National Liquor News August-September 2025

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Editor’s note

Welcome to the August-September edition of National Liquor News – a jam-packed issue that celebrates the strength and diversity of Australia’s liquor industry, from homegrown whisky to global RTD powerhouses.

At the heart of this issue is our Australian Whisky Buyer’s Guide, back by popular demand after the overwhelming response to last year’s debut. This guide continues our mission to spotlight the rising stars and seasoned trailblazers of Australian whisky – a category that’s gone from humble beginnings to global acclaim. With more local whiskies entering the market every month, the guide is an essential tool for anyone looking to navigate this exciting and world-class category.

RTDs remain a hot topic, and this issue includes a significant industry shift – White Claw’s move to a direct model in Australia. With new innovations like Vodka Smash hitting shelves and the brand taking a stronger local presence, we examine what this could mean for the future of the RTD landscape.

In our features, we explore how organic and sustainably made drinks are evolving from niche to mainstream, as health-conscious consumers continue to reshape demand.

We shine a light on local success stories too – like Garth Oldfield, the Central Coast retailer blending fine wine, craft beer and fresh oysters in our new Retail Unfiltered series.

And as the Independent Liquor Group celebrates 50 years, we profile two of its members – Damien Bottero and Georgia Monaghan – whose stories reflect the passion, resilience and community spirit that define the independent liquor sector.

As always, thank you to our contributors and supporters across the industry.

Cheers, Deb

Deb Jackson, Managing Editor 02 8586 6156 djackson@intermedia.com.au

A

GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419

Publisher: Paul Wootton pwootton@intermedia.com.au

Managing Editor: Deb Jackson djackson@intermedia.com.au

Senior Journalist: Molly Nicholas mnicholas@intermedia.com.au

Journalist: Sienna Martyn smartyn@intermedia.com.au

General Manager Sales –Liquor & Hospitality Group: Shane T. Williams stwilliams@intermedia.com.au

Group Art Director –Liquor and Hospitality: Kea Webb-Smith kea@intermedia.com.au

Prepress: Tony Willson tony@intermedia.com.au

Production Manager: Jacqui Cooper jacqui@intermedia.com.au

Cover photography: Riley Brown

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Hard FIZZ taps into vodka and tequila RTD boom with new range

Two new vodka Hard FIZZ RTDs arrive in August, with bold tequila flavours set to follow next year – all shaped by local and US market insights.

Driven by a commitment to both flavour innovation and informed market research, Hard FIZZ has listened to its customers, introducing a range of better-for-you vodka and tequila RTDs that are low calorie and full of flavour.

The result is a new lineup of spirit-based RTDs starting with Vodka Lemonade and Vodka Pineapple dropping in August, and Tequila Pine Lime, Tequila Watermelon and Tequila Mango coming in 2026. The ranges were developed directly in response to consumer preferences and insights gathered through local and international market research.

Wade Tiller, Co-founder of Hard FIZZ, said that although Hard FIZZ seltzer continues to grow steadily at four per cent, the overall category is down by 10 per cent. So, in listening to consumer demand, it felt like the right time to tap into the growing popularity of vodka and tequila RTDs.

Earlier this year, Hard FIZZ undertook a market study tour across key US retailers and industry contacts to gain firsthand insight into evolving RTD trends. Tiller, who participated in the tour, said the experience offered invaluable perspective, given the US market typically leads global alcohol trends by a year or two.

“The US is the trendsetter with alcohol –

what they do, the world generally follows, so if their market is loving tequila RTDs, you can assume it’s on its way here too,” he said.

“The next three to five years will be prime time for RTDs. I expect tequila to gain share and grow in the RTD space as Australian consumers add these to their everyday repertoire and as it broadens beyond traditional cocktail serves,” he said.

According to the Hard FIZZ US RTD Study Tour report, zero- and low-sugar RTDs have become major category drivers with liquor retailers increasing shelf space to meet growing demand from healthconscious shoppers.

Tiller noted that better-for-you RTDs have become a major growth engine in the US – a trend now clearly maintaining pace in Australia.

“If you were to separate the better-foryou varieties from each category, it’d be the third largest in its own right with more than four million units sold in the past year, and growing – ignore that at your own peril.”

The study tour also revealed US retailers have found that better-for-you positioned brands are outperforming traditional sugary RTDs – especially juice-based options.

“Our new range has leaned into that with fewer than 100 calories per can, without compromising on flavour with a

big emphasis on real juice – it’s better for you, but flavour first.”

Speaking of the new RTDs, Tiller explains: “Pineapple is performing exceptionally well in the RTD space right now, which directly influenced the development of our Vodka Pineapple and Tequila Pine Lime flavours.

“The Vodka Lemonade has a more traditional Aussie lemonade taste; it’s an old favourite but one that never goes out of fashion and remains the strongest flavour in Canada, Germany and Japan.”

Hard FIZZ not only looked to the US but also discovered that low- and no-sugar options now make up 45 per cent of the vodka RTD market locally, with better-for-you RTDs up 21 per cent this quarter in Australia.

“We went deep in our local research to determine what consumers loved about Hard FIZZ and what they would like to see next. We have some ‘rusted on’ FIZZ drinkers, but we also had some fans that had left the category to chase more flavour and sweetness, so we made this for them too.”

The new range, which brings together flavour innovation and strategic market insight, will be available to trade from August via all recognised wholesalers.

To range the new vodka RTDs or request samples, contact sales@getfizzy.co. ■

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Damien Bottero on family legacy and the strength of ILG

Fleet Street’s Damien Bottero shares his ILG journey, industry insights, and hopes for independents’ future.

For Damien Bottero, Owner of Fleet Street Mona Vale and Chairman of the Independent Liquor Group (ILG), the liquor industry isn’t just a career – it’s a lifelong journey shaped by family, passion, and community.

“I guess you could say it wasn’t entirely my decision at first,” Bottero says, recalling how his family bought the store in 1980. “I pretty much grew up in it – stacking shelves after school and taking up more responsibility once I left school.”

While he stepped away from the business in the late ’90s to pursue other ventures, he returned in 2011 to take over from his father, Paul.

“Wine has always been a real passion of mine, and that definitely came from spending so much time around it growing up,” he says.

Fleet Street Mona Vale has been an ILG member for 45 years, with Bottero carrying on the membership that began under his father.

“I’ve always been a strong believer in the cooperative model. It’s all about the members. ILG feels more like a family than just a buying group, and that sense of shared purpose and support is what makes it so special.”

That sense of community runs deep for

Bottero, who speaks passionately about ILG’s long-term support for its members.

“The fundamentals have remained –stock at competitive prices, good availability, and reliable delivery. Those basics are critical to running a successful store, and ILG consistently gets them right.”

He credits ILG with helping his business weather the many changes the liquor industry has seen – from the rise of corporate chains and e-commerce to shifting consumer tastes and the impact of lockdowns.

“They’ve helped us with everything from store renovations and improved signage to expanding our product range. They’ve even come on-site to lend a hand when needed. That kind of support makes a big difference.”

Looking back, Bottero notes how the industry has changed dramatically over his decades of involvement. But it’s the independent operators, he believes, that keep it vibrant.

“I honestly couldn’t imagine the liquor industry without independents. A world dominated entirely by the big chains wouldn’t be good for anyone – not for producers, and definitely not for consumers.”

That’s why he sees ILG’s role as more important than ever.

“Thanks to careful planning over the years, ILG stands on solid foundations. They have a great team, who genuinely listen and want the best for our members.”

As for the future, Bottero is optimistic, that the cooperative will continue to thrive, adapt, and lead the way for independents in an ever-changing market. And he hopes the broader industry embraces collaboration and unity.

“The future should include more collaboration, a joint voice and stronger advocacy. Ensuring that independents don’t just survive, but thrive and lead the industry with innovation, resilience, and a shared vision for success.”

Back in Mona Vale, his focus remains squarely on customer experience.

“I’ve always believed that building rapport with customers is what sets independents apart from the big chains. It’s about more than just price. It’s about connection.”

With summer and Christmas around the corner, he’s preparing for the seasonal surge.

“If we get that classic hot, dry Aussie summer, that’s ideal. Lots of thirsty customers! So, the focus now is on getting everything right: the range, the service, and the vibe in-store.” ■

Georgia Monaghan on driving independent liquor growth

Wilberforce Cellars’ store manager Georgia Monaghan shares how ILG empowers independents through community, resilience, and innovation.

At just 22 years old, Georgia Monaghan already boasts a wealth of experience in the liquor industry, having grown up immersed in it from a young age. Now the store manager at Wilberforce Cellars in regional New South Wales, Monaghan credits her early exposure and hands-on roles with shaping her deep understanding of the industry and her passion for independent liquor retail.

“I have worked in the liquor industry since I was 18, starting out as a bottle shop attendant to a merchandiser to a sales rep and now the store manager of Wilberforce Cellars, but I have been involved ever since I could walk,” she says.

Following in her father’s footsteps, who also started in the industry when he was 18, she gained a comprehensive understanding of the sector.

“Seeing behind the scenes with ALM to being a retailer with ILG has provided me with a comprehensive understanding of an everevolving sector,” she says. “Whether working closely with suppliers to ensure product availability, engaging with customers to elevate their experience, my role has always centred on promoting quality and fostering strong relationships.”

Wilberforce Cellars has been an Independent Liquor Group (ILG) member for five years, and Monaghan says joining the cooperative model was a strategic move for long-term growth.

“We decided it was best for the business to swap to a cooperative structure that allows us to collaborate directly with like-minded partners who share our values and goals. This shift empowers us to make more informed decisions, strengthen our market presence, and ultimately provide better value and service to our customers.”

She says being part of ILG has delivered tangible commercial benefits while fostering a valuable sense of community.

“Being part of a cooperative has significantly strengthened our business by giving us more control over our operations, pricing, and brand representation,” she says. “We’ve benefited from improved margins, streamlined logistics, and access to shared resources as

well as information, shared marketing efforts, logistical support, training, and industry knowledge.”

Beyond business benefits, Monaghan values the strong culture of connection within the cooperative.

“What I enjoy most about being a member of ILG is the sense of shared purpose and collaboration,” she says. “We’re all working toward a common goal of growing our businesses while maintaining our independence, and that creates a uniquely empowering environment.”

That support has been especially vital during tough times. The past five years have thrown major challenges at independent liquor operators, from pandemic lockdowns to extreme weather events. Monaghan says ILG’s responsiveness during those moments was a game-changer.

“During the pandemic, ILG played a critical role in helping us adapt,” she says. “They offered flexible ordering, improved logistics support, and up-to-date insights.”

And during the major Sydney floods, she says, “Their swift response, clear communication, and commitment to supporting affected members helped us manage stock disruptions and stay operational during an incredibly tough period.”

Looking ahead, she hopes ILG continues evolving while staying true to its roots.

“The balance of modernisation and member-focused decisionmaking is what makes ILG stand out, and it’s critical to the future of our industry.”

As for her own business, Monaghan is focused on strengthening customer experience and staying ahead of the curve.

“We’re committed to staying ahead of trends and making sure our shelves reflect what our community wants,” she says. “We want to continue to be a go-to destination for locals who value quality, service, and a strong community feel.” ■

Suntory Oceania ignites the beverage category

Suntory Oceania has officially launched in Australia, and with the opening of its +$400m production facility it now has the end-to-end supply chain control to be flexible, agile and innovative.

It has been almost two years since the announcement that Suntory was planning a new partnership between its alcohol and nonalcohol businesses to create a $3bn drinks powerhouse and the fourth-largest beverage group in Australia and New Zealand.

The new entity, Suntory Oceania, has now formally launched in Australia, taking full end-to-end control of its portfolio, including manufacturing, sales and distribution. This transformation is anchored by its new +$400m production facility in Swanbank, Queensland, which officially opened in early July.

Mark Hill, Managing Director of Suntory Global Spirits, Oceania, explained how the business prepared to go live.

“When you look at what has been done over the past two years, it’s been a large scale, complex transformation across all aspects of the business. So, to be able to say, ‘we’re here, we’re taking orders, and we’re fulfilling those’, a lot of us here are very proud,” he said.

“We are a new organisation, and we

have been thinking about ‘how do we turn up differently?’ in all areas of the business, how do we interact with customers, build relationships.

“But also now is the time for us to ignite the market, we’ve got a really strong pipeline of new products, and that makes us excited.”

Dai Minato, CEO of Suntory Beverage & Food Oceania, spoke about what the business will bring to the region.

“This is the first time we’ve brought together our full beverage portfolio under one end-to-end model outside of Japan. It’s a big step that brings us closer to our customers and allows us to move faster from idea to shelf,” he said.

Minato emphasised the company’s longterm commitment to the region and what customers can expect.

“Our mission is to bring the best of Suntory to Oceania – whether that’s through the quality of our products, the service we deliver, or the craftsmanship behind everything we do. We’re combining

global expertise with local insight to create something truly unique here,” he said.

Hill added, “Forming this new business opens up our options for new beverages and new occasions. We can draw on our 40+ market leading brands, look for new occasions and new growth opportunities.”

And where does the state-of-the-art Swanbank facility fit in?

Minato said, “Swanbank is a big piece of the puzzle. It’s more than just a factory –it’s a symbol of our belief in this market. The population is growing, the beverage category is evolving, and there’s a real appetite for innovation. That’s what makes this so exciting.

“I’m personally energised by what we’re building here. Our people are already feeling the momentum, and I think consumers will too. This is just the beginning.”

Suntory Oceania is now fully operational across Australia. ■

Head to www.suntoryoceania.com to find out more.

For retailers around the country

Class action investigation launched over Jimmy Brings delivery platform contracts

Gordon Legal investigates delivery now contractors’ claims of unpaid fees amid platform’s imminent closure.

Gordon Legal has launched a class action investigation into alleged underpayments affecting delivery drivers contracted through the Delivery Now platform, which fulfilled orders for Jimmy Brings and other Endeavour Group brands.

The firm is investigating claims that drivers were sent to collect multiple customer orders from stores like Dan Murphy’s or Liquorland but were only paid a single pick-up fee – despite contracts promising payment for each delivery.

Delivery Now, a last-mile delivery service engaging contractors, has since ceased operations in all states.

Gordon Legal Associate Guy Tiffany, who is leading the investigation, said: “Many Jimmy Brings drivers are in precarious positions with no guarantee of ongoing regular work and we are seriously concerned that Jimmy Brings has not been paying them what it promised under the contracts.”

Gordon Legal Partner James Naughton confirmed drivers had raised concerns.

“We have been contacted by several drivers who are concerned that they have not been paid in accordance with their contracts and are therefore owed compensation,” he said. “Gordon Legal is investigating whether it may be appropriate to bring a class action.”

Naughton explained the contractual issue: “Gordon Legal understands that it is common for drivers to be sent to a store, such as Dan Murphy’s or Liquorland, to pick up multiple customer orders at the same time. Often, a job is not released to a driver until multiple customer orders are ready to be collected. When this happens, drivers are only paid a single pick-up fee even though their contracts promise payment for each individual order.

“Some drivers collect more than five of these ‘multiple pick-up’ orders per day. They are potentially missing out on a significant portion of the payment that they are owed under their contracts.”

Naughton said the class action remains viable despite the platform shutdown.

“Jimmy Brings was started by Jimmy Brings Pty Ltd. That entity is now part of the Endeavour Group. Both Jimmy Brings Pty Ltd and Endeavour Group Limited have signed contracts with drivers;

therefore, our investigation is focused on both parties.”

He noted recent contract terminations are not part of the pay dispute but highlight gig workers’ vulnerability.

“While investigating these claims, Gordon Legal has become aware that Jimmy Brings has commenced terminating most, if not all, of its contracts with drivers. In late June, many drivers received termination letters with as little as seven days’ notice, and many have already been kicked off the app. This issue is unconnected with the issue that is the subject of our investigation. However, Gordon Legal considers that this situation underlines the precarious position of gig-economy workers.”

Naughton urged affected drivers to register on Gordon Legal’s website, where more than 150 drivers have registered interest so far.

“Drivers for Jimmy Brings are independent contractors, not employees. This means that they don’t have entitlements like sick leave and minimum wage, and they can’t go through their union or to the Fair Work Commission with this issue,” he explained.

A spokesperson for Endeavour Group said: “We are aware of this matter, however we have not been served with any claim and cannot comment any further at this time.” ■

Vale Tait Micallef

Barrel & Batch is mourning the loss of Tait Micallef, a beloved leader whose passion shaped Australia’s craft beer scene.

It is with profound sadness that Barrel & Batch announced the sudden passing of Tait Micallef, Store Manager of their St Peters location, on 16 July 2025.

A respected figure and steadfast pillar of the business for more than 13 years, Tait’s loss is deeply felt across the industry and beyond.

Tait was much more than a manager – he was a passionate advocate for craft beer, playing a pivotal role in transforming the St Peters store into a nationally recognised destination for beer lovers. His dedication to championing independent producers and shaping the local beer scene left an indelible mark on the community. His unwavering commitment and expertise were instrumental in Barrel & Batch receiving the 2024 Beer & Brewer Award for Best Beer Retailer.

Leigh Rowe, CEO of Paramount Retail, reflected on Tait’s legacy, saying: “Tait’s passion, integrity and knowledge made him a true leader in the craft beer community. His influence went far beyond the

business – he inspired everyone who had the privilege to work with him.”

Beyond his professional achievements, Tait was a mentor to colleagues and a trusted friend to many. He was also a devoted partner to Yasmin and a loving father to their young daughter, Harlo.

In honour of Tait’s memory and to support his family, a major fundraising event will be held on Sunday 31 August at the Arthouse Hotel in Sydney.

The evening will feature an auction of Tait’s extensive NRL memorabilia alongside exclusive liquors and unique experiences generously donated by industry partners. All proceeds will go directly to Yasmin and Harlo. ■

Event Details

Where: Arthouse Hotel, 275 Pitt Street, Sydney

When: Sunday, 31 August 2025

Time: TBC

“Tait’s passion, integrity and knowledge made him a true leader in the craft beer community. His influence went far beyond the business – he inspired everyone who had the privilege to work with him.”

Francis Venues embraces bold new direction with Thirsty Camel banner

Francis Venues has officially transitioned its bottle shops to the Thirsty Camel banner, marking a strategic shift in retail operations. The move reflects a closer alignment with a brand that shares its values, marketing vision and customer-first focus.

Tom Francis, Managing Director of Francis Venues, said the decision followed careful analysis.

“We felt that the Thirsty Camel brand was a better fit for our clientele and from a marketing and promotional perspective,” he said. “Being a nationally recognised brand, we are confident partnering with Thirsty Camel will help drive growth.”

The independent and irreverent Thirsty Camel ethos closely mirrors the spirit of Francis Venues.

“There is a shared focus on customer experience and brand values,” Francis said. “It’s fun and energetic brand is always looking to innovate, which also resonates with us.”

While the rollout wasn’t without its challenges, close collaboration between the teams smoothed the process.

“The team worked very hard to execute it in a timely manner and went above and beyond when required,” Francis said. “There

was always an open dialogue, which left us feeling confident.”

