PRODUCED

St Agnes’ extraordinary dominance of the Australian brandy market continued with its 50 millionth bottling in 1999.

2000 MILESTONES AND MILLENNIA

St Agnes celebrated its 75th anniversary with a major function at the original Tea Tree Gully cellars and launched a limited edition release 30-year-old brandy. This rare brandy has become a valuable collectors’ item and is eagerly sought after by brandy aficionados.

2001 HERE COMES ‘THE BLUE’St Agnes VSOP 5 Year Old was launched to support a growing market for premium spirits.

2008 THE SAINT HAS A NEW ‘HABIT’

St Agnes Very Old Brandy underwent a major image upgrade in-line with the quality of the spirit. Sales began to grow especially in the burgeoning export markets, giving the company the confidence to launch other premium offerings from its cellar of rare aged brandies.

2015TRADITION CONTINUES; EXCELLENCE

PREVAILS.

On August 8, 2015 the St Agnes Distillery released two inimitable expressions of XO to join the widely popular XO 15 Year Old and celebrate the 90th Anniversary of the St Agnes Distillery and brand.

drinks trade|41

A LESSON ON

INFORM

42|drinks trade

Man-Headed Horse:The Story of Rémy MartinDespite the resurgence in once-sidelined spirits such as Irish and rye whisky; gin, mescal and tequila, Cognac is the one spirit that has managed to fly under the radar and is still yet to experience the bartender-led cocktail revival. More’s the pity too, for Cognac - despite it having the stereotype of an ‘old man’s drink’ - is full of vibrant depth and complexity, perfectly suited to the drops and dashes stylings of contemporary classicist bartenders. While Cognac is still in the infancy of its cocktail renaissance, it may surprise you to discover that there are over five bottles sold every second, worldwide (162.9 million for the year). Cognac is definitely alive and well.

The perception of Cognac has evolved in surprising ways over the five centuries of its history - from its dominance in the English market before the decimation of the French vineyards by phylloxera, to the cornering of the Chinese luxury market and rebirth in American rap culture. In fact, depending on the country under scrutiny, Cognac may be understood very differently to the way we know it here. One consistent theme however, is that of Cognac as status symbol.

Although there is no escaping the legacy of 500 years of production history, one Cognac house that is not afraid to mix things up a bit is Rémy Martin.

Founded in 1724 in the town of Rouillac (just over 25km NE of Cognac), the company that was to one day become the biggest producer of Fine Champagne Cognac (pronounced Fin - an official designation stating that the eaux de vie comprising the final blend must come from only the two most revered cru: Grand Champagne and Petit Champagne, with at least 50 per cent of the former), was founded by a local winegrower, Rémy Martin. Despite the relative infancy of his operation, in recognition of the exceptional quality of his Cognac, Martin was - in 1738 - granted a special dispensation from King Louis XV to extend the estate’s vineyards – a rare distinction at a time when land was strictly designated for the planting of grain crops.

The symbol that has become instantly recognisable, Rémy’s iconic centaur logo, was incepted in 1870. It was originally created to assist the illiterate La Rochelle dock workers to recognise his barrels on the quayside. Wanting something instantly recognisable, he chose

the symbol of his star sign, Sagittarius, and the Rémy Martin trademark was born.

In 1942, Andre Heriard Dubreuil, son-in-law of Andre Renaud, joined the company and worked to slowly reinvent Rémy Martin’s strategy – from 1948 they would only produce Fine Champagne Cognacs, deepening the company’s reputation for the highest quality. After the death of Andre Renaud in 1965, Andre Heriard Dubreuil became the president of Rémy Martin.

André Renaud senior had written in his will that his older daughter Anne-Marie would inherit 51 per cent and his younger daughter Genevieve 49 per cent of the company. Anne-Marie married André Hériard Dubreuil and Genevieve married Max Cointreau, effectively bringing the two great families together. This was to be the beginning of the collaboration between Rémy Martin and Cointreau, until they finally merged in 1990 as Rémy Cointreau.

Andre Heriard Dubreuil’s death in the same year saw him succeeded by his sons Francois and Marc, who in turn requested their sister Dominique become president.

Remy’s relentless commitment to excellence continues today, creating in 2005 the Fine Champagne Alliance - a formal partnership reinforcing links forged between Remy Martin and some 1,200 wine growers/producers in Petite and Grand Champagne. With Cognac continuing to grow, particularly the high-end luxury market in which Remy specialises, their near-300 year legacy looks secured for future generations enjoy.

What are the most common things that customers want to know about brandy?Do I need to use special

glasses when I drink brandy or

Cognac?

Snifters (a bowl shaped glass) are recommended when you are drinking brandy neat as they allow you to warm the brandy in the palm of your hand and release the aroma and flavour of the brandy.

Is brandy the same as Cognac?

All Cognac is brandy, but not all brandy is Cognac! Cognac is a region in France, and in order for a brandy to be called Cognac it needs to be made in the region and meet strict regulatory guidelines including what grapes are used and how it is distilled.

What is the difference between

VS, VSOP and XO?

• VS brandy/Cognac stands for ‘very special’ and must be aged for at least two years.

• VSOP stands for ‘very special old pale’ and is where the youngest brandy has been stored for at least four years in cask, but the average wood age is much longer.

• XO stands for ‘extra old’ and is where the youngest brandy has been stored for at least six years, but on average upwards of 20 years.

COGNAC AND ARMAGNAC

drinks trade|57

FOR MORE INFORMATION PLEASE CONTACT YOUR LOCAL SPIRITS PLATFORM REPRESENTATIVE:NSW/ACTBrett Dreger0424 198 175

HEAD OFFICENSW1300 460 403

QLDBen Inglis0420 987 350

VIC/TASCampbell Speers0410 462 515

SA/NTPeter Drabsch0403 244 342

WAFocus Wine & Spirits(08) 9455 2477

SPI11367_RM_FPA-DrinksTrade.indd 1 14/06/2016 2:55 pm

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INFORM

46|drinks trade

Of all the whisky in the world, America, Canada, Ireland, Scotland and Japan are responsible for 95 per cent of it. The remaining 5 per cent is from another three-dozen countries, including Australia.

What is more surprising perhaps is that no two countries make whisky in the same way. Heck - there are even wildly varying differences between styles created by distillers within their residing countries.

How can one spirit be so diverse? Whisky is arguably the most complex spirit in the world. With over 800 compounds and counting, it is a Rubik’s Cube of seemingly endless flavour combinations.

National standards and different ingredients allow each major whisky country to produce its own distinctive number of styles. But every whisky in the world shares six core flavour ingredients – water, grain, yeast, copper, wood and time.

BourbonAll Bourbon is Whiskey, but Not All Whiskey Is BourbonThe United States has eleven legal definitions for

whisky standards of identity – bourbon whisky, rye whisky, rye malt whisky, corn whisky, malt whisky, straight blended whisky, blended whisky, light whisky, light blended whisky and spirit whisky, plus Tennessee whisky as a regional classification. These laws prescribe production, labeling and promotion.

Although bourbon is not the only style of whiskey made in the States, it is by far the most popular in the US and around the world. Jack Daniel’s and the smaller George Dickel call themselves Tennessee Whiskey, but they are bourbons in all but name. The Office of the U.S Trade Representative designed ‘Tennessee Whiskey’ as “Straight bourbon made in Tennessee.”

The spirit gets its name from Bourbon County in Kentucky where, in its genesis, it was stamped and sent on its way down the Ohio and Mississippi Rivers. It wasn’t before long that the spirit took on the name seen so frequently marked on the barrels - a tribute to its home.

Bourbon production no longer only extends to Kentucky however; in fact today you will find bourbon being made as far east as New York by Hudson Whiskey. The original state is yet to truly loosen its hold on bourbon though and still accounts for a staggering 95 per cent of total production.

The history of bourbon is somewhat sketchy, but most agree that production began some time in the late 1700s. There were a number of whiskey distillers already in the US – mostly Irish settlers – and Kentucky was a hotbed for corn.

No one knows who was the first to discover that whiskey could be made out of corn, although Maker’s Mark in Loretto, Kentucky claims the oldest

operating bourbon distillery. What everyone does know for sure though is that the original distillers found that corn and Kentucky’s iron-free, limestone-rich waters married beautifully together.

As for ageing, you could say the discovery was just potluck. The barrels allowed bourbon to be transported easily and in the time they took to be shipped further down south, the whiskey had already begun to mature - it was smoother, richer and more pleasant-tasting.

In 1964, Congress officially declared bourbon as ‘America’s Native Spirit’ and set regulation around what could be defined as bourbon whiskey. What this did was recognise the liquid as a product of America and this is now acknowledged across the world.

BourbonClassification

1. Bourbon must be made and distilled in America.

2. Bourbon must include at least 51 per cent corn.

3. Bourbon must be aged and in NEW, charred oak barrels.

4. Bourbon must not exceed 80% ABV from a fermented mash.

5. Bourbon must not be stored at more than 62.5% ABV.

The World of Whisky

Did you know: In America and Ireland, whisky is spelt with an “e”.

drinks trade|47

Jim Beam

The Beam family has been making bourbon since 1795 – that’s over 200 years. Jacob Beam founded the distillery in 1788 in the Bluegrass hills of Kentucky, which were plentiful with fresh spring water, grain and corn.

Over the next 100 years the family’s recipe would be shared with Americans all over and persevere through Civil War. The distillery was also moved to Nelson County by David M. Beam to be closer to the railroad, where it took the name Clear Springs Distillery.

It was under Colonel James B. Beam that the name really thrived. At the end of Prohibition in 1934, despite being 70 years old, James Beam threw himself back into distilling, using the same recipe created by his great-grandfather. Operations were moved to Clermont and the name Jim Beam was chosen.

Today, it is seventh generation distiller and bourbon ambassador, Frederick Booker Noe III, who is charging the distillery into its next chapter. Jim Beam is the world’s No.1 Bourbon and in 2005, Fred Noe filled the 10 millionth barrel of Jim Beam bourbon.

Jim Beam still uses the same methods, more or less, that the family first used to make bourbon. Jim Beam is twice distilled for a smoother flavour and aged in new charred oak barrels for caramelised sugars and oak flavour and colour. The classic Jim Beam bourbon is aged for four years and hits 37 per cent alcohol. Jim Beam Black is triple aged for six years in the wood and is bottled at 40 per cent. This is the heart of the label; it embodies the heritage of the brand and the flavours of Kentucky.

The range continues to grow and most recently the brand rolled out a global packaging redesign, aimed at communicating the premium quality of Jim Beam bourbon. Bringing the whole range together, the new bottles are bolder and more rectangular, and each features a clearly designed label, matte and foil finishes, and refined embossing.

Jack Daniel’s

Call it bourbon or whiskey or just Jack, the square bottle and black label that are the signature of Jack Daniel’s help make it one of the most ubiquitous spirits on the planet. And so it should be – it is the best selling whiskey in the world, now 150 years old.

Technically, Jack Daniel’s is not bourbon, but a ‘sour mash Tennessee whiskey’; it is its unique charcoal filtration process that differentiates it. At the distillery, the whiskey is filtered through charcoal from sugar maple trees in large wooden vats, prior to ageing. It works its way through, drop-by-drop, taking about a week;

its mellow characters enhancing along the way. The spirit is then aged in new charred white oak for colour and flavour.

As well as the famous Black Label, Jack Daniel’s has numerous other whiskeys including Jack Daniel’s Old No.7, Gentleman Jack, Single Barrel and Tennessee Honey. Each is made from a unique mash consisting of 80 per cent corn, 12 per cent barley and 8 per cent rye, mixed with iron free spring water located in the caves at the JD distillery.

Wild Turkey Bourbon86.8 Proof

Matured in new American oak barrels, the palate is rich and full-bodied with butterscotch, cinnamon, cloves and a quiet hint of nutmeg.

Jack Daniel’s Single Barrel

Deep ochre tones welcome a nose of roasted oak and vanilla with a rich, elegant palate of liquorice and leather, and a refined finish with hints of maple syrup and lemon.

Bu�alo Trace Kentucky Straight Bourbon WhiskeyThe palate is sweet with a punch of oak and smooth corn before fading into dry oak and a long, slightly bitter finish with hints of clove and wood.

Cougar Bourbon

Jim Murray’s Whisky Bible scored Cougar Bourbon 95 out of 100 in both 2014 and 15. Cougar is made to an authentic Sour Mash recipe and aged in new, charred American White Oak Barrels for a minimum of five years to ensure a distinctive, smooth and easy drinking bourbon.

The Beam family has been making bourbon since 1795

family’s recipe would

oak for colour and

2010 2015

2m

Source: IRi. Australia Liquor, $ Basis, MAT to 01/05/16

Category InsightsHere’s why Canadian Club keeps growing (and will continue to):

• Last year the New Age Whisky (NAW) RTD category grew by over $25 million.

• That growth is thanks to two big trends – people want ‘refreshment’, and they want more ‘gender neutral’ drinks.

• Canadian Club leads the ‘refreshment’ trend, owning 88% of the NAW RTD category.

• There’s a big opportunity for growth in the category – trading consumers to a more premium offering and delivering retailers bigger margins.

• Canadian Club 9L growth at 14% combined with Dark RTD high ABV (5.1%+) 9L growth at 9.5% vs LY, this product is sure to be a winner!

Canadian Club keeps climbing!• The new, black C.C. Premium Strength is the latest

addition to an already successful family.

• Canadian Club enjoyed double digit growth figures last year, giving it the highest YOY growth rate over the last 5 years compared to any other spirit brand in Australia.

• Not only that, we’re the 4th ranked RTD brand in value and volume –that beats the likes of Wild Turkey, Wild Turkey 101 and Johnnie Walker*.

Available August, C.C. Premium Strength is distributed exclusively by CCA. Speak to your local representative today or call 13 2653.

C.C. Premium Strength InformationSay hello to C.C. Premium Strength – a new look for Canadian Club.

Just like its name suggests, this is a higher ABV version of a fan favourite. At 6% ABV it’s been blended with a less sweet ginger ale (known as ‘Canada Dry’) to highlight the smooth hints of Canadian Club Whisky – and it’s all packaged up in a refreshing, premium black can.

Available in 4 and 10 can packs, C.C. Premium Strength will broaden the C.C. consumer occasion set by tapping into new AT HOME occasions that C.C. currently under indexes in – such as solo unwind, couples bonding and more formal social gatherings.

Launching in August you can contact your CCA Sales representative for more information.

TRY NEW C.C.

PREMIUM STRENGTH

*Aztec 01/05/2016

CAN0505_Premium_RTD_DPS_v7.indd 1 1/06/2016 4:50 PM

2010 2015

2m


Category InsightsHere’s why Canadian Club keeps growing (and will continue to):

• Last year the New Age Whisky (NAW) RTD category grew by over $25 million.

• That growth is thanks to two big trends – people want ‘refreshment’, and they want more ‘gender neutral’ drinks.

• Canadian Club leads the ‘refreshment’ trend, owning 88% of the NAW RTD category.

• There’s a big opportunity for growth in the category – trading consumers to a more premium offering and delivering retailers bigger margins.

• Canadian Club 9L growth at 14% combined with Dark RTD high ABV (5.1%+) 9L growth at 9.5% vs LY, this product is sure to be a winner!

Canadian Club keeps climbing!• The new, black C.C. Premium Strength is the latest

addition to an already successful family.

• Canadian Club enjoyed double digit growth figures last year, giving it the highest YOY growth rate over the last 5 years compared to any other spirit brand in Australia.

• Not only that, we’re the 4th ranked RTD brand in value and volume –that beats the likes of Wild Turkey, Wild Turkey 101 and Johnnie Walker*.

Available August, C.C. Premium Strength is distributed exclusively by CCA. Speak to your local representative today or call 13 2653.

C.C. Premium Strength InformationSay hello to C.C. Premium Strength – a new look for Canadian Club.

Just like its name suggests, this is a higher ABV version of a fan favourite. At 6% ABV it’s been blended with a less sweet ginger ale (known as ‘Canada Dry’) to highlight the smooth hints of Canadian Club Whisky – and it’s all packaged up in a refreshing, premium black can.

Available in 4 and 10 can packs, C.C. Premium Strength will broaden the C.C. consumer occasion set by tapping into new AT HOME occasions that C.C. currently under indexes in – such as solo unwind, couples bonding and more formal social gatherings.

Launching in August you can contact your CCA Sales representative for more information.

TRY NEW C.C.

PREMIUM STRENGTH

Available August, C.C. Premium Strength is distributed exclusively by CCA.


*Aztec 01/05/2016

CAN0505_Premium_RTD_DPS_v7.indd 1 1/06/2016 4:50 PM

PROMOTE

50|drinks trade

Canadian WhiskyCanada has a long running history as a whisky distilling nation and is proudly known as a prominent origin for blended rye whisky.

Canadian rye whisky is blended with grain whisky; the rye is used to spice up the flavour. It is different to American rye whiskey, which must have at least 51 per cent rye in the mash bill. Canadians may use as little as five per cent rye,

although many brands use as much as 20 per cent in combination with the lighter grain whiskies. It is these blending arrangements that provide the opportunity to create dozens of brands and expressions for whisky enthusiasts to take pleasure in.

Distilleries employ a variety of stills and grain recipes to manipulate base flavours. Similar to the Scots, Canadians distil grain whisky in continuous stills using local cereal grains, mainly comprising of wheat and corn, which give Canadian whisky its distinctively smooth and sweet base, to produce a high alcoholic spirit of 95% ABV. This process makes the finished whisky very light in flavour.

The majority of Canadian whisky is aged for over six years, with distillery wood programs blending new charred American white oak barrels with ex-bourbon and third use barrels to produce an even greater range of flavour options.

Whisky from Hiram Walker’s distillery produces a fruitier spirit, evidenced by Canadian Club’s sweeter notes. Interestingly, Black Velvet distillery’s whiskies are spicier and dustier, while Gimli’s Crown Royal is noticeably more bourbon-like and has a nose of vanilla due to a higher incidence in new barrels.

The Hiram Walker distillery takes the name of its founder – an American entrepreneur who initially set up his whisky business in the States, but soon after saw the potential ‘just over the river’ in Canada. There was an increasing population, cheaper labour and material, plus the production of alcohol was legal.

The unique flavour of Canadian Club is achieved by using a unique blend of four types of grain. Rye, rye malt and barley malt are the grains that generate the flavour and are referred to as the ‘blenders’.

Unlike most, the distillery uses only once-used white oak American bourbon barrels to ensure that the distillers have already taken off the initial, aggressive oak flavour profile to create a whisky that is rich, mellow and lightly oak flavoured.

Dan Tullio, Master Ambassador - Canadian Whiskies, Beam Suntory, describes CC as ‘bright gold’ with a rich nose of butterscotch, vanilla and orange rind. Taste wise, there is an initial sweetness with bitterness at the back and zestiness on top. The finish is long, rich and has a mellow oak flavour profile.

Canadian Club 1858An aroma of almond nuttiness and a hint of peppery spice. The palace is spicy and zesty, complimented with hints of rich oak and sweet vanilla, followed by a clean, dry and lingering finish with subtle oak.

Crown RoyalMaple Flavoured WhiskyCrown Royal is renowned for its sweet maple syrup, vanilla and oak flavours. Notes of maple syrup follow from the fore of the nose through to the palate, ending in a long, warming finish.

Fireball CanadianCinnamon WhiskyIntense cinnamon and sugar aromas lead to a warm, almost fiery palate, followed by a sweet finish with a bite.

Within the portfolio today, there is the whisky that started it all – Canadian Club 1858, as well as its more refined and older sibling, Canadian Club Reserve 9 Year Old. For a step up, there’s Canadian Club Classic 12 Year Old or the new 100% Rye for those who love rye whisky or fancy a taste true to Canada.

Canadian Club is often acclaimed as the standard-bearer for Canadian whisky, particularly in Australia. Its popularity among consumers is largely credited to its unique crisp and light tasting flavour profile. It also holds claim to some of the most famous advertising campaigns across the world and its most recent, ‘Over Beer?’, has taken advantage of promoting its refreshing and approachable credentials as an alternative to other dark spirits and beers on the market. And if its distinctive flavour wasn’t enough to win over these drinkers, CC and Dry is also available on tap.

The home ofCanadian Club whisky.

drinks trade|51

Irish WhiskeyIreland was once an export powerhouse for whiskey. From the late 18th century, Irish distillers controlled 90 per cent of global whiskey exports. That’s until the Scots started to expand their industry and make their export assault in the second half of the 19th century.

This was followed by Prohibition, the devastating Irish War of Independence, Civil War and a series of trade disputes with Britain, leaving Ireland cut off from the Commonwealth and only a handful of distilleries standing.

Thankfully today, Irish whiskey is in revival and growing at a significant rate. The latest figures predict that Irish whiskey’s global market share will have risen by 300 per cent by 2030. In Australia alone, the industry has grown by 8.6 per cent in the last year (IRI 24/04/16).

According to the Irish Whiskey Association, there are now also around 26 new or proposed distilleries across Ireland – a positive increase from the figures in the 20th century. There’s the Midleton Distillery – producer of Jameson Irish Whisky; Kilbeggan and Cooley (owned by Beam Suntory and producers of Kilbeggan and Connemara); Bushmills; Dingle Distillery; Echlinville Distillery; Alltech Distillery; Tullamore D.E.W; The Shed Distillery; The Teeling Whiskey Company; West Cork Distillers; and the new distillery for Slane Castle Irish Whiskey (owned by Brown-Forman) is set to open later this year.

Key to the turnaround has been the growth of Jameson Irish Whiskey. Daniel Lundberg, Jameson Global Brand Director explains, “Jameson’s signature smooth taste profile, Irish character and authenticity have won great support globally, demonstrated by continued strong performance in its full year results to June 2015, with +10 per cent net sales growth.”

Whiskey production is a skilled and precise business in Ireland. Its success is attributed to its unique blend of grains and triple distillation process.

Irish distillers blend unmalted barley with malted barley, cured in smokeless

kilns to prevent ‘peat-reek’. They then triple distil the spirit in large copper pots and further blend this pot still whiskey with grain whiskey. It is the combination of these two processes that have provided Ireland with a signature spirit that is lighter, oilier, fruitier and easy to drink.

“Today, the category is defined by its inherent dynamism – an exciting period of fragmentation that has seen a great number of new distilleries emerging. Above all else, Irish whiskey continues to be seen as an accessible whiskey, which epitomises the laid-back and gregarious character of the Irish,” Lundberg adds.

Continuing to lead the Irish whiskey category in growth and by innovation, Jameson has been experimenting with a new and exciting expression at the Midleton Distillery that heroes local production and collaboration.

Over the last few years, a batch of Jameson Irish Whiskey has been slowly maturing in barrels that had previously been used to age Irish stout at a nearby, award-winning Franciscan Well microbrewery.

Triple distilled and once stouted, Jameson Caskmates is a marriage of two of Ireland’s most iconic tipples and offers consumers a new experience that combines all the classic smoothness of Jameson Irish Whiskey with added notes of coffee, cocoa, butterscotch and subtle hops.

Irish whiskey and Jameson have long been key ingredients in cocktails around the world, but over the years many of these recipes have been lost. Jameson Caskmates has been created to change that and the brand has come up with a number of key serves to showcase the spirit of Ireland.

Try pairing Jameson Caskmates with a Pale Ale or light stout for a Boilermaker. The new expression pairs perfectly with beer, offering all the best flavours of stout and whiskey, with an Irish twist.

Alternatively, Jameson Caskmates is the perfect addition to a Bitter Sweet cocktail. Build 15ml of Jameson Caskmates, 20ml Campari, 20ml pink grapefruit juice and 80ml Vedett white (or similar) in a highball glass over ice and stir gently. Sláinte!

Try Jameson Caskmates in a Boilermaker. This expression o�ers notes of co�ee, cocoa, butterscotch and subtle hops, which pairs perfectly with beer.

and producers of Kilbeggan and Connemara); Bushmills; Dingle Distillery; Echlinville Distillery; Alltech Distillery; Tullamore D.E.W; The Shed Distillery; The Teeling Whiskey Company; West Cork Distillers; and the new distillery for Slane Castle Irish Whiskey (owned by Brown-Forman) is

Key to the turnaround has been the growth of Jameson Irish Whiskey. Daniel Lundberg, Jameson Global Brand Director explains, “Jameson’s signature smooth taste profile, Irish character and authenticity have won great support globally, demonstrated by continued strong performance in its full year results to June 2015, with +10 per cent net sales growth.”

Whiskey production is a skilled and precise business in Ireland. Its success is attributed to its unique blend of grains and triple distillation

Triple dellitsid

Enjoy Jameson responsibly

For more information contact Pernod Ricard Australia Customer Service on 1300 363 153

A5934 Caskmates DPS Drinks Trade.indd 1 16/06/2016 10:46 AM

FEATURE

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ScottishWhiskyBlended Scotch was the dominant whisky style in Scotland during

the 1800s. However, advances in technologies post-WWII saw an increase in production and consumption of malt whisky; styles grew lighter, cleaner and more consistent.

Significant for the flavour and character of malt whisky at this time was the widespread use of American oak ex-bourbon barrels; “the wood makes the whisky” was the old saying. But by the mid-1970s, production was outweighing demand and so companies began to promote their whisky as single malt, which helped to pick sales back up. This also leant to companies offering a range of aged whiskies, as many had been bottled at 10, 12 and 15 years, and had built up surplus during slow sale periods, while a few also offered whisky at cask strength.

Today, blended and malt whiskies continue to be among the most popular Scottish whiskies. Stock built up from the 70s and early 80s is now coming to market as super de luxe blends and long-aged single malts. Relatively recent scientific understanding of wood has also led to far greater control of consistency and overall control during production, resulting in a more reliable product.

Scottish whiskies are unique in part due to having a landscape often saturated in salt spray from the

pounding waves and strong winds sweeping in from the Atlantic Ocean.

Grain is perhaps the most critical ingredient in determining the flavour profile and foundation of the whisky. Scotland’s malt whiskies are traditionally 100 per cent malted barley - a cold climate grain that has been grown in Britain for thousands of years.

All of these elements combine to form flavour profiles that reflect the environment in which the whiskies are made - whiskies that are distinctly Scottish in style, yet diverse enough from one another to provide unique taste sensations that are exclusive to the region itself.

Some of the most recognisable brands from Scotland today include Johnnie Walker, Dewar’s, Monkey Shoulder, Glenmorangie, Bruichladdich, Ardmore, Bowmore, Grant’s, Glenfiddich, The Balvenie, Glen Grant, Talisker and Laphroaig.

In the world of whisky, renewal is a constant friend. New trends provide new-found growth for industries and doing just that currently is the peated malts category. This category is growing in popularity at a rapid rate – 20 per cent MAT to be exact, which is double the rate of the non-peated category.

Beam Suntory represents 25 per cent of the peated malts category with three from Scotland - Ardmore, Bowmore and Laphroaig, and one from Ireland - Connemara. Each has a long and rich history as a distiller of quality peated malts in the country.

To showcase its range and help drive potential growth from the category, the company recently released a ‘Peated Malts of Distinction gift pack’, containing all four of these renowned whiskies in 50ml

bottles for the first time.The pack retails for $35 and

includes Ardmore Legacy 40% ABV, Bowmore Small Batch 40% ABV, Laphroaig Select 40% ABV and Connemara Original 40% ABV.

A traditionally-cut peat block is also included, along with a mini-booklet explaining the traditional peated whisky process and the variety of peat flavours present in the range.

The pack is aimed at both whisky enthusiasts and consumers looking to explore a unique set of flavour profiles - from Scotland’s first Islay single malt, Bowmore, to one of the finest single malt producers, Laphroaig. The portfolio of peated malts offers consumers a variety of taste experiences.

Stone WallIngredients

45ml Laphroaig Select Cask15ml Bols Triple Sec30ml Fresh lemon juice2 Bar spoons of Laphroaig Whisky marmalade

Glassware

Old Fashioned/Rocks

Garnish

Orange peel

Method: Shake and strain over ice.

Founded in 1815, Laphroaig recently celebrated its 200th anniversary and created the Stone Wall cocktail to raise a toast to the special occasion. See the recipe below.

Stone Wall cocktail to raise a toast to the special occasion. See the

Founded in 1815, Laphroaig

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An Irish region once lovingly referred to as a ̒ savage beautyʼ by Oscar Wilde, Connemara is a name perfectly suited to the only Peated Malt produced from Ireland.

The heart of the Bowmore range, the 12 year old exhibits some beautiful coastal notes with a gentle peat, it is the balance that the floral element presents that makes this a great entry bottling for Bowmore.

Since 1815, Laphroaig has been producing the worlds finest Peated single malt from the undisputed capital of Peated malt whisky - the Scottish island of Islay.

Like their trademark eagle, your tastebuds will soar to new heights after savouring Ardmore, named after the Teacherʼs distillery where it is made.

FOR MORE INFORMATION PLEASE CONTACT YOUR CCA REPRESENTATIVE ON 13 2653

INFORM

56|drinks trade

Japanese WhiskyIn recent years, Japanese whiskies have been winning ‘best whisky’ awards at international competitions,

evidence of the quality and progress the country’s malts and blended whiskies have made.

From humble beginnings in the early 20th century, Japan’s whisky industry began an aggressive expansion in the 1970s. By the mid-1980s, Japan was selling 35 million cases, with almost all of it in Japan. Then, Japan’s economic bubble began to deflate. Whisky production entered the doldrums along with the Japanese economy.

The recovery was slowly building pace until the recent highball craze, which has ignited sales of Japanese whisky among a new and younger generation of drinkers.

The emergence of the highball came about after the War, when a Golden Era evolved for Japanese whisky, lasting right through to the 80s. This is mainly attributed to the ‘Torys Bars’, which sprung up during the 50s. In Torys Bars, Kakubin Highballs – a delightful mix of Kakubin Whisky and soda, served over ice with a slice of lemon, became the new and innovative way of drinking whisky in Japan. The drink is also hugely popular in bars across Australia today, providing consumers with a refreshing alternative to beer and wine, with a Japanese twist.

Kakubin is made at the famous Yamazaki distillery, which also produces Yamazaki, Hakushu and Hibiki whiskies, and sits at the heart of Suntory’s portfolio as the whisky that paved the way for future expressions made by the House.

Shinjiro Torri, Suntory’s founder, had always envisioned creating a whisky that encompassed the Japanese nature – subtle, refined and yet complex – a whisky that would suit the delicate palate of the Japanese and enhance their dining experience. And so, Kakubin was born.

The Japanese have tended to be sparing with flavour as whisky is often drunk with meals, replacing sake at the table, much like wine in the Western

Suntory Whisky Kakubin

A refreshing drink, this bright gold whisky features light notes of vanilla and orchid fruit, followed by gentle, spicy undertones with an almost aperitif-style dry finish.

Yamazaki DistillersReserveA front driven palate, fresh and fruity whisky, matured in a variety of casks including oloroso sherry casks to deliver a rich aroma and velvety mouth feel. Highlights of stone fruit and notes of vanilla produce a complex and satisfying single malt.

Nikka From the Barrel

Nikka won Distiller of the Year across all spirits categories at the International Spirits Challenge in 2015, where From the Barrel also won the Trophy for Best Blended Whisky. From the Barrel represents an innovative range of expressions, each made from a blend of multiple types of malt and grain whiskies from Nikka’s reserves, delivering full flavours and richness “from the barrels”.

dining tradition. Therefore, the whisky needs to be subtler - lightness over bold flavours - to complement the more delicate seafood, vegetable and rice dishes. It is also served as an ideal aperitif. Japanese are even known to drink their whisky warmed, like sake.

Kakubin derives its delicate and dry flavour from using only specially selected Yamazaki and Hakushu key malts, as well as medium grain whisky produced at The Sungrain Chita Distillery. Its numerous fans are extremely fond of Kakubin’s gentle flavour – perfectly suited to the Japanese way of life and cuisine. Combined with the bright yellow label and tortoise shell-esque bottle, Kakubin continues to be an iconic and timeless, long selling favourite, widely recognised as Japan’s first whisky brand.

drinks trade|57

TRY JAPAN’S NO.1 WHISKY

KAKUBIN

KAKASERVED AS A

REFRESHING

HIGHBALL

FOR MORE INFORMATION PLEASE CONTACT YOUR CCA REPRESENTATIVE ON 13 2653

58|drinks trade

Back for its second year, the Woodford Reserve National Cocktail Competition is quickly becoming one of the biggest and most exciting competitions in Australia.

The famous Kentucky bourbon will be launching a nationwide search for bartenders who are passionate about the Old Fashioned and Manhattan classics, Woodford Reserve and creating a unique and meaningful cocktail experience for consumers.

Competitors can win from a prize pool of AUD$20,000 at both State and National Finals of the competition.

NATIONAL COCKTAIL COMPETITION

drinks trade|59

ENTRY• Entry is open to Australian residents aged 18 years or over who: (a)

are employed as a bartender in a venue that both stocks Woodford Reserve and has at least one Woodford Reserve cocktail on its cocktail list. Entries open on Monday 13th June and close on Friday 19th August 2016.

• Successful entrants will be notified by Friday 26th August 2016.• State/territory competitions will be held between September and

October.• The National Final will be held in Melbourne during the week

commencing 5 December 2016.

THE COMPETITIONEntrants will be challenged with creating an original cocktail that showcases the flavour profile of Woodford Reserve as well as their own recipe for the perfect Woodford Reserve Old Fashioned cocktail, including how it would be served.

STATE/TERRITORY PRIZES*First Prize: The Finalist of each state/territory competition will win a trip valued up to $1,000 to the Woodford Reserve National Final in Melbourne. This will include return airfares, one night’s accommodation, the opportunity to compete in the National Final and a bottle of Woodford Reserve Rye signed by Master Distiller Chris Morris.

Second Prize: Second place will win a bottle of Woodford Reserve Master’s Collection valued at $225.

Third Prize: Third place will win a Woodford Reserve Gift Pack valued at $125. Each Gift Pack will include one 700ml bottle of Woodford Reserve Distiller’s Select and one 200ml bottle of Woodford Reserve Mint Julep bitters.

MEDIA PARTNER:

*T&Cs: Prizes or any unused portion of a prize are non-transferable or exchangeable and cannot be taken as cash unless otherwise specified.

NATIONAL FINALISTS PRIZES*National Finalist: The winner of the Woodford Reserve National Cocktail Competition will win a once in a lifetime trip to the United States to attend the Woodford Reserve Manhattan Experience. Valued up to $11,500, this includes return airfares to New York City, three night’s accommodation in Manhattan and attendance at the Woodford Reserve Manhattan Experience. During the trip, the winner will also have the opportunity to stay for two nights in Louisville, Kentucky and visit the Woodford Reserve Distillery.

The runner up will win $1,000 and the third best finalist will win $500. The remaining two finalists will each win a Woodford Reserve Gift Pack.

For more information visit us on Facebook @woodfordreserve

CRAFT CAREFULLY. DRINK RESPONSIBLY.

INFORM

60|drinks trade

WIN

E

VINTAGE 2016:

drinks trade|61

Talk to any winemaker or indeed anyone associated with the Hunter Valley and they will tell you that there has never been a more exciting time to be part of Australia’s oldest wine region. Tourism, wine quality and interest in the region are all skyrocketing. Should we believe them? The Hunter has a reputation for crying wolf, making outlandish claims and declaring at least six out of every ten years as the ‘vintage of the century’. But this time, there might just be something to it. There is a genuine feeling throughout the region that something exhilarating is happening. By Ken Gargett

INFORM

62|drinks trade

WIN

E

The region has always had the enormous advantage - from a tourism aspect - of being just a few hours drive from Sydney, and everywhere one looks today, there is an influx of quality accommodation at all

levels, as well as fine dining and new wineries. It does not stop there – health spas, resorts, cooking schools, spas, galleries and golf courses are also among the Hunter’s offering.

And the figures support this. International visitors to Australian wine regions (and this is largely mirrored by domestic tourists) head to the Hunter before any other region (18.1 per cent). The Yarra is not far behind (17.1 per cent), followed by Margaret River (13.4 per cent), Swan Valley (12 per cent) and Barossa Valley (9.4 per cent). On the surface, it certainly appears that the old guard of winemakers has been joined by a number of young guns in what appears to be a seamless meld. The traditional varieties that gave the region international fame – semillon, shiraz and some pretty good chardonnay – have been joined by newcomers.

There is extensive expansion throughout the Hunter. Audrey Wilkinson has benefited from concentrating on its cellar door, while the associated winery, Cockfighter’s Ghost, has a new restaurant - Hunters Quarter. Brokenwood Wines is working on seriously expanding its cellar door facilities and Tyrrell’s has greatly expanded its winemaking resources.

This is reflected across the Valley, but they are not resting on laurels here.

Neil McGuigan, Chief Winemaker at McGuigan Wines, feels there is a way to go still. “The region does not have an issue with the quality of wine that is being produced, but we do have a problem with our lack of regional unity, promotional activity and embracing the retailer and consumer. We

need to work on our image as hard as we did in the 80s and 90s. We need to have Hunter wines that are affordable and approachable to current consumers and make those consumers ‘Hunterafiles’, and then we can introduce them to the classic wine styles that we all know and love.”

The wines? Here is where it gets really exciting. The thoughts of many are summed up by Rohan Beale, Sales and Marketing Manager at Agnew Wines: “Nationally, there is far more interest in our wines and people are really starting to appreciate the quality of our distinctive and full-bodied chardonnay, medium-bodied shiraz and Hunter-centric semillon.”

Jim Chatto, Group Winemaker for McWilliam’s/Mount Pleasant believes that the region has benefited from the move to medium-bodied and more elegant wines. A judge at many of our major shows, Jim saw this trend kicked off by the cooler climate makers, but saw it overflow to the Hunter. The point of difference is that Hunter reds are not the spicy styles of the cooler regions, but fall into a much more savoury spectrum.

Anyone (an allegation occasionally levelled by overseas critics) who believes that Australia does not have vintage variation has never been to the Hunter. As Neil McGuigan says, “We have always been challenged by the climate when making wine from the traditional varieties, but we have learnt over time how to alleviate a number of the concerns with whites, albeit the issues of providing richness in reds will always be there if the rain comes at the wrong time. So, the importance of establishing new and exciting varieties that will work in most years in our climate needs to be embraced and championed. We must continue to make unique and classic styles of semillon and shiraz, but we should also embrace chardonnay, tempranillo and, of course verdelho.” An example is the enormous success - in both sales and quality - that Andrew Margan has had with barbera.

In reality however, the reputation of the region, for the foreseeable future, will rest with its three big hitters – shiraz, semillon and chardonnay.

How about those claims of a ‘vintage of the century’? Early days, but they

INFORMW

INE

Audrey Wilkinson cellar door

Neil McGuigan, Chief Winemakerat McGuigan Wines

Valley, but they are not resting on

Neil McGuigan, Chief Winemakerat McGuigan Wines

drinks trade|57

AGNEWWINES

PTY. LTD.

INFORM

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WIN

E

really might have one – 2014 for reds is truly awesome, by any standard. These are wines that will shine on wine lists for years to come, thrill consumers and surely occupy a significant amount of cellar space for anyone who considers themselves serious about wine. Brilliant now, but they’ll age superbly. Comparisons? Jim Chatto echoes a familiar refrain. These are the best wines since 1965 (Iain Riggs of Brokenwood mentions 1986, but his Graveyard from that year - one of the great wines the Hunter has ever produced - was a bit of an anomaly as they held their nerve when it came to picking, whereas very few others did). You hear it across the Valley. 1983 and 1998 are mentioned, but they were hot years and have not gone on to the glories that top examples from 1965. Before that, 1954 and 1937 are mentioned.

What made these wines so special? Jim talks of it as a ‘benign’ year with a perfect growing season and even ripening. Nothing, for him, was picked above 13.8 Baume and he needed to add very little acid. As Jim says, “the best will outlive their makers.”

‘15 and ‘16 have their supporters, though no one is claiming another 2014. “This was a difficult year due to a lot of rain. The Lower Hunter took the brunt of the rain, with Upper Hunter reds looking okay and the whites being quite good. This was a year where fruit from the older vines shone through as the moisture take up was much less in these vineyards,” Neil McGuigan says describing the 2015 vintage. Jim Chatto likes semillon from 2015, but does not see it as a long-liver. The word ‘challenge’ was mentioned. Poole’s Rock, Audrey Wilkinson and Cockfighter’s Ghost are all more positive about that year.

2016 is a curious year - it was both the wettest and driest year in the Hunter for decades. Rain bucketed down in January, and it did cause some problems for those who jumped in and picked early. There are a few wines with green and lean notes. Those that waited, which seemed to be the majority, were rewarded. After January, there was not another drop. Chris Tyrrell

provides some details: “An ideal lead up to harvest with one of our best winters in years in terms of rainfall, which meant soil moisture was better than it had been in years; everything was really even and progressed nicely through spring. Warmer temperatures throughout spring sped everything up a bit. A couple of hailstorms later in the year did some crop thinning for us. Then followed the wettest January on record - luckily it was mostly in early January when the fruit wasn’t really ripe enough to cause any damage. Most varieties were picked later than normal, by at least a week. Then followed the driest February on record, which was when most of the semillon and shiraz grapes were picked. Overall, across all blocks, we were down about 10 per cent on average.”

