Issuu

FREE MAG

SIP & SIZZLE

FESTIVE SPIRITS

PG.

PERFECT MATCH

WHAT'S ON THIS SUMMER

PG.

ICE ICE BABY!

THE GEN ON GIN

PG.

SUMMER EDITION EXCLUSIVE TO INDEPENDENT LIQUOR RETAILERS

Suntory has been making vodka since 1956, and Haku represents Suntoryâ€™s philosophy of craftsmanship, meticulous attention to detail, and commitment to quality. The liquid has an unparalleled soft, round and subtly sweet taste.

*Not all products available in all stores

SOVINO SUMMER 2019

TABLE OF CONTENTS SUMMER 2019

PRODUCT FEATURES

Top 5 Under $25

Little Creatures Pale Ale

SUMMER FEATURE

SIP & SIZZLE Get in the know about the humble barbecue, from who invented it through to modern etiquette and stuff in between.

Perfect match Barossa Valley Estate Shiraz Lucci Prosecco Tempus Two Platinum Chardonnay

Ice ice baby!

Festive Spirits

New Product Spotlight

The Wolf Blass Makersâ€™ Project

Croser Vintage

Whitley Neill

Four Pillars Gin

What's on this Summer

The Gen on Gin

Store Locations

Advertising and editorial enquiries contact: Craig Hazelton T 1300 408 399 E Craig.Hazelton@ilr.net.au

Unit 4, Building 7, 1 Dairy Road, Fyshwick ACT 2609 PO Box 318 Fyshwick ACT 2609

SOVINO SUMMER 2019

FEATURE

SIP & SIZZLE Long before Hoges promised to “slip another shrimp on the barbie”, summer in Australia meant barbecue time. But these days, you probably want to serve up more than a few snags and the odd charred chop. And, of course, the right booze makes every barbie go down so much better.

Who invented the BBQ?

The term “barbecue” has its origin in Central America. The Spanish invaders heard the native Americans refer to a wooden frame they used for drying and smoking various types of fish and game as a ‘barbacoa’. The word evolved into ‘barbecue’. The tradition of the barbecue as an event, not just a cooking method, first took hold in America, where it involved a whole animal cooked over a fiery pit.

Barbecue beer matching

At any Aussie barbie, an ample supply of ice-cold beer is a given. Aficionados suggest the bitterness of an IPA works best with burgers, a sweeter Belgianstyle beer goes with a steak, while a light ale without dominant malt or hop characteristics complements chicken. But hey, who’s that picky?

Cool it

We’re not being formal here, right? So go with your favourite red or white (or both) rather than getting fussy about wine and food matches. It’s a chance to bust out those hearty reds, though, as fatty meats go well with big tannins. And remember, room temperature certainly doesn’t mean 35o in the shade. The ideal drinking temperature for red wine is around 16o, so your reds will benefit from an hour or so in the fridge or 15 minutes in the ice-filled Esky.

SOVINO SUMMER 2019

Carry the can

Barbecuing poolside or hiking in to your favourite picnic spot? Consider canned wine. Yes, it’s a thing. Putting wine in a can raised a few eyebrows in the beginning, but now more and more producers are going this route. Of course, you won’t find top-of-therange drops in a tinny (wine in cans has a shelf life of about a year, so it’s not for the collector) but many of these wines are surprisingly drinkable. Bonuses: lighter to carry, faster to chill and unbreakable.

Fantastic plastic

Speaking of unbreakable, plastic drinking glasses have come a long way from those flimsy, disposable supermarket items. Polycarbonate glasses come in all shapes and sizes from classic schooners to champagne flutes. They’re light, they can go in the dishwasher and they feel almost like real glass. Perfect poolside or pretty much anywhere in the great outdoors.

Eat your drinks

It’s amazing what a slug of booze can do to perk up your barbecue cooking. A quick session on Google will reveal a host of alcoholic marinades and basting sauces. How about grilled salmon steaks, marinated overnight in a mixture of Guinness, lime juice, mustard, ginger and chilli? Or chicken wings, marinated and basted with a sticky mix of bourbon, honey, molasses and spices. Margarita prawns, cab-sav lamb chops or spicy cider spare ribs are other delicious options. The easy way to marinate anything is in a plastic bag, so you can squish all those flavours into the meat.

