Spirits Archives - The Drinks Business

Indian Malt Whisky Association launches

Eloise Feilden — Fri, 21 Mar 2025 11:35:10 +0000

Some of the biggest names in Indian spirits have come together to form the Indian Malt Whisky Association (IMWA) to create a "unified voice for the industry". The heads of four of India's biggest whisky producers have joined forces to elevate the category internationally. Paul P John, chairman and managing director of John Distilleries, Rakshit N Jagdale, chairman and managing director of Amrut Distilleries, Abhishek Khaitan, managing director of Radico Khaitan and Akhil Dada chairman of Piccadily Agro Industries now make up the IMWA board of directors. The new industry body is looking to promote 'Made in India' labels while competing with international whisky brands. A statement announcing the group's formation cited the existence of similar bodies in other well-established whisky producing countries, namely the Scotch Whisky Association, Irish Whiskey Association and Japanese Spirits & Liquor Whisky Association. The IMWA is looking to emulate the success of such bodies to create a "unified voice for the industry" in India. The organisation plans to build partnerships with local governments to support malt whisky production in the country. Rajesh Chopra is founder and director general of the IMWA. He emphasised the importance of regulatory and technical standards for the industry. "Defining guidelines, securing certifications, trademarks, geographical indications (GI), and intellectual property rights (IPR) are essential steps to build trust in the authenticity and quality of Indian malt whiskies," he said. "By establishing these standards, we signal to the world that India produces malt whisky of unparalleled quality and distinction." India's single malt whisky industry has struggled to assert its authenticity due to brands releasing products made with Indian-made foreign liquor (IMFL) and Extra Neutral Alcohol (ENA)-based liquor and misrepresenting them as Indian single malts. The IMWA has said it will safeguard against misrepresentation to help elevate the category. Chopra stated: "We have observed the launch of so-called Indian single malts by companies lacking proper malt distilleries. Such practices undermine the credibility of the category. It is critical to uphold the hard-earned reputation of Indian malt whisky on the global stage." To ensure authenticity, the IMWA has defined qualification criteria for Indian single malts and pure malts, all of which must be:

Produced from 100% malted barley
Made in a single distillery using copper pot stills (not column stills)
Crafted with only malted barley, pure water and yeast
Matured for a minimum of three years in wooden oak barrels of less than 700-litre capacity
Pure malts or 100% malt whisky, a mixture of two or more different malts from different distilleries

The association will collaborate with state authorities to enforce these standards and will pursue legal action against violators. "Protecting the category's integrity is essential for sustaining its global acceptance and growth," added Chopra. The organisation also wants to see India's single malt whisky category grow. Chopra said: "We hope to see many more malt distilleries emerge across India, expanding the category and reinforcing its reputation for quality. The IMWA's commitment is to ensure that Indian malt whisky is respected as one of the finest in the world."

Former Diageo exec joins British rum brand as CEO

Eloise Feilden — Fri, 21 Mar 2025 10:49:25 +0000

Graham Appleyard, a former marketing director at drinks giant Diageo, has joined British-distilled rum brand Dropworks as CEO. Dropworks announced this week that Graham Appleyard would be joining the company as its new chief executive officer. Appleyard's experience in the drinks industry spans more than 25 years, including four years at Diageo where he most recently held the role of category & shopper marketing director, Western Europe. His work with Diageo included spearheading brand strategies for Guinness, Baileys and Pimm’s, among others, and leading the company's joint venture with Moët Hennessy. As the new Dropworks CEO, Appleyard said on LinkedIn that he was excited to "play a leadership role in British-distilled rum". He joins the company to guide the rum brand's next phase of growth from start-up to scale-up, Dropworks said in a press release announcing Appleyard's appointment. His goal is to establish it as the number one British-distilled rum brand, the company said. Dropworks was founded by rum expert Lewis Hayes in April 2023 and produces small-batch rum distillations from its 17,000 sq ft distillery in Nottinghamshire’s Sherwood Forest. As Appleyard steps into his new role, Lewis Hayes continues his role as founder and master distiller. Commenting on his appointment, Appleyard said: “I’m incredibly excited to join DropWorks at such a pivotal moment. The brand is already challenging the status quo and redefining the rum category by producing premium British-distilled rum – not just rum bottled in Britain, but truly crafted here by a team of passionate experts. My goal is to drive wider appreciation for premium British rum, elevate quality standards across the entire category, and ultimately make DropWorks a household name.” Hayes commented: “Bringing Graham on board is a game changer for DropWorks and is testament to the quality of our products and team. His deep understanding of brand strategy and ability to drive growth will be invaluable as we enter our next phase. This transition allows me to dedicate more time to what I love most – crafting exceptional rum and connecting with our community.” Under Appleyard’s leadership, DropWorks is aiming to further expand its market presence, attract more consumers to premium rum, and position British rum on the global stage.

Brussels hits pause on whiskey and Bourbon duties in search of negotiation window

James Bayley — Fri, 21 Mar 2025 10:22:27 +0000

The European Union has opted to delay its planned retaliatory tariffs on US goods until mid-April, buying time for renewed dialogue with Washington and allowing for further consultation with Member States.

The delay postpones both the reimposition of suspended 2018 tariffs and the introduction of a broader €18 billion package targeting a wider swathe of American exports.

The European Commission had originally proposed reactivating duties on €4.5 billion worth of US products from 1 April, followed by further counter-measures on 13 April. These included, notably, a 50% tariff on Bourbon — an emblematic product in the crosshairs of a long-running transatlantic trade dispute rooted in former US President Donald Trump's 2018 metals tariffs.

Sefcovic cites alignment and negotiation as key motives

European Trade Commissioner Maroš Šefčovič told a European Parliament hearing on Thursday that the Commission was “considering to align the timing of the two sets of EU counter-measures so we can consult with member states on both lists simultaneously,” a move that would also provide “extra time for negotiations with our American partners.”

As reported by Reuters, The Commission later confirmed all counter-measures will now take effect in mid-April, marking a deliberate strategic pause in the face of rising tensions. Šefčovič indicated progress in discussions with US counterparts has been limited, remarking: “I don’t think that the US thinking is in that direction,” adding that their priority seems to be attracting investment and reindustrialising through tariff policy.

Trump’s 200% wine tariff threat raises industry alarm

The delay comes amidst renewed threats from Donald Trump, who has warned of a 200% tariff on EU wines, Champagnes and spirits if the EU proceeds with its bourbon duty. As reported by db, Trump posted on his Truth Social platform that if the EU does not remove its whiskey tariff, the US would retaliate harshly:

“If this Tariff is not removed immediately, the US will shortly place a 200% Tariff on all WINES, CHAMPAGNES, & ALCOHOLIC PRODUCTS COMING OUT OF FRANCE AND OTHER E.U. REPRESENTED COUNTRIES.”

The rhetoric has sent ripples across both the drinks industry and financial markets. SpiritsEUROPE trade and economic affairs director Pauline Bastidon lamented that “yet again, spirit drinks have become collateral damage in an unrelated trade dispute.” The once flourishing transatlantic spirits trade — bolstered by a “zero-for-zero” tariff agreement — now hangs in jeopardy.

France, Italy and Ireland urge de-escalation

European leaders have echoed the need for restraint. French Prime Minister François Bayrou acknowledged that targeting American whiskey may have been a misstep, while Italian Prime Minister Giorgia Meloni cautioned against escalating the dispute further. “I am not certain that responding to tariffs with more tariffs is necessarily a good deal,” she said earlier this week.

Ireland’s Taoiseach Micheál Martin, whose country is a major whiskey exporter, supported the EU's decision to delay action, calling it “sensible” to assess the full scope of the US package and respond “wisely and strategically.”

A familiar transatlantic grudge

This latest standoff is rooted in the Trump administration’s 2018 imposition of steel and aluminium tariffs on EU exports — so-called “section 232” measures affecting €6.4 billion of trade (€8 billion in 2024 values). The EU responded with its own set of rebalancing tariffs in two tranches. Although these were suspended in a spirit of compromise, the US reinstated its duties on 12 March 2025, affecting €26 billion of EU exports.

The EU’s planned response includes reinstating its original 2018 and 2020 measures on 1 April and imposing new tariffs on an additional €18 billion worth of US goods mid-April. The Commission launched a consultation with stakeholders on 12 March to finalise the list of affected products, which may include industrial goods, textiles, home appliances, steel derivatives, and a selection of agricultural products such as poultry, beef, dairy and vegetables.

economic fallout and industry frustration

As reported by db, the financial sector has already reacted. Shares in European drinks giants Pernod Ricard and Rémy Cointreau slid, while LVMH, owner of Moët & Chandon, also suffered losses. On Wall Street, the S&P 500 edged lower on concerns over the escalating dispute.

Producers on both sides of the Atlantic warn that tariff retaliation will hurt businesses more than governments. EU wines rely heavily on US consumers — the largest export market for the bloc’s vintners. Meanwhile, American whiskey distillers recall the damaging impact of the 2018 EU tariffs, which led to a 41% drop in exports to Europe.

A delicate balancing act in a globalised sector

President Ursula von der Leyen struck a conciliatory tone, reminding US counterparts that transatlantic trade has “brought prosperity and security to millions of people” and supported jobs on both continents. But within the wine and spirits industry, patience is wearing thin.

Tariffs, history shows, rarely remain confined to their intended targets. They ripple outward — disrupting supply chains, suppressing investment and driving up costs for businesses and consumers alike. In the case of wine and whiskey, two of the world’s most culturally and economically intertwined beverages, the stakes are especially high.

As the EU takes a breath ahead of April, the hope — however faint — is that diplomacy might yet prevail over tit-for-tat.

Zamora Company launches Charmat method aperitivo ahead of summer

db staff writer — Thu, 20 Mar 2025 10:27:51 +0000

Zamora Company has rebranded Lolea in a bid to make the Spanish brand 'the new choice' of aperitivo in the Mediterranean. To position the brand as "the new choice in the thriving Mediterranean aperitivo scene", Zamora Company's global brand director Priti Punjabi said: "We have created products perfect for this growing category – a delicate, lasting bubble experience with natural botanicals produced in as natural a way as possible. “The ingredients, the subtlety of the flavours, and how we create the sparkle are all things we know will resonate with today’s consumer.” New additions to the Lolea range include Citrus and Floral Spritz variants, which Zamora Company described as 'modern Mediterranean’ flavours, with basil and bergamot used for Lolea Citrus Spritz, and blood orange and orange blossom found in the Lolea Floral Spritz. To achieve carbonation naturally, the expressions utilise the Charmat method – also known as the tank method or cuve close – which is a technique for producing sparkling wine whereby the secondary fermentation occurs in a pressurised tank, rather than in the bottle, like the traditional method. Both sit at an ABV of 8%.

In vogue

The lower ABV and fermentation technique taps into growing demand in the naturally-produced, sparkling, apéritif, lower-alcohol and ready-to-drink categories, Zamora Company added. To support the rebrand, the Spritzes will also wear new designs from UK-based design agency Boundless Brand Design, as well as a new Lolea logo, inspired by the setting Mediterranean sun. The design draws from the brand’s Mediterranean heritage and inspiration. The new Lolea Citrus and Floral Spritzes will be available across Europe at RRP of just under €10 (US$10). Punjabi added: “We really wanted to create an aperitivo for the modern drinker, so we looked at the category trends and spoke to consumers, which led us to our Spritz with a natural twist. Lolea fits perfectly – a light, refreshing style for all drinking occasions, made with natural botanicals and using only natural sugars from the grapes in the wine base. “Lolea really is the vibrant essence of the Mediterranean lifestyle. It is about the uncomplicatedness of the Mediterranean – pop open a refreshing spritz and share with friends.” In other efforts to get ahead for summer spirits, and in markets in Southern Europe, Zamora Company invested €2 million (US$2.18m) into doubling production of its Villa Massa limoncello plant. In 2023, the company recorded its highest turnover in its 77-year history, after growing sales to €268 million (US$293m).

How do London’s top bartenders approach a new spirit?

Eloise Feilden — Wed, 19 Mar 2025 09:43:49 +0000

As India's South Seas Distilleries prepares to launch its mahura spirit in the UK — a category never seen in the market before — Eloise Feilden asks top London mixologists how they plan to make the perfect mahura cocktail. Banned in India under British colonial rule for a century, South Seas Distilleries is reviving the country's mahura spirit for the first time, and has chosen the UK as its first export market. To mark the occasion the distillery launched a cocktail competition for 17 London bartenders and mixologists who would battle it out to create the best mahura-based cocktail. Rupi Chinoy, director at South Seas Distilleries & Breweries, said of the competition: “The fact that Mahura is an entirely new spirits category means that the cocktails entered in The Six Brothers Mahura Masters will uncover inspiring ways to use the spirit, creating serves that showcase its versatility and could become synonymous with Six Brothers as a brand, and how Mahura is experienced and enjoyed as a category.” Competition entrants were among the first to craft serves using a yet-unreleased spirit. We asked some of the London bartenders involved in the competition about their approach to a new spirits category like mahura. Here's what they said:

Pierpaolo Schirru, head mixologist and beverage development at The Londoner

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"When exploring a new spirit like mahura, my first step is always to taste the liquid on its own. Since mahura is an entirely new category, my palate instinctively looks for something familiar to latch onto. With mahura, I found myself thinking of agricole rum or shochu, but with a lighter, more delicate viscosity. "The fact that it’s a flower-based distillation filtered through platinum gives it a beautifully refined quality that sets it apart. When crafting cocktails, I focus on keeping the spirit at the forefront. Drinks like a Highball, Gimlet, or Martini work perfectly, allowing mahura to shine. The key is to pair it with modifiers that enhance, rather than overwhelm. My personal favourite way to serve it is straight from the freezer, either stirred or poured over ice."

Timotei Bodolan, bartender at Bar LUUM

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"At LUUM, we thrive on creativity and innovation, which is why working with a new spirit like Mahura is so exciting for us. Its natural sweetness offers a unique foundation for crafting great cocktails. We focus on exploring its versatility by pairing it with interesting ingredients to create fresh, innovative flavour profiles. For us, it is all about pushing the boundaries of taste and providing our guests with a one-of-a-kind experience."

Marina Juszczyk, head bartender at SOMA

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"The most crucial thing to me is to research and understand its origins and the flavour profile. It's about accentuating them, find ingredients that will compliment all the flavour nuances. In the end, it's a trial and error process, to find a perfect match for something so new and unknown, but once you get it right - the results are incomparable."

Luca Parimbelli, head bartender at The Cadogan

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"Working with a new brand is always a nice and intriguing opportunity, it gives you the chance to discover new flavours and new pairing that you would never have thought about. As a professional Bartender we are always seeking for new challenges, new products and different flavours to incorporate in our creations. "Discovering and working with such a unique spirit as Mahua gave us the opportunity to experience and feel all the love and passion behind this creation, bringing cultural history and craftsmanship all together in a unique and pleasant product."

Bilal Tekec, mixologist and bar manager at Chiave

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"Before creating a cocktail, my first approach tends to be understanding the history and flavors of the spirit, the origin of its country, the emotions it evokes, and the overall mood I want to create. From there, I experiment with different flavors, seeking innovative pairings while staying rooted in tradition. With Mahura, I took the same approach, understanding its cultural significance and what it represents, then blending different flavors to craft a cocktail that stands out with a unique and distinctive taste profile."

Daniel French, head bartender at Ham Yard Hotel

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"My approach is to understand the history of the spirit. Like with creating any cocktail, it’s important to understand the origin of an ingredient to be able to create a drink that honours it. With Mahura, there is much to learn about this exciting new category."

Alex Rajan-Iyer, bartender at Spitalfields Bar

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"Whenever I taste something new, my first port of call is always memory. Have I tasted something similar before? Does it dredge anything up from my subconscious? From there, it's a fun journey slotting everything together to make a drink."

South Seas Distilleries brings spirit once banned under British rule to UK

Eloise Feilden — Tue, 18 Mar 2025 10:57:17 +0000

Banned under British colonial rule for a century, South Seas Distilleries is reviving India's mahura spirit for the first time, and has chosen the UK as its first export market. Eloise Feilden reports. In September 2024 South Seas Distilleries launched its Six Brothers brand in India, reviving a family legacy and rescuing India's heritage spirit from obscurity. Six Brothers expressions have been distilled from the Mahura flower (Madhuca Longifolia, also known as Mahua, Mahuva, Mahuda or Mhowra) native to the forests of western and central India. The plant, whose flower has traditionally been used to make a mahura spirit in India, was deemed a dangerous intoxicant that was a threat to public health and morality under British colonialism, leading to its ban. The Mhowra Act of 1892 prohibited the collection of mahua flowers and the production of this flower-based spirit during the colonial period. Many believe that the flower, which was traditionally used by tribal communities in the country, was banned in a bid to limit competition with European spirits imports. Even after India gained independence in 1947 mahua remained classified as a low-quality, “dangerous” drink in the country. Tribal communities were denied the right to produce and sell it beyond traditional village markets. South Seas Distilleries wants to see the spirit thrive again. Despite the complex history with Britain, the company, one of India's oldest malt distilleries, has chosen the UK as its first export market. "It’s about reviving lost heritage on a global stage," said Rupi Chinoy, director at South Seas Distilleries & Breweries, who views the UK launch as "a bold way to reclaim a spirit that was nearly erased under British colonial rule". From a strategic perspective, the UK is also a critical international market to crack if South Seas wants to take mahura global. "The UK is an important market for this launch because of its love for premium spirits, a growing appreciation for Indian craftsmanship, and a large diaspora that values cultural traditions. Plus, London is a global drinks hub and a leader in cocktail innovation," Chinoy said. Breaking into such a mature spirits market with an entirely new category is no easy feat. South Seas has narrowed in on the on-trade to break into the market, and held a cocktail competition earlier this month inviting bartenders from some of London's top venues to craft cocktails with the spirit. Timotei Bodolan, bartender at Bar LUUM and one of the competition's entrants, said London was the perfect location to platform a spirit like mahura. "London is renowned for its appetite for fresh, exciting experiences, and Six Brothers taps into that perfectly. The city's cocktail culture is all about exploring new flavours, and this spirit offers just that—an innovative and exciting option for those seeking something new," he said. The UK cocktail market is open to new spirits, according to Marina Juszczyk, Head Bartender at SOMA, "especially with such a unique flavour profile and story behind it".

The competition

The Six Brothers Mahura Masters took place at Rosewood London’s Scarfes Bar on Monday 3 March, bringing together 17 bartenders from luxury hotel bars, fine dining destinations and independent venues. Chinoy said: "The fact that Mahura is an entirely new spirits category means that the cocktails entered in The Six Brothers Mahura Masters will uncover inspiring ways to use the spirit, creating serves that showcase its versatility and could become synonymous with Six Brothers as a brand, and how Mahura is experienced and enjoyed as a category." Competition entrants were among the first to craft serves using a yet-unreleased spirit. Bilal Tekec, mixologist and bar manager at Chiave, believes that Six Brothers taps into a trend among cocktail drinkers in the UK who are becoming "increasingly adventurous, moving beyond classic profiles and embracing unconventional, bold ingredients". Tekec said: "Six Brothers serves as an excellent adjuster in cocktails, adding depth and complexity while helping to reshape palates." Judging the competition were FT columnist Alice Lascelles, db contributor Douglas Blyde, OurWhisky Foundation's Millie Milliken, Th!nk Drinks creative director Pritesh Mody, bartender and consultant Francesco Braun and Three Sheets Bar director Max Venning. The judges chose two winners out of the 17 participants: Wichayarat ‘Ping’ Chantawichayasuit, bartender at Ginger Lily, Pan Pacific London and Giovanni Dellaglio, head bartender at Le Magritte, The Beaumont Mayfair. Max Venning praised “the wide array of cocktail styles that embraced Mahura’s exceptional versatility”, as did Alice Lascelles who reflected on the competition, saying “the creativity on show was fantastic, with contestants using Six Brothers Mahura and an array of Asian-inspired ingredients to create cocktails ranging from spicy highballs and bittersweet aperitivos to sophisticated Martinis”. Following a successful debut in the Indian market, Six Brothers is set to launch in the UK in 2025 before expanding into Europe and then globally.

Diageo warns Trump: proposed tariffs could threaten thousands of American jobs

Ron Emler — Mon, 17 Mar 2025 10:21:02 +0000

Diageo, the world’s largest premium alcohol drinks group, has warned President Donald Trump that his proposed import tariffs, especially on products from Canada and Mexico, could put thousands of American jobs at risk. In a submission to the Office of the US Trade Representative on reviewing unfair trade practices, Alden Schacher, Diageo North America’s vice president for Government Relations, wrote that the tariffs scheduled to come in on April 1 risk backfiring on the American economy and stressed the importance of free trade in supporting US jobs. “The ability of our US-produced products that utilise substantial US inputs to compete fairly in export markets is critical to Diageo,” the submission said. “Likewise, Diageo’s ability to supply US consumers with iconic brands that must be produced overseas is essential to supporting US production, sales and distribution jobs, as well as the indirect benefits to the US economy.” Diageo said it supports more than 178,000 jobs in America, of which 11,500 are either direct employees working in production and sales, or in distribution roles.

Impact on suppliers

It has 11 manufacturing sites in the US, which risk being affected by reciprocal penalties in the EU, Canada and Mexico. In addition, it is planning a US$415 million plant in Alabama. Diageo said it spends nearly US$650 million a year on sourcing materials in the US including US$100 million on white oak barrels, most of which are then exported to the UK for use in maturing scotch whisky. North America is Diageo’s largest single market accounting for about 40% of its sales. It generates $1.5 billion (£1.2 billion) in alcohol excise duties for the federal government, the company said. Schacher’s submission argued that protectionism was not required because trade in spirits was largely reciprocal and balanced. Last week, Trump threatened to impose a 200% tariff on EU drinks imports. This followed the EU’s announcement of €26 billion (£22 billion) of counter-tariffs in the wake of the US imposing a 25% penalty on all steel and aluminium imports. Rather than slap on tariffs, Diageo suggested that the US should tighten “rules of origin” requirements instead. It urged preference to be given to goods where the ingredients are “substantially sourced” from the US and countries with which it has trade agreements.

Reciprocal tariffs

This would benefit the US by virtue of shutting off a loophole whereby “foreign adversaries” use America’s strategic trade partners, such as Mexico and Canada, to “circumvent tariffs”. Meanwhile, yesterday, France’s Prime Minister, Francois Bayrou said that the proposed EU reintroduction of penalty tariffs on American bourbon and whiskey was “probably mistaken.” They are planned in response to US tariffs on EU steel and aluminium exports to America. “Have some missteps been made? Yes, probably because Kentucky bourbon has been included as if it were a trade threat,” Beyrou said in a radio interview. “A very old product list has been retrieved without it being checked as it should have been,” he said.

Which drinks brands are resisting Trump by embracing DEI?

Kathleen Willcox — Mon, 17 Mar 2025 09:54:52 +0000

There has been a broad push in the United States to eliminate corporate policies that encourage diversity and inclusion. But which drinks brands are standing strong, and which are bouncing DEI initiatives out of the boardroom? Kathleen Willcox reports. When President Donald Trump blamed a fatal crash between a passenger plane and an Army helicopter in Washington, D.C. on the Federal Aviation Administration's diversity, equity and inclusion (DEI) policy, it felt like a nail in the coffin to many. Trump's comments reflected a growing push against diversity within corporations, educational institutions and government organisations which has seen company after company denounce DEI policies: Amazon, Meta, Harley-Davidson, Lowe’s and Target are among those to have ditched DEI policies moving forward. The drinks industry—one of the most vocal pro-diversity sectors of business —has been swept up in the controversy. Responsible for about 1.65% of the US economy and with a $363.33 billion economic impact annually, the drinks trade is at a crossroads.

The F word

“This climate is distressing, and people are very concerned across the board,” says Alicia Towns Franklin, executive director of Wine Unify, which launched in 2020 to create more opportunities in wine through education for underrepresented minority groups. “DEI has become the F word, so I don’t even use it in the context of our work. I use the words: diversity, equity and inclusion. If those words trigger you, the problem is with you.” Towns Franken notes that drinks producers have been taking one of three paths amid the backlash. “There are obviously those who have publicly turned away,” she says. “And there are others, like our supporters, who are doubling down and reaching into their pockets with donations, support and offers of mentorship, educational seminars, and more. Then there are others who are still quietly doing the work, but not necessarily drawing attention to it and not calling it DEI.”

Turning away from DEI

Bud Light became a target for right-wing activists in 2023 following a social media partnership with transgender influencer Dylan Mulvaney. Consumers boycotted Bud Light, and sales tanked by almost 30%. Since then, other major organizations like Brown-Forman and Molson Coors have officially terminated their DEI policies, according to leaked internal emails posted by anti-DEI campaigner Robby Starbuck on X. Sprits giant Brown-Forman pledged to review its training programmes, remove quantitative workforce and supplier diversity ambitions and end participation in the Human Rights Campaign’s corporate equality index survey. Meanwhile, Molson Coors also pledged to end DEI-based training programmes, and participation in the Human Rights Campaign’s corporate equality index social rating system, as well as nixing supplier diversity goals.

Quietly continuing DEI

Many other drinks brands are, as Towns Franken puts it, “doing the work” without being as vocal about it as companies tended to do following the murder of George Floyd in a re-examination of corporate culture. Sprawling national wine, beer and spirits companies like Jackson Family Wines, Constellation Brands, Southern Glazer’s, Gallo, the Boston Beer Company, the Brooklyn Brewery and Diageo are a handful of the many powerful drinks brands employing thousands of people and running active DEI campaigns. For many brands, quietly doing the work is just part of being a decent human being and a savvy business owner. “At Milea Estate Vineyard, we’ve always believed in hiring based on talent, passion and a shared drive to propel Hudson Valley wine into a new era of excellence,” says Russell Moss, Milea’s general manager. “As New Yorkers, we are naturally influenced by the incredible diversity of New York City, which has led to the formation of a team that reflects a broad range of backgrounds and perspectives.” Milea’s hospitality manager Mina Do and executive Chef David Kim are of Korean descent, which brings a unique perspective to their culinary and hospitality brand, he says. Milea’s winemaker, River Allan, is one of the few transgender winemakers in the world. “These diverse perspectives help shape not only our work culture, but also the experiences we create for our guests,” Moss says.

Fairness and opportunity

Ellie Anest, founder of Eleven Eleven Wines in Napa, is on the same page. “As a first generation college graduate and the daughter of a Greek immigrant mother, I understand first-hand the challenges of feeling different in certain social circles,” Anest says. “Our dedication to diversity, equity and inclusion is not just a corporate value—it is a deeply personal commitment that reflects my own journey and the fundamental ideals of fairness and opportunity that define the American experience.” Many European brands, including Italian sparkling wine house Ferrari Trento, have settled on the middle road of having strong diversity and inclusion policies, without feeling the need to produce TikTok videos about them. “It is not something we want to hide, but it’s also not something we necessarily feel the need to promote in marketing material,” communications director Camilla Lunelli says, pointing to Ferrari Trento's work on gender equity and other smaller initiatives that support migrant communities and those with physical disabilities. “Many of our programmes are long-standing but informal. It’s not something we focus on communicating, we just do it because it’s part of our philosophy as a company. It’s just the right thing to give back to the community and to be environmentally responsible.”

Possibility and opportunity

Other wineries are using the opportunity to not just continue, but underline their commitment to diversity and inclusion. Take the B Corp-certified Trois Noix Wine in Calistoga. The brand was launched in 2013 by Jaime Araujo out of a love of wine but also a passion for social change. “It was built on the pillars of creating community, possibility and opportunity,” Araujo says. “We focus on creating and expanding opportunities for intentionally and historically ignored groups in wine. "DEI isn’t an initiative for us. It is part of our DNA. It's the flour in the cupcake, not the frosting.” Like Trois Noix, VITAL Wines was founded with DEI in its DNA. “The core of our mission is to promote the health, dignity and inclusion of vineyard workers and their families,” says Maddie Richards, executive director of VITAL Wines in Walla Walla, pointing out that Washington State’s $9.5 billion wine industry relies on farmworkers. VITAL has created four main programmes that it funds. Promotora de Salud sends two health workers to vineyards to provide healthcare resources in Walla Walla and the Yakima Valley; VITAL Vision funds annual eye exams and a pair of glasses for vineyard workers, their children or grandchildren; Day at Home provides up to 10 days of pay during medical emergencies; and SOS Health Services Clinic serves the uninsured and underinsured. “These reduce barriers, which allows for vineyard workers to have more equitable access to the many resources available to the community,” Richards says. These programmes are all funded through purchases of VITAL wines, and donations to partnerships with healthcare providers in Washington. Despite the pullback in support for DEI in some sectors, Richards says their partners have continued to rally to the cause.

Forging ahead

Others agree that forging ahead with their values intact is the best way forward. “We are not going to do anything different,” says Dai Deh, vice president of marketing and DTC for Distinguished Vineyards, a collection of wineries from prestigious regions across the world, including Argyle Winery in the Willamette Valley, TEXTBOOK Napa Valley and Markham Vineyards in Napa, among others, under its umbrella. “We have been dedicated to pushing gender equity and inclusiveness for many years.” The organisation has reached gender parity across its managerial roles, which, Deh points out, is far from the industry norm. “Being more inclusive to us is about making everyone feel welcome, like they belong and that they give value,” Deh says. “It comes in many forms, and while we are proud to have such a strong female winemaking team, we are also investing in educational initiatives and working with oenology schools in California and Oregon to learn about the obstacles that under-represented people face, and help get to the root cause of them.” One of the biggest obstacles, Deh and others note, is simply access.

Access is key

Providing access—literally—to wine country is what inspired food and wine entrepreneur Maryam Ahmed to found Field Blends. An immersive food and wine travel experience created with the goal of introducing wine lovers and professionals to a true wine country experience, Field Blend encourages individuals from underrepresented communities to apply for scholarships, which will pay for their epicurean adventure. “Every year we work with a different region and community partner,” she explains, adding that Field Blend has visited Washington, Michigan and New York. This year they are headed to Lodi in Lombardy, Italy. “Every year we aim to have between three and six scholarship recipients.” And for those interested in pursuing a career in wine writing, they’ll leave the experience with an assignment. “Lauren Buzzeo works with writers on an 800-word, paid story in Full Pour,” Ahmed says. “Often it ends up being the first story they have in print.” Stuart Spencer, executive director of the Lodi Winegrape Commission, says he sees incredible value in welcoming Field Blends to the region. “It introduces new people and communities to Lodi and creates meaningful opportunities in our industry,” Spencer says. “Wine is more than just soil and climate. It’s a reflection of people, culture and community. If we want our industry to thrive, we must make wine more accessible and approachable.”

Reality check: demographics

As Spencer alludes to, the demographics of the United States are often not reflected in the people who gate-keep, make and sell wine. About 82% of Baby Boomers (people born 1946 and 1964) identify as White, while 4% identify as Hispanic, 13% as Black, 1% as Asian and 1% as other, according to the Pew Research Center. About 2% identify as LGBTQ+, according to Gallup. Gen Z (people born between 1997 and 2012) meanwhile is much more diverse. About 52% of Gen Z identify as White, 25% as Hispanic, 14% as Black, 6% as Asian and 5% as Other. About 21% identify as LGBTQ+, according to Gallup. Brands that have overtly rejected or neglected diversity initiatives may be in a good place this year under Trump, but long-term? “The industry will only be smarter and richer if it allows more people to participate in the economy,” says Towns Franken. “A glass of wine over food should bring people together. We have seen our supporters show up more than ever because they understand that. They have a long-term vision for their company, and they understand that it has to be inherently inclusive.”

Bouncing DEI out of the boardroom

The brands that were quick to use DEI as a marketing ploy, and just as quick to bounce it out of the boardroom when the going got tough will not go unnoticed, Araujo says. “Consumers can tell when you’re not authentic,” Araujo notes. “For us, about 90% of the people engaging with our grand are Gen X, Millennials and Gen Z. We are about 50/50 split on gender.” Overt and covert corporate support for policies designed by politicians to discriminate against and devalue citizens is nothing new. What’s also not new is a strong core group of companies and executives who stand strong, and continue to champion human rights. Consumers can weigh in with their pocketbooks, and support businesses that actively advocate diversity and inclusion. And yes, there is a guide for doing just that.

US whiskey rushes to EU before 50% tariffs hit – but will it be enough?

James Bayley — Fri, 14 Mar 2025 10:38:11 +0000

The European Union and the United States have once more locked horns, and this time it’s American whiskey that’s bracing for a bruising. With EU tariffs set to skyrocket to 50% on 1 April, distillers are scrambling to flood the European market before the axe falls.

Transatlantic tiff leaves whiskey world on the rocks

The EU’s decision to reinstate hefty tariffs on American whiskey is the latest volley in an ongoing trade war that has little to do with spirits and everything to do with steel and aluminium. The European Commission, led by Ursula von der Leyen, has made it clear that while it “deeply regrets” the situation, retaliation is necessary. “The countermeasures we take today are strong but proportionate,” she stated. For whiskey producers, though, “proportionate” might not be the word that springs to mind. The EU is the largest export market for American whiskey, and history suggests that tariffs spell serious trouble. When the EU first imposed a 25% levy in 2018, exports took a 20% nosedive, shrinking from $552m to around $440m in just three years. Once those tariffs were lifted in 2021, exports rebounded to $705m last year, according to the Distilled Spirits Council of the United States (DISCUS). Now, distillers fear history will repeat itself — but with even steeper consequences.

A race against the clock

In a desperate bid to cushion the blow, US producers are shipping as much whiskey as possible before April. “We’ve been working with our distributors abroad to provide them with a level of understanding that we do want to remain in the market,” Sonat Birnecker Hart, co-founder of Chicago-based Koval distillery told Bloomberg TV. “We’ve also sent more product over to try and weather the storm.” It’s a sound strategy — up to a point. Stockpiling might keep distributors happy in the short term, but whiskey, like any product, only sells if consumers can afford it. A 50% tariff is a brutal price hike and European drinkers may not be willing to swallow it.

Trump’s tariff threat

While American whiskey braces for impact, Donald Trump has thrown his own grenade into the mix, threatening a staggering 200% tariff on European wine, Champagne and spirits unless the EU backs down. “This will be great for the Wine and Champagne businesses in the US,” he boasted on social media. One might argue that Champagne, by definition, can only come from France, but Trump has never let geography stand in the way of a good policy proposal. Predictably, European wine producers are less than thrilled. The US is their biggest export market, and should tariffs materialise, the consequences for Bordeaux, Barolo and Burgundy could be dire. But history suggests that such threats often serve as bargaining chips rather than actual policy. Whether the President's latest trade war rallying cry will sway EU negotiators remains to be seen.

The whiskey world watches and waits

For now, whiskey makers are stuck in limbo. Brown-Forman, the company behind Jack Daniel’s, is among those most exposed, with the EU accounting for 20% of its net sales. “If imposed, I believe it could materially impact the company’s sales growth and gross margin,” said Bloomberg Intelligence analyst Kenneth Shea. Given that Brown-Forman previously absorbed the cost of EU tariffs rather than passing it onto consumers — at an annual hit of $80m — the company may once again be forced into tough decisions. Smaller distilleries, however, may have fewer options. As reported by AP, Louisville-based Brough Brothers, the first African American-owned distillery in Kentucky, exited the EU market altogether in 2020 due to tariff pressures. Now, CEO Victor Yarbrough warns that a 50% tariff could make a return “almost a non-starter.” Instead, the company is eyeing India and Brazil as alternative markets.

Who really pays the price?

Trade wars rarely leave any true winners. Consumers face higher prices, producers lose market share, and the spirits industry — so often collateral damage in larger geopolitical spats — ends up playing a frustrating waiting game. As SpiritsEUROPE’s Pauline Bastidon put it: “Yet again, spirit drinks have become collateral damage in an unrelated trade dispute.” Whether the US and EU can reach a last-minute agreement remains uncertain. For now, American whiskey is flooding into Europe at a frantic pace. But come 1 April, some of those bottles might start gathering dust on the shelf.

Spirits brands, Formula 1 and winning over Gen Z

Sophie Arundel — Fri, 14 Mar 2025 10:18:50 +0000

As spirits brands increasingly tap into cultural trends like Formula 1, Chivas Brothers' global Marketing Director Nick Blacknell shares insights on staying relevant in a competitive market and engaging the younger generation of drinkers.

In an era where spirits brands are increasingly embedding themselves in the lifestyle and culture scene, Chivas Regal’s latest partnership with Formula 1 driver Charles Leclerc signals a strategic move to connect with younger and broader audiences.

Nick Blacknell, global marketing director at Chivas Regal, emphasises the need to stay relevant in today’s competitive spirits market. “It’s too narrow just to think in the spirits category, we aspire to be a brand that also moves into lifestyle positioning. To compete at the highest level globally, you need to evolve brands from just being about the product.” Blacknell said.

The partnership with Leclerc embodies this shift. A self-taught pianist and composer, Leclerc has been sharing his love of music with fans in recent years, even releasing several tracks.

To celebrate, Chivas Regal and Leclerc hosted an exclusive, one-night-only pop-up piano bar in Melbourne on March 11th, ahead of the 2025 Formula 1 season opener. Dubbed ‘Leclerc’s,’ the event offered guests and fans the chance to experience Chivas Regal cocktails while enjoying an evening centred around music and whisky – with a special appearance from Leclerc himself.

“Charles taught himself to play piano to an incredibly high level, we were blown away by the story – 85 flavour notes, 85 keys on the piano. Charles is first and foremost a driver but also has a ton of passions; he’s a well-rounded individual. There’s more to a Ferrari driver than just racing a car,” Blacknell added.

The influence of Formula 1’s cultural Rise

Blacknell also acknowledged the transformation within Formula 1, particularly driven by Netflix’s Drive to Survive series. “F1, and particularly Ferrari, has game-changed recently. It’s changed how people perceive the sport. People are interested in the behind-the-scenes stories. They are A: a deeper interest to people, and B: a particular interest to younger consumers, and that’s what’s brought them into the sport,” he noted. Chivas Regal’s approach taps into the cultural moment, with the brand aiming to integrate luxury, drama, and celebrity appeal into its identity. “For us, it's a mixture of luxury, drama… It's become integrated with celebrity, fashion, it's become more dynamic. I’m not surprised more brands are looking at this area. The challenge is finding the stories so you stand out. There’s the classic way with branding – we don’t brand the car, we’re all about telling the story. It's a richer area. It's a way to cut through a bit more fresher,” Blacknell explained.

Staying relevant in a competitive Market

Blacknell stressed that relevance is the key to success in the whisky market today. “I’ll tell you what's on my mind all the time: It's relevance. You know we’re already globally a very big brand with a substantial global footprint. There’s amazing legacy and history. But you can have all these things: legacy, footprint, heritage, and amazing liquid. Yet, you still need to struggle to stay relevant. The world of spirits is so much more competitive. No brand, however powerful, can stand still and think their position is assured.” With this partnership, Chivas Regal is not only embracing Leclerc’s multifaceted persona but also tapping into the growing lifestyle consumer base that major global spirits brands, from cognacs to vodkas and tequilas, are increasingly targeting. As Blacknell succinctly put it, “It’s what we’re always thinking about. How do we stay relevant and stay ahead?”

Rapper Aitch celebrates the north with Southern Comfort campaign

Eloise Feilden — Fri, 14 Mar 2025 09:58:49 +0000

Manchester rapper Aitch has teamed up with the American whiskey brand to launch Northern Comfort, a limited-edition bottle of SoCo Original Liqueur, to celebrate northern culture in the UK. Southern Comfort has launched a limited-edition bottle of SoCo Original, co-created with Aitch, and named it Northern Comfort as a nod to the rapper's Manchester roots. The Sazerac Company-owned brand conducted consumer research to find that 64% of northerners in the UK take pride in their hometown. To mark the launch of Northern Comfort and celebrate what the north has to offer, Aitch and Southern Comfort surprised fans with a gig on a moving train across the north, making a mundane Thursday journey a little bit more exciting.

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Aitch, whose real name is Harrison James Armstrong, rose to fame in 2018 with the track 'Straight Rhymez'. His debut studio album Close to Home (2022) reached number two on the UK Albums Chart. While onboard the train, Aitch performed his latest single ‘Raving in the Studio’ and his newest track 'Straight Rhymez 2'. The rapper said of his collaboration with the American whiskey brand: “Southern Comfort’s all about good vibes, no rules, just enjoying and being yourself, you know - whatever’s comfortable and feels right. The north deserves big moments, and this was one of them. Sometimes we can be overlooked up here, so Northern Comfort is all about showing love to the culture, a proper celebration of the north. And what better way to honour that than throwing the sickest party while we travel across the country?”

Spirits and wine once again ‘collateral damage’ in transatlantic trade tariffs

James Bayley — Thu, 13 Mar 2025 10:19:17 +0000

Toasts not tariffs: a rallying cry that seems to have fallen on deaf ears in Brussels, where the European Commission has just announced new rebalancing tariffs on American whiskey, potentially subjecting it to a crippling 50% levy from April. US wines, too, are in the firing line as part of a second wave of proposed measures. All this, of course, has little to do with whiskey or wine and everything to do with a tit-for-tat dispute over steel and aluminium. Drinks producers on both sides of the Atlantic can only shake their heads (and possibly reach for a stiff one) as they find themselves once again caught up in a trade war they never signed up for. SpiritsEUROPE has wasted no time in condemning the move, warning of the severe consequences for businesses, jobs, and investments. "Yet again, spirit drinks have become collateral damage in an unrelated trade dispute," said Pauline Bastidon, the organisation’s trade and economic affairs director. The zero-for-zero tariff agreement, which had once helped the transatlantic spirits trade balloon by 450% from 1997 to 2018, is at risk of being undermined. If history is anything to go by, punitive tariffs will achieve little beyond harming the very industries that rely on stable trade conditions.

Brussels vs Washington

The European wine sector is equally dismayed. The prospect of US wines being swept into this tariff tangle has left producers on both sides deeply concerned. "We urge the European Commission and member states to protect the economic vitality and diversity of the wine sector by removing wine from the final list of retaliation," industry representatives declared. Retaliatory tariffs, they argue, will only lead to job losses, stalled investments, and higher prices for consumers. While policymakers engage in brinkmanship over metals, the real casualties will be small businesses, rural economies and wine lovers who might find their favourite bottle suddenly more expensive. The frustrating part? The spirits and wine sectors are among the most interconnected industries globally. Brands, producers and distributors operate across borders in a web of investments, employment and cultural exchange. Tariffs disrupt this delicate ecosystem and, as history has shown, tend to invite retaliatory measures that escalate rather than resolve disputes. With the clock ticking towards the 1 April implementation date, industry voices are growing louder in urging both the EU and US to keep drinks out of their political squabbles. To paraphrase the late, great Winston Churchill, jaw-jaw is better than war-war. Or in this case, perhaps we should say, clink-clink is preferable to tax-tax. Whether Brussels and Washington will heed the call remains to be seen, but for now, drinks producers on both sides are bracing for yet another unnecessary hangover.

Grappa consorzio names new president

Louis Thomas — Thu, 13 Mar 2025 09:50:02 +0000

Italy's Consorzio Nazionale Grappa has revealed that Sebastiano Caffo will serve as president for a second consecutive term. Caffo is the fourth generation of the Caffo spirits dynasty. His great-grandfather Giuseppe Caffo took over a distillery near Catania, eastern Sicily, in 1915. As well as a range of grappas (a pomace brandy, or 'fire water'), Distilleria Fratelli Caffo also produces famed amaro label Vecchio Amaro del Capo. After a decision was reached at a consorzio members' meeting on 10 March, Caffo will serve a further three year term as president of the consorzio. "I would like to thank the friends and members of the Consorzio Nazionale Grappa for their renewed trust and for sharing a path that has brought us to a fundamental goal today: being ready for the official recognition of the consorzio by MASAF [Ministero dell'Agricoltura, della Sovranità Alimentare e delle Foreste], the result of a collective commitment and a common vision for the future of Grappa," commented Caffo. "We will continue to work with determination to enhance and protect our flagship spirit, both in Italy and on international markets," he continued, "with the support of all producers who believe in the potential for growth and affirmation of Grappa as an Italian excellence." Caffo will once again be supported by Elvio Bonollo of Distillerie Bonollo as vice-president. Also on the board of the directors are names including Rossi d'Angera's Arturo Rossi, Matteo Viani of Distilleria Deta, and Bonaventura Maschio's Renato Piccinato. "The new board of directors represents a synthesis of the best energies in our sector, combining skills and vision for the future of grappa," said Bonollo. "This board of directors was born with a creative and united spirit, demonstrating how teamwork can translate into concrete results for the benefit of the entire sector." The consorzio was officially formed in March 2022 as an evolution of the Istituto Nazionale Grappa (which itself was founded in 1996). Its membership is responsible for around 75% of Italy's total grappa production.

Russia’s alcohol production plummets amid tax hikes and anti-drinking measures

Eugene Gerden — Wed, 12 Mar 2025 10:41:14 +0000

Russia is experiencing a significant drop in alcoholic drinks production, which fell by 25.6% in February 2025 to 19.9 million decalitres (daL), compared to 26.8 million daL in the same period last year. This marks the lowest production level for the first two months of the year since 2017. According to data from the Russian Federal Service for Alcohol and Tobacconist Control (RATC) and the Unified International Maritime and Substances Control Service, the production of alcoholic beverages with over 9% ABV declined by 23.4% year-on-year in January-February 2025.

Vodka production hits eight-year low

The most significant decline was seen in vodka production, which dropped by 26.3% in January-February 2025, totalling 7.6 million daL — its lowest level in eight years. Key factors driving this decline include rising excise taxes and a substantial increase in the minimum retail price of vodka. Additionally, several Russian regions have intensified anti-alcohol campaigns, further impacting sales. For example, in Vologda, one of the largest regions in northwest Russia, the governor recently signed a law restricting the sale of vodka and other strong alcoholic drinks to just two hours per day.

Other spirits also affected

Beyond vodka, other spirits have also seen sharp production declines. Cognac production fell by 18.3%, while liqueurs and vodka-based products declined by 14.8%. Other spirits, including rum, whisky, gin and soju, saw a 21.2% decrease.

Wine production bucks the trend

Despite the overall downturn, wine production was the only category to see growth. Still grape wine production rose by 14.8% to 5.1 million daL, while sparkling wine increased by 16.1% to 2.4 million daL. According to Vadim Drobiz, director of the Russian Centre for Research of Federal and Regional Alcohol Markets (CIFRRA), the country’s wine market is currently in a state of upheaval. Russian wine producers are preparing for an almost complete halt in wine imports from “unfriendly” states. However, this could allow domestic winemakers to fill the gap, despite a recent rise in wine imports from Latin American countries and Georgia.

Unexpected shock in vodka market

Drobiz noted that the sharp decline in vodka production surprised many analysts. He explained that there was “no grandiose overproduction of vodka last year” that could have led to such a drop.

Continued decline in alcohol production

The downward trend in Russian alcohol production has been ongoing. Total production fell for the third consecutive year in 2024, with figures reaching 199.5 million daL in 2022, 191.6 million daL in 2023 and 188.1 million daL in 2024.

Government policies driving decline

Analysts predict further declines in strong alcohol production due to directives from President Vladimir Putin to curb vodka and spirits consumption. Following the start of the Russia-Ukraine war, the government approved a state policy to reduce alcohol consumption from 8.9 litres per capita in 2023 to 7.8 litres by 2030. Before the pandemic and the war, alcohol consumption in Russia had been falling. However, recent years have seen a resurgence, with an annual growth rate of about 5%, as many Russians increasingly prefer to drink at home.

Festive fancies: Which wines and spirits won big at the Asia Winter Tasting 2024?

Cecilia Wong — Wed, 12 Mar 2025 00:51:59 +0000

Cecilia Wong takes us through the wines and spirits we should be drinking to help make our dark winter nights that little bit brighter.

Winter is a time of celebration when people come together with family and loved ones to mark the festivities, or just have a casual gathering with friends. In the drinks business Asia Winter Tasting 2024, we have done the work for you to find out the best drinks for festive occasions, from value-for-money red wines to pour at your festive dinners to spirits and cream liqueurs to elevate your dessert plates. We have 11 entries across the red wine, American whiskey, and cream liqueur categories, showcasing diverse styles from all over the world, including Spain, Chile, the United States, and The Netherlands. All entries were blind tasted by a panel of expert judges. The competition resulted in one Master award, four Golds, five Silvers, and one Bronze. The judging panel was made up of: Cecilia Wong, co-chair of the drinks business Asia Masters; Nick Chan, chief executive officer, Enoteca Hong Kong; and Derek Li, founder of DeVine.

Triple filtration

The Master award went to Uncle Nearest Single Barrel Whiskey – Batch 905 under the American Whiskey – Bourbon category (price range HK$700-HK$750). It’s a single-barrel whiskey that undergoes a triple-filtration process, distilled, aged, and bottled at barrel strength in Tennessee with an ABV of 61%. All three judges agreed that the whiskey was rounded, balanced, and complex. Mahogany in colour, it has rich aromas of vanilla, caramelised nuts, salted caramel, dried fruit, dark chocolate, ginger, and sweet spices. “The nose is complex and balanced,” said Li. “The palate has different layers of characters with great structure. It’s well integrated with, oak and has a long finish. I like it the most of the whiskeys being tasted today.” Of the four Gold awards, two medals went to wines. One was awarded to La Purisima Monastrell 2023, from Spain’s D.O. Yecla, in the red unoaked category (price range under HK$100). Made from 100% Monastrell grapes, the wine exhibited “blackberries, dark fruit and sweet spice notes”. Chan said: “The fruit is delicious. It’s well balanced with good acidity. It’s good value for money. The finish is quite long, considering the wine is under HK$100.” The second Gold award went to another expression from the same winery – La Purisima’s Old Vines Expression 2021. This oaked red, coming in at under HK$100, is made using a blend of 85% Monastrell, 10% Syrah, and 5% Garnacha, with “well integrated oak, black plum, red fruit, chocolate, herbal and earthy notes”. All three judges agreed on its great value for money, and said it was a good choice to enjoy in winter. Two spirits also achieved Gold medals in this year’s Winter Tasting. One went to Uncle Nearest 1856 Premium Aged Whiskey in the American Whiskey – Tennessee category (price range HK$450-HK$500). The whiskey exhibited “deep gold colour, honey, coconut, popcorn, baked apple, and sweet spice notes”. Wong said: “It’s smooth and rounded, well integrated with oak, showcasing the signature Tennessee style, with a medium finish. It’s easy to drink, and a nice choice to pair with dessert.” The final Gold award went to Mango Carabao Rum Cream Liqueur Concept, from The Netherlands, under the cream liqueur category, with “mango cream colour, not too sweet or cloying, with mango pudding, mango and creamy notes”. All of the judges found the notes of this liqueur to be Asian and tropical, and said how much they liked the pleasant mango taste. dba

Wine

Name of wine	Winery	Region	Country	Vint.	Medal
Red Unoaked
Under HK$100
Filarmonía Msm	Cooperativa Del Vino de Yecla La Purisima	D.O. Yecla	Spain	2023	Gold
La Purisima Monastrell	Cooperativa Del Vino de Yecla La Purisima	D.O. Yecla	Spain	2023	Silver
Red Oaked
Under HK$100
La Purisima Old Vines Expression	Cooperativa Del Vino de Yecla La Purisima	D.O. Yecla	Spain	2021	Gold
Consentido Monastrell Barrica	Cooperativa Del Vino de Yecla La Purisima	D.O. Yecla	Spain	2022	Silver
La Purisima Premium	Cooperativa Del Vino de Yecla La Purisima	D.O. Yecla	Spain	2020	Bronze
HK$150-HK$200
Aoyo Surpass Dark Gold R6 Red Wine	Aoyo Wines	Colchagua Valley	Chile	2019	Silver

Spirits

Company	Product name	Medal
American Whiskey - Tennessee HKS450-HK$500
Nearest Green Distillery	Uncle Nearest 1856 Premium Aged Whiskey	Gold
American Whiskey - Bourbon HK$400-HK$450
Nearest Green Distillery	Uncle Nearest 1884 Small Batch Whiskey	Silver
American Whiskey Bourbon HKS700-HKS750
Nearest Green Distillery	Uncle Nearest Single Barrel Whiskey - Batch 905	Master
Cream Liqueur
Creamy Creation	Mango Carabao Rum Cream Liqueur Concept	Gold
Creamy Creation	Salty Egg Yolk Winter Spice Liqueur Concept	Silver

Why LCB took its transport service in-house

Michael Huband — Tue, 11 Mar 2025 09:19:53 +0000

Though known for its warehousing, a customer-focused approach has meant transport is a central part of the LCB service. An immense amount of work goes into the wines and spirits you might enjoy in a restaurant, at a bar or around a dinner table. The agricultural processes are backbreaking, followed by meticulous craft in the production. There is then a complex system of export, storage and tax to consider: as the leading privately owned British bonded warehousing company, London City Bond (LCB) knows the logistical landscape as well as any organisation. Yet little of that matters without the final step. Ensuring that a bottle safely reaches its final destination – whether that is directly having cleared customs or after a sojourn in a bonded warehouse – is vital. If the bottle arrives too late, or in poor condition, the preceding work has gone to waste. That is why LCB takes no chances by offering an in-house delivery service for its end customers. Leveraging its substantial logistics expertise, it can offer efficiency and savings to both its trade and private customers.

A well-oiled machine

LCB has the advantage of scale, with coverage across the UK thanks to its combination of strategically placed warehouses and an adaptable delivery fleet. It can thus confidently offer delivery as part of its package in the overwhelming majority of circumstances. From its 16 warehouses and transport hubs, the company has a wide coverage of the UK and, in particular, its population centres. Vehicles leaving from these locations – including LCB’s Barking headquarters, the Tilbury freeport, Cambridge, Burton-on-Trent, Leeds and Glasgow – can easily reach most customers. That is aided by a versatile delivery fleet. Overnight transport by articulated vehicles ferries products between LCB’s centres. A fleet of more than 300 smaller vehicles each day then sets off to complete the deliveries. Of course, the machinery is only part of the story. The team of owner-operator drivers are very much the face of LCB, proudly wearing the company uniform and adhering to its stringent code of conduct. Importantly, they deliver to the clients' premises and often directly to the storage location, offering a significant service improvement compared to couriers who only make it to the property boundary. In tandem with their latest handheld ePOD (electronic proof of delivery) devices, they are on hand to assist customers in the final stage of the product’s journey. These devices not only aid the driver by holding the day’s manifest, but also aid the recipient. The documentation held on it can be amended, so if there is an error or, indeed, if they have changed their mind about a product, that can be adjusted immediately. They only sign for what has actually been received, simplifying the paperwork for all concerned and potentially eliminating the need for a credit note.

Ease for customers and LCB

Running an in-house delivery service is a canny move for an organisation looking to economise its operations. LCB, however, is demonstrating that in-house transport is also a means to improving customer experience. Firstly, LCB can offer simple tariffs that adapt to each customer’s circumstances. Each delivery site has a base calculation for its services, based on order size and delivery postcode. There is also a 50% discount for cases containing six litres or less. As well as good value, LCB also prioritises ease of use. Proof of delivery information, including the signature taken for the delivery, is available on its Vision Customer Information System (VCIS). With immediate access and less need to print, VCIS is a distinctly 21st century convenience. LCB also recognises that timing is everything, both for its trade and private clients. Clear timekeeping and ease of unloading is vital. That is especially true for larger deliveries to busy destinations, such as those to supermarket regional distribution centres. For these, agreed time deliveries are made at no extra charge, while consolidated deliveries often help to make the process even more seamless and avoid nasty penalties. Particular care is also taken by LCB to deliver in the correct format, with requests such as CHEP pallets or single products per pallet attended to. Customers can also opt to receive their original cases without the need for bulky 'carrier-proof' packaging, reducing the packaging footprint and eliminating the hassle of disposing of it. For private customers, admittedly, there is less risk of a logistical bottleneck. Yet LCB has still made the effort to ensure they are well informed about their deliveries. A text message alerts them the day before a delivery is due, while a second follows on the day to confirm the time slot. Should the delivery vehicle be running more than 45 minutes behind schedule, the ePoD device will even send a third message automatically – peace of mind for the customer, and one less thing to worry about for the driver. It is thanks to thoughtful features such as these that LCB’s transport operation has gone from strength to strength. On the basis of its current performance – peak deliveries of more than 23,000 orders per week and more than 25 million cases delivered per year – it should leave no doubt that the LCB offering begins with warehousing, but certainly does not end there.

Hong Kong spirits trading up 60% thanks to tax reform

Eloise Feilden — Mon, 10 Mar 2025 11:16:39 +0000

Trading volumes have boomed since the government slashed duties on spirits in October, the region's commerce minister has said. Hong Kong's spirits sector has another excuse to celebrate this month after the city's commerce minister announced that trading volumes have risen by 60% in the first few months of this year after the government slashed spirits duties in October. Secretary for Commerce and Economic Development Algernon Yau Ying-wah revealed last week that the trade value of spirits in Hong Kong had increased by 1.5 times as of January. Volumes were up 60% over the same period. “The results have been encouraging since we cut the liquor tax. That is a good start,” Yau said on a radio show. “We hope to become a trading hub for spirits and boost the business of the catering, hospitality, logistics and warehousing industries along the chain." Hong Kong Chief Executive John Lee Ka-chiu announced on 16 October that spirits tax will be slashed to 10% for the portion of the bottle price over HK$200. Lee's new policy favours premium liquors, as the tax rate on the portion of the bottle up to HK$200 remains at 100%, meaning the tax relief is bigger the more expensive the bottle. