toast! issue #2 - Autumn

1000
FlyBuysPoints
W
in
2
Issue
Best of
Beervana
Our ultimate
craft festival
more than
40seasonal
drink ideas
All you need
to know about
spiced rum
The new
classics
Are you in a
wine rut?
Drink to a
Mexican tequila
revolution
27
Ideas • advice • occasions
Try our
zingy recipe
inside
Autumn 2014
NZ $6.95
Brought to you by
ways to revamp your
favourite liqueurs

/brownbrotherswinenz
Please drink responsibly
TREAT
YOUR
SENSESSparkling Moscato is a
fruity refreshing sparkling
wine. Lifted citrus aromas
along with freshly crushed
grapes and a sherbet
perfume, make this wine an
instant taste sensation.
Serve well chilled and enjoy
while young and vibrant.

3www.toastmag.co.nz
Published by Image Centre
Publishing Limited
PO Box 78070, Grey Lynn
Auckland 1245, New Zealand
tangiblemedia.co.nz
Publisher Vincent Heeringa
Editor Kerri Jackson
Editorial Manager Morgan McCann
Marketing Manager Rita Shields
Like our Facebook page
facebook.com/LiquorlandNZ or
follow us on
Twitter @LiquorlandNZ
Account Directors
LauraGrace McFarland, Fiona Kerr
Design Miriam Sharpe, Tineke Tatt, Tessa Stubbing
Contributors Kerri Jackson,
Skye Wishart, Michael Donaldson
Sales Managers Sam Wood, Amanda Clerke
Cover Photographer Robin Hodgkinson
Stylist LauraGrace McFarland
Print Image Print Ltd
toast! is published for Liquorland Ltd
DX Box EX11366, Auckland
Telephone: 09 621 0875
liquorland.co.nz
The contents of toast! are protected by copyright
and may not be reproduced in any form without
the written permission of the publisher. Opinions
expressed in toast! are not necessarily those of
the publisher or the editor. Information contained
in toast! is correct at the time of printing and
while all due care and diligence has been taken
in the preparation of this magazine, the publisher
is not responsible for any mistakes, omissions,
typographical errors or changes to product and
service descriptions over time.
Copyright 2014 Image Centre Group.
From
the editor
If this issue could have a soundtrack,
it would be the comforting clink of an
approaching drinks trolley.
I
t’s a throwback to a more rose-tinted social era – which, it’s possible only
ever existed on television. Think Mad Men or Downton Abbey; the eras
when cocktails were king and when you offered guests a drink you had
the ingredients, sparkling from your drinks trolley to make them whatever
they wanted. Today, alas, you’re more likely to offer, or be offered,
whatever sav was on special.
People, we are letting ourselves down. We are missing out on one of
life’s great pleasures – sharing cocktail hour with friends. So this is where
we reacquaint you with some old friends: liqueurs.
These exotically shaped bottles are the building blocks of all good
cocktails. And while we’re all familiar with some of them as they appear in
our favourite bar orders, like a Cosmopolitan or Margarita, beyond that we
seem to find them a little confusing. Dare we say, scary.
Fear not. In our liqueurs feature in this issue we showcase a few
favourites, looking at classic ways to use them, as well as a few recipes and
taste matches you might not have thought of; none of them difficult, all of
them tasty and worth trying.
While liqueurs may have languished for too long in the dark, another
Kiwi drinks trend continues to go from strength to strength. New Zealand
craft beer is enjoying a happy hour like no other. The best place to get
to the heart of it is Beervana 2014, on in Wellington in August. Craft beer
expert Michael Donaldson is preparing early with a look at the best beers
to try at the coming festival.
Elsewhere we take a closer look at wine varieties to try if you’re wanting
to step outside the chardonnay, sauvignon, pinot comfort zone; we look at
our increasing thirst for spiced rum and take a fresh look at tequila.
So there’s plenty there to keep you busy reading and mixing as the
autumn days draw in.
Cheers.
Kerri Jackson
Editor.
editor@toastmag.co.nz
Subscribe to
see p.44

This is
1090 Koppaberg Toast ATL _Viewing Place.indd 1 30/01/14 9:38 AM

5www.toastmag.co.nz
14 9:38 AM
toast • contents
Contents
14 Cabinet of curiosities
Make the most of liqueurs
23 Meet the maker
Alfred Cointreau on what makes
the family business great
14
Last call
42 Find us
Locate your nearest Liquorland
43 Love local
Discover Palmerston North with one
of our local experts
44 Join the party
Subscribe and become a regular
part of the toast! experience
45 Need to know
Your guide to liquor law changes
46 The Last Drop
Where are we? Your chance to win
6 toast! recommends
All that’s new and instore now
11 News shots
What’s happening in the world
of drinks
12 What’s on
Stars of the International Comedy
Festival and their favourite drinks
Features
Upfront
32
1. It is possible to buy an
award-winning pinot for
less than $20
2. Earl Grey tea does work
as an added ingredient to
pale ale
3. Chilli is a great match for
creamy liqueurs
4. You can make a cocktail
that tastes like a
boysenberry Trumpet
5. Tequila can only bear the
name if it’s produced
in certain areas
of Mexico
Joss’ picks
from this issue
24 Beervana 2014
Start preparing for this year’s
festival with our guide to
what’s good
30 Tea break
Yeastie Boys brewery showcases its
Earl Grey beer to the English
32 Ask Joss
Liquorland brand ambassador Joss
Granger on the rise of spiced rum
and how to make the most of it
35 Adventures in wine
Step outside your wine varietal
comfort zone
40 Tequila sunrise
Why this Mexican spirit deserves
more respect – and how to make
the perfect margarita

6
upfront • recommends
toast! recommends
Our pick of what’s new and noticed on the market now and
available from your local Liquorland.
In
store
Award-winning
Church Road wines
2013 was a good year for Church
Road Winery at the Air New Zealand
wine awards. Church Road McDonald
Series Hawke’s Bay Merlot 2011 was
awarded Pure Elite Gold and the
prestigious trophy for Champion
Open Red Wine. And the Church
Road Grand Reserve Hawke’s Bay
Syrah 2011 received a Pure Gold
medal. Now’s your chance to see
what all the fuss is about.
Monteith’s ciders
For cider fans whose enjoyment of the refreshing drink doesn’t
stop with the warm weather, Monteith’s have two new styles.
The Heritage Style Cider is crafted to a traditional style. Fresh
apple aromas lead to a full-bodied palate, with honey notes
and a rounded tannin finish. A good style to try with food. Its
stable-mate Monteith’s Ginger & Pear Cider is a punchy pear
cider fermented with fresh root ginger. Ripe pear on the nose
with a tantalising palate of spicy ginger and cardamom. There’s
juicy pear upfront with lingering zingy ginger on the tongue.
Delicious both.
G.H. Mumm
Champagne
Mumm’s the word when it comes
to Champagne for plenty of
Kiwis – who’ve made it the third
best-selling Champagne in the
country. Pour an indulgent glass
or two to enjoy with tuna sashimi,
oysters or butter poached
crayfish. But you don’t have to
stick to the fine dining, Mumm
works well with most seafood,
white meat and salad. Keep a
bottle in the fridge for special
occasions. And sometimes the
special occasion is that you have
a bottle of Mumm in the fridge.
SOL beer
SOL is the symbol of Mexican independence – Espiritu Libre!
This much-loved, refreshing Mexican classic has been given
a packaging facelift. Born in El Salto del Agua brewery near
Mexico City in 1899, SOL is an undeniable part of the Mexican
spirit, and is a tribute to its deeply rooted culture. Brewed
in Mexico to the original recipe, SOL is a blond, light and
refreshing, golden pilsner-styled lager. A great way to make
summer stretch on a little longer.
A favourite
with Kiwis
More Mexican
flavou rs, p40

7www.toastmag.co.nz
Hoorah!
a new syrah
Galliano Vanilla
From a selection of more than
30 herbs and spices such as
star anise, juniper, musk yarrow,
ginger and lavender comes
the delicate, smooth flavour of
Galliano Vanilla. Perfect after a
hard day’s work, or just before
dinner. For an easy cocktail,
try a Spice on Ice. Build 30ml
Galliano Vanilla, and 30ml light
rum in a glass filled with ice
and top up with ginger ale.
Garnish with orange zest.
Kopparberg cider
Using only the finest fruits
slowly fermented, Kopparberg,
named for the small Swedish
town where it’s brewed,
is a cider for the discerning
drinker. Try it in three flavours:
strawberry and lime, elderflower
and lime and mixed fruits.
Refreshing and sweet.
Huntaway Syrah 2012
Award-winning Huntaway wines have introduced
a Hawke’s Bay syrah to their wine stable. The 2012
vintage is produced mostly from grapes in the
Gimblett Gravels region showing mocha, spice
and forest fruits with a hint of black pepper. Buy
now and cellar for up to five years – then enjoy with
intensely flavoured red meat or game dishes.
n
0 GREAT
VALUE
pinot
Supper Club Central Otago Pinot Noir 2012
This classy Central Pinot has just received a “highly recommended”
review in prestigious London wine magazine, Decanter. The man
behind Supper Club wines, Alastair Picton-Warlow, says: “What
is most pleasing about the Decanter review of the wine, made by
‘rockstar’ wine-maker Dean Shaw, is that we received the same
score as other excellent, recognisable and well-established
Central Otago producers. Add to this three other four-star ratings,
it goes to show that you can really buy excellent quality Central
Otago Pinot Noir for around $20.”

8
up front • recommends
Captain Morgan
Spiced Rum and Cola
Spiced rum is gaining a huge following
among Kiwis (see our feature page
36) and now Captain Morgan have
added convenience to the mix with
four-pack cans. It’s a refreshing blend
of the vanilla and caramel flavours of
Captain Morgan Spiced Gold with
cola that tastes great poured over ice
with a wedge of lime. (Available at all
Liquorland stores from April.)
Smirnoff RTDS
Don’t limit your vodka mixes to the
traditional lime or lemonade. Go a
little fruity. Smirnoff is releasing three
new flavours to its pre-mixed range –
raspberry, blackcurrant and orange, all
mixed of course with premium Smirnoff
vodka. Available in 12-packs of 250ml
cans from May.
Monteith’s Explorer Pack
Explore a taste of Monteith’s like never before. Beer and cider
lovers now have the chance to discover a selection of the West
Coast brews with the launch of the new Monteith’s Explorer mixed
12-pack. The Monteith’s Brewing Co.’s innovative approach to
encouraging people to explore new varieties of
different beers and ciders, the new Monteith’s
Explorer pack includes a few new surprises as
well as a couple of old favourites. Inside you will
discover two 330ml bottles of each of the following
Monteith’s varieties: Bohemian Pilsner, Southern
Pale Ale, Radler, Crushed Apple Cider, Golden
Lager and Brewers Series Ginger Beer. (Available
at Liquorland from April for a very limited time.)
Finest Call
If all that mixing cocktails seems like too much
heavy lifting when all you want to do is relax
and have fun with your mates Finest Call have
an excellent selection of pre-mixes. Try a fuss-
free margarita – just add tequila and lime. But
even better is the range of fruit purees such
as mango, strawberry or watermelon. Perfect
for adding to a rum for a no-mess daiquiri or
for giving that Margarita a different, fruity spin.
Pour, mix and pretend you’re on a tropical
island. Job done. (Look out for Finest Call in
selected Liquorlands from May.)
Sailor Jerry
Spice up your life with a little Sailor
Jerry spiced rum. As all good rum
should be, Sailor Jerry is named for
a sailor – and famed tattoo artist –
Norman “Sailor Jerry” Collins and
distilled in the Caribbean. With
flavours of vanilla and cinnamon, it is
warm and smooth – and sure to add a
little life to anything you mix it with.
Joss’
pick
Fu ss-free creativity
Ready-to
-drink
Go fruity!

9www.toastmag.co.nz
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Try with lemonade
and vodka
Chambord
The deep, satisfying taste of wild
raspberries in Chambord hits the spot
for this time of year. Fresh, sweet
and warming at the same time.
Try the classic French liqueur on
its own over ice, or add a splash
of lime and soda. This versatile
drink, which boasts a 300-year
history, can sub in for other
spirits for a fruity spin on classic
cocktails such a Margarita, sangria
or cosmopolitan, among others. For
another quick, thirst-quencher, make a
Chambord lemonade: 45ml vodka, 15ml
Chambord and 90ml of lemonade. Shake
and serve over ice, garnished with a
lemon wedge.
Joseph Joseph Storage
Elegantly display your herbs and spices, with these glass storage jar
sets from UK company Joseph Joseph. Each ingredient is easy to find
in the clear, dishwasher safe jars, which each have airtight silicone seals
to keep food fresher for longer. The carousel has a non-slip base and
rotates smoothly, and the set comes with removable labels. No more
rummaging through messy racks or drawers to find the right spice.
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Steinlager All Blacks Limited Edition
Sad though it is, we are barreling toward the shortest
day. Of course the upside of that for sports fans is that
we’re already well into rugby season. For Steinlager
that means the release of its All Blacks Limited Edition
packs. All Black by name, all black by packaging. Some
of the men in black were even at the brewery overseeing
production, so surely it must be a winning team effort?
Order your rewards at www.flybuys.co.nz
Fly Buys
points
Limited
edition

News & Trends
11www.toastmag.co.nz
Raise a toast
Doing anything for 170 years seems impressive. When it’s
making world-class wines, we’re even more impressed.
Penfolds, one of Australia’s best known – iconic even –
wine brands celebrates its 170th birthday in 2014, going a
long way to prove its slogan, “1844 to evermore”, true.
Of course the brand and the wines it makes have
come a long way from the days of producing mostly
fortified wines. They were made from grenache for
“medicinal” use (aren’t they all?) by patients of
founder Dr Christopher Rawson Penfold, who
had migrated to Magill Estate, “500 acres of the
choicest land” – on the outskirts of Adelaide.
If you find yourself in Adelaide you can take
a tour of the original estate, complete with the
Penfold’s first cottage still on the land. From
such humble beginnings Penfolds is now one of
Australia’s most revered wine labels.
Tasting Penfolds’ iconic Grange – which retails
for around $600 a bottle – should be on every
wine lover’s bucket list. But for something a
little more achievable the annual Bin release is a
must-buy. The “bins” are a series of numbered
cellars at Magill where traditionally some of the
winery’s finest wines were stored. Winemaker Max
Schubert (creator of Grange) took over the cellars
and gave each over to a specific, premium wine.
The Bins cover a range of different grape varieties
from riesling and chardonnay to shiraz and pinot
noir, but all have become synonymous with quality.
Their annual release each autumn is circled on
every wine lover’s calendar.
News shots
Win me!
History starts here
Jim Beam has been creating history for
219 years, seven generations of the Beam
family crafting bourbon the way they know
how – with the best ingredients, doing things
their own way, and never compromising
for the sake of fashion. But that’s enough
about Beam’s history – they want to know
what history you’ve been making – and
there’s an awesome prize in it. If you have
great stories of good friends, laughs and
epic adventures to tell, send photo or
video evidence of your escapade to
jimbeamnewzealand@gmail.com
for a chance to win this
Jim Beam guitar. It doesn’t
matter how you think
you’ve made history – epic
party, built a mancave or
catching the biggest fish
you’ve ever seen – if you
think it’s worth sharing,
send it in.
World Whisky Day
If you’re a whisky drinker, then you’ll need to pour a dram
– maybe getting the bottom of the glass a little wet, then
press it firmly to your calendar to make a nice whisky
ring around May 17 on your calendar. World Whisky Day.
Created in 2012 by a student in Aberdeen, World Whisky
Day has drawn tens of thousands of people to events all
over the world. Celebrate with your whisky drinking friends
over a glass or two. Maybe a little Glenfiddich 18yo with its
aromas with ripe orchard fruit, baked apple and robust oak
or choose from the vast Johnnie Walker range. Slainte.
Australia’s iconic Penfolds winery
began as a provider of medicinal wines
Look out for our whisky special
next issue!

12
T
he Nelson-based brand has
climbed on board the 2014 NZ
International Comedy Festival’s
travelling roadshow as a gold sponsor to
help tickle the nation’s funny bones.
The two signature shows which
celebrate the launch of the Festival are
the Old Mout Cider Comedy Gala in
Auckland on April 24 and the Old Mout
Cider First Laughs in Wellington on
April 27.
Putting on her serious face Old Mout
Cider brand manager Kate Johnston
says: “Comedy in New Zealand has
rapidly gained in popularity over the last
few years, and so has the consumers’
preference for cider – so we saw this as a
great alignment for our brand.”
Old Mout Cider has been making
the good stuff since 1947 in Nelson’s
Redwood Valley. It’s a cider that’s all
about getting groups together to share
in the good times and with its dry,
witty personality it is the perfect fit with
comedy. Old Mout Cider is the number
one cider in New Zealand.
As it’s a well known (or, in fact, just made
up right now) fact that cider makes you
laugh, we went to a few of this year’s
International Comedy Festival performers
for some of their thoughts:
Chris Martin,
UK
Come to the NZ
International
Comedy Festival
because... it’s
important to help
increase a country’s
population by 10 per
cent, and I love long flights ‘cos you get
to watch films for 24 hours whilst a butler
brings you drinks.
The cider makers at Old Mout are a funny bunch. Officially.
My favourite post-show drink is...
cider because I’ve seen the next two
questions are about cider. Do I now win
some free cider? Cider, cider, cider!
I drink my cider with... my right hand.
If I were to create my own cider
the flavour would be… carrot, apple,
beetroot, spinach and broccoli because
I find getting my five fruit and veg a day
tricky, so consolidating them into one
alcoholic drink makes life a lot easier.
PAUL EGO, NZ
Come to the NZ
International
Comedy Festival
because... we have a
bouncy castle and
face painting for the
kids! (When I say
“bouncy castle” I
mean a paddling pool with no water in it
and when I say “face painting” I mean
we have a sharpie that we can
permanently write jokes on your kid’s
face with.)
My favourite NZ city to perform in
is... Hamilton. Because it is both mental
and polite at the same time.
Stella Artois poured over Black Sambuca
and set fire to with a kerosene lamp. Of
course if you don’t like burns to most of
your face and neck you can just do the
Stella part.
I drink my cider with... two hands and a
bib, like a baby holding a sippy cup.
If I were to create my own cider the
flavour would be... Strawberry Foot,
and it would taste like it sounds – like
a young maiden has padded barefoot
through a strawberry patch, squashing
the ripened berries between her delicate
lower digits.
Ciderwith a side o’ laughter
URZILA
CARLSON,
NZ/SA
Come to the NZ
International
Comedy Festival
because... I need
the money to buy
food and comedy is
always better, I find, when there is an
audience. It’s just tragic to do comedy
to an empty room.
My favourite NZ city to perform in is...
Huntly. Because I love a challenge.
beer. I like beer quite a lot.
I drink my cider with... my mouth. I
find if I use my mouth for most drinks it’s
more effective.
flavour would be... Strawberry. All
flavour everywhere in the world should
be strawberry.
STUART
GOLDSMITH,
UK
Come to the NZ
International
Comedy Festival
because...
presumably at some
point you’ll get bored of the great
weather, fabulous wine and beautiful
scenery, and want to hear people from
countries much less nice than your own,
spewing impotent rage about their awful,
awful lives.
is... Auckland. Partly because that’s where
I won last year’s NZICF “Spirit of the
Fringe” award, but mostly because I’m
hoping to employ that tiny little elderly
couple with the banjos on Queen St as
WHAT’S ON • COMEDY FESTIVAL

WHAT’S ON • cOMEDY FESTIVAL
my opening act and they don’t look like
they’ll travel well. I should also mention
I’ve just finished headlining the stand-up
show at Christchurch Buskers Festival and
found “Chch” to be awesome too, as well
as very excitably abbreviated. Fewer
banjos, but full of vim.
My favourite post-show drink is... tears.
The audience’s or my own – not fussy. Or
a nice dark rum. Mmm, rum and tears...
flavour would be… a radical blend
of apples, L&P, silver flakes and blood,
served in a furry tankard and named “He-
Wolf”, after my new comedy show.
CORI
GONZALEZ, NZ
Come to the NZ
International Comedy
Festival because... if it
bombs, you will see a
grown man cry and
wee himself at the
same time.
is… Hamilton. Because I always judge
a crowd by what they’re like to hang
out with post show. The Tron has some
of the nicest people that I’ve met
doing comedy.
My favourite post-show drink is…
vodka soda.
I drink my cider with… ice and my
friends.
If I were to create cider the flavour
would be… chilli infused.
CHOPPER
(Heath
Franklin), AUS
Come to the NZ
International
Comedy Festival
because... who
doesn’t like to laugh?
If you don’t like comedy there is no
saving you. If you don’t like to laugh
you may as well live in a cave and eat
dead birds.
is... Picking a favourite city is like picking
a favourite child. I obviously have one
but can’t say which one it is in front of the
other children.
A colder version of whatever I had on
stage. Mac’s Spring tide will do nicely.
I drink my cider with ... my dolls
at a tea party. Actually New Zealand
has good strong ciders, Australia has
lemonade for grown-ups. I actually like
a nice strong cider in a Snake Bite with a
good beer.
flavour would be ... pretty average. I
have no business making cider, I’ll leave
it to the experts. In an ideal world my
cider would be tart enough to shrink
your face.
All comedians featured are performing as
part of the 2014 NZ International Comedy
Festival April 24 – May 11
www.comedyfestival.co.nz

14
A cabinet of
curiosities
Amarula
loves
icecream
cover story • liqueurs

Liqueurs are the building blocks of every good cocktail,
and it’s time we gave them a little more appreciation,
writes Kerri Jackson.
R
emember back in the day when you’d sneak a peek into the cubby hole of intrigue
that was your parents’ drinks cabinet? The collection of strangely shaped bottles,
so often covered in a veneer of slightly sticky dust, with their strange coloured and
even more strange smelling contents, seemed like a collection of magic potions to your
younger self.
And you weren’t wrong. Though liqueurs have had a mixed history with Kiwi home
mixologists – often acquired mysteriously in a jet-lagged Duty Free blur or left behind by
party guests – they are the building blocks of every good cocktail. Intense and designed
to mix well with others, liqueurs are themselves like a perfect party guest, albeit one who
seems from a bygone, more glamorous era.
In these fast-paced days of RTDs, supermarket wines, and flavoured vodkas, liqueurs
have found themselves increasingly consigned to the back of the drinks cabinet. We
should be ashamed.
It’s time to re-embrace the colourful, tasty world of liqueurs and all they can bring to
home-mixed cocktails, and even cooking.
Over these next few pages are a few of our favourite classic liqueurs demystified
and reintroduced for your consumption.
s