Below, is a vintage tasting of several 2014 shiraz and 2016 semillons. Hardly comprehensive, but certainly indicative - some wines to chase. Here are a dozen stars.

And the wine of the vintage? It might just be the ‘wine of the year’ for all of Australia from the 2014 vintage, not just the Hunter.

Brokenwood Graveyard Shiraz 2014. Stupendous!

The 2016 ‘Hunter Valley Legends’. Left to right: Paul Harvey, Elizabeth Jackson, Alain Le Prince, Belinda Paterson and Sean Parkinson (DeIuliis Cellar Door). Photo credit: Elfes Images

2016 SEMILLONSCockfighter’s Ghost ‘Reserve’

Margan ‘Aged Release’

Tyrrell’s ‘HVD’

De Iuliis ‘Aged Release’

2014 SHIRAZMount Pleasant ‘OP & OH’

Bimbadgen ‘Signature’

Margan Family ‘Aged Release’

Tinkler’s ‘U & I’

Hart & Hunter ‘Ablington’

Tyrrell’s ‘4 Acres’

Mount Pleasant ‘1880 Vines’

drinks trade|65

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2015

DOUBLEGOLD

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the wine behind the wallabies

the wine behind the wallabies

taylorswines.com.au

WITHOUT BOUNDARIES

THE WINE BEHIND THE WALLABIES

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RESCHKE PIERRE DERONSARD ROSE 2015

Distributor: Domaine Wine Shippers

RRP: $23

The popular Reschke Wines in Coonawarra has

released the 2015 vintage of its best seller, the Pierre

De Ronsard Rosé. Named after the famous French

poet, the rosé is a dry style, made each year from

100 per cent Coonawarra merlot.

On the nose, there are notes of wild summer fruits

and orange pith. Tones of tangerine and hints of

wild strawberry linger on the palate. This wine will

be at its best when consumed slightly chilled and

while young and fresh.

PENFOLDS MAGILL CELLAR 3 PROGRAM

Distributor: Treasury Wine

Estates

RRP: $198,000

The Magill Cellar 3 Program,

brought to you by Penfolds,

gives unprecedented access

and behind-the-scenes

access to the famous wine

brand’s oldest cellar with the

opportunity to purchase the

rare barrels housed there.

The barrels released from

Cellar 3, Magill, South

Australia are expected to be

extremely limited and variable – preserving the uniqueness of every

blend. The annual vintage barrel release will contain the highest

quality shiraz and/or cabernet, hand selected by Penfolds’ Chief

Winemaker Peter Gago. The program comes with a personalised

choice of bottle size, available with a Global Concierge Service.

Owners will also be afforded access to the normally concealed

world of Penfolds through the program, where they will be taken

through the journey of Penfolds’ milestones at Magill Estate, Cellar

3. Gago explains, “This exquisite barrel release goes beyond the

wine, offering unprecedented access to the inner workings of our

winemaking craft and culture at Penfolds – unmatched, unparalleled

– a first!”

The inaugural 2015 Magill Cellar 3 barrel release was originally

offered to private collectors. Penfolds is now taking expressions of

interest for its 2016 Magil Cellar 3 Program, available for sale from

July 1.

TAYLORS ST ANDREWS RANGE

Distributor: Taylors Wines

RRP: 2013 St Andrews Shiraz

($70), 2013 St Andrews Cabernet

Sauvignon ($70), 2014 St Andrews

Chardonnay ($40), 2015 St Andrews

Riesling ($40).

Taylors Wines in the Clare Valley has

released the latest vintages from

its famous St Andrews range. The

wines include the 2013 St Andrews

Shiraz, 2013 St Andrews Cabernet

Sauvignon, 2014 St Andrews

Chardonnay and 2015 St Andrews

Riesling.

The St Andrews range is a collection

of the very best wines produced

at the winery; each a reflection of

Taylors’ handcrafted approach to

winemaking.

The new vintages have already

received numerous awards on the

wine show circuit; the 2013 St

Andrews Shiraz in particular, which

received 19 gold medals, four double

gold medals and the Clare Valley

Wine of the Year trophy at the China

Wine & Spirits Awards.

Each wine is made from blocks grown

on the St Andrews vineyard, and

this year the St Andrews Shiraz was

made from the bottom A30 block.

This site is referred to as “God” by

the winemaking and viticulture teams

for the quality and intensity of fruit it

produces each year.

be at its best when consumed slightly chilled and

CASELLA DISTRIBUTION CHANGE

Casella Family Brands is now using Santé Wines for distribution

of its premium wines to the on-premise trade in Victoria. Santé

Wines is currently distributing Peter Lehmann Wines (Hill and Valley,

Masters Collection and Stonewell), Brand’s Laira (One Seven One and

Stentiford’s), Casella 1919 and Casella Limited Release.

Visit www.santewines.com.au for contact details.

CONNECT

drinks trade|69

GRAHAM NORTON SAUVIGNON BLANCAVAILABLE NATIONWIDE

You may know by

now that celebrity

talk show host

Graham Norton

has tested his hand

in winemaking.

Not your

ordinary celebrity

endorsement,

Graham Norton’s

Own Sauvignon

Blanc, created by

the man himself,

has enjoyed global

success. What you

may not know is that

the previously rare and sought after

blend is now available across the

nation, exclusively through BWS,

retailing there for $20.

Having fallen in love with Invivo

Wines’ Sauvignon Blanc from

New Zealand, Norton became

a shareholder back in 2014. The

notorious wine Norton has shared

with his guests on the chat show

since 2011 is none other than

Invivo. After having enjoyed much

support and interest from the

celebrity, Invivo Winemaker and

co-founder Rob Cameron said that

the company decided to put Norton

“in the driver’s seat”.

The wine has been incredibly well

received, winning global awards

including a Double Gold medal at

the 2015 China Wine and Spirits

Awards and four silver medals

across the International Wine &

Spirit Competition, International

Wine Challenge, International

Aromatics Show and Marlborough

Wine show.

And the taste? Norton describes

it as “Lovely! Tropical fruit, a bit of

zing… cheers to that!”

NEW THOMAS AND EILEEN HARDY VINTAGES

Distributor: Accolade Wines

RRP: Eileen Hardy 2014 Chardonnay ($95); Eileen Hardy 2014 Pinot

Noir ($95); Eileen Hardy 2013 Shiraz ($125); Thomas Hardy 2013

Cabernet Sauvignon ($130).

Hardys Wines recently released several new vintages from the

acclaimedThomas and Eileen Hardy ranges. The new releases include

the Eileen Hardy 2014 Chardonnay, 2014 Pinot Noir and 2013 Shiraz,

as well as the 2013 vintage of the Thomas Hardy Cabernet Sauvignon.

The ranges pay tribute to Hardys’ founder and the family’s matriarch,

Eileen, who is credited for driving the success of the brand after her

husband passed away in 1938. Both are well recognised in Australia

and the Eileen Hardy Chardonnay in particular is considered as one

of the nation’s benchmark chardonnays.

This year’s release of the Eileen Hardy Chardonnay represents the

30th annual release and is a blend of Tasmanian and Yarra Valley

fruit. Over the years the style has evolved under the guidance of

Tom Newton, Hardys’ understated Chief White Winemaker. The

first examples came from the moderate Padthaway region, while

the more recent vintages have been sourced from Tasmania and the

Yarra Valley.

Chardonnay has been Newton’s passion, and Eileen his special project, as he and his team have remarkably

overseen every vintage since its inception. “Chardonnay is special for a winemaker. It gives you a chance to

express your own style,” Newton said when asked about his particular love of the varietal.

HARDYS RARE FORTIFIED RANGE

Distributor: Accolade Wines

RRP: Hardys Rare Show Sweet White NV ($250);

Hardys Rare Tawny NV ($100); Hardys Rare Muscat

NV ($100); Hardys Rare Liqueur Sauvignon Blanc

NV ($100).

Rare is the new range of fortified

wines from Hardys. Each has been

sourced from the winery’s reserve

wines, which have been matured in

barrel over a number of decades. The

wines are carefully selected, skillfully

blended and produced in limited

quantities.

Hardys Rare Liqueur Sauvignon

Blanc uses some of the oldest

sauvignon blanc vines in Australia,

while the Hardys Rare Tawny NV

is one of the brand’s most well-

known fortified wines.

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4 PINES BLACK BOX

Distributor: 4 Pines Brewing Company

RRP: $34.99 (beers not available separately)

Black Box is 4 Pines’ newest Keller Door small batch release - a

collection of four dark beers that each speaks to a particular moment in

the style’s history.

The collection features a Schwarzbier from 16th century Germany,

a Coffee Porter from London’s early brewing days, a Black IPA from

modern day America and a Russian Imperial Stout, which experienced

its heyday in the 1800s. Of course, these are not originals, but

replicas made at 4 Pines’ Brookvale Brewery; the brewers wanted to

demonstrate their “stygian alchemy” with this release.

THE HOTCHKISS SIX

Distributor: Lion

RRP: $21 (six-pack)

The Hotchkiss Six is the latest

seasonal offering from the

brewers at Little Creatures.

Described as a smooth stout

with indulgent dark chocolate

qualities from caramel malt,

English chocolate malt and

roasted barley, Creatures brings

a domestic stout that showcases

great aroma and can be enjoyed

regularly.

“We wanted to showcase a

lower ABV Stout (4.5%) – one

that had really good flavour,

but could be enjoyed all year

round – after all, in WA, let’s

be honest, winter is not really

winter!” said Little Creatures

Head Brewer Russell Gosling.

Seasonal releases are now a

permanent fixture on Creatures’

calendar, allowing the brewers

to experiment with new styles

and flavours. Previous seasonal

releases have included Return

of the Dread and Dog Days.

The Hotchkiss Six will be

available in market from May

until August, or until stocks

last.

CONNECT

WILLIE SMITH’S LARK WHISKY BARREL AGED CIDER

Distributor: Willie Smith &

Sons

RRP: $60

Lark Distillery and Willie

Smith & Sons have

collaborated to release a

second batch of their popular

Barrel Aged Cider.