Cultural alignment has played a significant role in the partnership’s early success.

“One of our strengths is the ability to quickly pivot and adapt to market trends,” Francis explained. “We also place a high value on our customer loyalty. Thirsty Camel’s marketing and loyalty programs have similar values.”

Already, Francis Venues is seeing strong returns, including improved sales and customer engagement.

“The real benefits for us are consistent specials and value adds,” Francis said. “If we can keep the customers happy with relevant specials and a user-friendly loyalty program, they will keep coming back.”

The refreshed store design and branding have also made a strong impact.

“Customers love the colours, branding and feel of the refreshed stores,” he said. “Everyone knows it’s a Thirsty Camel store where they get great service and deals – it’s a really engaging brand.”

The rollout of Thirsty Camel’s Hump Club loyalty program has further strengthened customer retention.

“We’ve had a positive response,” Francis

said. “The repeat trade and uptake are very positive for the business. It’s a really engaging program.”

Operational support from Thirsty Camel’s business development team has also been a key strength.

“Sales have improved, and we have really seen an improvement in staff engagement,” he said. “The BDMs are very proactive and work with us when we identify a gap. It gives us assurance that they are invested.”

For retailers considering a similar shift, Francis encourages looking beyond just commercial terms.

“Find a banner group that aligns with your company values and customer base,” he said. “Buying and rebate structures can be formulated in differing ways, but brand alignment can make the big difference.”

Looking ahead, Francis Venues sees opportunity to continue growing with Thirsty Camel through digital upgrades and marketing support.

“The new Hump Club V3 program should grow market share and sales,” Francis said. “Thirsty Camel always delivers. It’s a fun, exciting brand and matches perfectly with our venues.” ■

Hawke’s Brewing steps up low-alcohol range

Two new products are joining the Hawke’s Half range this September, both low-alcohol and low-calorie without compromising on flavour.

Inspired by market trends of moderation and choice in the better-for-you category, Hawke’s Brewing has kept its consumers’ needs front of mind adding to its range of low-alcohol, full-flavour beers.

The brand new ‘Pacific Half’ is a 1.75 per cent ABV pacific ale with notes of passionfruit, peach and orange and is set for release alongside the relaunched Hawke’s Underdog as Mid Lager, both set to hit shelves in mid-to-late September.

Head Brewer Brodie French says the Hawke’s Half range was first inspired by National Sales Director Stavros Yiannoukas who set him the challenge of creating a flavoursome beer that contained 0.5 standard drinks in a tin.

“We believed that a lot of the nonalc beers on the market missed the mark and don’t deliver the full-flavoured beer experience. The challenge with low-alcohol beers is retaining body foam while also balancing its key attributes so it delivers what the consumer expects – a beer they can have more than one of.”

Hawke’s Head of Marketing Kate Sorensen said the latest styles are building

on the success of the Hawke’s Half XPA over the last two years.

“It was incredibly exciting to be the first to market with a quality product that offers consumers half a standard drink in a tin. The response in market proved to us this was a category consumers are buying into.”

Demand for mid-strength and low-alcohol options continues to grow, with Sorensen saying it has been driven by consumer awareness around wellbeing in recent years.

“There has been a greater interest in better-for-you products within the alcohol category, which has led to consumer curiosity in the low-alcohol space. Combine that with the rise in quality low- and no- options, and it’s become a lot easier for people to not just think about what they’re drinking, but to moderate their intake.”

Sorensen added: “People are more willing to give it a try now that the idea of moderating alcohol consumption has become the new norm.”

Sorensen said the Hawke’s Half range is designed for the social moments when people are up for a drink but only half keen on the alcohol.

“Whether a mid-week pub dinner with mates or just wanting to pace themself on a night out, Hawke’s Half gives people the chance to stay social without the impact of full-strength beers.”

The Pacific Half was developed through considered market research, engaging with existing consumers about what they wanted next in the space – and the answer is choice.

“With more consumers looking for choice, it felt like the right time to launch our Half Pacific Ale. The half range also presents value for money for consumers who are chasing a hoppy/fruity beer that won’t burn a hole in their wallet,” said Sorensen.

French added: “We want consumers to have the option without the need to compromise on all the attributes they love most about beer, but especially flavour. Lowalcohol beer can still be flavoursome and satisfying and at the same time deliver low calories and less alcohol.”

The new range, which brings together full flavour and strategic market insight, will be available in September. ■

This year marks a golden milestone—50 years of ILG. From our humble beginnings to becoming Australia’s largest liquor co-operative, our journey has always been about empowering our members and shaping the future of the liquor industry.

Every member, partner, and team member has been a cornerstone of our success, and we reflect with immense gratitude on the trust and loyalty that has fuelled our growth.

White Claw moves to direct model in Australia

Mark Anthony Brands will take over the White Claw brand from November and launch a new vodka RTD innovation this August.

White Claw’s parent company, Mark Anthony Brands International, will take direct control of the hard seltzer brand in Australia from 1 November 2025 –ending its licensing and distribution agreement with Lion and signalling a long-term investment in the local market.

The move marks the company’s official entry into Australia and reflects its commitment to accelerating growth through innovation, brand building and stronger relationships with retailers and consumers.

“White Claw has become a phenomenon in Australia, and we’re excited to take the brand to even greater heights with a direct presence in the market,” said Ben Gibson, General Manager at Mark Anthony Brands Australia.

“This move allows us to be closer to our Australian consumers, retailers, and partners – and to bring even more innovation to market by leveraging our expertise in flavour creation across the globe, starting with our upcoming launch of White Claw Vodka Smash, which hits the shelves this August.”

Newly appointed Marketing Director for

Australia, Karl Roche, said the direct model presents a unique opportunity to push the boundaries of the RTD category.

“We have a rare opportunity to take a brand that already has strong momentum in market and use it as a platform to truly disrupt the RTD category,” said Roche. “We’re not here to follow – we’re here to lead with creativity, cultural resonance, and a range of unrivalled products that set a new standard for what this category can be.”

Hard seltzer’s top performer

Since debuting in October 2020, White Claw has carved out a dominant position in Australia’s RTD space, holding more than 32 per cent share of the hard seltzer market and claiming the top spot in the category.

Much of that success has come from a marketing strategy built around lifestyle, cultural relevance and premium product cues – helping the brand resonate strongly with social, health-conscious consumers.

In addition to national campaigns and digital content, White Claw has built brand equity through

“We’re not here to follow – we’re here to lead with creativity, cultural resonance, and a range of unrivalled products.”

Karl Roche

large-scale experiential activations. These include White Claw Summer Sessions, a series of beachside events combining live music and curated brand experiences, and official partnerships with major music festivals such as Laneway Festival and Splendour in the Grass.

The brand also launched its Claw Collective – a digitalled initiative that brought together influencers and lifestyle creators across fitness, wellness and culture. On the retail front, White Claw has driven engagement with exclusive releases, seasonal flavour drops, and premium in-store displays developed in collaboration with key retail partners.

These initiatives have helped establish White Claw as one of the most recognisable and culturally resonant RTD brands in the Australian market.

“This move allows us to be closer to our Australian consumers, retailers, and partners.”

Gibson

Innovation begins with Vodka Smash

The first local product to launch under the new business structure will be White Claw Vodka Smash, a vodkabased RTD created specifically for Australian consumers.

Vodka Smash blends premium-crafted vodka at six per cent ABV with natural fruit flavours and finishes with the crisp, clean taste that has become a White Claw signature. Designed with warm-weather occasions in mind, it will roll out to select retailers from mid-August, with full nationwide availability from 1 September.

Importantly, this will be the first White Claw product sold direct-to-market by Mark Anthony Brands Australia, ahead of the official November transition. According to the company, the early launch underscores its focus on agility, innovation and market responsiveness.

A privately held, family-owned company headquartered in Vancouver, Mark Anthony Brands is best known for creating category-defining beverage brands including White Claw, Mike’s Hard Lemonade and Cayman Jack. Its decision to establish a direct presence in Australia reflects a broader commitment to long-term investment, local partnerships and innovation tailored to evolving consumer preferences. ■

Retail unfiltered with… Garth Oldfield

Behind the counter with the Central Coast retailer bringing craft beer, fine wine, and fresh oysters under one roof.

Retail Unfiltered dives behind the counter to uncover the real people of Australia’s liquor retail industry. Today, we meet Garth Oldfield, owner of Oldfield Cellars on the NSW Central Coast, whose passion for fine wine, craft beer, and customer connection has shaped one of the region’s most distinctive independent stores.

Oldfield’s journey into liquor retail began behind the bar, shaking and stirring cocktails as a mixologist in five-star hotels. But it wasn’t long before he moved into hotel management, immersing himself in the pub scene with Tooth’s Hotels and learning the ropes of hospitality the old-school way.

His path then led him into the world of bottle shops with Theo’s Liquor, where his love for top-shelf wines and specialty spirits really took off. Rising through the ranks to become Fine Wine Manager, he faced a turning point when Coles acquired Theo’s.

“Coles bought Theo’s, and I decided it was time to do things for myself,” Oldfield recalls.

That decision saw him open Wine Culture in Roseville Chase, Sydney, in 2005 alongside a business partner. Then, after nearly a decade of success, he opted for a lifestyle change, moving to the Central Coast to avoid Sydney’s grind. In 2015, he opened Oldfield Cellars, bringing his vision of a curated, discovery-driven liquor store to life.

“From day one, I wanted Oldfield Cellars to be something different, more than just another bottle shop full of the same old mainstream stuff,” he says. “I pictured a space where people could explore, discover new favourites, and leave genuinely excited about what they’d found.”

Finding his niche in craft beer and beyond

Early on, Oldfield noticed a gap in the local market for craft beer and decided to fill it with intention and enthusiasm.

“We doubled down and built a range of craft beers to match our collection of fine wines and spirits,” he says. “These days, Oldfield Cellars is one of the top spots for craft beer on the Coast, and we’re proud to say we’ve poured a whole lot of passion into it.”

Building that reputation took dedication, and Oldfield says word of mouth was everything in that first year.

“We jumped on Instagram and Facebook early, ran loads of instore tastings, and focused on creating a community around craft beer. I made sure we had a team who genuinely knew what they were on about, and we kept things exciting by bringing in fresh releases every week. Bit by bit, the locals caught on,” he says.

Coming from a wine background, Oldfield was struck by the sheer volume of new beers entering the market.

“We get between 10 and 20+ new releases every week, which is wild for a small independent store. It’s a constant rotation of styles, labels, and flavours… and that pace never slows.”

His instinct to try new things extended beyond beer. When a local oyster farmer approached him, he jumped at the chance to offer something different.

“Right from the start, I thought, what’s my angle? What can I do that’s different for a new bottle shop on the Coast? Then it all clicked. Oysters and booze? Perfect match. I’ve always believed it’s better to try something and have it flop than to never know if it could’ve been a winner. Luckily, it worked, our customers love them.”

Today, Oldfield Cellars’ shelves reflect Oldfield’s commitment to curation and quality. This winter, Stouts are proving particularly popular.

“We’ve got over 40 on the shelves right now,” he says. “That number drops when the weather warms up, but West Coast IPAs hold strong all year round. NEIPAs and Hazies still rule the roost, and our Belgian beers stroll out the door too, mostly because no one else really stocks them.”

Looking ahead, Oldfield believes consumers will continue to prioritise experience, authenticity, and quality.

“They’re becoming more educated and adventurous, not just chasing the big brands but looking for stories, small producers, and quality over quantity,” he says.

In beer, he predicts growth in niche styles like farmhouse ales and barrel-aged releases, while alternative varietals, smaller producers, and sustainably produced wines will keep gaining traction on the wine side. He also sees opportunity in hybrid retail models that combine personalised in-store service with seamless online experiences.

“The retailers who nail both community connection and digital convenience should be the ones who thrive.”

At the core of Oldfield Cellars’ success is its team’s expertise and genuine passion.

“Customers can spot genuine passion and product knowledge in a flash, and if you try to bluff your way through it, they’ll pick up.

“From day one, I wanted Oldfield Cellars to be something different, more than just

another bottle shop full of the same old mainstream stuff.

I pictured a space where people could explore, discover new favourites, and leave genuinely excited about what they’d found.”

Maybe not the first time, but they will at some stage,” Oldfield says.

To ensure staff remain confident and informed, he’s implemented a smart system where team members can instantly print tasting notes through the POS to hand to customers, creating a consistently helpful experience.

Social media has also been crucial for the store, which is active on Instagram, Facebook, and email, and always keeping its community in the loop with what’s new and exciting.

“Every time a fresh beer hits the shelves, we flash it up on socials so our regulars know it’s time to swing by. It’s not just about selling, it’s about sharing the journey, building trust, and keeping that conversation going beyond the store.”

Ultimately, it’s the people – both customers and staff – who keep Oldfield inspired, as well as the never-ending variety of products he gets to work with.

“Every week something new lands that makes us go, ‘Wow!’ Whether it’s a cracking wine, a beer, or a spirit, there’s always something to get excited about,” he says.

And his drink of choice after a long day? “It really depends on the mood. Could be whatever wowed me that day, or honestly, anything on our shelves. The team’s got the beers well and truly covered, so I tend to lean towards wine… something new into the shop.” ■

Purely Zero, the new zeroalcohol bottle shop

Recently opening in Mandurah, Western Australia, owner Odette Jordan said Purely Zero has resonated with the community and seen success beyond belief, writes Sienna Martyn.

The zero-alcohol beverage space continues to grow, driven by health-conscious consumption, and moderation. As a result, there are a number of opportunities for innovation in the retail space.

Odette Jordan is the owner and founder of Purely Zero, a 100 per cent non-alcoholic bottle shop that opened recently in Mandurah, Western Australia.

A local in the town just south of Perth, Jordan was diagnosed with an illness and 18 months ago was prescribed medication that meant she was unable to drink alcohol. As a result, she began experimenting with alcohol-free alternatives.

“I just found I wasn’t getting anything decent from the supermarket or smaller bottle shops. So, I started getting it online myself and it was really good quality stuff,” she said.

But eventually sourcing the products became a chore.

“I was getting a bit frustrated waiting weeks for it to arrive. Sometimes I would have to order a minimum of six bottles, and if I didn’t like it, I’d just wasted $120 on the stuff.”

It was this frustration that inspired Purely Zero.

“I thought that if this is annoying me, it must annoy other people. We opened the shop as a place where

people can just come in, grab a bottle of wine on their way to a barbecue or home, and have the same sort of freedom of choice that people drinking alcohol do.”

The store stocks all the categories one might expect to find in a traditional liquor store – red and white wines, bubbles, beers, cider, spirits and even RTDs.

“I’ve got pretty much everything that you would need in the real alcoholic world. Red wine and beer are selling most because of the season, followed closely by Prosecco.”

Jordan told National Liquor News the community response to the store and its range of products has been overwhelming.

“It’s far exceeded any expectations I had. Someone posted on Facebook about the store a few months ago while we were still developing and there was a lot of negative comments. At that point I thought, ‘What have we done here?’.

“But since opening our doors I’ve had none of that. My shelves are almost empty because people are coming in to support the store and the concept. It’s been really incredible.”

With a focus on supporting local, Jordan said the majority of her product range is Australian.

“I’ve got one French wine and a couple of South

African products but otherwise we are staying close to home. I’m trying to go as local to Perth as I can. I think a lot of people like Australian-made products, so that’s what I’m trying to stick to.”

A big part of Jordan’s job since opening has been collecting feedback from her community.

“For a small community, there’s no point in me deciding everything on the shelves. I think it’s about what people want and don’t want. Every time someone comes in with a suggestion, I take a note. I’m taking product recommendations because I’m learning with people too. It’s been a nice interaction between me and my customers.”

Proud of how the business is doing so far, Jordan also reflected on the opportunities for growth in the zero-alcohol space.

“I think there’s a big need for these products. More and more people want the ritual over the alcohol. In the past, what has stopped that was the quality of the products. Thirty years ago, I could have never imagined looking for something to replace red wine. But the quality is getting better, which means opportunities are limitless.”

She added: “I’m not about pushing no alcohol and I’m not on a crusade. My store is about choice for those that want or need it.”

Focusing on educating customers in their choices, Jordan has been hosting weekly tastings and posting regularly on Instagram and Facebook, with plans to expand her marketing opportunities.

“In summer we hope to do cocktail afternoons where people can taste and share mocktail recipes. We’d like to have regular polls on Instagram. The idea is to involve people and let them try before they buy.” ■

“I’m not about pushing noalcohol and I’m not on a crusade. My store is about choice for those that want or need it.”

From Santorini to Mudgee: Reinventing Australian wine for a hotter future

Recent trips to Greece and Mudgee underscore the opportunities of leaning into Mediterranean grape varieties to adapt to climate change, writes Norrelle Goldring.

On a recent trip to Greece, I found myself on Santorini, famous for its stunning sunsets, volcanic soils, and unique wines, particularly Assyrtiko. This is a crisp, mineral-driven white wine perfectly suited to the island’s harsh, dry conditions. Locally, you may have tried Jim Barry’s take on it. I subsequently wound up on an ‘Assyrtiko tour’ of Greece for a month, sampling the variety from numerous regions and in blends with Sauvignon Blanc (apparently partly the impact of flying winemakers) and Malagousia.

What also fascinated me on Santorini was the traditional viticultural practice of coiling vines into basket or wreath shapes close to the ground. This method, known locally as ‘kouloura’, is designed to trap humidity and protect grapes from intense sunlight and wind. Obviously, it makes for handharvesting so is not a method suitable for large scale vineyards, but nevertheless, is indicative of adopting practices to suit harsh climate conditions.

Shortly after arriving back home, I visited Lowe Wines in Mudgee, New South Wales. There, the winemaker passionately discussed how he’s exploring leaning into Mediterranean grape varieties from Italy and Greece – varietals naturally suited to hotter, drier climates – as proactive measures against predicted temperature and drought increases.

Climate change presents multiple threats to Australian winemaking. Increased temperatures accelerate ripening, impacting grape acidity and sugar balance, and ultimately altering wine style and quality. Reduced rainfall and frequent drought conditions strain water resources, making traditional varieties like Shiraz, Cabernet Sauvignon, and Chardonnay harder to sustain in historically dependable regions like Barossa, Hunter Valley, or Margaret River. It’s evident that Australian wineries must either adapt swiftly or risk facing severe production challenges.

One practical adaptation is varietal diversification.

“Australian wineries must either adapt swiftly or risk facing severe production challenges.”

Norrelle Goldring

Mediterranean and Greek grape varieties naturally possess traits ideal for Australia’s evolving climate. Assyrtiko, my newfound favourite, is a compelling example. This variety maintains impressive acidity and minerality even under intense heat and minimal rainfall. Its adoption across warmer Australian regions – such as McLaren Vale, Barossa, and Mudgee – offers promise, given its proven resilience and commercial appeal.

Other Greek grapes, such as Malagousia, Roditis, Agiorgitiko, and Xinomavro, also offer intriguing potential. Malagousia delivers aromatic complexity and freshness despite heat stress. Roditis adapts well to dry conditions, producing fresh, citrus-driven wines. Agiorgitiko, a versatile red from the Peloponnese, delivers structured yet fruity wines in hot climates. Xinomavro, known for its structured, age-worthy qualities, thrives in conditions similar to Australia’s inland heat.

Beyond simply switching grape varieties, Australian wineries are also reconsidering viticultural practices. The basket trellising I witnessed in Santorini exemplifies innovative adaptation. The principle behind it, that of creating microclimates to manage heat stress and retain humidity, offers inspiration. Vineyards can adopt canopy management techniques like vertical shoot positioning, shading, and strategic pruning to minimise heat exposure, regulate vine vigour, and preserve fruit integrity under intense sun and heat.

Soil and water management adaptations are equally crucial. Practices like mulching, planting droughtresistant cover crops, and improved drip irrigation techniques are becoming widespread. These strategies not only enhance water retention but also improve vine health and grape quality.

The viticultural shifts necessitated by climate change also demand consumer education. Australian wine drinkers have long cherished Shiraz, yet new varietals such as Assyrtiko remain unfamiliar territory. Wineries, retailers, and hospitality venues must work collectively to introduce new varieties, guiding consumers toward understanding and appreciating wines adapted to Australia’s new climate reality. My own Greek wine discoveries underscore the potential for these varieties to gain popularity through informed tasting experiences and storytelling. And Australian consumers have certainly embraced varieties such as Tempranillo with gusto.

Regional considerations also come into play. Cooler climate regions like Tasmania and the Adelaide Hills may currently have some latitude to persist with traditional grape varieties longer, albeit with adjustments like higher-altitude planting or protective vineyard management practices. Conversely, regions such as the Riverland, Sunraysia, and inland NSW will likely face more rapid and significant varietal transitions, making Mediterranean grapes particularly attractive options there.

My recent experiences in Greece and Mudgee have illuminated, for me at least, a clear pathway for the future of Australian wine: embracing resilient grape varieties, innovating vineyard management techniques, and proactively responding to climate pressures. By learning from traditional Mediterranean practices and thoughtfully integrating them with Australia’s own viticultural heritage, we can ensure a thriving, sustainable future for Australia’s wine industry amid climate uncertainty. ■

About Norrelle Goldring Norrelle has spent 20+ years in the liquor and FMCG industries in strategy, research, category and channel, and marketing roles for manufacturers, retailers and consulting houses. She holds a postgraduate diploma in wine science from the University of Adelaide. Contact Norrelle: norrellegoldring@ hotmail.com.

Sip into summer

From bright new vintages and elegant whites to expressive Pinot styles and non-alc innovation, these summer-ready wines are set to inspire discovery – and refresh your shelves.

Y Series launches $10K Your Way summer campaign

Beloved South Australian wine brand Y Series is turning up the fun this spring and summer with the launch of its $10K Your Way competition. Running from September to December 2025, the national campaign offers shoppers the chance to win one of three grand prizes of $10,000 –awarded as cash or travel vouchers.

The promotion is designed to reward discovery, inviting consumers across Australia and New Zealand to explore the Y Series range and find their perfect ‘Y’. In addition to the grand prizes, 100 x $100 Ticketek gift cards will be up for grabs through secondary instant-win prizes.

Established in 2002 by the Hill-Smith family, Y Series brings together six generations of winemaking heritage with a mission to make wine approachable, expressive, and easy going. The range includes crowd favourites like the Y Series Pinot Grigio, one of Australia’s top-selling whites.

Eligible Y Series wines will be in-store from 1 September, with entries open until 31 December 2025. The competition will be supported across in-store activations, social media, retail media and online platforms.

Y Series wines are available at major national retailers including Dan Murphy’s, BWS, Liquorland, and leading independents such as Bottlemart, Thirsty Camel, and Sip’n Save.

Distributor: Samuel Smith & Son

Bird in Hand unveils elegant 2025 whites for summer

Bird in Hand has released two standout whites from the 2025 vintage: its flagship Pinot Gris and the Italian Series Pinot Grigio, both crafted from premium Adelaide Hills fruit. The vintage delivered ideal ripening conditions, with warm days and cool nights contributing to wines of freshness, purity and depth.

Senior Winemaker Sarah Burvill says the wines reflect both site and season.

“Our Pinot Gris offers layered fruit complexity and subtle oak influence… while the Pinot Grigio is all about delicacy and vibrancy,” she says.

The 2025 Bird in Hand Pinot Gris is sourced from Macclesfield, Oakbank and Cudlee Creek, and fermented in a mix of stainless steel and seasoned French oak. Expect aromas of pear, peach, and lemon blossom, a creamy mouthfeel and crisp finish – ideal with seafood or aromatic Thai dishes.

The 2025 Italian Series Pinot Grigio, part of Bird in Hand’s limited Italian varietal collection, is made with a freshness-first approach. Fermented cool in stainless steel, it delivers lifted aromas of pear, apple blossom and potpourri, a bright citrus core and a long, textural finish. Burvill recommends pairing it with crayfish, scallops or antipasti.

Distributor: Bird in Hand

Nericon wine range gets modern makeover

Dee Vine Estate has unveiled a complete packaging refresh for its Nericon wine range with a sleek new label, and introduced a locally grown Pinot Noir to the range.

Michael Farah, National Sales Manager for Dee Vine Estate, told National Liquor News: “Our Nericon range is a flagship to our humble beginnings, a classic label that’s has evolved over time that embodies quality and timeless sophistication, and we feel captures the essence of the Nericon brand.”

“For the redesign, we wanted to make subtle changes to elevate the label, not just to look premium – but to feel premium.”

The label redesign incorporates a new diamond pattern with a raised, matte finish, overlayed with glossy Nericon branding, giving the label a tactile feel and contrast, and ensuring it stands out on crowded retail shelves.

While the packaging refresh is appealing to new consumers, it was also designed to reengage loyal customers by giving them a renewed sense of excitement about the brand.

“We anticipate that the new packaging and extended range will resonate strongly with our current customers by reinforcing the quality and consistency they already associate with our brand, whilst also offering a fresh, modern look that reflects evolving consumer demands for visually appealing content,” Farah added.

Distributor: Dee Vine Estate

De Bortoli shines light on Rutherglen’s evolving story

For over 160 years, Victoria’s Rutherglen region has been synonymous with world-class Muscat and bold, full-bodied reds.

But at the 2025 National Wine Show of Australia, a new chapter emerged with De Bortoli Wines’ 2024 One Line Pinot Grigio winning the Best Pinot Gris/Grigio of Show Trophy.

“This trophy is a win for Rutherglen as much as it is for De Bortoli,” said Chief Winemaker Marc Scalzo. “When people think of the region, they often think of fortifieds or big, bold reds and rightly so. But Rutherglen is so much more than that. With the One Line range, we’re exploring what else is possible. The potential here goes well beyond what the region has always been known for.”

The One Line range continues to impress, with the 2024 Tempranillo receiving Gold at the 2025 Cairns Wine Show and Silver at both the Decanter World Wine Awards and International Wine & Spirit Competition. The 2024 Sangiovese also secured Silver.

While innovation grows, Rutherglen’s foundations remain strong, evidenced by De Bortoli’s Rutherglen Estate Muscat receiving a Gold Medal and 95 points at the 2025 International Wine and Spirits Competition in London.

Distributor: De Bortoli Wines

The Shy Kiwi wines bring quiet New Zealand charm

Independent Beverage Partners has launched a new wine range, The Shy Kiwi, inspired by the quiet charm of New Zealand’s beloved kiwi bird. Just as the kiwi navigates its world with gentle curiosity, The Shy Kiwi wines are crafted to embody vibrant flavours and elegant character, capturing the serene beauty of New Zealand’s most renowned wine regions in every bottle.

The range features a crisp Marlborough Sauvignon Blanc alongside refined Hawke’s Bay Pinot Gris and rosé, each showcasing the distinctiveness and purity of their origins. Crafted for wine lovers who seek exceptional quality and value under $20, these wines are ideal for enjoying at home, casual outdoor gatherings, or social occasions.

Exclusively available to IBA retailers including Porters, IGA Liquor, The Bottle-O, and Cellarbrations stores nationwide, The Shy Kiwi delivers premium New Zealand provenance at an accessible price point.

Launching on 1 September 2025 with an RRP of $18, The Shy Kiwi is positioned for relaxed home enjoyment and social events. As its tagline suggests: The Shy Kiwi – shy by name, not by nature. Distributor: Independent Beverage Partners

Helen & Joey Estate appoints The Wine Co. as East Coast distributor

Helen & Joey Estate has announced the appointment of The Wine Co. as its exclusive distributor for the East Coast of Australia, effective 1 August. The partnership is a strategic move to strengthen the Yarra Valley producer’s national footprint and accelerate growth in key markets.

Known for crafting expressive wines that reflect their regional origins, Healen & Joey Estate has built strong trade and critical recognition for its Unicorn, Wayward Child and Re’em ranges.

“For the past decade, we’ve poured our passion into building a brand that resonates with authenticity and vibrancy,” said Helen Xu, Owner of Helen & Joey Estate. “Partnering with The Wine Co. is a pivotal moment that will allow us to share our unique story and exceptional wines with a much broader Australian audience, solidifying our market presence.”

The Wine Co. is a respected national distributor with a focus on independent producers and regionally expressive brands.

“Helen & Joey Estate is one of the Yarra Valley’s most exciting upand-coming boutique producers,” said Michael Wilson, General Manager, The Wine Co. “This partnership gives us the opportunity to bring that depth and character to our customers.”

Distributor: The Wine Co.

Latest NON release ‘a non-alc

red that holds up to food’

Non-alcoholic drinks company NON has unveiled the latest addition to its range of wine alternatives, NON9 Oaked Blackberry & Plum.

Demand for non-alcoholic beverages is growing at a considerable rate in Australia, with 44 per cent of alcohol consumers expressing a desire to reduce their intake or abstain from drinking alcohol altogether. Tapping into this demand, NON uses culinary techniques to deconstruct produce and create beverages designed to pair with food.

Crafted at the company’s headquarters in Melbourne, NON9 Oaked Blackberry & Plum was designed as an alcohol-free alternative to red wine, incorporating blackberry, Stanley plum, tamari, French oak, fir pine and Victorian Shiraz grapes.

The beverage is a full-boded, layered non-alcoholic red wine alternative offering aromas of dark fruits, savoury umami depth, firm tannins and a long, dry finish.

NON Founder Aaron Trotman, says: “Everyone’s been searching for a non-alc red that holds up to food – something with grip, complexity and actual flavour. This isn’t wine without alcohol. It’s a new experience, built from the ground up.”

Nic Cozens, NON’s Head of Beverage, says the new release offers flavour, structure and food-pairing potential.

“NON is a wine alternative that is built like a fine dining dish. We’ve applied culinary techniques to create something that serves the wine occasion,” he stated.

Distributor: NON

Why the Angove Organic range –especially Shiraz – deserves a place on your shelf

In a market where sustainability, quality, and authenticity matter more than ever, the Angove Organic range stands out as a benchmark for excellence. Family-owned and certified organic, Angove has been at the forefront of Australia’s organic wine movement, offering wines that are not only better for the planet, but exceptional in the glass.

The hero of the range? Shiraz. Sourced from Angove’s organically certified Nanya vineyard in South Australia, this wine is a pure expression of variety, region, and careful vineyard management. Free from synthetic chemicals, the vineyards produce moderate yields with more concentrated flavour – think dark berries, spice, and a soft, savoury finish.

Angove Organic Shiraz delivers outstanding value for money, over-delivering in quality at an accessible price point. It’s vegan-friendly, low preservative, and crafted with minimal intervention, allowing the fruit to truly shine.

Distributor: Vintage House Wine & Spirits

2025 SYDNEY ROYAL WINE SHOW AWARDS LUNCH

Marketplace

Brand news and promotions

El Jimador enters RTD market with citrus duo

Australia’s much-loved tequila, El Jimador, is set to shake up spring with a seriously zesty launch in the RTD market. Get ready for two vibrant, citrus-forward sips: Lime and Orange, available nationwide from 1 September.

El Jimador has bottled up the perfect balance here – a low spirit taste that lets the bright, tangy citrus flavours truly shine, all in a super convenient, ready-to-enjoy format. Imagine kicking back with the smooth, authentic character of El Jimador’s 100 per cent blue Weber agave tequila, perfectly blended with a burst of zesty lime or sunny orange. Sounds pretty good, right?

This is a big move for El Jimador, building on its stellar reputation for quality. These new RTDs are set to be the go-to for pretty much any occasion from backyard gatherings and barbecues to festivals and casual after-work drinks.

Designed to appeal to long-time tequila loyalists or newcomers to dip their toes into the world of tequila. The launch marks El Jimador’s entry to the RTD category, providing retailers with an accessible tequila-based option under a trusted global brand as RTD innovation continues to drive growth. Mark your calendars for 1 September. You’re not going to want to miss out on the spritz that hits.

Distributor: Brown-Forman Australia

Besa wine-based RTDs debut in Australia

California-born and proudly Aussie-made, Besa is entering the Australian RTD market with its inaugural release: Besa Passionfruit Hard Seltzer.

This wine-based hard seltzer features zero sugar, crafgte features zero sugar, crafted at eight per cent ABV using high-quality, naturally sourced Australian ingredients, including Margaret River Semillon Sauvignon Blanc.

Launched in collaboration with Love Island Australia, the Passionfruit Hard Seltzer delivers a clean, crisp drinking experience with no added sugars or malt liquor. It boasts a vibrant tropical flavour profile with real passionfruit and a refreshingly dry finish, making it both bright and highly sessionable.

Besa Passionfruit Hard Seltzer is just the beginning, with Peach and Watermelon flavours planned to join the lineup later in 2025. Retailing at $21.99 for a four-pack, the range aims to capture the growing consumer demand for premium, flavour-forward, and low-sugar RTDs.

The range is distributed nationally by JQWS and is expected to make a strong impact in the evolving Australian RTD category.

Distributor: JQWS

Papa Salt launches 50ml bottle

Papa Salt Coastal Gin, created by Margot Robbie, her husband Tom Ackerley and friends Josey McNamara, Regan Riskas and Charlie Maas, has launched its signature gin in a new, convenient 50ml bottle.

The new ‘mini’ bottle contains the same coastalinspired gin, and mirrors the brand’s standout bottle design, with Papa Salt blue that reflects the brand’s Byron Bay roots.

Papa Salt Co-Founder and CEO, Maas, said the 50ml bottle draws inspiration from the classic hip flask, making it ideal for on-the-go enjoyment or as a sample size.

“We wanted to give people more ways to enjoy Papa Salt,” he said. “Whether it’s for gifting, travel, tasting, or events, the 50ml format makes it easier than ever to experience what makes Papa Salt so special.”

Papa Salt Gin champions native Australian botanicals, including roasted wattleseed, pink peppercorn, wax flower, cardamon, ginger, orange and lemon peel and there is a little minerality from Oyster shell –juniper is the only Papa Salt ingredient not sourced from Australia.

Papa Salt has been an innovative gin since its launch in May 2023, and the team said that the bottle size is a continuance of it innovation, while staying true to its commitment of delivering coastal vibes.

Distributor: Iconic Beverages

Savage Rabbit Vodka lands in Australia with glacial purity and playful edge

A bold new spirit has entered the Australian market with the launch of Savage Rabbit Vodka – a premium, triple-distilled vodka born in Slovakia and designed for drinkers seeking both character and refinement.

Crafted using winter wheat and rye, Savage Rabbit is chilled to -3°C and filtered through charcoal, silver, and platinum for a smooth, elegant finish with real depth.

On the nose, it opens with soft hints of grapefruit and pecan, leading into a layered palate of crisp apple, juicy melon, almond and white pepper. The finish is silky and clean, striking the balance between complexity and drinkability.

Distilled in the Tatra Mountains, Savage Rabbit blends age-old Eastern European traditions with modern flair, offering a vodka as suited to elevated cocktails as it is to neat pours. With its distinctive rabbit mask branding and lifestyle-driven appeal, it’s a spirit crafted to stand out in bars, venues, and on shelves nationwide.

“Savage Rabbit is more than a premium vodka, it’s a new expression of the category,” said Ian Head, APAC Founder. “We’ve infused the brand with a playful, social edge that reflects how today’s consumers connect with spirits.” Distributor: Available via savagerabbit.com.au; distribution enquiries: ian@savagerabbit.com.au

Château Tanunda launches 2025 Collection celebrating 135 years

Château Tanunda released its 2025 Collection on 17 July, celebrating 135 years of winemaking from some of the world’s oldest producing vines.

“We are thrilled to share our 2025 Collection release wines,” said Managing Director Michelle Geber. “It celebrates our rich heritage while also looking to the future.”

The 12-wine Collection spans four vintages (2021–2024), led by The Everest Shiraz 2021, handpicked and matured in superior French oak.

“We experienced ideal weather… resulting in wonderful flavour development in our red wines to boast rich fruit notes, exceptional tannins and great length,” said Senior Winemaker Jeremy Ottawa.

Highlights include the Old Vine Expressions range (vines aged 50 to 150 years) and The Château Single Vineyard range.

Available at Château Tanunda cellar doors, online, and select retailers.

Distributor: Château Tanunda

Beresford unveils 2024 Emblem

Pinot Noir

Beresford Wines has launched its 2024 Emblem Pinot Noir, marking a fresh direction for its multiregional program with a focus on vibrancy and elegance.

Crafted from handpicked fruit from Kuitpo and Aldgate Estate Block in the Adelaide Hills, the wine reflects the hallmarks of high-altitude Pinot – bright acidity, fine tannins, and lifted aromatics.

“There’s a real clarity to this wine – it’s light on its feet but carries intense flavour and length,” said Beresford winemaker Chad Smith.

The medium-bodied wine features floral aromatics of rose and lavender, with forest floor, spice, cranberry, sour cherry, and pomegranate on the palate.

“Pinot Noir is a true reflection of place,” Smith added. “This vintage has everything we love about the Hills – the altitude, the perfume, the freshness and the finesse.”

The 2024 Emblem Pinot Noir is available now through Beresford Wines and select independent retailers. Distributor: Beresford Wines

Lion becomes a certified B Corporation

Lion, one of Australia and New Zealand’s leading beverage companies, has announced it has become a Certified B Corporation (B Corp), supporting the company’s long-standing commitment to be a force for good.

While individual Lion brands like Stone & Wood have previously been B Corp certified, this is a significant new achievement that extends to Lion’s entire business.

Each Lion brand will be able to share that it is produced by a Certified B Corp, and drinkers across Australia and New Zealand can raise a glass of any Lion beverage knowing the company behind it meets rigorous standards across five impact areas: governance, workers, community, environment, and customers.

B Lab Australia and Aotearoa New Zealand CEO, Andrew Davies said: “We’re thrilled to welcome Lion to the B Corp community. Stone & Wood was one of the earliest businesses in the region to become B Corp Certified, and it’s exciting to see the broader Lion business take this next step.

“Our Theory of Change has always been grounded in the idea that early adopters would pave the way for larger, more complex businesses to follow, and Lion’s certification is that theory in action.

“When a large business like Lion uses B Corp Certification to measure and improve its impact, it sends a powerful message to the broader business community that it is possible to prioritise people and planet, alongside profit.”

Gapsted Estate unveils luxury wine tiers

Emerging varieties producer Gapsted Estate will launch two luxury wine tiers this September, marking a new pursuit of quality at its Alpine Valleys winery.

Four new wines will be released, sourced entirely from estate vineyards: Gapsted Estate 2023 Chardonnay, 2023 Grand Manseng, 2022 Saperavi, and the 2022 Gapsted Estate Reserve Saperavi in 1500ml magnums.

CEO and winemaker Andrew Santarossa, who joined in 2021, said: “I see such an uncut diamond of potential not only in Gapsted Estate, but across the Alpine Valleys and the emerging varieties most expressive of our region.

“We have the right climate, soil types and aspects to make world class wines. So we’ve made improvements to our soil health, the way we prune, our planting densities and aspect. We’ve planted new vineyards and invested in small-batch winemaking equipment, oak that complements varieties and style, and more. Our new luxury wines represent the pinnacle of what we do at Gapsted Estate, and being estate grown, we have total control over them from the vineyard to the bottle.”

The wines, all vegan friendly, will be available via Gapsted Estate’s website, wine club, cellar door and select independent stores from 4 September.

Distributor: Gapsted Estate

Coopers releases spiced 25th Vintage Ale

Coopers Brewery is celebrating the 25th annual release of its Vintage Ale with a 2025 edition featuring spice, zest, and an international twist.

Australia’s largest independent brewery has crafted the new release using two aromatic New Zealand hop varieties: Peacharine hops delivering heady stone fruit aromas, and Southern Cross hops adding lemon zest and spicy notes.

“When we brought out the first Coopers Vintage Ale all those years ago, we never suspected it would become such a highly anticipated annual release,” said Coopers Chief Brewer and fifth generation family member Dr Tim Cooper. “Each year our brewing team looks to go one better. The bar keeps getting raised and we all truly relish the challenge. We’re confident we’ve come up with a brew that’s unique and fitting for this special 25th annual release.”

Drinkers can expect sweet fruit, peach, citrus, pine and spicy characters on the palate, balanced by malt sweetness before finishing with firm bitterness.

“Vintage Ale is perfect to drink upon purchase or can be cellared to allow the hop characters to soften and the malty characters to develop over time,” Cooper said.

With Father’s Day approaching, Coopers says the ale makes a perfect gift. The 7.5 per cent ABV release is available nationally from 7 August.

Distributor: Coopers Brewery

First taste of Suntory Oceania’s innovation pipeline

Suntory Oceania is delivering on its ambition to ignite the Australian beverage market unveiling four new RTD products, one month after the official launch of the multibeverage powerhouse.

With full end-to-end control of its supply chain and a portfolio of more than 40 market-leading brands, Suntory Oceania is in a unique position to respond faster to customer needs, develop market-first NPD, and bring ideas to life with speed and precision.

“Our new RTD products meet the emerging needs of more consumers, and at more occasions, as Australians increasingly look for drinks that refresh during ‘chill’ or lower energy daytime moments” said Gordon Treanor, Licensed Sales Director Suntory Oceania.

Suntory pioneered the RTD category launching the first branded RTD in 1985 with Jim Beam and Cola. It will now drive growth into Dark RTD with a twist on this classic, Jim Beam and Ginger Beer.

Having spearheaded the current lemon megatrend with Suntory -196, Suntory Oceania is expanding its iconic range to suit more drinking occasions with a refreshing Suntory -196 Double Lemon, 4.5 per cent ABV, and Suntory -196 Double Lemon, nine per cent ABV, for savouring. It will also increase its offer for consumers who are ‘over beer’, with the introduction of Canadian Club Lemon Crush.

These first NPDs, crafted at Suntory Oceania’s +$400m carbon-neutral Swanbank facility in Queensland, will be available from wholesalers from mid-August 2025.

Distributor: Suntory Oceania

Burleigh Brewing partners with Czech Budvar for Czech Mates lager

The world’s biggest beer drinkers, the Czechs, have chosen Gold Coast’s Burleigh Brewing to produce a historic Australianfirst lager. Partnering with Czech Republic’s state-owned brewer Budvar, Burleigh Brewing will roll out thousands of cases of Czech Mates nationally.

The European brewmasters selected Burleigh Brewing out of respect for their shared passion for quality lagers and high brewing standards. Though brewed locally in Burleigh Heads, both breweries’ specialists work together to oversee production, using the Czech double decoction mashing technique, where a portion of mash is removed, boiled, then returned to the main mash. The beer is matured for up to eight weeks, resulting in a smooth lager.

“What an incredible honour to be chosen by Budvar to produce a beer worthy of both our names,” Burleigh Brewing Co-founder Peta Fielding stated. “I can’t wait for everyone to try Czech Mates.

“It’s a magical blend of traditional Czech style brewing with Czech and Australian ingredients.

“We’ve been brewing clean, world class lagers since day one and long before it was ‘cool’ again, so when Budvar came calling, we didn’t have to adapt, this is what we were already doing.

“Producing premium beer is ‘home turf’ for Burleigh Brewing so this partnership with Budvar feels like a perfect match.”

Distributor: Burleigh Brewing

Never Never debuts new, bigger bottles

Never Never Distilling Co. has unveiled a bold new look, upsizing its bottles from 500ml to 700ml with a new design to match.

The brand first launched with its 500ml bottle back in 2017, and Co-founder Sean Baxter says the decision to move to a bigger bottle responds to feedback from both the on- and off-premise, and makes each bottle lighter in weight per millilitre.

“Back then, the smaller bottle meant we could get them into more venues, it was critical to growing as quickly as we did. The tall bottle was important as it was easier to fit on the shelf, and would usually have a second life as a syrup or prebatch bottle.

“An overall nip price reduction across the board was something that has always been a focus for Never Never, especially given the rising cost of living and customers seeking value. By shifting to 700ml we’ve been able to achieve that,” Baxter stated.

Amante

1530 was crafted

for modern Spritz culture

A new Italian aperitivo has arrived in the Australian market, with Amante 1530 now available nationwide.

Inspired by the vibrancy of the Australian landscape, the packaging refresh also features a bolder, cleaner and more colourful label, with an updated logo.

The new bottles have begun to rollout across the flagship range – Triple Juniper, Ginache and Oyster Shell Gin – with more of the range to follow later in the year.

Distributor: Never Never Distilling Co.

Produced at the Pallini Distillery in Rome and developed with Italian winemaker Riccardo Cotarella, Amante 1530 offers a modern take on the category, balancing a lower sugar profile with a complex flavour designed for versatility.

Billed as a drier aperitivo option, Amante 1530 sits at 15 per cent ABV and contains around 20 per cent less sugar than many traditional aperitifs. Its botanical profile includes Italian-grown orange peel, chamomile, vanilla and gentian root, offering a flavour that sits somewhere between sweet and bitter.

The aperitif has been positioned to appeal to contemporary drinkers looking for lighter, more balanced options that still deliver depth.

The brand draws on its Italian heritage, referencing the founding year of Il Palagio (1530) and tarot traditions in its naming, while leaning into premium positioning. From the ridged Italian glass bottle to vintage aesthetic, every detail is intentional.

Amante 1530 Co-founder and CEO Ana Rosenstein says: “We’re already in six countries and growing fast. But our real goal is to build something lasting; something that becomes part of culture. I want people to say Amante the way they say Martini or Negroni.

“Australia’s appreciation for sunshine, flavour, and casual elegance made it the perfect launch market. It’s a place where ritual meets spontaneity.”

Distributor: Amante 1530

Young Henrys launches mid-strength Newtowner

Young Henrys has added a new beer to its core range with the release of Newtowner 3.5, a midstrength version of its popular beer.

The decision to launch Newtowner 3.5 came after the brewers surveyed 1700 Newtowner drinkers, and found consumers are drinking more moderately and that their taste preferences have shifted.

The new beer is a tweak of the original Newtowner recipe, with the 3.5 per cent ABV beer showing a slightly drier hop profile and a lower bitterness which creates more tropical fruit aromas and flavours.

Young Henrys Head Brewer, Jesse Searls, said: “Very reminiscent of its biological parent, Newtowner. This mid strength version still pops with notes of passion fruit and citrus, balanced against a full-bodied malt backbone.

“At 3.5 per cent, it gives you more opportunities to enjoy that classic Newtowner taste that you know and love. We’re super proud of our newest sibling, and we’re sure you’ll love it too. Cheers!”

Newtowner 3.5 is available now across the country at $19.99 RRP for a four-pack and $59.99 for a 16-pack.

Distributor: Young Henrys

Beenleigh adds Hard Orange Crush to RTD range

Beenleigh Distillery has expanded its RTD range with the release of Hard Orange Crush, a bold beverage crafted with real Australian orange juice.

In Australia, flavoured RTDs now account for at least 50 per cent of all RTD sales, and over the last 12 months, citrus flavours in particular have dominated the RTD landscape. Despite this, orange has remained underrepresented until now, says Will Sullivan, Brand Manager at Beenleigh Distillery.

“We saw a clear opportunity to create something nostalgic yet fresh – a throwback flavour with mainstream appeal,” he stated.

“Orange is one of Australia’s most-loved soft drink flavours, yet barely touched in RTDs. We crushed it with Pineapple, and with Hard Orange Crush, we’re confident we can crush it again.”

Hard Orange Crush is crafted from a sweet yet neutral base of Beenleigh Australian White Rum, combined with real Australian juice. The result is a light and citrusy beverage with sherbert aromas, and a sweet palate with a subtle tang.

The release follows the successful launch of Beenleigh Rum & Pineapple Crush in August last year, which became one of the top three RTD launches in bottle shops for FY25 according to scan sales across select banner groups.

With one-in-three consumers who purchased Pineapple Crush repurchasing the product within 12 weeks, Beenleigh hopes to see Hard Orange Crush further expand its market share in light RTD. Packaged at 4.5 per cent ABV in four-packs of 375ml cans, the RTD is now available nationwide.

Distributor: Vok Beverages

BentSpoke and Mountain Culture drop

Black IPA in first-time collab

In a first-time collaboration between BentSpoke Brewing Co. and Mountain Culture Beer Co., the two acclaimed breweries have released a terpene-infused Black IPA, On The Terps.

Described as being “dark, punchy and unapologetically ambitious”, On The Terps is a traditional black IPA which features a proprietary terpene blend, derived from botanicals including citrus and pine. The result is a bold beer with piney characters and unmistakable aromas of resin, citrus peel, earth and herb.

Richard Watkins, Co-founder of BentSpoke, told National Liquor News: “We were always thinking we would look to do some sort of dark hop-forward style beer, and coming into winter why not push the boundaries with a Black IPA. We have both brewed those before, and trying to produce a sessionable IPA with a twist was our aim.

“BentSpoke and Mountain Culture have always been breweries that push the boundaries and aren’t afraid of being bold. On the Terps is a perfect representation of trying something out of the ordinary and producing a solid beer with a great flavour.”

On The Terps pours deep black with rich flavours derived from roasted malt and hop bitterness, with notes of grapefruit and pine, leading into a crisp, dry finish.

Packaged at six per cent ABV in colourful 375ml cans, On The Terps is now available via independent bottle shops nationwide.

Distributor: BentSpoke and Mountain Culture

Dispatch Imports takes on distribution of Rhubi

Australian rhubarb aperitif Rhubi Mistelle has announced a new distribution partnership with Dispatch Imports, bringing a fresh and focused approach to its domestic distribution.

Crafted by the award-winning team behind Sydney’s Bulletin Place, Rhubi is a contemporary approach to the classic aperitif. Made with fresh rhubarb, juniper, French gentian, mandarin and bitter citrus, the aperitif blends Australian flavours with the rituals of the southern European aperitivo moment.

The appointment of Dispatch Imports as its new distributor marks the conclusion of Rhubi’s partnership with Vanguard Luxury Brands, with both parties working together to ensure a seamless transition for customers.

Linn Philips-Johansson, Rhubi’s Brand Director, says: “We’re incredibly grateful for the role Vanguard has played in Rhubi’s growth and development in the Australian market. Looking ahead, we’re excited to partner with Dispatch Imports and continue expanding Rhubi’s presence through their dynamic and passionate team.”

Aaron Shuttleworth, Co-founder of Dispatch Imports, shared his excitement about leading Rhubi into its next chapter of growth in Australia.

“We’re thrilled to be representing Australia’s most iconic aperitif, as they continue to break new ground in the local market. Rhubi is a natural fit alongside our portfolio of mindful spirits and we’re excited to work with the team to solidify Rhubi as the premier aperitivo hour choice,” he stated.

Distributor: Dispatch Imports

Felons unveils Imperial Stout dual-release

Signalling Winter Solstice, Felons Brewing Co. has launched its annual Imperial Stout and its barrel-aged sibling Macadamia Moon.

Both brewed from a common starting point of dark crystal malts with rich notes of berry, liquorice and toffee, the two beers form the latest in what Felons’ Brand Director Dean Romeo has dubbed the Imperial Stout Odyssey.

“Think of it like our annual mission into the stout unknown. We’re not just chasing intensity – we’re out to discover new flavours, new ideas, and a little more personality each time,” Romeo stated.

Though the beers share a similar base, the result is two distinct expressions.

Bold and rich from the molasses that form its character, the 2025 Imperial Stout is the fifth annual stout release from Felons. The 2025 Imperial Stout offers roasted malt and dark fruit aromas, while the palate is layered with toffee, cocoa and aniseed, with a dry, lingering finish.

Its counterpart, Macadamia Moon, draws complexity from the barrels in which it was aged for six months –once used to mature Cape Byron Distillery’s macadamia liqueur. Packaged at 11.1 per cent ABV, Macadamia Moon has a distinct nose of toasted oak, caramel and vanillin, with molsasses coming through on the palate and hints of umami from the roasted macadamia. Distributor: Felons Brewing Co.

Yalumba to Release 2020

The Octavius Shiraz

Yalumba has announced the release of the 2020 vintage of its flagship The Octavius Old Vine Shiraz, set to be presented through the prestigious La Place de Bordeaux distribution network this September. This marks the third vintage following the acclaimed 2018 and 2019 releases.

Crafted from five Barossa vineyard parcels dating back as far as 1854, the 2020 release showcases the strength and rarity of some of the world’s oldest Shiraz vines.

“The Octavius 2020 beautifully expresses a low yielding, highly flavourful harvest and the magic of surviving 19th and early 20th Century franc pieds vines,” said Master of Wine Andrew Caillard, who awarded the wine 98 points, calling it “an exceptional pristine dark-berried wine with superb fruit complexity, integrated new oak and gentle vigour”.

Fifth-generation proprietor Robert Hill-Smith added: “It is our responsibility to protect, nurture and promote these precious vines… With each vintage of The Octavius, we share the story of our family’s dedication to the land, these treasured old vines, and the art of winemaking.”

A small parcel of the 2010 Museum vintage will also be released.

Distributor: Samuel Smith & Son

Changing Rank

BrightSide announces recent placements

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

Lachlan Fraser joins Proximo Spirits as Key Account Manager to drive the on-trade brand building strategy and activation program.

Cormac O’Grady joins the Brown-Forman WA sales team to make his mark and drive meaningful results across the state.

Cathy Ye joins Proximo Spirits as Commercial Finance Manager to support the reporting and analysis of commercial metrics.

Molly Cole brings energy and expertise to her role at Florcita supporting the brand’s launch into the New South Wales market.

Casella welcomes Matthew Crismale as National Account Manager ED/Coles to drive growth across the spirits and RTD portfolio.

Sam Carroll joins the Florcita team, with the drive and experience to support the brand’s market entry in Victoria.

Spirits Platform welcomes Alistair Mathews as NSW/ACT State Manager with proven leadership to drive sales excellence.

Proximo Spirits welcomes Leah Martel as Sales & Operations Exec with experience across logistics and product development.

Stuart Garrett joins the De Bortoli team as Key Account Manager, bringing fresh energy to drive growth in the independent channel.

Sam Storey is thriving as Account Manager VIC with Archie Rose, utilising a strong background & passion in drinks.

Top prize – an amazing cellar door experience, including flights, accommodation and spending money

Celebrate ILG’s 50th anniversary and test your knowledge of the liquor landscape.

Retail Drinks delivers new insights on online alcohol delivery

Michael Waters, CEO of Retail Drinks Australia, shares research revealing consumer habits for online alcohol delivery.

Retail Drinks’ latest research report, titled Online Sale & Delivery of Alcohol: Consumer Survey Report takes a closer look into the purchase and consumption habits of people who utilise online alcohol sale and delivery services, with a specific focus on express delivery (delivery in under two hours).

This new and timely research – marking Retail Drinks’ fifth research report – comes as various state and territory governments across the country contemplate legislative and regulatory changes affecting the online sale and delivery of alcohol.

The research surveyed more than 1,600 Australian households from the Circana Shopper Survey to establish a deeper understanding of the ways consumers use online alcohol delivery, including their patterns of consumption after receiving the delivery.

The findings of this new report build on and complement those in the 2023 Frontier Economics’ Online Alcohol Sale and Delivery in Australia Report, which assessed more than 10 million online alcohol transactions in 2022, representing around 70 per cent of the total market.

Similarly to the Frontier report, this report again found that most alcohol deliveries occur in the non-same day environment. According to the survey results, 68 per cent of households used

non-same day delivery services, with 21 per cent using same day and 11 per cent express delivery.

When asked how often they used online alcohol delivery services, 82 per cent order monthly or less, with just 3.3 per cent ordering more than once per week.

The data also showed that of all online alcohol sale and delivery users, 93 per cent are over 40 years old, with higher discretionary income and motivated by convenience.

In most cases, those who utilise express alcohol delivery services tend to order fewer than five individual items and don’t open what’s been delivered within the first few hours. In fact, what the data revealed was that most consumers don’t finish the items they ordered until days or even weeks later.

Perhaps the survey’s most significant finding however was the fact that if express alcohol delivery services were no longer available, 91 per cent of households surveyed said that they would access alcohol by other means. This included traveling to a physical licensed premises (65 per cent), ordering via a different website/app service (16 per cent), or asking someone else to buy it for them (10 per cent). This finding helps demonstrate how ineffective a restriction like a mandatory two-hour delivery delay (a measure strongly advocated for by anti-alcohol

activists and currently being considered by some government policymakers) would be in addressing accessibility concerns and the misuse and abuse of alcohol by some individuals.

Retail Drinks continues to advocate to policymakers to adopt measures, which mirror those in our Online Alcohol Sale & Delivery Code of Conduct (Online Code). This July marked six years of the Online Code’s existence, with associated compliance rates now exceeding 94 per cent following more than 35,000 mystery shop compliance audits.

We’re currently in the process of completing a formal two-year review of the Online Code, in consultation with the Code Administration Committee, and look forward to presenting the key data and insights of the new Online Sale & Delivery of Alcohol: Consumer Survey Report to policymakers and regulators across the country to ensure that relevant policy measures adopted are based on robust and reliable evidence. ■

To read this, and other Retail Drinks research, scan here

Moderation at every moment

DrinkWise is working on cultural change from stadiums to local pubs and cellar doors.

Summer, autumn, winter, spring – regardless of the time of year, Australians love to get out and socialise, which is why DrinkWise continues to expand its message reach to ensure that reminders about moderation and respect reach people at stadiums, pubs, clubs, cellar doors or wherever alcohol is consumed.

After having a strong presence at Gather Round, the Always respect, always DrinkWise campaign continues to evolve, most recently making its mark on the exciting NRL State of Origin series. With support from state governments, police, support services, NRL Immortal Mal Meninga and NRL legend Brett Kimmorley, retailers, hospitality venues and Accor Stadium, the campaign reminded NRL Origin fans who chose to drink, to do so in moderation, show respect for those around them and reach out to support services if needed.

At the community level, DrinkWise is also working closely with Liquor Accords throughout New South Wales to embed responsible drinking messages in pubs, restaurants, clubs and bars. Following formal endorsement from Liquor & Gaming NSW and NSW Police, DrinkWise was invited to present this Liquor Accord initiative at the recent Liquor Accord Forum.

These in-venue resources, including entrance signage, point-of-sale prompts and digital and physical posters, clearly communicate behavioural expectations and support licensees and staff in fostering safer, more respectful environments for patrons. What began as a successful trial with the Flemington Liquor Accord has now expanded statewide – with more regions expected to adopt the initiative in the coming months.

Complementing this work, DrinkWise’s Stay tasteful while tasting initiative continues to gain momentum across the wine industry – supporting moderation at food and wine festivals and cellar doors nationwide. With the innovative scratchie-style tasting tracker cards showing how many tastings add up to a standard drink, visitors are empowered to make informed decisions, especially when driving between venues.

DrinkWise has partnered with dozens of producers and festivals – from Australian Vintage, Casella Family Brands, Treasury Wine Estates and Vinarchy, to major events like the Good Food & Wine Shows, the Norwood Food & Wine Festival during AFL Gather Round, Cellar Door Fest, as well as Roar and Pour at Melbourne Zoo and smaller regional-based community events. With scratchie cards handed out with tasting glasses and moderation messaging on signage, wristbands and water stations at major events, DrinkWise is helping ensure that visitors can enjoy a memorable experience while keeping moderation and safety front of mind.

Research continues to validate this approach with 79 per cent of wine festival attendees saying the Stay tasteful while tasting materials helped them keep track of their drinks, 62 per cent saying it helped pace their drinking and 94 per cent saying they would recommend the scratchie card to others. These insights continue to guide DrinkWise’s national campaigns, ensuring cultural norms are reinforced across high-traffic, high-impact settings.

Whether it’s sport, socialising or wine tasting, DrinkWise continues to embed responsible decisions around alcohol into Australian culture. Whatever the season and wherever the venue, DrinkWise’s message remains clear: if you’re choosing to drink, moderate to ensure that every moment is one worth remembering – and for industry, to make sure you are part of the whole-of-community approach to ongoing education, get in touch with us via info@drinkwise.org.au today. ■

“Whatever the season and wherever the venue, DrinkWise’s message remains clear: if you’re choosing to drink, moderate to ensure that every moment is one worth remembering.”

Simon Strahan Chief Executive Officer DrinkWise

New Zealand Wine goes to Western Australia

New Zealand Pinot Noir’s diversity and philosophy showcased to WA sommeliers through immersive masterclasses and stories.

In February this year New Zealand Winegrowers hosted Cyndal Petty from Margaret River in New Zealand. In partnership with Sommeliers Australia, Petty was one of two Australian sommeliers selected to attend Pinot Noir New Zealand 2025 (PNNZ25), the Sommit sommelier scholarship; and to explore Central Otago, Marlborough, and Hawke’s Bay.

In July, Petty presented a selection of the wines she experienced on the trip, sharing her stories and wine discoveries with her sommelier and wine communities. The Pinot Noir themed masterclasses were held in the Margaret River and Perth and covered the topics of sub-regions of Central Otago and highlights from North Canterbury, Wairarapa and Marlborough.

The masterclass was a well-paced deep dive exploring place, geology and style. Awareness of sub-regionality across New Zealand’s wine regions is growing, and this was a timely presentation to show Central Otago’s Bendigo, Cromwell, Bannockburn and Gibbston subregions as an exemplar of diversity of regions. Insights into the soil, altitude, winemaking shifts, and sustainability were presented and discussed with a couple of back vintages included to show ageworthiness. A sharp snapshot of where New Zealand Pinot Noir is at right now was completed by showing the diversity and breadth of the other regions.

Themes and reflections from PNNZ25 naturally emerged during the sessions, such as connection to place. The Māori concept of tūrangawaewae (a place to stand) is about connection to the land, the sea, the past and people. Connection to place and ancestry underpins the distinctiveness of New Zealand Pinot Noir, as was shown in the wines.

The concept of care and guardianship of place, and what it means to be kaitiakitanga (a guardian) safeguarding the land for the next generation with acts of care such as developments in regenerative viticulture and New Zealand’s ongoing commitment to its ever-evolving sustainability certification program established 30 years ago (Sustainable Winegrowers New Zealand).

To conclude the masterclasses Petty shared the views of Felton Road’s founder and vigneron, Nigel Greening, which he presented at PNNZ25 and had strongly resonated with her.

Felton Road is uncomfortable being seen as part of the tradition of fine wine, “which is tedious, snobby and pretentious,” Greening declared. “It seeks to create exclusivity and I’m through with that. We no longer want to be a surrogate Burgundy; wines that are about insane prices, unreliable quality and increasingly tenuous clinging to outdated ideas of terroir.”

Greening talked about Felton Road embracing a policy of “inclusiveness”.

“We need to abandon exclusivity and embrace inclusivity,” he said.

“Instead of pontificating about minerality, texture and palate length, what’s wrong with deliciousness? Instead of ‘wait a decade’, what’s wrong with ‘it will be gorgeous tonight’?”

Greening’s thought leadership around abandoning the “tedious pretentiousness” that often surrounds fine wine struck a chord with the masterclass attendees.

In 2027, New Zealand Winegrowers is looking forward to Sauvignon Blanc New Zealand 2027 and hosting sommeliers from around the world in New Zealand again. ■

On-premise research on the domestic market

Peter Bailey, Manager Market

Insights at Wine Australia, discusses reinvigorating wine in the Australian on-premise channel.

Recent data suggests that wine’s traditional role in the Australian on-premise channel is in decline. While interest in wine hasn’t disappeared, changing tastes, rising expectations and operational challenges are changing the way Australians engage with wine in bars, pubs and restaurants.

In response, Wine Australia commissioned research with Square Holes to better understand the evolving role of wine in this channel.

The study explored how consumers interact with wine on-premise through consumption behaviours, on-premise motivations, consumption barriers, decision drivers and attribute preferences across demographics, sub-channels and occasions – and how Australian wine producers can respond to remain relevant and competitive in a changing cultural and commercial landscape.

Wine is losing ground to more dynamic, customisable beverages

The research found that wine’s traditional role as the cornerstone of on-premise dining is being challenged by the rise of cocktails and other beverages that offer greater visual appeal, personalisation and perceived value. Consumers are becoming more discerning, prioritising overall value and experience rather than price alone. Wine still resonates where it is thoughtfully curated, visually engaging and aligned with evolving consumer tastes.

Younger consumers aren’t rejecting wine, they’re just in different settings

Age significantly shapes wine engagement, with the connection to wine growing with age. Millennials and older consumers associate wine with meals and curated settings, while younger drinkers opt for faster, simpler options such as avoid it, opting for spirits, cocktails or RTDs in the loud or busy environments they frequent. Wine is more likely chosen when it feels intentionally integrated into the overall venue experience.

Complexity, not cost alone, is turning people away

Perceived cost, complexity, and limited variety are leading deterrents for wine consumption. Consumers perceive wine as more expensive than other drinks, difficult to navigate due to unfamiliar or overwhelming wine lists and lacking sufficient by-the-glass or preferred style options. The fear of making the wrong decision (particularly with cost-of-living increases) makes selecting a wine a higher risk proposition.

Execution gaps are costing the category

The main barrier is execution, not lack of interest. Consumers still want wine, but staff discomfort, complex menus and poor presentation create friction. Most on-premise consumers make spontaneous purchase decisions, however, will stick to drinks they know they’ll enjoy, driven by a strong desire to avoid wasting money. This cautious behaviour is consistent across age groups and reflects a broader focus on value, health and mindful consumption.

To respond to these dynamics, the research outlines five strategic recommendations:

• Simplifying wine experiences and improving staff confidence to overcome capability gaps

• Adapting wine formats and activating at point of sale to better fit casual and diverse contexts

• Boosting consumer motivation through value-driven, taste and storytelling-led approaches

• Repositioning wine as a flexible, everyday / all occasion option

• Tailoring strategies by winery size and venue type

For more insights and detail on the recommendations, you can scan the QR code to find the report on Wine Australia’s website. ■

Recent legal reforms and market shifts have fundamentally altered the balance of power and the obligations of both landlords and tenants. This article provides a legal analysis of the most significant developments affecting retail tenants, focusing on legislative changes, regulatory enforcement, and practical implications for lease negotiation and compliance.

Unfair Contract Terms

The most significant reform for retail tenants is the expansion of the Unfair Contract Terms regime under the Australian Consumer Law (ACL), effective from 9 November 2023. The regime now covers standard form contracts involving businesses with fewer than 100 employees or an annual turnover under $10 million, a substantial increase from the previous 20-employee threshold.

Key legal implications:

• Unfair terms now illegal: Unfair terms in leases are now not only void but illegal, exposing landlords to significant penalties – up to $50 million for corporations or 30 per cent of adjusted turnover during the breach period.

• Definition of unfair:

A term is unfair if it causes significant imbalance, is not reasonably necessary to protect legitimate interests, and would cause detriment if relied upon. Common examples include clauses granting landlords unilateral rights to terminate, vary terms, or recover costs without reasonableness.

• Enforcement:

The Australian Competition and Consumer Commission (ACCC) has

Legal update:

Key developments for retail tenants

Retail tenants gain stronger protections under new laws, shifting lease negotiations and compliance responsibilities in their favour.

indicated a proactive enforcement approach, with particular scrutiny on retail leases.

Practical steps for tenants:

• Review all existing and proposed leases for potentially unfair terms.

• Seek advice from a lawyer specialising in leasing before entering into any new lease or renewal.

• Challenge any term that may be deemed unfair, as these are now subject to regulatory enforcement.

Market recovery and negotiation leverage

The commercial property market’s recovery has shifted negotiation dynamics. With increased investment and falling vacancy rates in major retail centres, tenants are better positioned to negotiate terms, particularly in the context of the strengthened UCT regime.

Key legal implications:

• Negotiation of lease terms: Tenants have greater leverage to negotiate for flexibility, including shorter fit-out periods, rent review mechanisms tied to CPI, and break clauses.

• Disclosure obligations: Landlords must comply with enhanced disclosure requirements, and failure to do so may render certain lease terms unenforceable or give rise to statutory remedies.

Technology, sustainability, and lease obligations

The integration of technology and

sustainability requirements is increasingly reflected in lease negotiations.

Key legal implications:

• ESG clauses:

Leases may include obligations for tenants to comply with environmental, social, and governance (ESG) standards, especially in premium retail locations.

• Mandatory disclosures: From 2025, certain tenants and landlords may be subject to mandatory climate-related disclosures, impacting operational and reporting obligations.

Rent pressures and supply constraints

Despite strengthened tenant protections, upward pressure on rents persists due to constrained supply and rising building costs. This dynamic requires careful legal consideration when negotiating rent review and outgoings clauses.

Key legal implications:

• Rent review clauses:

Tenants should scrutinise rent review mechanisms, ensuring transparency and fairness, particularly in fixed or market rent review provisions.

• Outgoings:

Ensure all outgoings are clearly defined, reasonable, and supported by documentation.

The current legal landscape offers retail tenants unprecedented protections. By understanding and leveraging recent legislative reforms and adapting to new market realities, tenants can secure more balanced, transparent, and flexible leasing arrangements. ■

Finding the positive

How we respond to bad days matters – here, Peter Hall tells us why finding the positive is key to stronger leadership.

Ever had a day at work when nothing has gone according to plan? When a delivery has been late and a staff member hasn’t turned up or been a bit tardy? When sales haven’t quite met the targets you’ve set?

Well, we’ve surely all had those sorts of days and it’s all part and parcel of running a business in a competitive and fluid market, isn’t it? In the sober light of day, it’s easy to put a bad day behind us, think positively knowing that tomorrow will be better.

But is it really in our nature to be able to do this… think positively? We tend to be beset by trends and human nature will have us exacerbating that sales downturn or missed target into a downward spiral rather than simply recognise it for the blip that it was.

It’s easy to find problems, and negative thoughts have a way of pervading our consciousness on a regular basis. If you’re a ‘glass half full’ kind of person, you’ve got a chance, however, if you tend to be a ‘glass half empty’ character, life is full of big, fat let-downs.

So, consider a business/store environment when things aren’t all ‘on the up’. What’s the staff culture like instore? How’s the marketing drive? How’s the atmosphere when a customer walks in the door? How’s the attention to detail? How is our drive for improvement?

Across the board, the answer is poor/weak/not good enough. Given that this can be the situation in any store in any given week, what can we do about it? Here, the clever manager should be able to look at both the big picture and the smallest detail at the same time. If there is a sales downturn, even that blip we were just discussing, was the sales drop consistent

across all categories? What were the categories/subcategories/SKUs that held their own or increased during the period? Let’s find the positive.

A promo campaign hasn’t worked as well as it should? Yes, let’s get the microscope out and study what went wrong but let’s also look closely at potential new customers, a staff member that got a bit more enthused about this campaign and maybe there’s a new supplier who has just come on board and we are finding our feet with communication. Let’s find the positive.

A staff member wasn’t able to handle a customer situation effectively, let’s say. So, we could focus on that (and we should in part so that it doesn’t happen again) but we could also consider something that the same staff member did well in the same period.

Feedback to a member of staff needs to be. To be effective at getting a message through about a substandard performance, we need to balance that with a positive. The aptly named sandwich technique would have us ‘sandwiching’ a negative in between two positives for maximum effect. Can’t think of a positive? Well, make one up, simply to ensure the negative hits home. Any HR manager will tell you that staff performance appraisal, to be truly effective, must have an element of the sandwich technique included. Let’s find the positive.

In fact, the strongest thing you as a manager can do is not simply find someone doing something ‘wrong’ (that’s easy) but rather doing something ‘right’, particularly when you’re not there (now, that’s a little harder). ■

“The strongest thing a manager can do is find someone doing something right – especially when you’re not there.”

Peter Hall Industry Consultant

Five principles of building an adaptable brand

Liquor brands can stay relevant by embracing agility, data, and innovation while maintaining core values.

In a fast-changing marketplace defined by evolving consumer preferences, liquor brands face the challenge of maintaining relevance and profitability while expanding into new areas. The most successful brands are ‘elastic’ – they stretch their identities and portfolios into new categories without compromising their core values.

Elasticity in branding is the ability to expand into new products, experiences, and collaborations while maintaining a consistent brand identity. For liquor brands, this could mean developing new beverage formats, exploring non-alcoholic options, or launching experiential events, all while staying true to their heritage. The key is to innovate and adapt based on consumer insight and emerging trends, from health-conscious alternatives to occasion-based consumption.

Brands use data analytics, technology, and partnerships to expand their reach. It is important for brand expansions to align with established core values to maintain consistency and consumer trust.

Five tenets for liquor brands becoming elastic:

• Deepening consumer connection: Brands must create personalised, meaningful experiences through

tailored releases and immersive events.

By nurturing direct relationships, they foster loyalty and encourage repeat business.

• Fostering agility: brands should embrace rapid innovation and testing, allowing them to quickly respond to market changes and emerging trends. Agility means adapting without losing sight of what makes the brand unique.

• Leveraging technology and data: Using real-time analytics, brands can optimise supply chains, pricing, and marketing. Technology also enables better engagement with consumers, whether through smart packaging, loyalty programs, or personalised content.

• Experimenting with AI: Artificial intelligence enables brands to streamline product development, inform marketing strategies, and even craft bespoke flavour experiences. AI-powered insights allow for targeted innovation and smarter decision-making.

• Measuring and accelerating demand: Predictive insights and market segmentation help brands align new product launches with actual consumer needs, ensuring resources are allocated effectively and that every new brand extension has the best chance of success.

Tech, data, and the power of personalisation

Circana’s analytic solutions allow brands to segment markets, understand unique customer preferences, and maximise resource allocation for effective demand generation. Imagine a liquor brand using data-driven insights to launch a regionspecific spirit, or leveraging predictive analytics to anticipate seasonal trends and adjust product launches accordingly.

Brands that integrate these five tenets –deep consumer connection, agility, technology and data, AI-driven experimentation, and precise demand measurement – can become truly elastic. This elasticity empowers them to innovate confidently, respond to shifting consumer needs, and remain resilient in an unpredictable marketplace. Ultimately, the elastic brand is the one that not only adapts to change but leads it, securing long-term loyalty and growth in the evolving world of beverage alcohol.

To learn more, subscribe and download the latest Outlook report from Circana ‘Stretch for Success’. ■

Joe Berry Award uncovers retail talent

One of the most prominent messages that came from this year’s 39th Activate Joe Berry Award, was the desire for many companies to increase internal promotion of staff. This change means that instead of looking to the wider industry for new talent, companies are looking to identify talent that is already in their grasp, just not recognised.

This move is based, to a greater extent, on the fact that the commonly used modular skilldevelopment programs don’t necessarily expose this latent talent. That is not to say modules are not valuable; they do increase the skill and educational levels to varying degrees.

As businesses are challenged by technology, moving markets and rising costs, the concept of finding hidden talent becomes a priority. Liquor businesses are no different. There is a plethora of talent already in-house, you have just not taken or had the time to take a closer look.

The Activate Joe Berry Award has incorrectly been perceived as a grocery FMCG related program. It has however, for many years, been open to anyone who is employed in Australian (and New Zealand) retail. Food, liquor, pharmacy, hardware, warehousing and related service providers are all welcome.

How does the Joe Berry find this hidden talent? By simply allowing that talent to have an open door through which they can progress.

An essay competition based on a preset group of topics, contrived by industry analysts and programmed to be relevant over the ensuing six months; the Award opens every year on 1 November.

With a limit of 2000 words and an age limit of ‘under 35 at 31 December’, essay writers can dig deeply into their ‘on-topic’ research and exploration. The deadline is 28 February for submission.

Here is where this Award differs. There is an active and personal help desk that provides advice from the ‘can’t get started’ to the ‘where do I go from here?’ to the editing of nearly finished essays. The help desk adds insight, maintains confidentiality on key research and injects motivation to keep going and to experience the value of effort. Great careers are there for the taking for those who take the challenger.