Barbecue etiquette

If you’re invited to someone’s barbecue, the first rule is to leave the cooking to the host (or, in rare instances, the hostess). It’s bad form to touch the barbecue unless you’re invited to. Ask what you can bring and even if you’re told “don’t bring anything” a bottle of wine never goes astray. And the five-second rule doesn’t apply – anything that falls on the ground belongs to the dog.

SOVINO SUMMER 2019

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SOVINO SUMMER 2019

IT ALL STARTED WITH PALE ALE... The beer that inspired the Little Creatures journey, ours is a hop driven Pale Ale bursting with flavour and aroma. Full-bodied yet refreshing, the bitter finish will leave your tastebuds craving more. We were born to make Pale Ale, a style that was little known in Australia when we started, but is now much loved. Back in the day there were two hop varieties coming out of the North West of the US that really took our fancy; Cascade and Chinook hops. These hops packed an addictive punch and gave rise to the super hoppy American Pale Ale, a style that inspired us back then and still inspires us today. Since day one, we have brewed our Pale using whole hop cones, sourced straight from the US directly to our breweries (something pretty unique) and use our hop back to extract those beautiful, hoppy aromas and delicate bitterness. Preservative and additive free, our Pale Ale is live yeast conditioned, in the bottle (after filling) for unmatched freshness and character and takes about six weeks from brewing to be released.

SOVINO SUMMER 2019

TOP 5 > UNDER $25

WIRRA WIRRA SCRUBBY RISE SAUVIGNON BLANC

DE BORTOLI ROSÉ ROSÉ

When the late Greg Trott christened a flat, barren landscape at the front of our winery ‘Scrubby Rise’, he started a theme that things aren’t always as they seem at Wirra Wirra. In keeping with Trott’s laid back Aussie humour, today the vineyard is overlooked by a viewing platform known as ‘The Jetty’, while a well-dressed gent in a red boat rows between the vines. The message is not to take life too seriously.

A short period of time of skin contact prior to pressing results in a delicate pale Rosé colour, then fermented and left on lees for added mouthfeel. Delicate fragrance of berry, watermelon with a hint of spice. A delicately structured wine with a textural dry finish.

TOP 5 > UNDER $25

THE CROSSING PINOT GRIS The Crossings Pinot Gris is made up of select parcels from the Awatere Valley, Marlborough and is brimming with concentrated notes of ripe pear, quince and honeysuckle, with underlying spicy aromas. The palate is luscious and generous showing wonderful balance between fruit and acidity with a long dry finish.

DEVIL'S CORNER PINOT NOIR FRANCOIS FOUCHÉ BRUT Blended from a handpicked selection of grapes, François Fouché reveals a fresh and fruity bouquet adorned with grapefruit aromas and hints of brioche. A glass of these fine and elegant bubbles can be enjoyed on its own or equally as an accompaniment to a meal.

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A strongly perfumed style redolent of spicy black cherry, dark fruits and hints of raspberries. The wine displays a juicy, sweet-fruit middle palate with soft, ripe tannins and fresh acidity. This Pinot Noir is brightly coloured with youthful purple tones. Made as a fruit-driven drink-now style with generous flavours, this delicious cool-climate Tasmanian Pinot Noir can also be cellared confidently for up to three years.

SOVINO SUMMER 2019

POT-ROASTED r e m m u S c i t s u R LAMB SHANKS

CRUMB PASTA

PERFECT MATCH

INGREDIENTS (SERVES 4) • 200g Spaghetti • 100g Sourdough or crusty bread • 8 Sun-dried tomato halves • 2 Cloves garlic, crushed • Sea salt and cracked black pepper • 1½ tbsp. Extra Virgin Olive oil • ⅓ cup Small basil leaves • 1 Small buffalo mozzarella, halved • 2 tbsp Balsamic vinegar • Additional Extra Virgin Olive oil and finely grated parmesan, to serve

METHOD STEP 1 Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and return to the pan to keep warm. STEP 2 While the pasta is cooking, place the bread, tomato, garlic, salt, pepper and oil in the bowl of a food processor and process in short bursts until the mixture resembles small crumbs.

STEP 3 Heat a frying pan over medium-high heat. Add the crumb mixture and cook, stirring, for 4–5 minutes or until crumbs are golden. STEP 4 Toss the crumbs and basil with the pasta. Divide between serving bowls and top with the mozzarella. Drizzle with balsamic vinegar and extra olive oil. Sprinkle with parmesan.