The second release is from

the 2014 vintage and has

undergone longer maturation

than the first, with the final

blend combining ciders aged

from six to twelve months

in Lark Distillery’s whisky

barrels. The additional

maturation has resulted in a

higher ABV of 9.9%.

The 2014 Barrel Aged Cider

has soft apple characteristics

and persistent whisky and oak

notes, and is recommended for

winter drinking.

(Cider Australia Awards

2015 trophy winner – Best

Australian Cider or Perry,

Best Cider and Best in Show.)

MIDNIGHT IN BOMBAY

Distributor: Hawthorne Brewing

Company

Available in keg only

The third release from

Hawthorne’s single

batch Brewshed

Collection, Midnight

in Bombay is a dark

spiced wheat ale.

Inspired by a recent trip to India, Chief Brewing Officer Hamish

Reed infused traditional flavours of the region into the brew.

Roasted malt, smooth aniseed, cocoa and smoky black cardamom

give the beer its dark colouring and flavour, while cloves, coriander

and green cardamom pods are also added to give the brew a

balanced lightness.

The result is a dark beer that is smooth, dry and surprisingly

refreshing with the added bonus of containing no added sugar,

chemicals or preservatives. The limited keg only release will be

available in Melbourne, Sydney and Canberra until sold out.

MURRAY’S BREWS 8 BEERS FOR DARK BEER MONTH

RRP (bottled): Murray’s Wild Thing Imperial Stout ($9.50), Murray’s

Wild Thing Coffee Imperial Stout ($9.50), Murray’s Hell of the North

Strong Belgian Dark Ale ($12).

Distributor: Murray’s Brewery

As winter sets in, Murray’s Brewery is poised to progressively release

eight unique brews through to the end of June in celebration of its

annual Dark Beer Month.

“These aren’t ordinary beers,” said brewery owner Murray Howe.

“They’re big, audacious, crazy Imperial Stouts, Coffee Stouts,

Chocolate Porters, Strong Dark Belgian Ales, Brown Ales, Dark ESBs

and even a Dark Gose. We’ve ensured there’s something interesting

for everyone.”

A highlight is the brewer’s inaugural Schwartzbier, Fly By Night.

Providing a lower alcohol, easy drinking alternative to the stronger dark

ales. Only three of the eight beers will be bottled, while the following

five will be on draught.

drinks trade|71

VICTORIA BITTER 1958 CAN REPLICA

Distributor: Carlton & United Breweries

The first can ever designed by Victoria Bitter makes its return in 2016 as

a limited edition release, available nationwide. The company hopes that

the new can will provide a fun talking point for drinkers and retailers alike

over the coming months.

“Victoria Bitter has been around for more than a hundred years and

people enjoy seeing retro packaging and products rolling out,” the

company said.

First made in 1958, the original VB can was made from steel to help

keep the beer cool. The metal made the can bigger, but harder to open,

so a ‘modern’ ring pull has been incorporated into the limited edition

release to make it easier for today’s drinkers.

As for the inside, it’s the same full flavour, full strength beer Australians

love VB for.

WHITE RABBIT RED

The White Rabbit Brewery

in Geelong has created its

first barrel-aged release under

its specialty Barrel Hall

program. Named after the

brewery’s new Barrel Hall in

Geelong, where most of these

beers will be showcased, the

program sees brewers use their

creative thinking and unusual

ingredients to come up with

different flavours.

White Rabbit Red is a subtle

blend of two beers. The first

has been aged in ex-wine

oak barrels for an extended

period of time, allowing the

beer to soak up the flavours

from the wood. A portion of

this has then been blended

back into a fresh, young beer,

resulting in a combination of

tart cherry and red-wine like

complexities.

The beer is currently available

on tap at select venues in

Victoria, distributed by Lion.

LUSTY LAGER

RRP: $21.99 (four-pack)

Distributor: Vale Brewing

Fox Hat Brewing, a subsidiary of Vale Brewing, has revealed its boldest beer yet

- Lusty Lager, which will be joining its Fox Hat range. Lusty has been described

as a strong, hoppy lager with notes of apricot, melon and tropical fruits, followed

by hints of spice and cedar. The lager provides a clean and fresh taste, and

6%ABV.

“Since quietly introducing Lusty Lager into selected venues across the country

in November last year, we’ve been overwhelmed with the positive feedback

we’ve received,” said Head Brewer Jeff Wright. “The uptake has been huge, and

we’re steadily introducing it into more and more venues across the country.”

CONNECTSP

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72|drinks trade

WHITE MEXICAN

20ml Sierra Café

30ml Sierra Tequila

Silver

20ml Cream

Method: Fill a Double

Old Fashioned glass

with ice; pour Sierra

Café and Sierra Silver

and stir. Pour the cream

slowly off the back of

a spoon so it creates a

white creamy layer over

the top.

SIERRA CAFÉ

30ml Sierra Café

Method: Enjoy either

at room temperature or

chilled from the fridge.

DISARONNO RISERVA

RRP: $450

Distributor: Spirits Platform

Disaronno, Italy’s most famous liqueur, has released its first new product in 500 years.

Disaronno Riserva – a luxury and innovative blend of Disaronno and Scotch whisky –

landed in Australia in the first week of June with distributor, Spirits Platform, and is set to

take consumers’ experience of the original amaretto liqueur to new heights.

The blend has been aged in vintage wine barrels from ILLVA Saronno Company’s own

Marsala Winery. It is the work of CEO and company family member Augusto Reina who

has spent years to create a spirit that brings together Disaronno’s distinctive almond

notes with the exquisite and powerful flavour of hand-selected Speyside Scotch whisky.

“Technically, this has been one of the hardest things to create, because both the flavour

of Disaronno and the flavour of the whisky are so powerful that they can easily go their

own way and not together. This is Riserva – it is not Disaronno and it is not whisky, it is a

marriage of the two,” Reina told drinks trade.

On the palate, there is a spicy sweetness that fades into light and fruity vanilla-almond

notes. The finish is peppery with a hint of dried fruit.

At $450 RRP per bottle, the brand hopes that Riserva will appeal to the collectors and

connoisseurs of the spirits world.

INTRODUCING SIERRA CAFÉ

Introducing Sierra Café (25% ABV) – the new release that brings the full-flavoured spice of Mexico’s

finest coffee together with the country’s famous tequila for the first time.

At the base of this innovative coffee liqueur is Sierra Silver Tequila – born from blue agave plants grown

in the highlands of Mexico on volcanic soils, double distillation in copper kettles and the knowledge of

three generations of the same family.

Once infused with roasted Mexican coffee flavours, Sierra Café provides the perfect balance between

the characteristic rich sweetness of agave and rich espresso – think slow toasted coffee and nutty nougat

blended with the fresh taste of tropical fruit and subtle peppery agave notes.

Sierra Café is a permanent addition to the Sierra Tequila range and can be ordered in cases of 6x700ml.

Contact Spirits Platform for more information. RRP $43.99 per bottle.

FOR MORE INFORMATION PLEASE CONTACT YOUR LOCAL SPIRITS PLATFORM REPRESENTATIVE:NSW/ACTBrett Dreger0424 198 175

HEAD OFFICENSW1300 460 403

QLDBen Inglis0420 987 350

VIC/TASCampbell Speers0410 462 515

SA/NTPeter Drabsch0403 244 342

WAFocus Wine & Spirits(08) 9455 2477

SIERRA TEQUILABLENDED WITH100% MEXICAN

CAFÉ FLAVOURS

SPI11248-SierraCafe-PA-DT.indd 1 27/04/2016 11:51 am

SPIR

ITS

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CONNECT

JOHN WALKER & SONS PRIVATE COLLECTION: FINE HONEYED NOTES

RRP: $977

Distributor: Diageo Australia

Fine Honeyed Notes is the newest release from the 2016 Edition of

the John Walker and Sons Private Collection - a portfolio of rare and

innovative blended Scotch whiskies from Johnnie Walker. This is the

most complex whisky that has ever been made for the collection and will

retail exclusively in Dan Murphy’s.

Constructed by Master Blender Jim Beveridge, the final blend drew on

over 100 casks of mature single grain Scotch whiskies. Its name nods

to the aromatic layers of honey sweetness in the whisky; the result of using single grain Scotch whiskies and

Highland single malt whisky in the blend.

Upon sipping, the texture is incredibly soft and creamy. The first grain whisky character to appear is the blend of

heady, aromatic honey sweetness. Flavours of American oak fudge and vanilla notes of the second grain follow.

As the layers are revealed further, the soft, warm fruits associated with the Highland single malt Scotch whisky

come through as pears and apple skins, with a background echo of estery sweetness through to the finish.

JEFFERSON’S OCEAN: AGED AT SEA

RRP: $119.99

Distributor: island2island

Beverage Company

island2island Beverage

Company (i2i) has announced

that it will distribute the

Jefferson’s Bourbon range in

Australia for the next three

years. Jefferson’s is well known

for making bourbon in extremely

small batches.

The rarest of them all is

Jefferson’s Ocean: Aged at

Sea – a whisky that has been

aged quite literally, out at sea in

old bourbon barrels. Travelling to

five continents and more than

30 different ports, this unique

maturation process results in a

softer, smoother and richer taste

than what would normally be

possible if it were aged on land.

i2i will also distribute Jefferson’s

Small Batch Bourbon and

Jefferson’s flagship bourbon,

Reserve.

MALFY GIN JOINS THINK SPIRITS PORTFOLIO

RRP: $64.99

Distributor: Think Spirits

Think Spirits is now distributing

Malfy Gin from Italy. The

distinctively zingy gin is made

using juniper, Amalfi Coast

lemon peel, coriander and

five other botanicals, and is

recommended with tonic, soda,

on the rocks or in cocktails such

as the Negroni.

Recognising the Amalfi Coast

lemons as what set this gin

apart is the artistic bottle design,

which incorporates the image

of the lemon peels with a sea-

blue label. Additionally Malfy’s

stopper is crafted from

Italian oak.

Malfy Gin is made at the

Vergnano family’s distillery in

Moncalieri, Italy and is imported

by Biggar & Leith - the new

company set-up by Elwyn

Gladstone, formerly of Proximo

Spirits and William Grant &

Sons. The product carries the

GQDI™ designation, which

stands for Gin di Qualità

Distillato in Italia.

CUB EXPANDS SPIRITS PORTFOLIO FOR THE FIRST TIME IN SEVERAL YEARS

Australian brewer of VB, Cascade and Carlton Draught beer brands,

Carlton & United Breweries (CUB), has expanded its spirits and RTD

offering for the first time in several years with the release of four new

products.

The new products fall within the mid-strength RTD and premium

categories, and support CUB’s Cougar and Black Douglas RTD ranges

specifically. The company says that new consumer insights show

exciting growth for the RTD category currently, and premium RTDs in

particular as the fastest growing segment.

The mid-strength options will extend to Cougar Mid Strength 3.5%

Bourbon & Cola and The Black Douglas 3.5% Scotch Whisky & Cola,

while the new premium products include Cougar Black 6.0% Bourbon

& Cola and The Black Douglas Premium Strength 6.0% Scotch

Whisky & Cola.

The premium SKUs will be available in a four pack and 10 pack (the

10 pack format currently represents more than 20 per cent of all

RTD sales in Australia). The mid-strength SKUs will be available in six

packs only.

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CONNECT

76|drinks trade

Father’s Day is less than two months away, so now is about the right time to take a look at what to stock in the lead up to the occasion. With many a consumer in search of the perfect Father’s Day gift, the opportunity to capitalise on the busy event relies on the products you offer and how you engage with your consumer. Here, drinks trade presents some of the great options suppliers are releasing for Father’s Day this year, including limited edition and new product releases, promotions, gift packs and even engraving bottle services – it’s all here.

FATHER’S DAY

Bundaberg Rum’s MDC (Master Distillers’ Collection) Blender’s Edition 2015 was recently crowned Best Rum in the World at the prestigious annual World Drinks Awards. Finished in port and sherry barrels, this complex sweet rum delivers a long and exceptionally smooth finish. A delicious blend, layered with hints of raisins, vanilla and spice, and best-enjoyed neat or on the rocks. Each limited edition 700ml bottle carries its own unique number, making it the perfect collector’s item.

BUNDABERG MDC BLENDER’S EDITION 2015 Diageo Australia, RRP $89.99

Four Pillars Rare Dry Gin was a double gold winner in the San Francisco World Spirits Competition in 2014 and 2016. As Australian citrus is generally highly aromatic and supports spicier botanicals, this modern Australian gin has been crafted (quite unusually) with whole oranges. Cinnamon and star anise add rich fruitcake tones; Tasmanian pepper berry leaf provides warmth rather than heat; and the lemon myrtle is a unique alternative to lemon peel.

FOUR PILLARSRARE DRY GINwww.fourpillarsgin.com.au,RRP $75

The 1998 House of Arras 20th Anniversary Late Disgorged spent a staggering 16 years on lees and is one of the most exclusive sparkling wines to have ever been made in Australian history. Made up of 62 per cent chardonnay and 38 per cent pinot noir from the Tamar Estuary, Lower Derwent and Coal River Valley, and created under the tireless direction of renowned Chief Winemaker, Ed Carr.

1998 HOUSE OF ARRAS 20TH ANNIVERSARYLATE DISGORGEDAccolade Wines, RRP $350

The official wine behind the Wallabies, and in celebration of its second year in partnership with the team, Taylors Wines is releasing a limited edition Wallabies Fixtures Magnet. This green and gold magnet provides dad’s with 2016 season fixtures and will feature on select bottles of Taylors Wines.

TAYLORS WINES WALLABIES FIXTURES MAGNET

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WOODFORD RESERVE MASTER’S COLLECTION 1838 STYLE WHITE CORN Brown-Forman Australia, RRP $225

Woodford Reserve is revitalising old traditions with this limited edition release, Woodford Reserve Masters Collection 1838 Style White Corn. A tribute to past distillery industry leaders, Oscar Pepper and James Crow, whom developed the techniques which today have become some of the most well-known and commonly used throughout the industry. The use of white corn instead of the traditional yellow corn complements additional grains within the liquid, including the rye and malt, allowing those characteristics to shine through and create a sharper whiskey.

CHIVAS MINI PACK Pernod Ricard Australia, RRP $20

The Chivas Mini Pack features three 50ml bottles of Chivas Regal Scotch Whisky. The limited release contains the popular 12 Year Old Chivas Regal, which has a detected creaminess, honeyed apple, vanilla and butterscotch, with a rich lingering finish. The more sophisticated 18 Year Old offers a velvety, dark chocolate palate, floral notes and a wisp of sweet, mellow smokiness. And the newest member to the family – Chivas Extra, with notes of sweet, ripe pears in syrup, vanilla caramel, cinnamon sweets and almonds in the background.

JACOB’S CREEK DOUBLE BARREL SHIRAZ 2014 CHEESEBOARD PACKPernod Ricard Australia,RRP $30

Indicative of its Barossa origins, Jacob’s Creek Double Barrel Shiraz 2014 has a full and generous palate with a beguiling mix of sweet red fruits and dark chocolate. Subtle toasty vanillin derives from ageing in traditional French and American oak wine barrels, with aromas of liquorice spice, dark plum and toasty notes. Available for a limited time only with an exclusive Jacob’s Creek cheeseboard.

4 PINES AMERICAN AMBER ALE 4 Pines,RRP $20.99 (six-pack)

What began as an experimentation and love affair of the Mosaic Hop at 4 Pines’ Manly Brew Pub is now the newest and seventh permanent beer in their craft range, back by popularity. This beer picked up Champion Amber Ale at the 2015 Craft Beer Awards. It is ruby in colour with rich copper hues; hop-driven aromas of currant and pear are rounded on the palate with toasted malt character, light fruitiness and a balanced bitter finish.

TWO BIRDSSUNSET ALETwo Birds,RRP $23 (six-pack)

Two Birds Sunset Ale is a handcrafted, full-flavoured red ale. Brewed using a distinct combination of malts, including pale, wheat and Crystal, which provide round, rich toffee notes, as well as a combination of tropical and citrus aromas.

Are You an Impulsive Buyer?Do you buy your food throughout the week as you go or do you

shop once a week? The goal here is to plan and prepare your food.

On the weekend, check the fridge and pantry for the essentials, and

then write a list of meals that you can cook throughout the week.

STRENGTHEN

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By John Field, drinks trade’s health and fitness expert. John is a personal trainer with over nine years of experience. You can get in touch with John or read more of his work via his website www.fieldgoals.com.au

IS A FOUR LETTER WORD

Whenever I speak to clients who

have struggled with weight loss,

they invariably share the same

response…

“I’ve tried all sorts of diets with little

success,” or “with the diet I am on, I have to

eat like a rabbit. I can’t wait to finish.”

When we think of the word diet, it conjures

up unpleasant images of having to live on soup and salads in order

to drop a dress size or look good at the beach. Let’s face it; the word

diet doesn’t have a very good image and it’s no surprise that so many

people struggle with diets and weight loss.

Generally speaking, most people think of a diet as having an end

date. All too often this is the motivation for trying a diet in the first

place, making it less about your continued health and wellbeing, and

more about looking forward to getting back to those habits that got

you in trouble in the first place.

So, how do you create a sustainable eating habit that will help

improve quality of life, for the rest of your life?

First, let’s look at some facts:

1. Currently we have more health care professionals than we’ve

ever had in the history of mankind, and yet obesity, diabetes and

heart conditions are all on the rise.

2. Quick fix diet solutions are all the rage. We have become

accustomed to ‘here and now’ solutions.

3. 100 years ago we walked 10kms on average, per working day.

Today that average is 1.2kms. We’re slowing down.

4. Our day-to-day working life is considered busier now than ever

before. We therefore appear to have less time for ourselves. The

reality however is that we simply don’t make enough time for

ourselves.

5. Finally, every man, woman and child has an opinion on what you

should and should not be eating.

Where do these opinions come from? The power of marketing has

a lot to answer for here. When it comes to our diet, even a simple trip

to the supermarket can have you lured into purchasing ready-made

meals; any number of ‘energy’ bars and drinks; and the occasional

reward purchase of a block of chocolate. Supermarkets can be a real

trap if you go unprepared.

DIET

Learn the 70/30 Rule

When you’re at the checkout, if the contents of your shopping

trolley are 70 per cent packaged and 30 per cent meat and fresh

vegetables, you’ve got it the wrong way around. The basic rule of

thumb here is having a nutrient rich diet. The fresher the produce;

the more nutrients your body receives.

Pressed for Time Doesn’t Mean Cutting Corners on Healthy Eating

Those who have busy lifestyles, matched with healthy eating

habits, prepare their food for the week.

If you’re going to cook a meal for dinner, cook twice as much as

you need. This gives you enough for lunch the following day and

saves you money.

So in this article, I’m going to attempt to provide you with enough

information and education so that the next time you head to your local

supermarket, you’ll go in on your terms - not there’s.

I’ll leave you with this: every diet works provided you keep to two

golden rules:

1. You accept there will be a need for change in the way you consume

food, and therefore commit 100 per cent to the rules of that diet.

2. You plan and prepare your food in accordance to that diet.

For more information on how to create sustainable eating habits,

email me. [email protected]

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Held at Sydney Cricket Ground (SCG), Ivan said the key changes for the drinks industry would be the increased tax on cigarettes; the Government’s decision to defer the backpacker

tax; the tightening of the eligibility for the wine equalisation tax rebate and $50m in funding to the Australian Grape and Wine Authority.

A packet of cigarettes is likely to cost $40 in four year’s time according to Ivan, potentially affecting consumption of alcohol with both often going hand in hand. The wine and agricultural industries could also be affected by the introduction of a backpacker tax, which will be addressed by the Government in January 2017. The tax could lower the number of working travelers in Australia, which both industries rely heavily on for labour such as fruit harvesting.

Ivan said the $50m funding for wine tourism and exports will be beneficial to Australia’s relationship with China, which is currently the alcohol industry’s biggest export market in East Asia. There are now also 1 million visitors from China in Australia each year.

“A number of wine companies have remarked about how much Chinese visitors spend at cellar door and a recent report by NAB on our integration with Asia shows China has been a very, very big importer of wine. So I think the extra funding will be helpful going forward there,” he said.

As the economy improves, Ivan said that the Government will want to pull back on spending, which means industries will find it hard to get funding over the next few years. Additionally, industry in Western Australia and states directly related to the resources and mining industries will struggle

over the coming months as each transitions. Ivan said investment from the Government into WA’s tourism industry should help with this dip, while Tasmania and NSW continue to be strong markets for the alcohol industry.

NAB’s forecasts are largely in-line with the Budget, with GDP expected to stay around 2.5 per cent annual change and unemployment around 5.5 per cent. Ivan said that NAB expects the Australian dollar will stay around 70c for the next 12 months.

PROMOTE

CHIEF ECONOMIST PROVIDES INDUSTRYFORECASTS AT THE DRINKS ASSOCIATION

MAY NETWORK BREAKFASTIvan Colhoun, Chief Economist, Markets for National Australia Bank (NAB) presented the 2016-17 Budget and economic forecasts to industry at the drinks association May Network Breakfast.

Ivan Colhoun atSydney Cricket Ground for the drinks association May Network Breakfast

The u get e ono i ore a t

Page 1

Budget NAB Budget NAB

Real GDP 2.8 2.5 2.8Nominal GDPTer o Tra e 1 1 3 3ron ore pot t o 3

a or t ra ing partner 3 3 China 3 3 3End Period

age Pri e n e 3p oy ent 1 3 1 1

ne p oy ent rateCP 1 1 3 3a Per entage hange on pre iou year un e other i e in i ate Ca en ar ore a t

2015-16 (f) 2016-17 (f)

nnua hange

n perio

ate t t

on ining region outper or ing

Page

The China opportunity

Page 13

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GABS 2016A record number of craft beer and cider

fans descended on the Great Australasian

Beer SpecTAPular in both Melbourne and

Sydney this year. Altogether, 27,600 people

visited the festival, tasting and celebrating

the latest offerings from local beer, cider

and food producers across three days.

HAPPY BIRTHDAY JACK DANIEL’SJack Daniel’s celebrated its 150th anniversary by

inviting 24 bartenders from Australian venues to

participate in a Master Tasters Barrel Selection.

This was a first of its kind initiative for the

brand, in which together the 24 got to select a

barrel of Jack Daniel’s to be bottled and sent to

their venues.

Assistant Master Distiller (and trained chemist)

Chris Fletcher provided a live tasting all the way

from Tennessee, walking the group through each

of the barrels they could choose from.

PROMOTE

MERCEDES-BENZ FASHION WEEKTempus Two Wines returned as the official wine partner of Mercedes-Benz Fashion Week Australia in May. To celebrate its fourth year in partnership with the event as well as the launch of its Varietal and Sparkling Rosé, Tempus Two brought to life a Rosé Garden centre-stage, inside the famous Carriageworks. The wine brand also announced a new partnership for 2016 with women’s clothing label, Bec & Bridge, who presented two looks inspired by the Tempus Two Sparkling Pinot Noir Chardonnay and Copper Tempranillo as part of their Resort 16/17 collection.

TRADEACTIVITYTHE BUSINESS BEHIND

THE BRANDS

MAKER’S MARK OLD FASHIONED WEEKAs Sydney’s fashionistas prepared to don their best glad rags at Sydney Fashion Week, bars across the city began stirring up concoctions of bourbon and bitters in preparation for Maker’s Mark Old Fashioned Week.From 12-20 May, partnering venues created their own variations of the classic cocktail. The only rules were that the drink had to include the Kentucky bourbon and no two recipes could be the same.

The Tempus Two Rosé

Garden

Luke Hanzlicek - Premium Spirits Ambassador at Beam Suntory

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LOCK-OUT LAWS PANEL DISCUSSIONBar owners, media and industry advocates

came together at a forum hosted by Diageo in

May to discuss the future of Sydney’s nightlife

economy. Spearheading the conversation

was Anthony Prior, Director, Hotels and Bars

at The Keystone Group; Martin O’Sullivan,

President of the Small Bars’ Association and

owner of Sydney’s first small

bar, Grasshopper; Pasan

Wijesena, owner of Time Out

Sydney Bar of the Year 2015,

Earl’s Juke Joint and; Mikey

Enright, a 25 year veteran of

the hospitality industry and

owner of Sydney venue, The

Barber Shop.

TWE GLOBAL VOLUNTEERING WEEKEmployees at Treasury Wine Estates (TWE) rolled

up their sleeves for a second time in May to help

out their local communities as part of Global

Volunteering Week. The initiative was run by TWE

for the first time last year and proved a major success,

with employees showing their support and making

a difference through a number of local charities and

not-for-profit organisations.

REKORDERLIG JAM SESSIONSThe first Australian Rekorderlig Jam Session took place in April in a unique warehouse space in the bustling Grounds of Alexandria.40 bartenders from around Australia joined the famous Swedish brand for a day of collaboration and cocktail creation to showcase the versatility of cider.The day started with the introduction of Rekorderlig Fika - the focus of the brand’s national winter campaign this year (find out more of pages 38-39).An abundance of spirits and endless garnishes set the scene for a creative day. The focus was on Spiced Äpple, Dry Äpple and Wild Berries & Pear - flavours that compliment autumn and winter inspired cocktails.

Photos by Tom Klockseth

A TASTING OF 30 VINTAGES OF EILEEN HARDY CHARDONNAY

Hardys Wines’ famous Eileen Hardy Chardonnay recently celebrated its 30th annual release and the winery invited media to taste all consecutive vintages.Australia’s premium chardonnays are world class, and the Eileen is a prime example of the highest quality winemaking influences. Over the years the style has evolved under the guidance of Tom Newton, Hardys’ understated Chief White Winemaker. The first examples came from the moderate Padthaway region, while the more recent vintages have been

sourced from Tasmania and the Yarra Valley. A re-think in philosophy over the past 10-15 years has also meant that current Eileen vintages have less alcohol, phenolics, over-ripeness and oak. Instead they have more finesse, line, length, tangy acid, complexity and texture.

Hardys Wines’ famous Eileen Hardy Chardonnay recently celebrated its 30th annual release and the winery invited media to taste all consecutive vintages.Australia’s premium chardonnays are world class, and the Eileen is a prime example of the highest quality winemaking influences. Over the years the style has evolved under the guidance of Tom Newton, Hardys’ understated Chief White Winemaker. The first examples came from the moderate Padthaway region, while the more recent vintages have been

sourced from Tasmania and the Yarra Valley. A re-think in philosophy over the past 10-15 years has also meant that current Eileen vintages have less alcohol, phenolics, over-ripeness and oak. Instead they have more finesse, line, length, tangy acid, complexity and texture.

Diageo CEO, David Smith opened the panel discussion

Tom Newton, Hardys Chief White Winemaker

ABOVE: TWE employees at Napa Valley Food BankRIGHT: CEO, Michael Clarke at FareShare Melbourne

82|drinks trade

CONNECT

A BEER FOR...DOGS!?A manufacturer in the UK named Woof &

Brew has begun making a non-alcoholic beer

for dogs.

The brew called ‘Bottom Sniffer’ is made

from water, barley malt, Bladderwack

seaweed, chicken flavouring, burdock,

dandelion, flax and nettle.

“Bottom Sniffer offers more than a treat for

your dog,” its website says. “It offers you an

experience to share a beer together (humans

must drink their own beer), to chill together

after a hard day or simply relaxing in the

garden. Or perhaps it’s your dog's birthday

and you want them to have a few beers at a

doggy party?”

In Australia, dog owners can apparently

get their paws on similar brews from either

BeerDog’s Brewhouse or Paws Point!

BALD EAGLE BEER DELIVERYA brewery and birdlife centre in British

Columbia, Canada recently partnered to launch

a new beer delivery service via bald eagle.

Part of a competition run to coincide with

the release of Phillips Brewing’s classic-style

pilsner, the four-year-old eagle named Hercules

would fly the new brew to one lucky winner.

The brewery’s founder, Matt Phillips, told

an American newspaper: “For us to brew a

traditional, aged, classic-style pilsner is very

non-traditional — so we are releasing it in an

old school way that is pretty surprising.

“What’s more old-school than carrier pigeon

deliveries? But a pigeon can’t carry beer, so an

eagle seemed more practical to carry the load.”

Phillips said that before finding Hercules at the

Pacific Northwest Raptor Centre, the brewery

had trialed the service with a beaver, but

training hadn’t gone quite so well.

EYEA QUICK LOOK INTO THE

WEIRD AND WONDERFUL, AND EVERYTHING IN

BETWEEN, ON LOCAL SHORES AND ACROSS

THE GLOBE.

BEER MADE FROM WHALE VOMITRobe Town Brewery in South Australia

has released a beer made from ambergris,

otherwise known as whale vomit.

The ingredient is formed in the

intestines of whales and is often hard

to come by, but the brewery landed on

a piece on the beaches near Robe, so

thought why not trial it in its beer.

The very limited edition Moby Dick

Ambergris Ale has been described by

Robe Town Brewery as: “pungent,

animalistic aroma, musky ethereal

perfume, full body, caramel malt and

fruity flavours, very balanced bitterness.”

LAS VEGAS BARTENDER BREAKS GUINNESS WORLD RECORDA Las Vegas bartender has broken

the Guinness World Record for the

most cocktails made in one hour.

Erik Mora made 1,559 in just 60

minutes, beating the first record of

1,003, which was set in 2011.

Each drink had to contain at least

three different ingredients and no

two recipes could be the same.

A 150TH ANNIVERSARY CALLS FOR A CELEBR ATORY DRINK. WE KNOW JUST THE ONE.

Since 1866 we’ ve been making a w hiskey many know by i t s f ir s t name.A nd that suit s us jus t f ine. We’ ve never been one for formali t ies.

A 150TH ANNIVERSARY CALLS FOR A CELEBR ATORY DRINK. WE KNOW JUST THE ONE.

Since 1866 we’ ve been making a w hiskey many know by i t s f ir s t name.A nd that suit s us jus t f ine. We’ ve never been one for formali t ies.

W H A T E V E R Y O U ’ R E C E L E B R A T I N G , C E L E B R A T E R E S P O N S I B L Y .

J A C K D A N I E L ’ S A N D O L D N O. 7 A R E R E G I S T E R E D T R A D E M A R K S. © 2 0 1 6 J A C K D A N I E L ’ S T E N N E S S E E W H I S K E Y 4 0 % A L C O H O L B Y V O L U M E ( 8 0 P R O O F ). D I S T I L L E D A N D B O T T L E D B Y J A C K D A N I E L D I S T I L L E R Y, L Y N C H B U R G , T E N N E S S E E . J A C K D A N I E L S . C O M

Mixed in all good bars this Dry July. PROUD SPONSORThe Australian Bitters range is distributed exclusively by Coca-Cola Amatil. Speak to your local rep today or call 13 2653.

Drinks Trade - June July 2016

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