Now, for the employers, we urge the essay writers to take their essay to their company. Let them know that a) they have the drive to write an essay and b) they have talent and a desire to drive a career forward. Employers can add insight, encouragement, mentoring and in return get a paper (or papers) that will be valuable assets for all others within the business. The talent is coming forward, being supported, adding value and telling you that they are here!

The number of entries in the Activate Joe Berry Award has risen steadily over the past four years. The number of companies visible in the registrations for entry have risen quickly. The list of major companies sponsoring the Award has risen, as these companies experience the value of this program in finding their hidden talent.

If you are in the liquor Industry and trying to find some career minded talent, you are invited to join the Joe Berry Award program. Need to know more, just ask, we would welcome your participation. ■

“The talent is coming forward, being supported, adding value and telling you that they are here.”

Keith Quigg Chief Executive Officer

Events

Bacchus trade tasting draws a crowd in Sydney

Bacchus Wine Merchant’s annual trade tasting, Walk on the Wine Side, was held on Monday 23 June at Dockside Cockle Bay Wharf in Sydney. More than 350 trade professionals attended the event, which showcased premium wines from over 50 producers across Australia, New Zealand, Argentina, and France.

Designed for sommeliers, bar managers, and industry buyers, the afternoon offered tastings, winemaker meet-and-greets, and insights into wine craftsmanship. A highlight was a packed masterclass by Champagne Collet, currently touring Australia.

National Sales Manager Aaron Winwood said the day was a great success, noting the strong turnout and engagement. “It was incredibly rewarding to see such support from the trade,” he said.

Following Sydney’s success, Bacchus Wine Merchant took Walk on the Wine Side to Brisbane, with a tasting on Monday 28 July at the Emporium Hotel, South Bank.

Launch of Jack Daniel’s 10 Years Old

Suntory opens $400m production facility

In early July, Suntory Oceania officially opened its new $400 million state-of-the-art production facility at Swanbank, near Ipswich, marking a major milestone in its $3 billion drinks partnership across Australia and New Zealand.

The opening followed two years of rapid development since Suntory announced it would unite Beam Suntory and Frucor Suntory under one business. The Swanbank facility – featuring two canning lines capable of producing 180,000 cans per hour, a glass line for 35,000 bottles an hour, and pallet space for over 50,000 units – represented Suntory’s largest investment in the region.

Touring the site revealed an operation built for scale, innovation, and agility. CEO Dai Minato described the facility as “more than just a factory – it’s a symbol of our belief in this market.”

Managing Director Mark Hill added, “We’ve got a strong innovation pipeline and a mindset focused on growth.”

Suntory’s message was clear: this is only the beginning, and they’re here to lead.

Jack Daniel’s hosted a special event on 30 July, to celebrate the launch of the distillery’s first-ever aged expression outside of the US – the Jack Daniel’s 10 Years Old. The inaugural release for the Jack Daniel’s new Aged Series honours the distillery’s rich heritage of producing aged whiskies and was handcrafted by Master Distiller Chris Fletcher. With just under 3,000 bottles in circulation, this ultra-limited release was on show at the exclusive tasting event held at Odd Culture’s Pleasure Club in Newtown. NSW and ACT Brown-Forman Brand Ambassador Andy Tsai walked guests through an opportunity to taste both the classic Jack Daniel’s No.7 and the latest expression side by side. Each sip came with food pairings followed by a selection of curated cocktails one of which was created by award-winning bartender Jay Cozma. The intimate evening had guests dancing with a drink in hand to live music from Australian alternative rock group Pacific Avenue. The ultra-limited release sets the stage for future age-stated whiskies to come from Jack Daniel’s. ■

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Beyond the label: Understanding organic drinks

No longer niche, organic drinks are carving out a meaningful share in Australia’s broader liquor market, driven by consumer interest in theirpremium quality, health-conscious appeal and sustainable practices, writes Sienna Martyn.

Once seen as costly, complex, and low quality, organic drinks are now wellestablished and offer strong growth opportunities across wine, beer, and spirits in Australia.

According to independent advisory organisation Organic Knowledge, alcohol is the third most common category for organic goods in Australia with 10 per cent of wineries in Australia certified as organic.

Positioned at 11th in the world for organic wine production, the local industry has grown by 1,500 per cent in the decade from 2012 to 2022 and stands out as the leading category for organic liquor in Australia.

In 2023, Wine Australia reported that this has been led by growing sustainability concerns, translating to consumer interest in alternatives wines, with sustainability being important for at least two in every three consumers across the world’s biggest wine markets, such as the UK, US, Canada and Australia.

Category trends

Managing Director and Head of Grape and Wine Production at Tamburlaine Wines, Mark Davidson, confirmed the trend.

“As people became more concerned about their health and the environment, the demand for organic products has grown and continues to do so,” he said.

Davidson said the popularity of organic wines has surged over 10 years, which is now reflected on shelves.

“Many stores showcase the availability of these wines in their store through signage and a dedicated space. These sections highlight the extensive range and choice consumers can enjoy and creates more buzz and discussion around the segment.”

Matt Reddin, Marketing Manager at Angove Family Winemakers said it is exciting to see the Australian market move from curiosity to confidence in organic wine, which he suggests is driven by technical merit and improved quality.

“We’re seeing more winemakers embrace

organic principles because they believe it leads to healthier vines, better fruit, and ultimately, more expressive wines,” he says.

“These wines are no longer seen as stylistically inconsistent or inferior. Instead, often praised for their purity of fruit expression, site reflectiveness, and minimal intervention winemaking. As a result, they are gaining greater representation on wine lists, in retail, and at wine shows – many now competing at the highest level.”

Marketing has helped drive the category forward, but misconceptions and a lack of education remain major challenges. Davidson, however, sees this as an opportunity to reshape the narrative.

“There are still consumers who have not revisited organic wines in years, which is a pity as the quality and reputation of organic wines is the best it has ever been in Australia.

“We aim to educate consumers but equally as important is equipping retailers with the information and knowledge they need to bring those customers to the category.”

“We’re seeing more winemakers embrace organic principles because they believe it leads to healthier vines, better fruit, and ultimately, more expressive wines.”

Matt Reddin, Angove Family Winemakers

Notably, the organic category is expanding beyond popularity in wine, with interest also growing in craft brewing and distilling.

Marketing Manager at Tasmania’s organic cider company Willie Smith’s, Sophie Kelly, said the brand is leaning into sustainability and tradition.

“We choose organic because we believe in making things the traditional way, with more care and less of the artificial stuff. We look after mother nature, and she looks after us.”

Although challenging, Kelly said the quality is worth it.

“Managing disease and pest pressures without using harmful chemicals, can often mean high resource inputs, which results in higher production costs. In saying that, it is worth it as the cider tastes great.”

Consumer drivers

Above quality, consumer interest in organic drinks in Australia is closely linked to the general trend of choosing better-for-you options.

In the context of wine, Paul Ghaie, Co-Founder of liquor retailer Blackheart & Sparrows, said this is linked to the exclusion of harsh chemicals in production.

“The consumer is more conscientious than ever about what they put in their bodies. Organic wines, by their very nature, contain no synthetic pesticides, herbicides or fertilisers and generally less sulphur, so they are more appealing to the health-conscious drinker.”

Defining organic

Products that are recognised as organic in Australia undergo an expensive and rigorous certification process.

The federal department of agriculture fisheries and forestry recognises organic certification from four main bodies; Australian Certified Organic (ACO); Bio-Dynamic Research Institute (BDRI), Organic Food Chain (OFC); and Southern Cross Certified Australia (SXC).

According to ACO, certification for a farm with only one location may cost between $1,000 and $2,000 annually.

Matt Hobson, Founder of premium organic spirit Cavu, defined organic practice in the context of rum, although the principle is similar across categories.

“Organic certification is an independently verified validation that the agricultural origin of the sugar cane (or base product) and every process between harvesting the cane and you pouring delicious rum into your glass is free of man-made chemicals.”

Angove’s Reddin agreed with the definition, however suggested: “There’s a growing expectation that truly ‘organic’ wines should also reflect broader sustainability values, and many wineries are also now certified sustainable by Sustainable Winegrowing Australia.”

While Hobson acknowledges the similarities, he suggests the definitions are mutually exclusive.

“Organic production is typically lower yielding than chemically intensive agriculture and requires fastidious preparation and execution to achieve a commercially viable outcome. By that very fact, organic land care practices and agriculture are consistently more friendly to the planet.”

It is also important to note that not all products that claim to be organic are certified, which can create consumer confusion.

Critical of the process, Hobson noted that Australia is the only OECD member country to not have governmental regulation concerning the use and misuse of the term ‘organic’ by food and beverage producers.

“This is absolute madness and robs the Australian consumer of the integrity associated with organic labelling elsewhere in the world. The lack of integrity and transparency on alcohol labelling is also worrying. Consumers and organic certified producers deserve better.”

Selling organic

When communicating about organic products, Bennie recommends combining education with memorable in-store experiences.

“Tasting is the sharpest tool. We layer that with stories of growers, context around farming, and honesty around what the term really means. We host masterclasses to explain organics and regularly discuss organic farming and its importance to what we purvey, in-store with customers.”

He added: “Speak to deliciousness first, then slide in the story of place, people and purpose; it’s organic by nature, not by force.”

Angove’s Reddin agreed, adding that storytelling is vital when selling organic products.

“A strong story turns organic wine from something technical into something personal – that’s what builds trust and loyalty. It’s not just about what’s in the bottle, but the care and intention behind it.

“Most consumers have heard the term ‘organic’ but might not know its meaning in the context of wine – or why it’s important. Whether it’s farming without chemicals, protecting biodiversity, or honouring family traditions, these stories make the wine more memorable. They also help consumers see the value in choosing organic – not just as a label, but as part of a bigger picture.”

For Ghaie, understanding what organic truly means to a brand is key for retailers when curating an organic range – going beyond just trusting the label or logo.

“Not everyone can afford the certification process, so many producers will instead work with organic and biodynamic principles. Having an honest conversation with the producer will allow you to know how serious they are about the practice.”

Most importantly, Ghaie reminds retailers to, “taste, taste and taste... it’s the only way to know if anything is worth stocking – organic or not.”

Organic products naturally fit into the broader narrative of sustainability and minimal intervention, explained Reddin who noted consumer awareness and demand for authenticity and provenance.

“Core organic farming naturally aligns with sustainability in many ways: promoting soil health, biodiversity, and minimal environmental impact. But increasingly, consumers and the trade are looking beyond the vineyard to assess the entire footprint of the product.”

Mike Bennie, Co-founder and partner in P&V Wine + Liquor Merchants, which is a store and education space, said this is ultimately driving consumer choice.

“It’s about quality with ethics, not compromise. There is a kindred nature with the realm of wellness and wellbeing, in which organic coexists with doing better for oneself while also the planet.”

He added: “Wellbeing is in, and organic wine fits the bill. Drinkers are savvier, seeking transparency and provenance too. Organic now signals integrity, not just health halos.”

Kelly from Willie Smith’s noted that Millennial and Gen Z drinkers are driving market growth through mindful, purpose-driven alcohol choices.

“Younger consumers now understand organic alcohol provides good flavour, consistency, and quality,” she said.

Bennie added that consumers are becoming wiser regarding price sensitivity and value in the category.

“There’s also been an acceptance that while in the past organic was associated with ‘more expensive’ the balance has shifted to greater parity. Products which are made with sustainability in mind, exhibit clear health benefits and are positioned as being premium, yet still represent value for money, will always resonate well with consumers.”

Further, organic drinks are no longer a niche, rather significant force in Australia’s liquor market across categories. Driven by consumer demand for premium quality, healthconscious choices, and sustainable practices, the category is well-positioned for continued growth and broader mainstream appeal through education and visibility. ■

Our judging panel

Andy Young, Managing Editor, The Shout and Bars & Cocktails

Andy Young joined Intermedia in 2015 as Editor of The Shout, bringing with him a wealth of newsroom experience from major television networks and respected newspapers. Now serving as Managing Editor of both The Shout and Bars & Cocktails, Andy plays a key role in shaping the conversation within Australia’s drinks industry. With a sharp journalistic eye and deep industry knowledge, he delivers daily news, insights, and analysis that inform and influence professionals across the sector. His work continues to be a trusted source for the latest in beverage and hospitality trends.

Christina Butcher, Co-founder, Romance Media

Christina Butcher is a New York Times bestselling author, a professional photographer and the founder of Romance Media, which includes both MrAndMrsRomance.com, an award-winning lifestyle and travel site, and HairRomance.com, one of the world’s biggest hair sites. Christina is passionate about advocating for women in business and she has spoken at numerous conferences and summits, including Women of Australian Distilling and International Women’s Day events. Christina has worn many hats throughout her colourful career – she likes to sit crooked and talk straight.

Geoff Bollom, Wine & Spirits Expert, Chambers Cellars

Geoff Bollom has been working in liquor retail since 2012, starting at Fennel Bay Cellars and continuing at Porters Balmain East, before joining Chambers Cellars. He has been a tasting panellist for National Liquor News since 2017. In 2019, Geoff founded The Little Wine School, aimed at building customers’ wine confidence, which ended due to the COVID-19 pandemic. Geoff holds WSET Level 2 and 3 qualifications and has travelled across Australia, Bordeaux, and the USA to expand his wine knowledge. He aspires to work in a fine wine store offering educational experiences.

Geoff Fewell, Venue Manager, Archie Rose

Geoff Fewell has held several senior positions in a variety of esteemed Melbourne venues. His career has seen him as National Whisky Manager for the Speakeasy Group, Operations Manager at Lee Ho Fook and Head Bartender at iconic Melbourne establishment, Vue de Monde. Most recently, Geoff is also a judge for the Australian Distilled Spirits Awards. Throughout his professional career, Geoff has been a part of teams who have been nominated at Tales of the Cocktail Foundation (New Orleans) and won up to three chef hats whilst at Lee Ho Fook (Good Food Guide).

Imogen Murphy, Owner, Thirstville

Imogen Murphy is the owner-operator of Thirstville, a vibrant bottle shop and bar in Sydney’s Marrickville. Her career in the liquor industry began straight after high school and has since grown into a deep and genuine passion for every facet of the trade. She’s endlessly inspired by the creativity and craft the industry has to offer, from product to palate to story. In 2024, Imogen was named Best Liquor Retail Manager at the Australian Liquor Industry Awards (ALIA), a recognition of her commitment, curiosity and the community she’s built at Thirstville.

Jay Cozma, Group Training and Creative Manager, Old Mates Group

Jay Cozma is an accomplished Sydney-based bartender and Group Training and Creative Manager at Old Mates Group. With more than two decades of hospitality experience spanning Australia, Asia, the United States, and the United Kingdom, Jay is known for his expertise in drinks and having managed several world-renowned bars, such as Eau de Vie, Shady Pines Saloon and The Baxter Inn. Jay has secured multiple national cocktail championship wins this year already and is recognised for his commitment to mentoring new talent in the industry.

Jim

Butcher,

Editor, Mr and Mrs Romance

Jim Butcher is an award-winning professional travel and lifestyle blogger, videographer, writer and copywriter. He travels, eats, drinks and works under the guise of Mr Romance at MrAndMrsRomance. com with his wife Christina, an awarded travel photographer and NY Times best-selling author. Together they’re always on the lookout for the next slice of paradise to put on their plate, and share a passion for wine, spirits and cocktails. Jim and Christina are all about finding romance in the everyday, sharing the latest on cocktails, bars, recipes, and everything else in between.

Jimmy Shore, Sales & Brand Representative, The Whisky List

Jimmy Shore is the Sales & Brand Rep for The Whisky List, Australia’s online home for whisky. As a former primary school teacher, Jimmy pursued a change of career and followed his passion into the vibrant world of whisky. Combining his love of education and whisky, his days are now spent learning and educating about whiskies from all around the world, as well as visiting stores across New South Wales and Australian Capital Territory, building relationships with managers and staff, and hosting consumer events and tastings.

Nevil Shah, Sourcing, Sustainability and Compliance Manager, Australian Liquor Marketers

Nevil Shah has over 15 years of experience in the liquor industry, currently working as the Sourcing, Sustainability, and Compliance Manager at Australian Liquor Marketers (ALM), a part of Metcash Limited. Working closely with small-batch distillers, boutique wineries, and craft brewers, Nevil brings a finely tuned palate and deep product knowledge to every decision, ensuring shelves reflect both current trends and timeless favourites. Nevil curates high quality selections with a focus on provenance, craftsmanship, and regional character, balancing commercial insight with a passion for flavour and storytelling.

Kathleen Davies, Founder, Nip of Courage

Kathleen Davies is a leading figure in Australia’s craft spirits sector, recognised for her strategic vision and commitment to championing locally produced, artisanal spirits. Kathleen is an experienced sales and marketing professional with more than three decades of experience across the domestic and international liquor industries. She founded Nip of Courage in 2013, being the first spirits wholesaler and online retailer in Australia that is female-owned, and the first spirits wholesaler and online retailer to ever represent 100 per cent Australian made craft spirits.

Lucas Bucton, Sales Representative, Banks & Solander Distillery/Solander Rum Company

Lucas Bucton began his hospitality journey behind the bar, shaking tins and honing his skills until transitioning into a brand ambassador role with Banks & Solander Distillery/Solander Rum Company in 2023. He drives sales and brand growth for the distillery through hosting spirits training, tastings, and crafting cocktails that best showcase the portfolio. In 2020, Lucas also founded Glass Half Full, a platform dedicated to spirits, cocktails and mixology education – with a particular focus on whisk(e)y. He hosts events, writes blogs and develops content all in the name of helping people to drink better.

Mark Dorrell, Lead Consultant, Allied Beverages

Mark Dorrell is a dynamic, results-oriented commercial professional, who has extensive experience driving growth and innovation in the beverage industry. With a proven track record in sales, category management, trade marketing, and customer relationship management, he expertly combines strategic agility with an inclusive leadership style. Mark is a passionate advocate for strong company culture and values, leveraging his expertise in procurement, research and development, and market analysis to deliver meaningful, impactful business outcomes.

Scott Allan, Events & Advocacy, The Whisky List

With a passion for whisk(e)y, storytelling and creating memorable experiences, Scott Allan is The Whisky List’s events coordinator, bringing events around Australia to life, such as The Whisky Show, The American Whiskey Show and The Top Shelf Whisky Festival as well as consumer whisky tastings and hospitality whisky trainings. Coming up through the Sydney bar scene, Scott honed his American Whiskey knowledge at NOLA Smokehouse & Bar and recently selected several Single Barrels while in Kentucky for release through Whiskey Hunt Australia.

Silvia Segato, Spirits Blender, Archie Rose

Silvia Segato has more than a decades’ experience working around the world in cocktail bars, whisky shops, cellar doors and Drinks Lab. Seven years ago she transitioned from hospitality to production to better understand how spirits are made, and had the opportunity to become a distiller at LARK Distillery in Tasmania, producing whisky and gin. In 2021 life took her (back) to Sydney where she accepted the job as Spirits Blender for Archie Rose Distilling Co. Her qualifications include IBD, WSET in wine and spirits and a certificate in perfumery.

Sean Forsyth, General Manager, Altus Brands

Sean Forsyth is an experienced General Manager with 25 years in the hospitality and liquor industry, having worked across all aspects of the on-premise trade — from venue operations and brand development to national sales and distribution. His career spans global players like Bacardi Martini and Brown-Forman, as well as leading roles with Paramount Liquor. Now at the helm of Altus Brands, Sean oversees a portfolio of premium spirits, RTDs, and premium international beer. He is known for his collaborative leadership style, challenging the status quo, and delivering mutual growth for all stakeholders.

Tom Joseph, Venue Leader, Bar Tilda

There are few things Tom Joseph loves more than stirring an Aussie Whisky into an Old Fashioned, while talking someone’s ear off about how Australia produces some of the finest and most unique spirits in the world. Having worked for a long time with and around the nation’s finest drops, most notably at Dulcie’s Kings Cross and Brix Distillery, he’s currently the bar leader at Bar Tilda, working with one of, if not the best, Australian whisky selections in Sydney.

From humble beginnings to global acclaim, Molly Nicholas explores the rise of Australian whisky, and what makes this category truly world class.

As a category, Australian whisky has evolved dramatically over the last decade – what was once a niche has steadily gained momentum, driven by visionary distillers and uniquely local expressions. Today, the category is on the cusp of significant growth, both at home and abroad, with experts forecasting it could soon rival the global success of Australian wine.

Lara Gardner, Senior Market Manager – Spirits at Casella Family Brands, which owns Morris Whisky, told National Liquor News: “The domestic whisky market is performing strongly, and in 2024, economic firm Mandala partners predicted that the Australian spirits industry could become a $1 billion export industry by 2035 with the right support and settings in place.

“Spirits are the second most consumed alcohol category worldwide, and Australia is well-positioned to lead in premium craft spirits.”

PureAussiegold

But that momentum wasn’t realised overnight – it’s the result of years of bold thinking and perseverance, at a time when the category was far from the acclaim it now receives.

“Fifteen years ago, we were a niche category, often overlooked globally,” LARK Distilling Co’s Master Distiller Chris Thomson recalls.

“Now, there’s real recognition – especially for Tasmania – as a serious whisky-producing region. That shift came from a culture of bold experimentation and a willingness to break tradition. Today, we’ve found our own voice: flavour-forward, creative and confident,” he continued.

With Aussie whisky now a respected player, Thomson says: “The turning point was when

Australian whiskies began winning major international awards –suddenly the world started asking, ‘what’s going on down there?’. That outside validation gave us momentum. But even more important was how we leaned into innovation rather than imitation, creating something entirely our own.”

Though that spotlight is a relatively new phenomenon, there are now many Australian whisky producers uplifting the category’s reputation with prestigious awards – such as 23rd Street Distillery, which was named Distillery of the Year at the 2025 New York International Spirits Competition.

23rd Street Brand Manager Eloise Penny says these awards do more than validate Aussie craft, they build global trust with trade and consumers.

“Winning these awards challenges outdated perceptions of whiskies that come from non-traditional countries and puts us on the radar of collectors, venues and retailers around the world, shifting our narrative from novelty to legitimacy,” Penny stated.

That growing recognition on the world stage is also opening doors to new markets, as international buyers and consumers take a closer look at what Australian whisky has to offer.

“Internationally, markets like India, currently the world’s largest whisky consumer, offer exciting potential. With a growing middleclass population with discretionary income and increasing demand for premium spirits, Australian whisky is well-positioned to meet this demand,” Gardner explains.

Distilled differently

Australian whisky is no longer just following the rules – it’s rewriting them. As consumers increasingly seek out bold flavours, creative expressions and whiskies that feel fresh rather than familiar, local producers are responding with confidence.

Thomson says: “The big shift came when we stopped asking for permission and started carving our own path – and the world took notice.”

Reflecting on shifting consumer preferences, he explains “flavour is king now”, and without the traditions that limit the freedom of other established whisky categories, he sees this as a bold opportunity for Australian whiskymakers.

“We’re free to chase flavour,” he explains, and that’s exactly why LARK launched KURIO – a carefully curated blend of single malts finished in Tasmanian cherry and sparkling wine-seasoned casks. It’s certainly a departure from LARK’s more traditional releases, and while Thomson says the distillery will always honour its roots in single malt, KURIO was crafted with approachability in mind.

“Drinkers want bold, surprising profiles – not just age statements or regions,” added Thomson. “There’s a real appetite for whiskies that are exciting and accessible – complex enough to satisfy experienced

“Australian whisky is carving out its own space globally – not by imitating, but by innovating.”

“Yes, we’re young. But youth also means freedom. Freedom to take risks. Freedom to lead.”

palates but vibrant and versatile enough to welcome newcomers.”

Callington Mill Founder John Ibrahim says the market is experiencing what he describes as “a golden era for Australian single malt”, but, as innovation persists, Andrew Fitzgerald, Co-Founder of The Gospel Whiskey, has observed the increasing introduction of blended Australian whiskies.

“This I feel is not only price-driven, but consistency-driven, to make a product people can mix with or drink neat and know they can keep coming back to it. Starward’s Two-Fold is a great example of that, and innovation wise, I have loved trying some of the red gum-matured whiskies produced by Backwoods,” he stated.

With much of the conversation around Australian whisky centering on innovation, it’s not just the big players making waves. A new generation of small-scale, ultra-craft

Coming of age

Australian whisky may still be in its formative years, but, unbound by centuries of tradition, the category is already being defined by bold ambition.

“Yes, we’re young. But youth also means freedom. Freedom to take risks. Freedom to lead,” says Ibrahim. “And just like with Australian wine, I believe we’ll look back in a decade or two and realise that what we’re laying down today wasn’t just the beginning of something promising – it was the foundation of a world-class legacy.”

And although the category is young by global standards, Australian whisky is already home to remarkable pioneers and visionary distillers.

“I have been impressed and have admired a lot of people in the industry over the 10 years I have been involved in it,” says Fitzgerald.

“Dave from Starward, for boldly taking Australian whisky where it had never been before – he has done it. Seb Costello for championing Australian whisky, and spirits in general, before it was cool to do so – there has been no better advocate or servant to the industry in my opinion.”

producers are emerging and bringing a bold edge to the category’s evolution.

Ben Cook, Head of Sales at Waubs Harbour, says small scale production allows craft distilleries to experiment with yeast varietals, cask types, cooperage techniques and pioneering processes.

“Craft producers embody the passion and pioneering spirit that forms the lifeblood of our industry. Where the larger producers have built the platform; small, family-owned distilleries, like Waubs Harbour, have the freedom to be creative, to innovate and to challenge the way things have always been done, while still honouring tradition,” he told National Liquor News

These distilleries are keeping things small, experimental, and deeply personal –offering unprecedented access to the whisky making process.

“It’s a very immersive whisky experience, which consumers are crying out for, and by doing so, localised craft producers have a real opportunity to grow the Australian whisky industry together.”

Distinctly Australian

According to market analysis by Expert Market Research, Australia’s whisky

market is still dominated by mass-produced imports, with American whiskey in high demand, and Scotch and Irish whiskies maintaining popularity.

For Australian whisky to continue cutting through, there is still work to be done to win over domestic consumers, and the trade plays a critical role in not just the growth of the category, but the way it is experienced and understood.

“For a relatively young category like ours, retailers, bar operators, sommeliers, and whisky specialists are the crucial frontline. They’re not just selling whisky – they’re introducing it, sharing the story behind it, guiding people through it. They become the voice of our brand in the places where decisions are made, glasses are poured, and first impressions form,” says Ibrahim.

One of the greatest tools the trade has at its disposal is the ability to champion provenance and local craft – helping drinkers connect what’s in the glass with where it comes from. And increasingly, that local story is becoming one of the most compelling points of difference for Australian whisky.

Noting Australia’s diverse land of unique regional identities, and the highly recognisable cask influence Australian

“The big shift came when we stopped asking for permission and started carving our own path –and the world took notice.”

whiskies hold, Sullivans Cove’s Distillery Manager Heather Tillot is of the firm belief that Australia has something unique to offer in the world of whisky.

“As the Australian whisky industry grows, we will see the expression of these regional identities more and more,” she says.

“On the one hand, Australia’s warm climate results in quite an active cask maturation, meaning the cask gives more woody notes to the whisky. And on the other hand, our tremendous wine history has yielded an availability of all manner of wine casks, which in-turn when used for whisky maturation display a unique and recognisable array of flavour,” she stated.

While the appetite for bold, creative expressions has driven innovation at LARK, the team at Archie Rose are also pushing boundaries with their use of native ingredients, driving appreciation for local craft.

Through its Limited Editions and Trials & Exceptions series, Archie Rose experiments with a range of unique casks and fermentation styles. The result is distinctly Australian whisky, that “tells our story through local malts, innovative production and seasonal expressions,” Trevor Hannam, Head of Commercial, explains.

“Australian whisky is carving out its own space globally – not by imitating, but by innovating,” Hannam adds. “From partnering with local growers to bold new fermentation techniques or smoking casks with native woods, the path forward is full of flavour, creativity and character.”

Penny believes that this regional identity paired with an influx of innovation creates a more compelling offer for Australian consumers than many imported whiskies.

“Locally, we’re seeing a growing appetite for supporting homegrown producers, with consumers increasingly seeking out Australian-made spirits that offer both quality and a compelling story,” she explains.

And with greater awareness of the craftmanship associated with Australian whisky, comes an easy and affordable upsell for the on-premise.

“Put Australian whisky in cocktails,” says Fitzgerald. “A lot of people are open to paying that little bit more if it is Australian, but importantly there is an increasing amount of Australian whisky below $80 nowadays.”

Setting Australian whisky apart

With the Australian whisky category still in its formative years, the support of the trade is critical to its long-term success. Beyond simply ranging or serving local whiskies, the opportunity lies in championing them: helping consumers to deepen their appreciation of provenance and building a culture of curiosity around the category.

Ibrahim says: “My advice to those in the trade is: get to know the brands you carry – not just what’s in the bottle, but the people and the purpose behind it. When you understand the story, you can pass that story on. And in a category like Australian whisky, the story is half the magic.

“For those serving experienced whisky drinkers, depth and detail matter. For newcomers, it’s about warmth, curiosity, and creating memorable first experiences. The beauty of Australian whisky is that it can do both. You just need to connect the right person to the right moment.”

While storytelling sets the foundation, it’s real-world experience that brings it to life. For the trade, that means finding tangible ways to introduce customers to Australian whisky.

“Education and trial are key,” says Hannam. “Whether through tastings, activations or staff training, giving people a chance to engage with the craft and provenance behind each bottle is invaluable.”

“Winning these awards challenges outdated perceptions of whiskies that come from non-traditional countries and puts us on the radar of collectors, venues and retailers around the world.”

Education and trial help build understanding and spark curiosity, but pricing also plays an important role in accessibility. While Gardner highlights the challenges of the current excise tax structure, which she says, “places a disproportionately heavy burden on spirits producers”, Morris brought a $70 whisky to market less than a year ago, providing an affordable and Australian-made option for consumers.

“We’ve recently launched 36 SOUTH, a new Australian whisky designed to disrupt the market by delivering premium quality at an accessible price. It’s crafted for consumers who are open to exploring new brands and appreciate locally sourced, high-value ingredients,” says Gardner.

Offering expressions at accessible price points helps remove the barrier to entry and

The maturation of Aussie whisky

Highlighting a fascinating phase of maturation for Australia’s whisky market, Sullivans Cove’s new CEO Andy Gaunt points to a shift from the need for younger distilleries to get their whisky out the door, to a stronger focus on quality and longevity.

As the category gives way to a more refined and discerning era, he says this shift underscores the attitude that Sullivans Cove has always held, “that great whisky lies in patience and precision”.

“That means longer maturation, meticulous cask selection, exclusively using larger format casks, and working in careful dialogue with the spirit. We’re now releasing whiskies aged over 20 years, which is rare here, and these older stocks are offering extraordinary depth and complexity,” says Gaunt.

While the Australian whisky landscape typically favours shorter maturations, the distillery’s Second-Fill American Oak was awarded Australia’s Best Single Cask Single Malt at the 2025 World Whiskies Awards – a result Gaunt says validates their approach.

But with rising global interest in whisky, that opportunity also brings pressure.

“With the stocks we have currently maturing, and the fact that we don’t intend to compromise our standard of ‘it’s ready when it’s ready’, allocation planning is key as we simply won’t be able to meet global demand with the stocks we have currently maturing.

“This scarcity reinforces the importance of working closely with our partners to ensure the whisky reaches those who appreciate it most,” he explains.

makes it easier for consumers to explore the category more confidently, creating an opportunity for mid-range whiskies that deliver on both price and quality, says Penny.

“While the category is expanding, it can still be challenging to convince consumers to spend absolute top dollar on a whisky that doesn’t yet carry the same heritage or perceived prestige as imported brands. That’s where Australian whisky can really shine, offering a premium product at a more accessible price point,” Penny stated.

Striking the right balance between price and quality is an essential part of the equation, but equally, Hannam says it’s just as important that the trade knows what they value in a producer.

“Look for producers who lead with clarity and purpose – those with a defined

style, a respect for raw ingredients, and a willingness to innovate. Australian whisky is wonderfully diverse, so whether it’s a versatile house pour or a limited release with serious collectability, seek out distillers who can deliver both distinction and commitment to quality,” he explains.

Above all, with the right mix of product, pricing and storytelling, the potential for sustained long-term growth is undeniable.

“I believe it is worth showcasing a mix of established names and rising stars, making space for diverse cask types, ABVs and regions. Investing in staff training and tastings will help build storytelling tools for them, because when the trade understands what makes Australian whiskies special, they become the best advocates on the floor,” Penny concluded.

Cape Byron ‘Mac Liqueur Cask’

Australian Single Malt Whisky

Cape Byron Distillery

45% ABV | 700ml

Gold 96 points

Distributor: Cape Byron Distillery

“Stunning overall mouthfeel with high quality ingredients. A great whisky from start to finish appropriate for all occasions and customers.” – Imogen Murphy

Enigma

Callington Mill

40% ABV | 700ml

Gold 95 points

Distributor: Callington Mill (info@ callingtonmilldistillery.com.au)

“A classic Scotch style Aussie whisky. Christmas cake, nuttiness and deep flavours.” – Jim Butcher

Waubs Original

Waubs Harbour

43% ABV | 500ml

Gold 95 points

Distributor: Waubs Harbour

“Delicious and well-balanced with great expression of malt.”

– Sean Forsyth

Cape Byron ‘Serendipity’ Peated

Australian Single Malt Whisky

Cape Byron Distillery

46% ABV | 700ml

Gold 95 points

Distributor: Cape Byron Distillery

“A gentle peat whisper that doesn’t overpower. Bright, breezy, and a little wild. Perfect for those who like their whisky with a playful smoky wink.” – Kathleen Davies

DARK LARK

LARK Distillery

43% ABV | 500ml Gold 94 points

Distributor: Spirits Platform

“Dark chocolate, sweetness and buttery tropical fruit. Exquisite mouthfeel. The biscuity, jammy, fruity finish is delightfully warm and long.” – Andy Young

100 Proof

Starward

50% ABV | 700ml Silver 93 points

Distributor: Sazerac

“A very well-made whisky with a great balance from nose to palate. It’s something that I would keep coming back to.”

– Lucas Bucton

What were your overall impressions of the whiskies in this tasting?

“Some fantastic Australian whisky on display. The depth and range of the expressions tasted was fantastic.” – Jay Cozma

“All lived up to what a premium product should be. They are unique to Australia and should be proud of this.”

– Geoff Bollom

“There was a great variety that showcased the creativity of Australian distillers.” – Silvia Segato

“The standard of whiskies that we tasted is evidence why Australian whisky has made inroads in the international whisky scene. What a lucky bunch we are to have access to these drams in our own backyard.” – Jimmy Shore

“It’s refreshing to see such diversity in the Australian market of whiskies. From high quality, yet approachable, to big and spicy or old and complex.” – Imogen Murphy

“The range of styles within the category and the overall quality of the spirits is a testament to how Australian whisky – but also Aussie craft spirits as a whole – is maturing into a serious industry with some spectacular products on the market.”

– Jim Butcher

Australian Single Malt Whisky

23rd Street Distillery

46% ABV | 700ml

Silver 92 points

Distributor: Vok Beverages

“A strong whisky, not for the fainthearted. Bold, robust, and loud, it finishes on a cinnamon doughnut meets a sausage stick.”

– Imogen Murphy

Golden Fleece Australian Single Malt Whisky

Remnant Whisky Co.

45% ABV | 500ml

Silver 92 points

Distributor: The Whisky List

“Initially closed off, but over time the refinement relaxes and those soft textures of butter and cream open to jasmine, magnolia, and vanilla.” – Imogen Murphy

Thieves Collection Gold Edition

Whisky

Thieves Collection

43% ABV | 700ml

Silver 92 points

Distributor: Thieves Collection

“Inviting nose, well-balanced, great sipping whisky.”

– Sean Forsyth

10 Year Old Oloroso De Jerez

Single Malt Whisky

Hellyers Road

46.2% ABV | 700ml

Silver 92 points

Distributor: Hellyers Road Distillery

“Bright. ABV bounces the fruit notes beautifully across the palate. Ripe stronefruit. Wellbalanced.” – Jay Cozma

Signature American Oak Whisky

McHenry Distillery

46% ABV | 500ml

Silver 92 points

Distributor: Paramount (Australia), David Johnstone and Associates (Tasmania) or direct

“Nutty sweetness and fruity caramel lead to a smooth, balanced palate of vanilla, oak and spice, with a long, satisfying finish.” – Andy Young

Muscat Barrel – Australian

Single Malt Whisky

Morris

46% ABV | 700ml

Silver 91 points

Distributor: Casella Family Brands

“Dried fruits, vanilla and oak. Fruit from barrel on palate. Sophisticated. Smooth.”

– Geoff Bollom

Morris of Rutherglen blends legacy and innovation

As Australia’s most awarded wine and whisky brand, Morris of Rutherglen has a legacy dating back to 1859. Located in the heart of North-Eastern Victoria, the Distillery is renowned for its world-class fortified wines, more recently its innovative Australian Single Malt Whiskies and now having produced the World’s Best Blended whisky at the World Whiskies Awards.

The Morris family has been at the forefront of Australian winemaking for over six generations, blending tradition with a forward-thinking approach that continues to shape the industry

The Cellar Door and Distillery’s location in Rutherglen offers a unique microclimate, hot days and cool nights, ideal for both wine and whisky maturation. This climate, combined with the use of hand-finished barrels from the family cooperage, imparts a distinct character to their spirits. Their whiskies are matured in re-purposed ex-red wine barrels from the family winery and then finished in Morris fortified wines, creating rich, layered flavour profile whisky that sets them apart.

Morris of Rutherglen is not only a destination for exceptional drinks but also a symbol of craftsmanship, heritage, and innovation. Whether you’re exploring their luxurious red wines, iconic Muscats and Topaques, or their award-winning whiskies, Morris offers a taste of Australian excellence rooted in history and refined for today.

Tokay Barrel – Australian Single

Malt Whisky

Morris

48% ABV | 700ml

Silver 91 points

Distributor: Casella Family Brands

“Nose is sweet, rich, stewed fruits. Palate is a surprise of charcoal and caramel. Smoke layered over vanilla and fruit.” – Tom Joseph

Newton Single Malt Whisky

Apera Cask

Eureka Distilling

48% ABV | 700ml

Silver 91 points

Distributor: Eureka Distilling

“Deep colour and rich dark fruit nose lead to a luscious palate of vanilla custard, spice and dried fruit, with a lingering finish.”

– Andy Young

Straight Rye Whiskey

The Gospel

45% ABV | 700ml

Silver 91 points

Distributor: Vanguard Luxury Brands

“Complex nose of citrus, earthy tea and spice. Bold palate with viscosity, black pepper and lingering tea. A love it or hate it whisky. I love it.” – Andy Young

Nova

Starward

41% ABV | 700ml

Silver 90 points

Distributor: Sazerac

“An easy-drinking whisky. Light, bright, and gently spiced.”

– Jim Butcher

36 Short Sherry Cask Whisky

Virginia Spirits

40% ABV | 500ml

Silver 90 points

Distributor: Paramount, ALM,

Direct

“Great sipping whisky. Perfectly balanced – I would sip this every day.” – Sean Forsyth

The Ben Buckler

Corowa Distilling Co

40% ABV | 700ml

Silver 90 points

Distributor: Direct

“Classic, funky, grain-forward. Aromas of anise whisky. Light palate that also has a long finish.”

– Jim Butcher

Archie Rose elevates Australian whisky excellence

Archie Rose Distilling Co.’s whisky portfolio continues to reflect its unwavering commitment to quality, provenance and innovation. Rye Malt Whisky, now available at a new price point of $99, offers exceptional value. Crafted from rare, malted rye and the finest malted barley, Rye Malt Whisky delivers a rich, aromatic profile, recently awarded Platinum – Best of Class at the 2025 SIP Awards.

Sitting alongside Rye Malt Whisky in their signature spirits range, Archie Rose Single Malt Whisky showcases six distinct malts, all sourced from Australian growers and processed using a globally unique individual malt stream method. Matured in a mix of apera (Australian sherry) and ex-rye casks, it delivers deep complexity with a strong sense of locality. Archie Rose’s dedication to local malt and innovative distillation has seen Single Malt Whisky awarded Gold and a Consumer Choice Award at the 2025 SIP Awards and named Australia’s Best Whisky eight times.

Further championing Australian provenance is its Heritage Red Gum Cask Single Malt Whisky, matured in native red gum casks once used to age fortified wine. Drawing on scarce, historic materials and a personal connection to Australia’s winemaking past, it reflects Archie Rose’s mission to continue making truly Australian whiskies.

Distributor: Archie Rose Distilling Co.

Newton Single Malt Whisky

Tawny Cask

Eureka Distilling

46% ABV | 700ml

Silver 90 points

Distributor: Eureka Distilling

“Toffee leads the nose, followed by dark chocolate raisins. A smooth start opens to Christmas pudding and jammy fruits, lingering through a long finish.”

– Andy Young

Single Malt Whiskey

Whipper Snapper Distillery

48% ABV | 700ml

Bronze 89 points

Distributor: Direct (West Coast), Swift & Moore (East Coast)

“The nose is sweet and fruity – I found myself nosing this longer than others. This is a whisky for any occasion. Lovely depth and finish.” – Jimmy Shore

Invicta

Callington Mill

46% ABV | 700ml

Bronze 89 points

Distributor: Callington Mill (info@ callingtonmilldistillery.com.au)

“A well-balanced whisky with a real bite to finish off. Pleasant token aromas of barrel and fruits. The palate has plenty of orange, candied stone fruits, and smoke. The finish has a slight bite.” – Imogen Murphy

Cape Byron ‘The Original’

Australian Single Malt Whisky

Cape Byron Distillery

47% ABV | 700ml

Bronze 89 points

Distributor: Cape Byron Distillery

“Gentle, balanced, and generally what I would call a crowdpleaser. An easy drinking dram that can be enjoyed without thinking too much.” – Lucas Bucton

Goldfields Single Malt 6 Year Old

Kilderkin Distillery

45% ABV | 500ml

Bronze 89 points

Distributor: Kilderkin Distillery “Vanilla, malt and cinnamon on the nose. Super smooth. Super refined.” – Geoff Bollom

Whisky Single Malt 2025 Release Echuca Distillery

44% ABV | 500ml

Bronze 89 points

Distributor: Echuca Distillery

“The finish on this wraps all components up in a pretty bow. Fruit, texture, treatment of the grain, comes through very pleasantly.” – Imogen Murphy

36 SOUTH Double Grain Whisky Morris

40% ABV | 700ml

Bronze 89 points

Distributor: Casella Family Brands “Smooth, plush invitation to a high-quality whisky. Very versatile for all consumers.”

– Imogen Murphy

Hellyers Road releases rare 22 Year Old whisky

Hellyers Road Distillery has released its oldest whisky to date: the American Oak 22 Year Old from Single Cask 2325.03. Crafted in Tasmania’s rugged North West, this single malt spent its entire maturation in one ex-Jack Daniel’s American oak barrel, producing only 80 bottles in March this year.

Fiona Coutts, Head Distiller, said: “The Hellyers Road American Oak 22 Year Old Single Cask 2325.03 is a stunning example of how our whisky ages so well in large American oak barrels. The influence of the Bass Strait, a stone’s throw from our Bond Stores, paired with time in a 200 litre exbourbon cask has resulted in a whisky of depth, complexity and concentration. Honey and vanilla notes are at the fore, complemented by a magic that only time, the right oak and contact with oxygen can create over two decades.”

This whisky delivers notes of soft vanilla, ginger and a rich honeyed finish, and is presented in a bespoke gift box crafted from Huon Pine, Celery Top and Myrtle by local woodworker Rob van Tholen. Each comes with a signed certificate of authenticity.

Distributor: Hellyers Road Distillery

The Australian Whisky Buyer’s Guide tasting was hosted at Archie Rose Distillery in Rosebery, Sydney. A huge thank you to the team for their hospitality.

KURIO

LARK Distillery

40% ABV | 700ml

Bronze 89 points

Distributor: LARK Distillery

“This amber beauty is rich and effortlessly charming. Easy to love, hard to forget.” – Kathleen Davies

Thieves Collection Gold Edition

Bourbon-Style

Thieves Collection

43% ABV | 700ml

Bronze 89 points

Distributor: Thieves Collection

“An elegant whisky with wellbalanced sweetness. A short finish with a touch of sourness at the end.” – Jim Butcher

Upshot Whiskey

Whipper Snapper Distillery

43% ABV | 700ml

Bronze 89 points

Distributor: Direct (West Coast), Swift & Moore (East Coast)

“Seems like something that would be cousins with Bourbon. For those that like their candy sweetness and oak influence, this would be the right whisky.”

– Lucas Bucton

Subourbon American Style

Whiskey

Eureka Distilling

45% ABV | 700ml

Bronze 89 points

Distributor: Eureka Distilling

“Sweetness flows into the palate before char takes over. Vanilla, clove and oak spice emerge, finishing with better balance on the back palate.” – Andy Young

El Sol

Callington Mill

46% ABV | 700ml

Bronze 88 points

Distributor: Callington Mill (info@ callingtonmilldistillery.com.au)

“Toffee brown appearance. Candied orange peel and roasted nuts. Crisp citrus finish. Super dry.” – Geoff Bollom

Rye Malt Whisky

Archie Rose Distilling Co.

46% ABV | 700ml

Bronze 88 points

Distributor: Archie Rose Distilling Co.

“Great for people that love rich oak and a green, peppery influence.” – Lucas Bucton

LARK introduces KURIO, a new flavour-forward Tasmanian whisky

LARK Distilling Co. has unveiled KURIO, a new luxury blended whisky crafted to highlight the unique character of Tasmanian ingredients and bold flavour experimentation.

Developed by the LARK distilling team and led by Master Distiller Chris Thomson, KURIO marks a new chapter for the pioneering producer as it extends its innovation beyond single malts. The brand is designed to appeal to the whisky-curious –offering versatility, shareability, and a more relaxed entry point into premium Australian blended whisky.

KURIO’s first release, Crimson Jam, features a blend of select single malts finished in Tasmanian cherry and sparkling wine-seasoned casks. The result is a full-flavoured blend whisky with lifted fruit notes and layered complexity, tailored for sipping neat or mixing in highballs.

“We wanted to push the limits of flavour with KURIO. Tasmanian ingredients are incredible and the way we create as islanders is unique. KURIO is a celebration of both. Whisky for people who, like us, crave exciting and intriguing flavour experiences,” said Thomson.

KURIO is the latest evolution from LARK, which continues to lead in premium Australian whisky innovation, building on its legacy of bringing Tasmania’s distilling culture to a global audience.

Distributor: Spirits Platform

PROUDLY DISTRIBUTED BY CASELLA FAMILY BRANDS. 100% AUSTRALIAN AND INDEPENDENT.

Can you describe the qualities and characteristics that stood out across these whiskies?

Did you notice any trends?

“Barrel experimentation and grain blends definitely led to some very uniquely Aussie flavours.” – Tom Joseph

“Prominent wine cask expressions with lots of bright fruit notes shining through.” – Jay Cozma

“Most were very barrel forward with the presence of fruit, Bourbon or liqueur. None were unbalanced or rough.”

– Geoff Bollom

“There were quite a few red wine casks, which is good news if you have a sweet tooth. It is also great to see a number of Bourbon casks in the line-up to let the spirit shine.”

– Jimmy Shore

“What stood out across the board was the beautiful textural finish they all embodied, making them more versatile to food.”

– Imogen Murphy

“I enjoyed the Bourbon cask releases, because you can never hide behind a Bourbon cask.” – Kathleen Davies

Cape Byron ‘Stone Beer Cask’

Australian Single Malt Whisky

Cape Byron Distillery

46% ABV | 700ml

Bronze 87 points

Distributor: Cape Byron Distillery

“Spirit is excellent with welldeveloped and integrated cask and orchid fruits. Beer cask is mainly on the nose but adds great nuttiness to the finish.”

– Geoff Fewell

Single Malt Whisky

Archie Rose Distilling Co.

46% ABV | 700ml

Bronze 87 points

Distributor: Archie Rose Distilling Co.

“An easy drinking dram. The type that shouldn’t scare anybody off, but rather welcome people into the world of whisky.”

– Lucas Bucton

Classic Cask Release Australian

Single Malt Whisky

Bathurst Grange Distillery

46% ABV | 700ml

Bronze 87 points

Distributor: Bathurst Grange Distillery

“Decadent and sessionable with serious bedroom eyes. It doesn’t just warm you up, it undresses you with your palate.” – Kathleen Davies

Aurora Australis

Hellyers Road

40% ABV | 700ml

Bronze 87 points

Distributor: Hellyers Road Distillery

“Interesting – it goes from light and then explodes with nuttiness and body. A good drop.”

– Jim Butcher

OCD Single Malt ex Shiraz cask

Otter Craft Distilling

48% ABV | 700ml

Bronze 87 points

Distributor: CoLab APAC for GRT and Swift & Moore

“A sweet nose with a lovely perfume. This would do well as a daily drinker. Easy drinking sweetness.” – Jimmy Shore

Honeycomb Whisky Liqueur

Echuca Distillery

33% ABV | 500ml

Bronze 86 points

Distributor: Echuca Distillery

“Honey, banana peel. Bright and not over-sweetened. Wellbalanced.” – Jay Cozma

Upshot Bandit

Whipper Snapper Distillery

43% ABV | 700ml

Bronze 86 points

Distributor: Direct (West Coast), Swift & Moore (East Coast)

“Rich, buttery mouthfeel with delicious length on the palate. Lovely sweetness on the nose.”

– Mark Dorrell

Rye Whiskey

Whipper Snapper Distillery

48% ABV | 700ml

Bronze 86 points

Distributor: Direct (West Coast), Swift & Moore (East Coast)

“A super unique combination of flavours with integration of oak, grain, and fruit.” – Scott Allan

Two-Fold

Starward

40% ABV | 700ml

Bronze 86 points

Distributor: Sazerac

“Approachable and easy-going whisky. Would stand up well in a cocktail or mixed drink, but still enough excitement to be enjoyed neat.” – Lucas Bucton

36 Short Single Malt Whisky

Virginia Spirits

40% ABV | 500ml

Bronze 86 points

Distributor: Paramount, ALM, Direct

“Beautifully balanced with soft delicate sweetness, slightly burnt butter on the palate.”

– Mark Dorrell

Honeycomb

Starward

40% ABV | 700ml

Bronze 85 points

Distributor: Sazerac

“Not artificial in its honey nose and doesn’t feel overdone. Palate is soft and the ABV gives great oil across the palate. Not overly sweetened.” – Jay Cozma

Wild Nectar Release Australian

Single Malt Whisky

Bathurst Grange Distillery

40% ABV | 700ml

Bronze 85 points

Distributor: Bathurst Grange

Distillery

“Delicious and accessible. Would be great over ice cream.”

– Sean Forsyth

Starward Two-Fold brings a fresh take on Australian whisky

Starward’s Two-Fold is breaking tradition and reimagining what whisky can be – approachable, versatile, and perfect for mixing. Crafted from a blend of wheat and single malt whisky, then matured in Australian red wine barrels, Two-Fold delivers a vibrant, fruit-forward profile that’s as easy going as it is expressive.

With bright tropical fruits, mixed red berries, vanilla and cereal on the nose, the palate opens into layers of red fruit and toasty cereal, balanced by oak spice and sweet vanilla. The finish is delicate and long, making it ideal for sipping neat, on the rocks, or shaken into your favourite cocktail.

Matured in local red wine barrels, the signature Starward style shines through – bold, juicy, and unmistakably Australian. Two-Fold isn’t just a whisky; it’s an invitation to bring the bottle out of the cabinet and into moments of connection.

Whisky made for mixing. Shared around the table, shaken into cocktails, or poured straight – Two-Fold is whisky your way. Distributor: Sazerac

Wheat Whiskey

Whipper Snapper Distillery

45% ABV | 700ml

Bronze 84 points

Distributor: Direct (West Coast), Swift & Moore (East Coast)

“Golden brown colour. Vanilla bean and sweet spices. Although high ABV, it is very smooth and very good.” – Geoff Bollom

Australian Whisky

23rd Street Distillery

40% ABV | 700ml

Bronze 83 points

Distributor: Vok Beverages

“A good hit of sweetness on the palate and a nice long finish that is rare in a whisky of this ABV.”

– Jimmy Shore

12 Year Old American Oak

Hellyers Road

46.2% ABV | 700ml

Bronze 83 points

Distributor: Hellyers Road Distillery

“Malt and cask are lovely. Could use a touch more time in cask to develop secondary flavours and better length.” – Geoff Fewell

36 Short Single Malt Whisky

Virginia Spirits

45% ABV | 500ml

Bronze 83 points

Distributor: Paramount, ALM, Direct

“Very complex palate of fruits and nut, reminiscent of a Rutherglen. A bitter finish with blackberry pith.”

– Imogen Murphy

Do you feel these whiskies reflect a distinct Australian style or regional identity?

“The consistent theme is a richness of flavour due to high extraction from the oak casks in our climate. What makes any one whisky stand out from the rest is how they balance that oak with their unique flavour profile.” – Scott Allan

“In what is already a crowded market, Aussie distillers are trying to stand out against each other, breaking with tradition, and consistently trying new methods to create some genuine surprises.” – Tom Joseph

“Most definitely, given our rich wine culture, there is a lot of great spirit being matured. Victorian whisky is shining bright right now.”

– Jay Cozma

“The red wine casks have always been a hallmark of Australian whisky, but with this tasting including corn and wheat and Bourbon casks, the identity is growing, which is super exciting.”

– Jimmy Shore

“Australia isn’t bound by traditions. The use of rye barley grain blends was bold and unapologetically expressive of the land and not constrained by legacy.” – Kathleen Davies

“I think the distinct Australian style is in its diversity. We can do so much and showcase so many different styles because we aren’t bound by super restrictive regulations.”

–

Lucan Bucton

Signature – Australian Single

Malt Whisky

Morris

40% ABV | 700ml

Bronze 82 points

Distributor: Casella Family Brands

“Light and approachable with toffee, dried fruit and soft spice. Smooth, sweet finish with gentle oak. Easy-drinking Aussie malt.”

– Andy Young

Bond 7 Australian Whisky

AGDA Distillery

37% ABV | 700ml

Bronze 82 points

Distributor: Edgemill Beverages

“Easy and approachable neat.

A good entry level whisky. Like sunshine in a glass.”

– Kathleen Davies

Devils Tongue Cinnamon Whisky

AGDA Distillery

33% ABV | 700ml

Bronze 82 points

Distributor: Edgemill Beverages

“Cinnamon and sugar – like a cinnamon doughnut. If you like Fireball, you’ll love this!”

– Jimmy Shore

Heritage Red Gum Cask Single

Malt Whisky

Archie Rose Distilling Co.

46% ABV | 700ml

Bronze 82 points

Distributor: Archie Rose Distilling Co.

“The finish on this whisky makes me want to keep coming back for more.” – Lucan Bucton

Double Oak Blended Malt

Whisky

Jance Distillery

40% ABV | 700ml

Bronze 81 points

Distributor: Jance Distillery

“Interesting nose – very much grain forward with light fruit notes and a little oak influence. Palate is linked to create a nice, jammy medium finish.” – Silvia Segato

Bosque Verde

Corowa Distilling Co

46% ABV | 500ml

Bronze 81 points

Distributor: Corowa Distilling Co

“Soft citrus and malt on the nose, with light spice, vanilla and oak. Simple, pleasant, but lacks depth and complexity.” – Andy Young

What advice would you give to the trade when navigating the Australian whisky landscape?

“The variety is wide, entrepreneurial and well-made. Get behind the Aussie brands!” – Sean Forsyth

“Try everything! There are so many fantastic new releases right now – look for Australian wine cask finishes, dessert wine casks, and anyone experimenting with natives in liqueurs!”

– Jay Cozma

“Educate and inspire your consumers to try locally made Aussie whisky!” – Nevil Shah

“Australian whisky has gone from a curiosity to a genuine category. Now is the time to get behind the brands that are shaping the Australian spirits movement.” – Geoff Bollom

“Just try them! There are so many distinct styles of whisky, made with such a large variety of flavour and character.”

- Geoff Fewell

“As long as it is a great product, in great packaging at a great price, consumers will want it.” – Jimmy Shore

“Be willing to explore. The big name brands cater to most palates, but small up-and-coming distilleries specialise in certain flavours that could be exactly what you’re in search of.”

– Imogen Murphy

“Each dram tells a different story, and it is great to see distillers making their own stamp in the Aussie market.”

– Kathleen Davies

“Australian whiskies are designed for a modern palate, and offering regional options behind the bar or on the shelf creates more interest than the standard. This is what an ever-growing base of invested consumers is on the look-out for.”

– Christina Butcher

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