BAROSSA LUCCI VALLEY ESTATE PROSECCO SHIRAZ

TEMPUS TWO PLATINUM CHARDONNAY

At Barossa Valley Estate our philosophy is to capture the distinctive elegance, finesse and vibrant fruit flavours of the Barossa Valley, one of the world’s most celebrated wine regions.

Sourced from the cool climate of the Adelaide Hills, this stylish and contemporary wine is vibrant and flavoursome. The fruit was crushed and de-stemmed to varying sizes and shapes where it was then fermented on oak at cool temperatures for six months to deliver a wine packed with fruit flavours, complemented by subtle spicy oak characters.

Uniquely expressive in character with depth of flavour, elegance and finesse, these contemporary wines are made to enjoy upon release, yet they will reward further cellaring.

Brilliant pale yellow with persistent perlage and citrus fruit and flowery features characterise this wine’s scent with a fresh and distinctive taste. The ideal partner for refined appetizers and delicate fish, white meat and fresh cheese dishes.

SOVINO SUMMER 2019

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SOVINO SUMMER 2019

YOU HAVE A TASTE FOR WELL- CRAFTED WINE. WE HAVE A PASSION FOR IT. The Wolf Blass Makers’ Project, is a new range of wines that celebrate the artistry and winemaking craft that has been at the heart of Wolf Blass wines since 1966. Introducing six new delicious and refreshing varietals across two tiers, this range is underpinned by our ability to continually create great wines with exceptional quality, consistency and flavour, while celebrating the processes used by our skilled winemakers.

There are three key techniques the Wolf Blass winemakers followed to create these beautiful wines within the Makers’ Project range: Free Run Wine This process is when the grapes are crushed into the press and all the juice that can freely drain from the skins to the tank is referred to as free run. This produces wines that are balanced in acidity with high levels of purity in fruit aroma and flavour, such as our Pink Pinot Grigio and Rosé.

Partial Whole Berry Fermentation This is when the winemakers ferment a higher portion of whole berries, which leads to more full fruits and robust flavours with gentle complexities and spice characteristics. Try our Pinot Three or Reserve Shiraz to see this in practice. Early Press Pressing is the process that separates red wine from its skins. Flavour and structure are extracted during this process and by pressing early, before the completion of fermentation, a softer wine with fresh, bright fruit characters is created. Our Shiraz Grenache and Pinot Noir are the perfect example of this. Wolf Blass is known for creating great tasting wines that suit all occasions and are enjoyed by people the world over. The new Wolf Blass Makers’ Project is no different For more information on these new wines, visit makersproject.wolfblass.com

*Not all products available in all stores

SOVINO SUMMER 2019

ICE ICE BABY! Nothing says summer like the sound of ice cubes clinking in a long, frosty glass. But back in colonial days, ice was a rare treat.

ICE AHOY!

ON THE ROCKS

The first ice ever seen in Sydney came by sailing ship in 1837, all the way from frozen lakes near Boston, USA. At last, people could beat Australia’s summer heat with iced sherry cobblers, brandy smashes, mint juleps and iced punch. For almost two decades, all ice was imported, and stored by the well-to-do in heavily insulated ice houses. Then, in 1851, Geelong newspaperman James Harrison invented the world’s first practical icemaking machine. He patented the process in 1855 and, this being Australia, promptly sold the first commercial model to a brewery.

Once upon a time this meant, literally, rocks. The legend goes that the 15th century Scots used to cool their whisky with stones taken from ice-cold highland rivers. Ice in Scotch, the Scots say, is an American perversion.

SHAKEN OR STIRRED? James Bond got it wrong. Cocktails like Martinis, whose sole components are liquor, should be stirred in a tumbler of ice before being strained into a glass. Shake the ones with extra ingredients like fruit juice, syrups, dairy or eggs.

SIZE MATTERS For the perfect drink, choose the right kind of ice. Extralarge cubes are best for Negronis or straight drinks like whisky or vodka, because they melt more slowly and (like the Scottish rocks) won’t dilute the spirits. Standard cubes are fine for mixed drinks while some cocktails, like mint juleps and those old-fashioned cobblers need crushed ice. To crush your own, wrap cubes in a tea towel and bash them with a mallet. (Great therapy if you’re feeling tense.)

KEEP THE ICE NICE Ice melts in your drink, right? So ice cubes that have been sitting for weeks in your freezer absorbing frozen pizza odours are not a good idea. Refresh them every couple of weeks, or store them in a zip-lock plastic bag. If you wouldn’t drink your tap water, don’t use it to make ice. And taste bought ice before you add it to your drinks.

SOVINO SUMMER 2019

FESTIVE SPIRITS Take a trip around the world with these festive drinks – some wonderful and some definitely weird. Hot buttered beer? We don’t think so.

ENGLAND

PUERTO RICO

In northern climes, they like their Christmas drinks hot. The old pagan custom of wassailing involves quaffing hot mulled hard cider while singing and banging on pots and pans to ward off evil spirits. It traditionally happens on 12th night (January 5). Another English invention, hot buttered beer, goes back to Tudor times.

This one’s a bit like an egg nog, without the eggs. It mixes rum, condensed milk, coconut milk and vanilla, spiced up with cloves, cinnamon and nutmeg. Served chilled.

GERMANY

The Scandinavians aren’t the only ones who like a good mulled wine. But their version gets a kick from vodka or aquavit and spices including cardamom. Your typical Glögg is also garnished with almonds and raisins – very festive.

Wassail

Feuerzangenbowle The Germans like their mulled wine with extra pyrotechnics. A rum-soaked sugar loaf is suspended on a rack or in tongs over a pot of hot spiced wine, then set on fire. The melting sugar drips into the wine below. It translates as “fire-tongs punch” and is particularly popular for Christmas and New Year.

USA

Egg Nog This chilled mix of eggs, milk, sugar, spices and booze was traditionally made with rum, but now often includes brandy and/or bourbon. Served hot as a cocktail it’s called a Tom and Jerry. The Americans also like to celebrate with a Hot Toddy – hot tea, lemon and honey along with your choice of brandy, rum, or whisky.

Coquito

SCANDINAVIA Glögg

SCOTLAND

Whisky (what else?) The big festival in Scotland is Hogmanay, a celebration of New Year’s Eve. It’s the biggest party of the year and calls for generous amounts of uisge beatha the ‘water of life’.

JAPAN

KFC and champagne It’s not really about the drinks, but since 1974 millions of Japanese families have been celebrating Christmas with a bucket of Kentucky Fried Chicken. Started as a promotional event, it’s become a tradition. KFC Japan now offers special Christmas packs including chicken, cake and champagne.

*Not *Not all all products products available available in in all all stores stores

HALLI

SOVINO SUMMER 2019

T O P 5 S TA R

The Croser legacy has continued for over 30 years with all Croser sparkling wines being crafted in the traditional method from grapes grown in the Piccadilly Valley and Adelaide Hills. 36 months on lees leads to a complex, elegant and creamy wine with a palate of wild strawberry Pinot Noir characters alongside buttery, nectarine Chardonnay. A soft yeasty finish with green apple acidity.

SOVINO SUMMER 2019

THE ORIGINAL GIN

RHUBARB & GINGER GIN

RASPBERRY GIN

TRADITIONAL EN GLISH GINS, TAS TES FROM AROUND THE WORLD

T H E U K ’ S N O .1 P R E M I U M G I N PINK GRAPEFRUIT GIN

QUINCE GIN

B LO O D O R A N G E GIN

ʻTHE UKʼS NO.1 PREMIUM GINʼ SOURCE: Nielsen GB off trade data MAT value to 23.03.19 Please drink responsibly

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PA R M A V I O L E T GIN

w h i tl ey n eill. co m

SOVINO SUMMER 2019

Eighth generation distiller, Johnny Neill, launched Whitley Neill Gin in 2005, continuing a passion for craft spirits that originated in his family back in 1762. Since being acquired by Halewood Wines & Spirits in 2009, Whitley Neill Gin has gone from strength to strength and is now the UK’s No.1 Premium Gin Brand and a leader in the Gin flavour category. Inspired by his family heritage and the beauty of his wife’s wild South African homeland, Johnny Neill’s award-winning Original Gin is a unique blend that achieves a soft and

smooth finish with rich notes of juniper and citrus. Equally as popular are the brand’s flavoured gins in unmissable, brightly coloured bottles, including Rhubarb & Ginger, Blood Orange, Raspberry, Pink Grapefruit and Quince, each lending an individual magic to the mixology process. All Whitley Neill Gins are crafted using a mix of innovative botanicals such as cape gooseberries and baobab fruit, as well as more traditional botanicals including juniper, coriander, lemon and orange peel. The products draw inspiration from around the world, such as the Blood

Orange from Sicily and Rhubarb and Ginger from England. Whitley Neill Gin encourages traditional gin drinkers to open their minds and palates to a new style of gin drinking and discovery. The unique flavours and recommended mixers make the brand a natural choice for consumers looking to enter the gin category. While The Original pairs deliciously with premium tonic and an orange garnish, Whitley Neill Gin’s signature serve is a refreshing gin and soda, with recommended garnishes varying according to the chosen flavour.

SOVINO SUMMER 2019

LATEST & GREATEST

NEW PRODUCT SPOTLIGHT ELEPHANT IN THE ROOM ‘PRODIGIOUS’ PINOT GRIS

TWO SUNS PREMIUM DRY 6 PACK Born from a collaboration between two passionate brewers from two great brewing nations, Australia and Japan, designed to bring something better to the world of easy drinking beers. This low bitterness, lower carb beer* is made in Australia with 100% Australian malt and wheat, using precise Japanese brewing techniques. Low bitterness with a subtle malt aroma and character. The distinctive crisp taste and dry finish make this the ultimate in easy drinking refreshment. Perfect for sharing with mates, old or new. *Contains 30% less carbohydrates compared to full strength beer – Full strength beer – according to Australia Food Composition Database July 2019. *Not all products available in all stores

HIGHLAND BARON SCOTCH WHISKY From the heart of Scotland comes a traditional, highland style, blended scotch whisky, crafted from an exquisite range of premium single malts and the finest of grains. Highland Baron is a nod to a rich Scottish heritage, to a time where the baron was noble, and the highland battles were fought between the bravest of armies. Highland Baron is an exceptionally smooth blended scotch whisky, matured in the finest oak casks.

The Elephant in the Room wines are proudly large in scale and expansive in flavour. Ignoring fashion and braving the scorn ‘wine thought police’ Elephant in the Room was created to give wine loving consumers exactly what they want – full bodied and mouth-filling wines that deliver maximum pleasure. Each wine is sourced from slow-ripening cool climate vineyards in the Limestone Coast of South Australia by Corey Ryan. Clear, pale green and yellow in colour. The aromas are ripe fruit flavours of apple, pear, lemon citrus with white florals and spice. A beautifully lifted and expressive wine with mouth-filling flavours whilst remaining light on it’s feet and fresh. A very versatile wine that will be a perfect accompaniment to many cuisines.

WHAT’S ON

SOVINO SUMMER 2019

WHAT'S ON THIS SUMMER IT’S TIME TO GET OUT AND ABOUT. AND THERE’S PLENTY HAPPENING TO KEEP YOU ON THE GO THIS SUMMER. HERE’S A TASTE.

Cherry Festival

Summernats

6-8 December Young, NSW

2-5 January Exhibition Park Canberra, ACT

Gotta love cherries! And where better to enjoy them than in the heart of cherry country? This three-day celebration includes the Festival street parade, Christmas street market, cherry pie eating championships, live music, a farmers’ market and fringe events. Plus the not-tobe-missed cherry pip spitting competition.

It’s Australia’s biggest and loudest car festival - a four-day party in the nation’s capital that’s all about seriously hot cars, big horsepower and even bigger burnouts. Every year Summernats attracts around 100,000 spectators and 2000 entrants. See and smell the action at EPIC and catch the Summernats City Cruise down Northbourne Avenue.

Country Music Festival

Women's T20 tri-series

17-26 January Tamworth NSW

January 31-February 2 Manuka Oval, ACT

Come January the biggest names of the Australian country music industry will walk the streets and rub shoulders with the fans. With more than 2,800 events, over 700 artists and 120 venues taking part in the festival, it makes for one hell of a pub crawl – we suggest using the Festival bus to get around.

The Australian Women’s Cricket team has had a stellar year. See them shine in the tri-series against India and England. Then come back to Manuka Oval on February 26-28 when the Aussie women will be among the seven top teams contesting the T20 World Cup – the first time Australia has hosted this global showpiece event.

Domain Test Series: Australia v NZ 3-7 January Sydney Cricket Ground, NSW Australia’s three match Test Series against the high-ranking Black Caps will conclude with the traditional New Year’s match in Sydney. New Zealand has won just one Test series in Australia in their history, a 2-1 victory in 1985. How will the keen trans-Tasman rivalry unfold this year?

Elvis Festival 8-12 January Parkes, NSW Strictly for fans! Dance your way from Sydney to Parkes aboard the Elvis Express or the Blue Suede Express. Or just rock up, ready to join in with the dance classes, workshops, karaoke, concerts, markets and even “Bingo with Elvis”. There are more than 200 events across five hilarious days.

Kosciuszko Craft Beer Festival

Grape Stomping Competition

7-8 February Thredbo, NSW

9 February Bago Winery and Maze, Wauchope NSW

This festival is your ticket to the latest and greatest in craft beer brewing. Celebrate the brewer’s art poolside at the Thredbo Alpine Hotel in the heart of the picturesque Snowy Mountains, listen to great local music and maybe kick on to the Beergustation Dinner.

Seize the chance to turn your feet purple, and to have your name added to the grape stomp honour board, at the annual Bago Grape Stomping Championship. Teams of two jump into wooden barrels to see how much juice they can stomp out of 10 kilograms of grapes in 60 seconds. What’s not to love?

SOVINO SUMMER 2019

Introducing Australia’s 2019 Liquor Brand of the Year (and our signature G&T)

From gin start-up to Liquor Brand of the Year in just six years Four Pillars Gin was founded in 2013 by Cam, Matt and Stu, three mates with a passion for Australian food, drink, craft and (above all) gin. At its home in the Yarra Valley, Four Pillars Distillery exclusively makes gin. And in less than six years, it has become one of the most awarded distilleries on the planet. UK gin gurus, Gin Foundry, described Four Pillars as

“the epitome of modern gin” and “the most exciting and dynamic gin brand anywhere in the world”, thanks both to the gins they make, and their commitment to turning the by-products of gin-making into delicious ‘Made From Gin’ consumables like gin-steamed orange marmalade.

fourpillarsgin.com.au fourpillarsgin.com.au Don't drink more, drink better Don’t drink more, drink better *Not all products available in all stores

Talking of oranges, Four Pillars Rare Dry Gin uses whole fresh oranges in every distillation. Combined with a signature range of botanicals, some local to Australian (like Lemon Myrtle) and some drawn from around the globe (like the world’s best juniper from Macedonia), the delicious orange aromas of Rare Dry Gin make it a truly modern Australian take on a classic gin.

SOVINO SUMMER 2019

Four Pillars Rare Dry Gin won the Double Gold Medal at the San Francisco World Spirits Competition in 2014 (meaning every judge on the competition gave it a gold). It repeated the feat in 2016, before winning Double Gold at the New York World Wine & Spirits Competition in 2017 and Double Gold again at the International Spirits Competition in Stuttgart in 2019.

Meanwhile, a perfect Four Pillars Rare Dry Gin & Tonic, (garnished of course with orange) has rapidly become the favourite drink of the Australian summer. No wonder in October this year, Four Pillars became the first ever craft spirits brand (from Australia or overseas) to win the coveted Liquor Brand of the Year trophy at the Australian Liquor Industry Awards.

SOVINO SUMMER 2019

THE GEN ON GIN It was invented by the Dutch, refined by the English and standard rations for the officers of the Royal Navy. Fun facts about one of our favourite summer spirits. Dutch courage

Gin traces its origins to a Dutch spirit called jenever, the Dutch word for juniper. It supposedly boosted the bravery of soldiers in the 17th century Anglo-Dutch wars and became popular in England when a Dutchman, William of Orange became the English king.

The essential berry Gin can’t be called gin unless its primary flavour comes from juniper berries. But modern gins get their taste from a range of other botanicals as well.

DIY gin You can make your own gin by soaking juniper berries and other spices (think coriander, citrus, liquorice root, cardamom) in any neutral spirit, like vodka. That’s different from distilled gin, where the flavours are added during the distilling process.

London gin London gin doesn’t necessarily come from London. It’s a distinctive dry style of gin that can’t contain any artificial flavours or colours and must have less than 0.1 grams of sugar per litre.

Privilege of rank While sailors in the Royal Navy received a daily ration of rum, officers were issued with gin. It was mixed with lime juice to prevent scurvy, the original Gimlet.

Tropical medicine The G & T was invented during the British Raj in India, when troops took quinine powder to fight malaria. They mixed it with sugar and soda water to counteract the bitter taste and topped up this “tonic” with gin. Perhaps Winston Churchill was referring to these medicinal qualities when he said “The gin and tonic has saved more Englishmen's lives and minds than all the doctors in the Empire”.

The original martini For purists, a martini is gin and dry vermouth. As to the amount of vermouth, most say less is more. According to English composer and actor, Noel Coward, “A perfect martini should be made by filling a glass with gin then waving it in the general direction of Italy”.

SOVINO SUMMER 2019

STORE LOCATIONS ACT

Local Liquor Braidwood IGA

OYSTER BAY

Oyster Bay Cellars

PAMBULA

Foodworks Pambula

BROADWAY

Sydney Cellars

PARRAMATTA

Lighthouse Bar & Restaurant

BUDGEWOI

The Coast Hotel

The Royal Oak Hotel Parramatta

BURRILL LAKE

Burrill Lake Cellars

PITT TOWN

Pitt Town Bottleshop

CASEY

Casey Supabarn

CAMBRIDGE PARK

Cambridge Park Cellars

QUIRINDI

Federal Hotel

CASEY

Spar Express Casey

CHESTER HILL

Chester Hill Liquor

RICHMOND

Richmond Inn

CHAPMAN

Chapman IGA

COFFS HARBOUR

Pier Hotel Coffs Harbour

ROOTY HILL SOUTH

South Rooty Hill Cellars

COOK

The Cook Grocer

COLLARENEBRI

SANS SOUCI

Sans Souci Supabarn

CRACE

Crace Supabarn

Tattersall's Hotel Collarenebri

SCOTTS HEAD

Scotts Head Liquor Store

CURTIN

Statesman Hotel

SHALVEY

Shalvey Liquor Supply

DEAKIN

Deakin IGA

BP Roadhouse Coolongolook

SILVERDALE

Local Liquor Silverdale

EVATT

Evatt IGA

SOUTH GRAFTON

FARRER

Farrer IGA

The Australian Hotel Grafton

FLOREY

Florey Supaexpress

FORDE FYSHWICK GARRAN

Garran Friendly Grocer

GOWRIE

Gowrie Friendly Grocer

GRIFFITH

Griffith Shop-Rite

HOLDER

BRAIDWOOD

AINSLIE

Ainslie Cellars

BANKS

Local Liquor Banks IGA

BELCONNEN

COOLONGOLOOK COONAMBLE

Coonamble Cellars

CROMER

Cromer Cellars

DALMENY

Local Liquor Dalmeny IGA

SOUTH LISMORE

Foodworks Forde

Station Hotel South Lismore

DENILIQUIN

Railway Hotel Deniliquin

Liquor Boss Fyshwick

DUBBO

Sids Bottleshop

SOUTH WEST ROCKS

South West Rocks Cellars

DULWICH HILL

Dulwich Hill Local Liquor Super Store

STANWELL PARK

Stanwell Park Cellars

STRATHFIELD

Strathfield Cellars

ENMORE

Enmore Fine Wines

SURRY HILLS

Surry Hills Fine Wines

Foodworks Holder

EROWAL BAY

Erowal Bay Liquor Store

SYLVANIA

Sylvania Cellars

HOLT

Holt IGA

GLEBE

Kauri Foreshore Hotel

TAMWORTH

Longyard Hotel Tamworth

HUGHES

Hughes Friendly Grocer

GLEN INNES

Club Hotel Glen Innes

THE ROCK

Foodworks Rockmart

KALEEN

Kaleen Supaexpress

GLENFIELD

Glenfield Cellars

THIRLMERE

Local Liquor Thirlmere

KAMBAH

Kambah Inn

GOOGONG

THIRROUL

Ryan's Hotel

KAMBAH

Local Liquor Kambah (Drakeford)

Cannons Liquor & Co Googong

THIRROUL

The Beaches Hotel

GOULBURN

Empire Hotel Goulburn

KAMBAH

Local Liquor Kambah IGA

TUCABIA

Tucabia Village Store

GRANVILLE

Granville Cellars

KINGSTON

Kingston Supabarn

TUMBARUMBA

Foodworks Tumbarumba

GUILFORD

LYNEHAM

Local Liquor Lyneham

Guildford Cellars (Bains Liquor)

TUROSS HEAD

Tuross Cellars

LYONS

Lyons Friendly Grocer

GUNDAGAI

Foodworks Gundagai

TWEED HEADS

Local Liquor Panorama Tweed Heads

MAWSON

Local Liquor Mawson (The Flow Bottleshop)

HALLIDAYS POINT

Foodworks Hallidays Point

TWEED HEADS

The Bay Boozatorium

HARDEN

Local Liquor Harden IGA

MELBA

Melba IGA X-Press

ULTIMO

Liquor and Wattle

HEBERSHAM

Liquor Loft Hebersham

NARRABUNDAH

Narrabundah Friendly Grocer

URALLA

TJ's Cellars Uralla

HELENSBURGH

Centennial Heritage Cellars

URUNGA

Urunga Cellars

NGUNNAWAL

Ngunnawal Platypus IGA

HILL TOP

Hill Top Villiage Store

WAGGA WAGGA

Riverina Co-Op

NICHOLLS

Liquor Boss Nicholls

Horsley Village Cellars

Gateway Hotel Walgett

O'CONNOR

HORSLEY

WALGETT

O'Connor IGA Palmerston IGA

Islington Cellars

Waverton Fine Wines

PALMERSTON

ISLINGTON

WAVERTON

Red Hill Supaexpress

Blue Goose Hotel

Quains Liquor

RED HILL

JUNCTION HILL

WELLINGTON

Richardson Supaexpress

Friendly Inn Kangaroo Valley

Oldfield Cellars

RICHARDSON

KANGAROO VALLEY

WEST GOSFORD WEST HOXTON

West Hoxton Liquor

SWINGER HILL

Swinger Hill IGA X-Press

KARABAR

Liquor Boss Karabar

WESTMEAD

Westmead Liquor Shoppe

THEODORE

Theodore Supermarket

KEMPSEY

Southside Cellars

WILLMOT

Friendly Grocer Willmot

WARAMANGA

Waramanga IGA X-Press

KILLCARE

Killcare Cellars

WOOLGOOLGA

WATSON

Liquor Boss Watson

LAKE HEIGHTS

Woolgoolga Beach Bottleshop

Lake Heights Cellars & Deli

YARRALUMLA

Yarralumla IGA

WOY WOY

The Old Pub Hotel

LAURIETON

Laurieton Cellars

YARRAWARRAH

IGA Yarrawarrah

MACKSVILLE

Foodworks Nambucca River Co-Op

NSW ADELONG

Foodworks Adelong

MOSMAN

Mosman Cellars

ARMIDALE

Armidale Liquor Company

MULLUMBIMBY

BANGOR

Bangor Friendly Grocer

Court House Hotel Mullumbimby

BANORA POINT

Tweed Heights Cellars

MURRUMBATEMAN

Local Liquor Murrumbateman

BARDWELL PARK

Bardwell Park Cellars

NABIAC

Nabiac General Store

BELLINGEN

Bellingen Providore

NAMBUCCA

Nambucca Liquor Supply

BEROWRA HEIGHTS

Berowra Village Tavern

NAROOMA

Narooma Plaza Cellars

BILAMBIL

Bilambil Cellars

NARROMINE

Narromine Hotel

BONNET BAY

Bonnet Bay Supermarket & Liquor

NORTH CURL CURL

North Curl Curl Cellars

NORTHBRIDGE

Northbridge Hotel

Bradfordville Supermarket

NYNGAN

Foodworks Nyngan

BRADFORDVILLE

QLD NERANG

Advancetown Bottle Shop

VIC WODONGA

Federation Cellars

THE MOST AWARDED ROSÉ IN AUSTRALIA*

TROPHY

SYDNEY ROYAL WINE SHOW 2019 BEST ROSÉ

TROPHY

ROYAL QUEENSLAND WINE SHOW 2019 BEST ROSÉ

GOLD

ROYAL ADELAIDE WINE SHOW 2018

*Based on the sum of awards won at Australian wine shows as of the 1st April 2019

*Not all products available in all stores