Kahlúa
The pub quiz: Kahlúa is a coffee liqueur
originating in Veracruz, Mexico in the 1930s, made
from two of the region’s most famous ingredients:
Arabica coffee and sugarcane.
What does it taste like? Sweet black coffee,
though the coffee flavour is subtle and mellowed
by hints of vanilla and caramel particularly when
served on its own on the rocks.
The classics: Kahlúa’s perhaps best-known use is
as the key ingredient in a Black Russian, with an
equal measure of vodka served over ice. For a new
spin try adding a twist of orange zest as the citrus
really sets off the coffee and vanilla flavours. For a
White Russian just add cream or milk to top up the
glass. Of course, it’s also an obvious addition to
both hot and iced coffees and chocolate drinks.
With a twist: Instead of an after-dinner coffee,
make yourself an espresso martini, pictured, with
one part vodka, 1½ parts Kahlúa and one serve
of freshly made espresso. Shake well and strain
into a martini glass. For a mocha twist grate a little
chocolate over the top. For a more zesty option
pour two parts Kahlúa over ice, with one part fresh
lemon juice and a half-part of sugar syrup for a
Kahlúa Sour.
16
Coffee
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Frangelico
The pub quiz: It’s all about the monks.
Frangelico’s origins date back 300 years to
the monks living in the hills of Piedmont in
Italy who distilled a liqueur from the region’s
wild hazelnuts. That history is emblazoned in
the friar-shaped bottle and the name – Fra’
Angelico, was a hermit monk living in the
Piedmont hills in the 18th century. Drinking it
may then be an actual religious experience.
What does it taste like? Sweet hazelnuts with
hints of vanilla and dark chocolate.
The classics: Try it over ice with soda water
for a good go-to easy option. Add a squeeze
of lime juice to elevate it into something a
little more special. With the same number of
calories as vodka, Frangelico isn’t a bad option
for the calorie-cautious. And if you want to
keep it all-Italian try pouring it over icecream
18
His &
her’s
with espresso for new spin on affogato.
With a twist: Possibly the most fun way to
drink Frangelico is the chocolate cake shot,
pictured above. Add equal measures of
Frangelico and a good quality vodka such as
Grey Goose or Russian Standard, and have a
wedge of sugared lemon on standby. Drink the
shot in one then suck on the lemon. It tastes
exactly like a mouthful of chocolate cake.
Another deliciously off-beat idea is to mix 15ml
Frangelico with 15ml of Chambord and top
with a small dollop of slightly thickened cream.
It tastes just like a boysenberry Trumpet.
For something to be drunk at more of a refined
speed try a Cleopatra: shake together one
part Frangelico with two parts almond milk
then serve garnished with a sprinkling of finely
chopped chilli.

Wild Turkey American Honey
The pub quiz: From the Wild Turkey bourbon stable, American
Honey is one of the only bourbon-based liqueurs in the world.
What does it taste like? As well as the honey there’s distinct
vanilla and citrus flavours.
The classics: American Honey is a particularly sweet liqueur and
as such lends itself well to desserts. Try it simply doused over ice
cream, or add it to caramel and butterscotch sauces or puddings.
For a real thirst-quencher, sure to please a barbeque crowd add
two parts American Honey to one part fresh lemon juice and one
part sugar syrup to a pitcher. Serve in tall glasses filled with ice
and top with soda, pictured.
The twist: The sweetness of American Honey is balanced nicely
when it’s matched with sharp citrus flavours, particularly lemon.
For a warming toddy just add a measure of American Honey into
a heat-proof glass or mug, add the juice of half a lemon (or to your
own taste) and top with boiling water. You could even add a few
thin slices of fresh ginger as your pour the water over and leave to
infuse for a few minutes before drinking. Try the same mix cold by
replacing the boiling water with soda water. For something more
fun try a honey-nut combo. Mix equal parts American Honey and
Frangelico with ice and strain into a shot glass.
His &
her’s

Cointreau
The pub quiz: Cointreau is the original triple
sec orange liqueur – a clear liqueur made from
the distillation of sweet and bitter orange peels.
Interestingly it often goes opalescent when poured
over ice as the essential oils react to the temperature.
What does it taste like? It has an overall citrusy
taste, but with orange as the most dominant flavour.
The classics: Cointreau probably qualifies as one
of the most popular modern liqueurs, found in
many classic cocktails such as a Margarita and
Cosmopolitan (see sidebar). Try it with dry lemonade
or soda, or a fruit juice like pineapple, grapefruit or
orange. It’s also widely used in cooking and food
preparation. One of the classic recipes is Cointreau
served over fresh strawberries. For something a little
different try it in a vinaigrette dressing with equal
parts grapeseed oil and balsamic vinegar then add
a squeeze of grapefruit juice with salt and pepper.
Delicious with salad, poultry or seafood.
The twist: For a pick-me-up add the pulp of two
passionfruit and a slice of chilli to a shaker. Add in
50ml of Cointreau and 15ml of fresh lime. Fill with ice
and shake. Strain into a glass over ice and top with
soda water, pictured.
Recipe idea: For a simple sweet Cointreau treat,
make yourself a batch of about 12 thin pancakes or
crepes. Cream together about 100g of butter with
30g of caster sugar, then add in 3-4 tablespoons of
Cointreau and the grated zest of an orange. Spread
the butter cream mix over the pancakes and fold them
in half, and then in half again, so you have a wedge
shape. Layer the pancakes into a shallow baking dish
and bake at 170C for about 10 minutes. While they’re
baking gently heat the juice of two oranges with the
grated zest of one orange and one lemon, 4tbsp
of Cointreau and 175g of brown sugar. Bring to the
boil then reduce the heat and keep cooking until the
sauce has reduced to a syrupy consistency. Remove
the baked pancakes from the oven and pour over the
sauce. Serve hot with whipped cream.
If you’re a whiz at making macroons, another sweet
idea is to mix a tablespoon of Cointreau into your
butter cream filling.
Sweet &
spicy
20

make the perfect Cosmopolitan
It may sound obvious but the trick to a good Cosmopolitan
is balance. Measure everything carefully, no matter how
tempted you are to throw in an extra splash of vodka
or Cointreau. You’re messing with four bold flavours in
Cointreau, lime, cranberry and vodka so if one gets out of
kilter your drink’s going to be a little eye-watering. And
make sure everything, including the glass, is super-chilled.
20ml Cointreau
10ml lime juice
20ml cranberry juice
40ml vodka (we recommend the new Smirnoff Double Black)
Measure and pour all ingredients into a shaker with ice.
Shake well then pour into a martini glass.
How to...
Impress
you r guests
Frangelico has the
same amount of
calories as Vodka*
Sorry Vodka,
you’re dropped!
Frangelico has the
same amount of
calories as Vodka*
Sorry Vodka,
you’re dropped!
$Fill a glass with ice, squeeze & drop in two lime wedges.
Pour in 30mls Frangelico & top with soda water.
*Independent NATA Accredited external laboratory

Baileys
The pub quiz: Baileys was born when wise Irishman RA Bailey
decided to blend his country’s skill at whisky with its skill at dairy
production and came up with adding cream to whisky (as opposed
to adding whisky to the dairy cows’ diet). The most common
question asked of Baileys and other cream liqueurs is should they be
refrigerated? The answer is no, the alcohol preserves the cream.
What does it taste like? Like an intense, reduced chocolate
milkshake, with a comforting warm alcohol aftertaste, arguably best
enjoyed on its own over ice.
The classics: Baileys and milk has long been the entry-level Baileys
choice but it works with many flavours such as chilli or coffee. Try
pouring 50ml of Baileys over ice in a shaker. Add 20ml of whisky and
10ml of strong cold espresso. Shake and serve in a martini glass. Or
add ice and one part Baileys to the espresso martini from the Kahlua
page of this feature, for a frappuccino version. The crucial trick with
Baileys is to avoid mixing it with anything too acidic or you’ll get a
fairly unappetising curdled mess. Unless you’re after something like
a Cement Mixer shot which is deliberately curdled. If that’s your thing
– go for your life.
The twist: For a cocktail that can double as dessert mix equal parts
clear apple schnapps, cinnamon schnapps and Baileys. It’s like apple
pie in a glass. Or, to simplify, as cinnamon schnapps can be tricky to
come by, just sprinkle with good quality ground cinnamon and serve
with a cinnamon stick. Baileys also blends beautifully with bananas
and an equal amount of Bacardi. This is a good one to make in
larger, pitcher-sized quantities to serve to friends. For an extra chilled
twist, try peeling then freezing the bananas first. It’s like Bailey’s and
banana ice-cream.
22
Amarula
The pub quiz: Amarula is a cream
liqueur made in South Africa
from the fruit of the marula
tree, which grows only on the
sub-Saharan plains of Africa.
The fruit, which resemble lemons
in appearance, is hand-harvested
and distilled into a clear liquid
that’s aged in oak for two years.
Cream is then added.
What does it taste like? On its
own it is rich and creamy, without
too strong an alcohol flavour. There
are hints of vanilla and caramel from
the oak but with subtle fruitiness,
even pepperiness, that stop it all
getting a bit sickly.
The classics: Sipping a serve over ice
is really the ultimate way to go with
Amarula, but it’s also a popular choice
for zooshing up an after-dinner coffee
or hot chocolate. It’s also delicious
poured over ice cream.
With a twist: The rich creaminess
and hints of pepperiness in Amarula
also makes it a great match with
spices such as chilli and fresh ginger.
Try adding 80ml of Amarula to a
cocktail shaker or blender with a
generous scoop of icecream and a
teaspoon of freshly chopped chilli.
Blend then serve in a martini glass
over ice and garnish with a fresh chilli.
You could take the creamy, spicy mix
even further by adding a splash or two
of Amarula to spicy Asian stir-fries.
Like what you see?
For all the spirits, liqueurs
and a large range of
mixers featured head to
your local Liquorland.
Keep it classic

The family business
W
hen Alfred Cointreau has some time to unwind, he heads
home to Angers, France, the city that’s also home to the
liqueur that bears his family’s name.
While there he generally catches up with his father over a cigar
and a large snifter containing two parts Cointreau, one part Remy
Martin XO cognac. That particular marriage made in heaven is so
favoured by the Cointreau family that they’ve gone a step further,
working with Remy Martin to produce Cointreau Noir, a new
premium liqueur, just launched to the New Zealand market.
Alfred, heritage manager for Cointreau, a sixth generation
member of the family that first produced the liqueur, will visit to
New Zealand to showcase the new product in person.
“Cointreau Noir is the ‘small brother’ to Cointreau; a beautiful
creation,” Alfred says. “The perfect wedding between 70% of
Cointreau, sweet and bitter orange peels and 30% of cognac.
The Noir launch will be Alfred’s first visit to New Zealand,
another stopover in what seems a near never-ending world tour
of Cointreau’s markets. No wonder he needs to relax over a
Cointreau and cognac at home.
“Part of my heritage manager job today is to travel where
Cointreau is and meet people who work around the brand, but
also bartenders. Those travels are very important to me because I
meet people and when you look from the beginning of Cointreau
to nowadays, it is a history of passionate people.”
He says New Zealand is an interesting market for Cointreau and
he’s looking forward to introducing Kiwis to a little more of the
brand’s heritage. “I would like [Kiwis] to know first the birthplace,
Angers. Angers is a beautiful midsize city on the west side of
France, between Paris and the Atlantic Ocean, at the heart of
Loire Valley. Still today, it has only one distillery and one master
meet the maker • Cointreau
Alfred Cointreau is the sixth generation of the family that created one
of the world’s most popular liqueurs. On a visit to NZ to promote the
company’s newest product he talks about what makes Cointreau unique.
“I know NZ is a beautiful
Pacific Island with exoticism
and sun. I know they are the
best in rugby.”
distiller, Bernadette l’Anglais to make Cointreau. She respects
the authentic recipe, perfected by my great, great, grandfather,
Edouard.”
And what does he know of New Zealand so far? “I know it is a
beautiful Pacific Island with exoticism and sun. I know they are the
best in rugby.”
The 27-year-old joined the family business three years ago when
he realised no-one else from among his cousins and siblings was
involved, and the family ties with the liqueur they created were at
risk of petering out. His only regret, he says, is that he didn’t start
earlier.
Not that the liqueur was ever far away. “My first childhood
memory of Cointreau is the smell. I remember the first time I went
to the distillery. I came to this beautiful shiny room with a warm
temperature, the flavours of sweet and bitter orange peels were
unforgettable. Even today when somebody asks me which flavour
do you want, I always choose orange.”
If he’s forced to choose his favourite cocktail he opts for the
Cointreau Fizz – 2 parts Cointreau, 1 part lime topped with
sparkling water in a glass filled with ice. “I love it because
wherever I am it’s very easy to find the ingredients to mix it. And
it’s very refreshing.”
But he adds: it’s important to have more than one favourite
cocktail. “I think you could have one cocktail for each hour of
the day, or depending on your mood. As an aperitif to stir your
appetite before dinner Alfred prescribes a White Lady – Cointreau
with gin. “After lunch, Cointreau on ice. During a romantic dinner;
a Cosmopolitan. A party with friends? A Margarita. It all depends
on the context, and on your personality.”
*Cointreau Noir is available from selected Liquorland nationwide
from May.

24
GATEWAY Artisan Cult
Beer Profile Sessionable Savour Redefining
Recipe Simple Interesting Complex
Mouthfeel Clean Flavourful Intense
Aroma Subtle Invigorating Bold
Malts Mostly base malts Base specialty Mostly specialty
Use of Hops Low-Med Med-High High
Choose your brews
Beervana, a mecca for the country’s best brewers
and biggest beer fans, welcomes devoted pilgrims to
Wellington in August. Liquorland is proud to once
again sponsor New Zealand’s most popular and highly
regarded showpiece for our craft brewers. And, as
it’s never too early to start planning, here Michael
Donaldson offers up a preview of some of the beers
and brands we recommend you check out categorised
according to our tasting guide.
Hallertau No 2
The brewery: Husband and wife team Steve
and Hayley Plowman stumbled in to beer. Steve
was working in West Australia when he spied a
brewery course in Margaret River and thought
it would be just the thing to take his home brew
to the next level. In 2005, back in New Zealand,
they headed to the west Auckland
hinterland and set up Hallertau
brewpub in Huapai, a rural town
at the end of the Northwest
motorway. With a shiny new
brewery just installed they now
share the brewing hardware
with Liberty Brewing, which has
relocated from New Plymouth.
The brew: Hallertau’s core and
original range are numbered
1, 2, 3 and 4; a throwback to
an era when they couldn’t
decide on names for the
new brews. Hallertau No
2 is now also known as
Statesman, a spicy pale ale
with loads of citrus tang
but not so bursting with
hops that it will frighten the
horses. It has a honey malt
undertone that’s perfectly
in harmony with the hop
bitterness making it an easy
drinking pale ale.
gateway
Michael Donaldson is current Brewers Guild
Beer Writer of the Year. He is the author of Beer
Nation - the Art and Heart of Kiwi Beer and
his regular Pint of View column appears in
the Sunday Star-Times.
Craft Beer
tasting guide

Moa Pale Ale
The brewery: Thanks to an
audacious share float and some “out-
there” marketing techniques, Moa
has become one of New Zealand’s
best known and more mainstream
craft breweries. The brewery was
started by Josh Scott, a trained
winemaker keen on cross-pollination
of ideas, such as using champagne
yeasts in some of his beers. The
business was taken over by the folks
behind 42 Below Vodka who created
a real storm when the brewery was
launched on the sharemarket in early
2013. After a flurry of activity which
initially spiked the share price to a
$1.32, the company was hit by poor
sales and the shares almost halved
in value to 62c in August. But it
seems as if a change of distributor
has ensured their great range of
well-made beers are finding new
audiences and the price is edging
back up.
The brew: Moa Pale Ale is a classic
Kiwi rendition of the popular style.
It uses New Zealand hops to create
a lovely citrus and floral nose and
a punchy bitterness that doesn’t
detract from the fleshy malt base.
This beer is bottle-conditioned,
which means the yeast residue is
still in the bottle. It also means,
depending on how the beer has
been stored, it may change character
as the yeast will be still active at
room temperature. When you pour
it from the bottle be careful to leave
yeast sediment behind.
Tuatara Hefe
The brewery: When Carl Vasta
started Tuatara on a lifestyle
block in the hills above
Waikanae on the Kapiti Coast
north of Wellington, his
attitude was whatever beer he
didn’t sell he’d drink. Good
luck doing that now because
Tuatara is one of the country’s
biggest craft producers.
Vasta, with partner Sean
Murrie, started small and
developed something of
a cult following around
Wellington for his perfectly-
formed, classically-derived
styles. When the brewery got
too big for its boots – or at
least too big for the out-of-
the-way property on the hill
– they moved it down to the
flat in Paraparaumu, where
they churn out about a million
litres of beer every year.
Yeastie Boys
Gunnamatta
The brewery: Yeastie Boys are Stu McKinlay and
Sam Possenniskie, a couple of mates who came
up with the idea of a brewery when they realised
Stu’s home brew was so good people would be
prepared to pay money for it. Not having the
up-front cash for a brewery and uncertain whether
they’d succeed, they ventured to Invercargill where
brewer Steve Nally was just starting his contract
brewing business. They did a small, 1200 litre, first-
up brew of their iconic Pot Kettle Black and never
looked back. Stu is a mastermind of unusual and
experimental beers exemplified by his incredible
but divisive Rex Attitude, a beer made with 100 per
cent peat – smoked malt that tastes like whisky.
The brew: Gunnamatta is one of those beers that
transports you to another place. Rebelling against
a trend to add coffee to beer, Yeastie Boys decided
to add tea – in this case Earl Grey. It’s a perfectly
clever idea because Earl Grey is laced with
bergamot which adds a citrus fragrance that you
can get from hops and the tannin in the tea gives
a bittering effect as well. But this is so much more
than a cuppa tea stirred into a beer. And the name?
It’s a surf break on Victoria’s Mornington Peninsula,
and a song instrumental by Australian musical
legend Paul Kelly.
The brew: Wheat beers come in
all sorts of guises but in Germany
they are known as Weissbier or
Weizenbeer – except when they
are unfiltered when they become
known as Hefeweizen. So that’s
where the name Tuatara
Hefe comes from – it’s an
unfiltered wheat beer, which
means there’s traces of yeast
sediment in the beer. This is
not a bad thing; in fact many
people will argue the yeast
is good for you. If you gently
tilt the bottle before pouring
the yeast will make the beer
cloudy but won’t harm the
taste. What you’ll get is some
banana, a hint of bubblegum
and pinch of clove – the
essence of a true wheat beer.
Not extinct
after all!
Meet the
makers
p30
gateway
gateway
Artisan

26
gateway
Emerson’s Pilsner
The brewery: Richard Emerson’s iconic
Dunedin brewery is 22 years old this year
and what a remarkable story. Richard was
born deaf after his mother contracted
German measles while she was pregnant
but his disability means nothing when
it comes to making great beer. Richard
believes his body’s way of compensating
for his deafness is to give him a sense of
taste and smell superior to most people’s.
A young Emerson fell in love with real
beer while on a holiday in Europe and
returned to New Zealand to start his
own brewery with the backing of his
family and a handful of friends. For years,
the brewery was nothing more than
Dunedin’s best-kept secret but the beers
soon became too good for word not to
get around. While the brewery is tiny by
modern standards, the crew at Emerson’s
never miss a beat and every classic brew
that leaves the premises is among the
best examples of its kind.
The brew: Emerson’s Pilsner is a classic
New Zealand take on the world’s most
popular beer style. Pilsner originated
in the Czech town of Pils and the style
is represented today by the
likes of Heineken, Stella Artois,
Carlsberg and Steinlager. But
down in New Zealand we do it
differently, because we have
such amazing hops that the
rest of the world doesn’t. A
traditional pilsner has that
crackling bitterness but the
aroma doesn’t necessarily
jump out of the glass. New
Zealand hops, however,
have a wonderful aroma
of citrus, passionfruit and
lychee and that’s what
you get with this beautiful
summer-in-a-glass brew.
A frothy head of white
and a wonderful aroma
are backed by bracing
bitterness and firm
malt backbone.
Bach Brewing Hopsmacker
The brewery: Bach Brewing is a reincarnation of one of
New Zealand’s early craft pioneer breweries. In 1999 a small
brewery started in Hawke’s Bay called Limburg. The brewer
was Chris O’Leary, who went on to make his name as the
head brewer at Emerson’s in Dunedin. His partner in the
business was Craig Cooper. While the original Limburg failed
in 2008 – it was a bit ahead of its time in the second wave
of Kiwi craft brewing – Cooper has decided to jump back
into the brewing game and revitalise Limburg’s most famous
beers under the Bach Brewing brand.
The brew: Hopsmacker is a reworked version of a Limburg
original, which won the champion pale ale award at the
brewing industry’s annual awards in 2003 and 2004. Then,
while the industry recognised the quality of the beer it was
probably ahead of the market as New Zealand wasn’t really
ready for a “new world” pale ale bursting with fragrant hops.
Now we are and Hopsmacker doesn’t disappoint. Full of the
New Zealand Riwaka hops with their grapefruit zestiness and
the spice of US Cascade this beer bursts with flavour. Perfect
for the end of the day at the beach.
Artisan
Artisan
Awesome label!
Monteith’s
Double Hopped IPA
The brewery: Stuart Monteith left Ireland for the
Central Otago goldfields armed with a brewing
recipe and a reputation for trouble. When he
was arrested for not having a licence and fined
six pounds, he refused to pay and ran away to
the West Coast where he took over the Phoenix
Brewery in Reefton. The brewery bore his name
until 1927 when it amalgamated with others in
the area to form Westland Breweries, headed
by Stuart’s son, William. DB took over Westland
Breweries in 1969 and when, in the mid-1990s they
decided to rebrand the brewery to anchor it in the
region, they chose the name Monteith’s.
The brew: When the brewery was refurbished in 2012 (it’s a
must-visit in a quite spectacular setting), it was decided to focus
the Greymouth operation on making a “Brewer’s Series” of craft
beer. The Double Hopped IPA is a gruntier version of the popular
IPA but while it’s a big beer it’s not the hop bomb that a lot of
other craft brewers produce and it’s a tasty beer with a citrus and
pine hop oomph. At 7.5 per cent it’s not quaffable but the alcohol
doesn’t overpower the malt richness and hop bitterness.

8-Wired
The brewery: Dane Soren Eriksen could have
made his living as a professional poker player,
having been good enough to win a New Zealand
poker championship a few years back; but it’s to
the benefit of the beer-loving public that he took
his poker winnings to invest in his wonderfully
named 8-Wired brewery. Initially, after working
as a brewer for Renaissance in Blenheim, he
rented space in the same brewery to start
making his own beer. Soren pushes the
boundaries on everything he does – if there’s
hops, there’s lots of hops; if there’s alcohol,
there’s lots of alcohol. But everything is about
flavour and with 8-Wired there is always lots of
flavour.
The brew: One of 8-Wired’s most popular
beers is the hop-packed, high-octane
Superconductor, an 8.8 per cent double
IPA. But like many brewers, there’s a
realisation that while people want a lot of
taste sometimes they’d prefer a little less
alcohol in order to savour the flavour for
longer without falling off their barstools.
Hence Semiconductor, the pint-size half-
brother to Superconductor that has half the
alcohol (4.4 per cent) but the same amount
of wonderful hop aroma. It’s a hard job to
tonedown a beer like this without sacrificing
flavour and mouthfeel but Eriksen has
managed to perfect it.
The 13th annual Beervana will be held in Wellington on
Friday and Saturday, August 22-23 at Westpac Stadium.
With more than 200 craft beers on offer and the
opportunity to meet many of New Zealand’s best
brewers in person, this is New Zealand’s premier craft
beer celebration. Close to 9,500 people attended the
2013 event. Tickets will be onsale from early June, so
keep an eye on www.beervana.co.nz
But if it’s all new to you here are five key things you
need to know before you find your way to Beervana:
Follow the Beervana Facebook page and the
website in the lead-up for updates and useful
information such as which brewers will be there
and where.
Don’t forget to eat. Luckily this is easy now star
Wellington chef Martin Bosley is on board as
culinary director. Local restaurateurs will be on site
serving fantastic food.
Accept your limitations. You won’t be able to try
every beer, so do some research and plan your top
picks, allowing room for a few snap decisions.
Book your accommodation early. Westpac Stadium
is an easy walk from anywhere in central Wellington
where there are a good number of great hotels.
Dress for the occasion. Boys take a bag, or at least
have lots of pockets for wallet, tokens, programme,
and phone. You don’t want to be juggling all that
when your hands should be holding a beer. Girls,
you’ll be on your feet a lot. High heels are probably
not the best choice.
Need to know
Artisan
CULT
Epic Hop Zombie
The brewery: Brewer Luke Nicholas started out at the gone-
but-not-forgotten Cock and Bull chain in Auckland and
when a chance came to branch out on his own under
the Epic label eight years ago he grabbed it. His beer
is made under contract at Steam Brewery in Auckland.
Nicholas is an unabashed hophead and churns out
as much of his hop-driven, American-style, big IPAs
as the market wants. Nicholas has defined the art of
making American West Coast-style IPAs and favours
American hops for his challenging styles.
The brew: Hop Zombie, despite its name, is not
terrifying – it’s delectable. But be warned, if you
drink too much of this brilliantly balanced beer
there’s every chance you could resemble the
walking dead. This monster clocks in at 8.5 per
cent alcohol and is jam-packed with an oily hop
resin and malt sweetness that gives a perfect
mouthfeel. With an alluring aroma of guava and
passionfruit on the nose, all the components
are perfectly weighted, making this beer
dangerously drinkable. Plus it has a dark secret:
brewer Nicholas refuses to reveal the “mystery”
hops that go in to this beer, with the label simply
stating “classified”.

28
Artisan
Brewaucracy Smoko
The brewery: This is perhaps the hardest name in all of
brewing to pronounce and it’s not easy to spell either.
The name hints at co-founder Greig McGill’s antipathy to
regulation and red tape. McGill and business partner Phil
Murray “rent” brewery space at a small operation called
Shunter’s Yard on the outskirts of Hamilton. Shunter’s
Yard, complete with a couple of railway carriages and an
olde worlde bar is a unique operation built by a couple of
blokes with backgrounds in mechanical engineering and
dairy production, who used Kiwi ingenuity to fashion a
brewery from some unlikely equipment.
The brew: Smoked beers are popping up more often
around New Zealand with a handful of breweries trying
their hand at this traditional German style. Historically all
ancient beer would have had a hint of smoke behind it as
the only way to dry grain in pre-industrial times was either
in the sun or using a wood fire. The wood-fire process
was kept alive in Bamberg, where beer made with the
beechwood smoked malt, known as rachmalt, to produce
Rauchbier (pronounced “rowkbeer”). Brewaucracy use
traditional beechwood to get that lovely bacon aroma
while the beer has residual sweetness that adds another
layer of complexity.
All of these beers are
available at Liquorland
nationwide in the lead-up
to Beervana. Look out next
issue for a new batch of
brews to be showcased at
Beervana 2014.
Stoke Biscuit
Lager
The brewery: The Stoke
Brewery is one of the most
famed in New Zealand
because it was here the first
true craft brewery was born
out of an old cider factory,
with founder and owner
Terry McCashin determined
to break the Lion-DB
duoply. In 1981, when
the brewery was opened
by then prime minister
Robert Muldoon, no-one
expected Mac’s Real Ales
were going to cut it against
the big boys. There were
times the start-up brewery
was against the wall and
looking like failure but each
time, former All Black McCashin
did enough to keep his head above
water. When Mac’s was bought by
Lion Breweries in 1999, the brewery
in Stoke, on the outskirts of Nelson,
kept operating though it was leased
to Lion for the production of Mac’s.
When Lion walked away from the
lease, the McCashin family was left
with an idle brewery; so what else
was there to do but start up another
operation.
The brew: Stoke Biscuit Lager is a
slight twist on the usual lager. First
the colour. While we’re used to light
hay-coloured lagers (think Steinlager)
and the odd dark lager (think
Speight’s Dark) there are very few
brown lagers. But lager is defined
by the yeast and the temperature
at which it ferments, less so by
the malt. In this case some toasty-
caramel malt gives a rich warm
base with quite a lot of residual
sweetness, overlaid by some zesty
and fruity hops, to give a crisp finish.
Garage Project
Death from Above
The brewery: Probably New Zealand’s most
innovative and hip brewery, Garage Project got its
name because it started out life as an experimental
outfit brewing 50 litre batches of beer in a garage.
When brewer Pete Gillespie, former game-designer
Jos Ruffell and Pete’s brother Ian created the
brewery, they decided they’d do things differently.
Eventually they found an old petrol station (another
garage) on Aro St in Wellington and converted it in
to a brewery. No matter how much beer these guys
make, the demand is always greater and they are
such a drawcard at Beervana that last year they had
two stalls.
The brew: Death From Above is the kind of magic
that makes Garage Project stand out from the crowd.
It riffs off Vietnamese cuisine – in particular mango-
chilli salad – so contains mint, chilli, mango and lime
juice as well as the normal regimen of hops and malt.
It could have gone pear-shaped adding all those
unusual ingredients into a beer but the balance is
spot on and the chilli heat in particular just licks at
your palate. It’s fragrant, refreshing and brilliantly
designed – much like the stunning label.
CULT
CULT

promotion • Lion
A
t the International Brewing Awards (sometimes known
as the Oscars of beer), for example, Kiwi beers picked
up two highly sought-after gold medals as well as a
silver. To put that into context, it was the most medals won
by any country outside of Europe and the US. Only one gold
is awarded per category, meaning Mac’s Sassy Red and
Speight’s Triple Hop Pilsner were rated best in the world in
their categories.
Mac’s meanwhile enjoyed great success across the Tasman
in the Australian International Beer Awards, in which 1500
beers from 277 breweries in 35 countries compete for the
judges’ favour.
Dave Pearce, category director – wine, cider and craft
for Lion says in all the excitement around the New Zealand
beer industry the success of more established brands is often
overlooked. “They’re often ignored by commentators and
bloggers who instead focus on small, independent brands.”
“These larger brands have a vital role to play in the
development of the New Zealand beer market. They are
typically well-priced, widely distributed and, as the list of
awards shows, make world class beer readily available,”
Pearce says.
He adds that as the craft beer market in New Zealand
develops, a range of options across alcohol by volume (ABV)
levels, depths of flavour and price is critical in offering choice
for all.
“Whenever a Kiwi beer, big or small, wins an award it’s a
testament to the quality of our industry. It is a great time to
be a beer lover in New Zealand.”
2013 was a good year in beer. But
while most of the media attention has
centred on the country’s small, craft
breweries, New Zealand’s larger, more
established brands have been quietly
proving they stand proudly among
the best in the world, claiming a swag
of international awards.
Grin and beer it
2013 International Brewing Awards
Mac’s Sassy Red – gold medal Class 2 Ale
Speight’s Triple Hop Pilsner – gold medal Class 1 Lager
Crafty Beggars Golden Days – silver medal Class 1 Lager
2013 Australian International
Beer Awards
Mac’s Hop Rocker - Major Trophy for Best Pilsner
Mac’s Gold - Major Trophy for Best Australian Style Lager
Mac’s Spring Tide - gold for Best Low Carb Lager
Mac’s Great White - silver for Best Belgian Wit
Speight’s Triple Hop Pilsner - silver for Best Other Pilsner
Crafty Beggars Golden Days - bronze for Best Other Pilsner
Mac’s Shady Pale - for Best Other Pale Ale
Crafty Beggars Pale Interesting - bronze for Best Other Pale Ale
Speight’s Golden Pale Ale - bronze for Best Other Pale Ale
2013 Brewers Guild of
New Zealand Awards
Mac’s Shady Pale – trophy, International Ale Styles
Emerson’s Dinner Bell – trophy, Other European Ale Styles
Steinlager Pure – gold, International Lager Styles
Mac’s Spring Tide – silver, International Lager Styles
Speight’s Summit – silver, International Lager Styles
Speight’s 5 Malt Old Dark – silver, British Ale Styles
Speight’s Amber Wheat – silver, Other European Ale Styles
Emerson’s Jack of All Trades – silver, US Ale Styles
Mac’s Gold – silver, NZ Specific Styles
Crafty Beggars Golden Days – silver, NZ Specific Styles
Emerson’s Deafinition Old Ale – bronze, British Ale Styles
Emerson’s Deafinition Imperial Porter – bronze, Stout and Porter Styles
Crafty Beggars Pale Interesting - bronze, International Ale Styles
Speight’s Chocolate Ale – bronze, Flavoured Aged Styles

30
T
here are many scientific reasons why
a beer made with the addition of Earl
Grey tea might work well.
Earl Grey is infused with oil derived
from the rind of the bergamot orange.
This same oil is one of the most common
ingredients in perfume, and bergamot is
highly prized because of the way it blends
so well with other fragrances. One of the
traditional ingredients in beer – hops –
contains essential oils, some of which are
used in the perfume industry and some of
which deliver the same citrus notes as Earl
Grey tea. As ingredients go, Earl Grey tea
and hops are not a million miles apart.
That’s the science of it, in a nutshell.
But it doesn’t account for the x-factor;
the special touch required to actually
make a beer containing Earl Grey tea and
creating a finished product that’s not only
drinkable, but, as in the case of Yeastie
Boys’ Gunnamatta, something truly unique
and wonderful. That genius comes from
the brewer.
Gunnamatta, which means sandy
hills in Aboriginal and is the name of a
song by Australian artist Paul Kelly, is
definitely a New Zealand beer, despite
the Aussie name, and the fact it was first
brewed for the 2012 Great Australian Beer
Spectapular in 2012 where it walked away
with top honours. Since then it become
something of an adopted favourite among
Aussie craft beer drinkers and in the 18
months since it has become Yeastie
Boys’ biggest selling beer – overtaking
its flagship Pot Kettle Black. And now
Gunnamatta is about to go global.
Yeastie Boys has been invited to exhibit
the brew at the annual JD Wetherspoons
real ale festival in England, where for two
weeks in April Gunnamatta will be poured
in 850 pubs across England – exposing a
nation of tea drinkers and beer lovers to
what might just be their ultimate brew.
Selling tea to
Michael Donaldson talks
to Yeastie Boys brewer Stu
McKinlay about taking Earl Grey
beer to its spiritual home
By New Zealand standards, Yeastie
Boys is still a small brewery; by world
standards, it’s tiny. So when Stu McKinlay
and business partner Sam Possenniskie
head to England to brew the beer at the
famed Adnams Brewery in Suffolk, they’ll
be making more Gunnamatta in a single
day than they normally make in a year.
The equation is slightly daunting for
McKinlay, especially working out just how
much tea they need and how that tea will
behave when used in such huge volumes.
“It’s a scale of brewing beyond
anything we’d dream of and, with more
than a million people visiting those pubs
during that fortnight, it is undoubtedly the
widest exposure we’ve ever received on
that side of the world.”
Gunnamatta is an unusual beer.
McKinlay still has people asking, with
raised eyebrows: “What? Tea in beer?”
But it’s typical of the Yeastie Boys’
philosophy of “going against the flow”
and doing their own thing. Even so, is
McKinlay surprised such an unusual beer
has become a best seller?
“Because I love it so much it doesn’t
surprise me but you never know what’s
going to appeal to the public.”
It’s a good point. But the combination
of Earl Grey beer served to English, a
nation of tea and beer drinkers, may just
be the perfect storm.
For two weeks in April
Gunnamatta will be poured
in 850 pubs across England
– exposing a nation of tea
drinkers and beer lovers
to what might just be their
ultimate brew.
meet the maker • beer
Sam Possenniskie
the English
Stu McKinlay
DB285

News Trends
NEW ZEALAND FRUIT CIDER
TASTE THE NEW
REFRESHMENT
DB EXPORT BEER WITH
NATURAL LEMON JUICE
DB2850 ExpCitrus 1/2 pg ad 213 130.indd 1 26/02/14 12:44 PM

32
Spice
it up
Rum has come a long way in the past few
years and it’s latest incarnation is a spicy one.
Liquorland brand ambassador Joss Granger
takes a look at our growing taste for spiced
rum and the best ways to drink it.
ASK JOSS • SPICEd RUMS

This issue we look
at our growing
thirst for spiced
rum, and how to
drink it.
Ask Joss
ASK Joss • Spiced Rums
O
ur rum tastes are evolving. Where once it was
all “yo ho ho and a barrel of rum and coke”,
Kiwis’ understanding and appreciation of rum
as a spirit is changing. In much the same way
Kiwi consumers have embraced flavoured vodkas, they’re
now experimenting with different types of rum, in their
neverending hunt for something new and interesting.
We’ve gone from sticking strictly to dark rum and the
occasional splash of white, to experimenting more with
golden varieties and now, the latest twist in the tale,
spiced rum.
What do I need to know?
If you’re new to this exotic, warming spirit one of the most
important things to know about it – and one of the great
things about trying it – is that every brand offers something a
little different.
While most brands will contain a mix of spices and
flavours such as vanilla, cinnamon or nutmeg, sometimes
with orange or clove mixed in, each different spiced rum
will have its own unique recipe or spice blend, and they’re
usually a closely guarded secret. If you’re a rum fan it’s worth
trying two or three different brands over time, to figure out
what you like best.
How can I use it?
You can substitute spiced rum into any traditional rum
recipe. The spices will add extra dimension to the flavour.
Now autumn is here, try warming it gently on the stove
and drink topped up with boiling water. Or mix Sailor
Jerry spiced rum with apple cider, sliced oranges, cloves
and cinnamon sticks in a pot and heat gently – it’s a great
alternative to mulled wine.
Spiced rum is also perfect for using in cooking. Substitute
it for traditional rum if you’re making classics such as rum
balls, or rum and raisin ice cream.
Can you recommend a good brand?
If you’re a newcomer to spiced rum, you could start by trying
Captain Morgan Spiced Rum, it’s reasonably priced so you’re
not splashing out before you know if you’ll like it. For the
aficionado I’d definitely recommend Sailor Jerry. It’s a brand
that has a huge loyal fan base overseas and is really growing
in popularity here. Plus it has really cool packaging!
Captain’s Orders
Another spiced rum, another classic nautical name.
Try Captain Morgan’s spiced rum blended with
butterscotch schnapps in a shot glass for a smooth
yet spicy pick-me-up. Another idea, not for the faint-
hearted is to try a Long Island Spice Tea:
Add 10ml each of vodka, gin, tequila, grand
marnier and Captain Morgan Spiced Rum to a
cocktail shaker. Then add 50ml each of water, sugar,
lemon juice, and lime juice. Shake top with cola and
pour over ice in a tall glass.
For a simpler option opt for the new Captain
Morgan Spiced Rum and Cola RTD poured over ice
with lime.
Sailor Jerry Rum
is available
at Liquorland
nationwide from
early March.
Hello Sailor
Distilled in the Caribbean, where the rum industry sprang
to life beside the sugar industry almost 400 years ago,
Sailor Jerry, has developed a cult following among drinkers
serious about the quality of spiced rum.
Sailor Jerry, which won double gold at the 2013 San
Francisco World Spirit Awards, is crafted from a selection
of rums “married” by master blenders to an exacting recipe.
It is then infused with a one-of-a-kind mix of spices and
other natural flavours, most notably vanilla and a touch of
cinnamon. The result is high-quality, old-school spiced rum.
An enduring classic, not a fly-by-night fancy.
Try it mixed simply with cola or lemonade or for
something different try the Dark and Stormy made with one
part Sailor Jerry over ice, add a dash of angostura bitters,
top with ginger beer and garnish with lime.
For something warmer try 2 parts Sailor Jerry, with
one part ginger cordial or syrup, two parts apple juice, ¼
teaspoon of Demerara sugar and two dashes of Angostura
bitters. Add all the ingredients to a mug and top with
boiling water. Add grated nutmeg.

34
Church Road Chardonnay 2012
Sydney International
Wine Competition 2014,
Blue-Gold Award Top 100
Church Road Merlot
Cabernet Sauvignon 2011
San Francisco International
Wine Competition 2013,
Gold Medal
Church Road McDonald Series
Merlot 2011
Air New Zealand Wine Awards 2013,
Pure Elite Gold Trophy
Hawke’s Bay Wine Awards 2013,
Gold Trophy
IT’S MORE
THAN A CELLAR
IT’S A HALL
OF FAME
Enjoy Church Road Wines Responsibly
PRN-7703_D Church Road ATL 213x275mm.indd 1 17/02/14 1:39 PM

Try with slow-cooked
Instead of buying the same old wines and grape varieties on auto-pilot, how
about stretching yourself and trying something different? Braddon Millar
from Liquorland Riccarton has some ideas and advice.
Step out of your
wine comfort zone
W
e, as a nation, are in a wine rut. It’s all sauvignon blanc
or chardonnay for the drinkers of whites – occasionally
managing to agree on a pinot gris. The choice is a
little broader for drinkers of reds. Take your pick from pinot noir,
merlot, cabernet sauvignon or shiraz (usually Australian). But
where do you start if you want to try something different? How
do you invest in a bottle of something different, while still being
sure your money is going toward something good, and with a
high chance you’ll like it? Where do you start learning about
other grape varieties, and what other wine-making countries
have to offer?
Firstly, talk to the retailer. A good one will know what they’re
talking about and be able to make suggestions based on
what you already know you like. Secondly – and this is the fun
part – taste, taste and taste some more. Get a group of fellow
would-be wine explorers together and set yourselves the task
of each buying a bottle of a variety you’ve never heard of and
taste them together. And keep notes. You don’t need to faff
about with “wine words” like “hints of cardamom” or “note of
pomegranate”, just note down the name of the wine, then your
first impression. Then give it a minute to let the more subtle,
longer-lasting flavours develop and make another note. Yes?
No? Indifferent? Is it worth another try? Talk about it with your
mates. Did they taste the same things? Did they like it? And
if you can find them, try wines of the same grape variety but
different vineyards, even different countries.
It all adds to the wine encyclopedia you’re building up in your
taste library. And that is the very best way to expand your wine
knowledge and repertoire. Before you know it you’re out of that
wine rut. The last thing to remember is there is no right or wrong
answer. You like what you like, and don’t let anybody tell you
differently.
To get you started here are a few ideas for
interesting varieties available from winemakers
who know what they’re doing.
Wines available from selected Liquorland
stores. Talk to your Liquorland retailer
about wines to suit your tastes.
Church Rd McDonald Series Marzemino.
Marzemino is a variety originally from north east
Italy which Church Rd is growing in its Redstone
vineyard in Hawke’s Bay where it produced dark
plumy fruit and a lovely floral fragrance. The wine
has a deep colour and tannins that are not too
strong, so it appeals to a wide range of red
drinkers. It also has a savoury edge that
means it works well with food, particularly
braised meats such as lamb shanks
and beef cheeks. Perfect for
cooler weather.
A wine for
autumn:
cuts of meat
/14 1:39 PM
Feature • Wine Varieties

36
New Zealand riesling is still one of the best value for
money wine varieties and a good place to start in your
wine adventures out of the comfort zone. It offers
two things, aging ability and versatility. It works
brilliantly well as an aperitif, or digestif, with cheese.
And good rieslings should last 20 years only getting
more delicious.
As well as being probably the most loved varietal by
both winemakers and wine experts in the local industry
rieslings can run the full gamut of styles, from dry to
very sweet – which is a mixed blessing. On one hand
there is a wine here for everyone, on the other hand it
can be confusing and difficult to know where to start.
As a rule New Zealand rieslings sit nearer the middle
of the spectrum – medium dry to fairly sweet. So if you
know your preferences on the scale from dry to sweet you
should have no problem finding a riesling for you. But
if all else fails go back to the golden rules of tasting and
asking.
Waipara is probably the best New Zealand region for
riesling but there are fine examples also coming out of
Central Otago, Martinborough and Marlborough.
Under-ratedReds
TEMPRANILLO (tem-prah-nee-yo )
If you don’t drink Spanish wine at least try some Spanish varietals.
Tempranillo is a red grape native to Spain that produces full
bodied red wines with a twist. The grape is quite neutral so oak
treatment is a must for tempranillo but unlike tannic cabernet
sauvignon the wine can be enjoyed in its youth. Brooding
yet subtle, the wine typically displays flavours of plums and
strawberries. If you enjoy big red wines yet don’t want to pay
high prices for “wines of distinction” try a tempranillo, you
won’t be disappointed.
MALBEC
What sauvignon blanc is to New Zealand, malbec is to Argentina.
Though the grape variety orginates in France, Argentina,
specifically Mendoza, has become its modern spiritual home. It
matches well with bold flavours like venison, blue cheese or field
mushrooms – or all of the above.
Good malbec tends to be deep in colour, slightly spicy with
a rich, almost velvety mouthfeel. Argentine varieties tend to be
high in alcohol and fruit.
GEWURZTRAMINER (gur-verts-tra-meaner)
This is one of those wines that if you haven’t ever tried you really
should; no other grape produces such a flamboyant bouquet from
Turkish delight and rose water to Lychee and spice. The first thing
that will grab you is the abundant aroma, winemakers talk about
flavours and aromas in their wines and sometimes you scratch your
head wondering if they really said that. With gewurztraminer there
is no in-between; its aromas are direct and abundant.
The grape excels in cool climates and New Zealand certainly
fits into that category; outside of Alsace and Germany it could
be said that New Zealand produces some of the world’s best
examples of this wine. Huntaway Reserve makes a fantastic
New Zealand gewurztraminer, dry, aromatic and spicy the wine
would work with so many food dishes. Next time try it with Thai,
Japanese, or the Kiwi classic roast pork!
VIOGNIER (vee-on-yay)
Recently this grape varietal has had some well-deserved time in
the spotlight. Traditionally from the Rhone Valley in France (this
is why it works so well with shiraz/syrah, same region) this grape
prefers longer warm growing seasons to fully develop. Viognier
usually produces full bodied wines much like that of chardonnay
but with a lot less notable oak and more aromatic flavours
like peaches.
Whites
The wine will appeal to chardonnay drinkers
who love the full bodied qualities of wines, and
conversely non chardonnay drinkers that find the
oak too challenging. Rich, full and textural this
wine is lavishly complex and would be a perfect
match for Asian styled foods.
Villa Maria consistently produces high
quality New Zealand wine and this Villa Maria
Private Bin Viognier is a very good entry-
level viognier which offers the chance to
taste a classic spin on the variety without
breaking the bank. It has the hallmark
viognier aromas of apricot, honeysuckle
and spice, with a textured palate and rich,
dry finish.Villa Maria also produce another
white grape variety in the Private Bin
range, known as Arneis, originating from
northern Italy. Often referred to as “the
little rascal” because it can be difficult to
cultivate arneis is a good alternative for
sauvignon blanc drinkers. (Available from
selected Liquorland stores).
Feature • Wine Varieties

One of New Zealand’s oldest wineries,
Church Road Winery, has played a
central role in the creation of the Hawke’s
Bay wine region, now world-renowned
for its exceptional quality cabernet
sauvignon, merlot and chardonnay.
The winery is continuing its history of excellence with winemaker
Chris Scott named as Winestate 2013 New Zealand Winemaker
of the Year. It’s the culmination of Chris’ long association with
the winery, having begun as a cellar hand in 1998. Aside from a
stint in Gisborne as a trainee winemaker, Chris has remained with
Church Road becoming senior winemaker in 2005. His winemaking
philosophy of using traditional winemaking techniques to add
depth of flavour and layers of texture to exceptional quality
Hawke’s Bay fruit, stands him apart in creating award-winning
wines full of character which have helped Church Road secure its
place as a New Zealand wine icon.
First established on its Hawke’s Bay site in 1897, Church
Road Winery rose to prominence under the leadership of Tom
McDonald (1907-1987), a passionate and visionary winemaker who
devoted his life to producing outstanding New Zealand wines.
Tom McDonald is widely regarded as the father of red wine in
New Zealand and was one of the first New Zealand winemakers to
produce quality chardonnay.
Today Church Road continues Tom’s vision with a single minded
quality focus on chardonnay, cabernet sauvignon and merlot. The
core of Chris’ winemaking philosophy is to use exceptional quality
Hawke’s Bay fruit together with traditional winemaking techniques
that impart depth, complexity and texture to the wines.
Church Road
- a story of classic elegance
Church Road Winery ranges:
Church Road: Complex wines that marry the ripe, distinctive
fruit characteristics of Hawke’s Bay grapes with traditional
winemaking techniques.
Church Road McDonald Series: McDonald Series wines are
complex, textural and full of character. They are a celebration
of the vision and entrepreneurial spirit of founder Tom
McDonald.
Church Road Grand Reserve: Produced only in great
vintages, using hand-harvested grapes from low-cropping
vineyard blocks, Grand Reserve Wines are made using small
batch, traditional winemaking techniques that emphasise
texture, structure and subtle complexity, while still letting the
fruit shine through.
Church Road TOM: TOM wines are only produced in
outstanding vintages and exhibit exceptional character and
quality. Named in honour of founder Tom McDonald.
promotion • Wine

38
Embrace your inner domestic goddess – or god – and treat family and friends to the
comforts of a leisurely dinner over the long Easter weekend. The trick to hosting a
stress-free dinner party? Kit yourself out correctly by spending your Fly Buys points.
family feast
Easter
Breville Cafe Venezia
Espresso Maker
Good coffee is a good way to
end an epic meal. Breville’s
stylish 800 Café Venezia Espresso
maker is easy to use, and has a
15-bar thermoblock pump
system and dual-wall crema
system for deliciously brewed
coffee every time. The machine
allows for extra-large cup height
and comes with one- and two-
cup filters, diecast warming plate
and removable 2.75l water tank.
1180Fly Buys points
Typhoon Board and Mezzaluna
Perfectly chop and prepare herbs
without risking your finger tips. The
Typhoon Zen Hachoir Set includes a
wooden bowl-like chopping board
and a mezzaluna. Just fill the recess
with your chosen herbs and roll
the dual bladed mezzaluna side to
side over them, to finely or coarsely
chop them for your cooking.
Schott Zwiesel Stemless Wine Set
Good wine deserves great presentation.
German-made Schott Zwiesel Tritan Crystal
glass combines brilliance, sturdiness
and superlative design, which retains its
brightness and is dishwasher safe. The
Diva decanter with its flat base and narrow
neck perfectly showcase a wine’s colour
and aroma, while the stemless glasses are
suitable for a range of wine varieties.
Wusthof Gourmet
Two-Piece Carving Set
Carve that piece of
lovingly prepared
prime beef with this
German-made 20cm
slicer and 16cm kitchen
fork. Perfect for larger
cuts of meat or even
fruit and vegetables.
655Fly Buys points
140Fly Buys points
1485Fly Buys points
promotion • fly buys
Save you r fingers!
Top pick

The whiff of autumn is in the air. You can feel the
urge to hibernate kicking in as your social life inches
toward the indoors. Instead of barbeques and beach
parties, we’re all thinking about dinner parties and
nights in. Adjust your drinks cabinet accordingly
with these Fly Buys rewards from Liquorland.
A taste of autumn
Embrace the rapidly growing world of craft beer. Select
any two 6-packs from the Stoke Range including Gold,
Amber, Dark and Lager or from the Boundary Road
range including The Chosen One, Bouncing Czech,
Flying Fortress, Grizzly Beer and Lawn Ranger.
Savour some of Central Otago’s
best pinots with this selection of
three wines from Rabbit Ranch,
Roaring Meg and Gibbston Valley.
Familiarise yourself with the
great tastes of some classic
liqueurs. Choose any two from
Baileys Original Irish Cream
1l, Jägermeister 700ml, Jack
Daniel’s Tennessee Honey
700ml, Kahlúa 700ml, and
Malibu 700ml.
495Fly Buys points
promotion • fly buys
495Fly Buys points
Order your rewards at www.flybuys.co.nz
195Fly Buys points
Riess Kitchenware
Practical elegance is hard to beat. Your dinner can
go easily from stovetop, to oven to table with Riess
kitchenware, all made from single sheets of steel
coated in four layers of enamel. They’re long-lasting
and perfect for fine dining or everyday use.
Maxwell Williams Cashmere 16pc Bone China Dinner Set
The Cashmere range of Fine White Bone China, from Maxwell and
Williams, is made from exquisite, translucent bone china, yet is
still durable. The set includes four each of rimmed dinner plates,
rimmed side plates, soup or pasta bowls, and conical mugs.
Grosvenor Stainless Steel Roasting Dish
Show off the centerpiece of an Easter feast in this quality stainless
steel roasting dish with a mirror polished exterior for good looks
and easy cleaning. It comes with a tempered glass lid, making
it easy to monitor your cooking and a heavy duty base for even
distribution of heat. At 26.5cm x 38cm it fits all standard ovens.
495Fly Buys points
525Fly Buys points
Perfect for fine dining
and everyday use
925Fly Buys points

40
KNow MOre • Tequila
W
e all have friends like tequila:
those with a reputation as the life
of the party yet, deep down, you
know they have a sophisticated, tasteful
side that just doesn’t get enough credit.
But our approach to this traditional
Mexican spirit is, at last, maturing. We
are learning to appreciate the time and
expertise that goes into creating quality
tequila, and from that we are learning new
ways to drink it.
The first thing a discerning tequila
drinker should know is that, much like
champagne from Champagne, the spirit
can only bear the name tequila if it is
produced in certain areas of Mexico,
namely the state of Jalisco and selected
other regions.
Most tequila drinkers, discerning or
otherwise, would be able to tell you that
the spirit is distilled from the agave plant.
What is less known however is that of 250
Tequila’s
new sunriseShot, salt, lime. Repeat. While that sums up most
people’s tequila experiences, Kerri Jackson finds there’s
much more to this classic taste of Mexico.
agave varieties, only one, the blue agave,
can be used to make tequila or that the
average blue agave takes up to 12 years
to mature. Or that it takes years of training
and skill to know just when the plants are
ready for use – and harvesting is a slow
labour-intensive exercise.
And true tequila must contain at least
51% agave – although the higher the
percentage the better; 100% agave is
obviously the best.
Suddenly it’s apparent that the
expertise and patience required for good
tequila is on a par with the finest wines
and spirits. But it doesn’t end there. Not
all tequilas are created equal. There are
several varieties, distinguished mostly by
age, that all have unique qualities.
Blanco (white) or plata (silver) tequila
is, says Lion luxury brands manager
Dickie Cullimore, arguably the “purest
expression of tequila”. It is the unaged
spirit bottled immediately after distillation.
It will usually have an earthier, fresher,
more peppery or even menthol taste, says
Cullimore. “Some of them can be really
quite special.” Try it with seafood ceviche
or even a sharp cheese with crackers.
Reposado tequila has generally been
aged for more than two months, but less
than a year in oak barrels. It should have
a smoother taste with hints of vanilla and
cinnamon.
Anejo tequila is aged for at least a
year in small oak barrels for a fuller more
complex flavour and as a result matches
well with slow braised red meats.
“Anejo is comparable to a good whisky
or rum. A premium Anejo should appeal
Go wild. Omit the lime juice altogether
and swap in coffee for an agave espresso cocktail.
Pub quiz:
As with many great classic cocktails there are mixed stories about its origin
but the most widely accepted account is that the Margarita originates
from the Tequila Daisy (late 1800s) but was made popular by famous
Dallas socialite Margarita Sames who threw elaborate three-day parties
for Hollywood’s rich and famous at her Acapulco beach mansion. Sames
allegedly created the drink at a 1948 Christmas party attended by Tommy
Hilton, who took the recipe back to serve in his hotel chain. Sames most
popular quotes is: “a Margarita without Cointreau is not worth its salt”.
Stop! Don’t shoot
New ways to try tequila.
El Diablo
Fill a Collins glass with ice cubes, then add
45ml 1800 Reposado. Top with ginger beer.
Squeeze a lime wedge into the glass then drop
in the wedge. Float 15ml of creme de cassis
on the drink and add a straw.
Tequila Negroni
In a rocks glass add one part each of
blanco tequila, sweet vermouth and
campari. Stir and serve with a
slice of orange.

KNOW More • Tequila
Ben Jeffrey of the Mexico restaurant group
recommends trying tequila añejo with desserts.
Think cinnamon sugar on oranges and grapefruit.
A true tequila must contain at least
51% Agave – but the more the better.
How to make the
perfect Margarita:
Step one: Start with a reliable recipe.
Here is one we prepared earlier:
45ml el Jimador 100% de Agave
tequila or any premium tequila
15ml Cointreau
30ml Freshly squeezed lime juice
5ml sugar syrup (see www.toastmag.
co.nz for a great sugar syrup recipe
from last issue)
Shake all ingredients well with ice
and strain into a Maldon salt rimmed
chilled cocktail glass. Garnish with a
freshly cut lime wedge on rim.
Step two: Use good quality
ingredients.
Step three: Make sure you shake the
drink long enough, and with enough
ice so it mixes and chills.
Once you’ve mastered the classic
you can experiment with your favour-
ite combinations of fruit. Just muddle
it in the shaker or blend it with ice.
Try: pineapple and ginger, chilli and
watermelon, or rock melon and kaffir
lime. If you’re opting for a salt rim you
could infuse the sea salt with chilli
and kaffir lime.
as an alternative to fans of those other
spirits,” he says.
In Mexico, Cullimore says, the
traditional way of drinking tequila is to sip.
If you’re tied to your shot glass you
can sip it from that, but it’s worth trying it
something a little sturdier like a brandy balloon
or a whisky glass.
But all this talk of quality and style doesn’t
need to suck the life from the tequila party,
says Cullimore. “It is at heart a fun drink.” He
recommends subbing tequila in as the leading
white spirit for classic cocktails such as a martini
or mojito. “You may have to experiment with
the proportions but it will work really well. And
that’s the fun of cocktails.”
The “other”
Mexican drinks
The Margarita may be Mexico’s most
famous drink, but in the interests of
presenting a complete picture of Mexico
we go in search of others.
Our growing appreciation for tequila in
its more authentic, sophisticated forms has
been sparked by our nation’s growing love
affair with authentic, delicious Mexican
food, led by the Mexico restaurant group.
Mexico bar manager Ben Jeffrey says
there is much more to the country’s bar
heritage than you might think, such as:
Sangria: It originates in Spain but is big in
Mexico; containing wine, spirits and fruit.
The name comes from the Spanish word for
blood (sangre) for the deep red colour, but
it can be made with white or sparkling wine.
Try making it a day or two before drinking
to give the flavours time to develop.
Chelada: The unlikely combination of
Mexican beer, salt, hot sauce and fresh
squeezed lime wedges, served over ice.
Mexico also does a Big Brother Chelada
which also contains tomato juice.
Mexijito: Like a mojito, but using dark rum
instead of white with the standard fresh
mint, lime wedges and sugar.
Paloma: Add tequila and fresh lime to
grapefruit flavoured soda or soft drink. Rim
the glass with salt.
Charro Negro: Tequila with cola and fresh
lemon, over ice and salt-rimmed.

42
Store locations
NORth Island
Northland
Kaikohe 42 Broadway
Kamo 477 Kamo Rd, Kamo
Kensington 3-5 Kensington Ave
Kerikeri 52 Kerikeri Road
Otaika Shop No 7, Otaika Shopping Centre, Otaika Rd
Tikipunga Shop 16 Paramount Shopping Centre, 1 Wanaka St
Waipapa State Highway 10
Auckland Region
Albany 357 Albany Highway
Beachlands 41 Third View Avenue
Botany 287 Botany Rd, Golflands
Forrest Hill 252 Forrest Hill Road
Howick 125 Elliot Street
Mangere Bridge 42 Coronation Road
Manukau Unit 4 613-615 Great South Road
Mt Eden 346 Dominion Road
Newmarket 480 Broadway
Northcross Cnr Carlisle East Coast Rd
Onehunga 267A Onehunga Mall
Orewa 3 Moana Ave
Papakura Unit D/ 2 - 14 Railway St West
Parnell 101 The Strand
Pt Chevalier 1130 Gt North Rd
Pukekohe 10 Massey Ave, RD 3
Snells Beach 240 Mahurangi East Rd
Southgate Unit 15E, 230 Great South Rd
Waiheke Island Shop 5, 24 Onetangi Road
Coromandel
Thames 215 Pollen St
Whitianga 1 Lee St
Waikato / Bay of Plenty
Bethlehem 19 Bethlehem Road
Cambridge 26 Victoria St
Dinsdale 140 Whatawhata Rd
Eastside 319 Grey Street
Gate Pa 1000 Cameron Road
Katikati 74 – 76 Main Road
Morrinsville 47 Studholme St
Mt Maunganui 1 Owens Place
Rotorua Cnr Te Ngae and
Tarawera Roads
Taumarunui 15 Hakiaha St
Taupo 74 Tuwharetoa St
Tauranga 395 Cameron Road
Te Awamutu 49 Vaile St
Te Kuiti 80 Taupiri St
Whakatane 13 Peace Street
Central north Island
Ahuriri West Quay Ahuriri
Albert Street 105 Albert St, Palmerston North
Fitzroy 594 Devon Street East
Gisborne 191 Customhouse St
Onekawa 110 Taradale Rd
Taihape 120 Hautapu Street
Waipukurau 42-44 Russell Street
Wanganui 291 - 293 Victoria Ave
Wellington / Wairarapa
Masterton 206 Chapel Street
Miramar Unit 1, 37 Miramar Ave
Porirua 18 Parumoana Street
Waterloo 2 Trafalgar Square
South Island
Marlborough
Blenheim 7 High Street
Golden Bay 5 Motupipi St, Takaka
Motueka 90 High St
Nelson 31 Vanguard St
Turf 228 Songer St, Stoke
WEST COAST
Recreation 68 High St, Greymouth
Westport 207 Palmerston St
Canterbury
Beckenham 157-161 Colombo St
Blenheim Road 227 Blenheim Road
Rangiora 73 Victoria Std
Riccarton 43 Riccarton Rd
Shirley 114 Marshlands Rd
Tinwald 99 Archibald St, Tinwald, Ashburton
Otago
Cableways Cnr Kaikorai Valley Rd Mellor St, Dunedin
Clutha 70 Clyde St, Balclutha
Leith Street 233 Leith Street, Dunedin
Milton 147 Union St
Mosgiel 6 Gordon Rd
Oamaru 261 Thames St
Southland
Centrepoint 252 Dee Street, Invercargill
Gore 25 Trafford St
South City 66 Tweed Street, Invercargill

56
3
57
3
MASSEY
UNIVERSITY
2
1
8
34
5
6
7
9
Cuba St
AlbertSt
Love local
I have a special occasion to celebrate, I’m off to ... Orlando
Country, Marton and Wharerata on the Massey campus (1)
are stunning venues for large gatherings. I’m sure many people
from around the country have attended a wedding there. For
smaller celebrations, Aberdeen (2), The Gallery (3) and Bella’s
(4) in the central city are hard to beat. Intimate dining, great
food and exceptional service. We have so many excellent
restaurants in Palmy, it’s hard to pick just one.
I have visitors in town, I’m taking them to ... Chinatown (5) for
some real Chinese cuisine. It makes for a fun, relaxed evening.
Many people go for the buffet, but the dinner menu is well
worth trying. I always order Peking duck and orange beef. For
lunch, the dim sim or yum cha is exceptional. It’s a BYO too so
I usually choose a nice bottle of red or, sake. Lately I’ve been
enjoying big Aussie reds like Shot in the Dark and Chocolate
Box GSM.
Or for something different I’d... stay home and light the BBQ.
I’d throw on some fresh shellfish from Delicasea (6) and team
it with a nice clean pilsner such as Panhead, Three Boys or our
local Ashhurst brew Top of the Hops. If we’re cooking angus
pure steaks I’d match it with a Renaissance Elemental or Yeastie
Boys Remix PKB.
But if I want to head out to catch up with mates, I’m off to ...
Brewer’s Apprentice (7) if it’s a warm night. The atmosphere is
always buzzing, there’s great outdoor seating and a refreshing
range of Monteith’s on tap. As the nights get cooler Regent
Arcade (8) offers something for everyone: Guinness on tap and
live music at the Irish bar The Celtic; an extensive wine list at
Bubbles and Palmy’s best cocktails at The Fish. But my favourite
has to be The Godfather.
For a relaxed, long lunch you’ll find me at ... Cafe Cuba (9), still
Palmy’s best cafe. It has great food, the best coffee in town and
covered outdoor seating on the sunny side of the street. It’s the
perfect place to sit and watch the world go by.
For a soothing autumn drink, I’ll be having ... a nice glass of
Rockburn Central Otago Pinot Noir or warming cognac. The
25-year-old Delamain is particularly good. It’s always nice to
try something new though and Dobbe O, an orange Cognac
liqueur, is an intriguing blend that’s next on my list to try.
Bill Xu, owner of Liquorland Albert St in
Palmerston North, shares his favourite spots
from around his region.
Bill Xu, Palmerston North
The best thing about Manawatu in autumn is ... it offers a huge
range of outdoor activities. The gorge walk, mountain bike
tracks, windmill farm, riverside walks, golf courses and the city
gardens are all spectacular at this time of year. Fitzherbert
Avenue is one of my favourites as the great elm trees that line it,
turn to brilliant shades of orange and red.
The one thing everybody should know about Manawatu but
doesn’t is ... Liquorland Albert St is home to New Zealand’s only
bottle of Le Voyage de Delamain: a sought-after, 300-year-old,
pure Champagne cognac. With a 70cl Baccarat crystal decanter,
concertina leather casing, it’s really quite stunning and one of
only 500 produced. Why did I get it in? Because the people of
Palmerston North appreciate quality and are quite adventurous
with their tastes.
Palmerston North
last call • love local
Liquorland
Palmerston North
105 Albert St
06 355 4920
Massey campus
Tennent Drive
06 350 5701
Aberdeen
61 Broadway Ave
06 952 5570
The Gallery Restaurant
412 - 414 Church St
06 357 3944
Bella’s Café
2 The Square
06 357 8616
Chinatown
156 Cuba St
06 356 8368
Brewer’s Apprentice
344 Church St
06 358 8888
Deli-Ca-Sea
298 Broadway Ave
06 353 1315
Regent Arcade
Broadway Ave
Cafe Cuba
236 Cuba St
06 356 5750

44
We’ll be bringing a new issue of toast! to you
every three months and we’d love for you to
become a regular VIP guest at the party.
Each issue is filled with hot tips, expert advice, and new ways for you
to enjoy your favourite drinks. Maybe we’ll even persuade you to try
something you’d never thought to taste before.
You can find the current issue of toast! at your local Liquorland but you
can make sure you’re up to date between issues by visiting our website
www.toastmag.co.nz, and following Liquorland on Facebook and Twitter.
But for the real “velvet rope” VIP treatment make sure you head to the
website and subscribe. That way you’ll be first in line for each issue and top
of the list for hot deals and the lowdown on new products.
You’ll never be bored by your drinks cabinet again.
Join
the party
How to subscribe:
Drinks index
2. Fill out
subscription
form
5. Happy as
Larry when
you go instore
to collect your
latest copy of
toast! magazine
3. Magazine
distributed to
Liquorland stores
4. Magazine arrives at
Liquorland stores
1. Go online to
www.toastmag.co.nz
Beer
8-Wired 27
Bach Brewing 26
Brewaucracy 28
Emerson’s 26
Epic 27
Garage Project 28
Hallertau 24
Moa 25
Monteith’s 8, 26
Sol 6
Steinlager 9
Stoke 28
Tuatara 25
Yeastie Boys 25, 30
Cider
Kopparberg 7
Monteiths 6
Old Mout 12
Liqueurs and Spirits
1800 Tequila 41
Amarula 22
Baileys 22
Captain Morgan 8, 33
Chambord 9
Cointreau 20, 23, 41
El Jimedor 41
Frangelico 18
Galliano 7
Glenfiddich 11
Jim Beam 11
Johnnie Walker 11
Kahlúa 16
Sailor Jerry 8, 33
Smirnoff 8, 21
Wild Turkey 19
Mixers
Finest Call 8
Wine
Church Road 6, 35
GH Mumm Champagne 6
Huntaway 7
Penfolds 11
Supper Club 7
Villa Maria 36

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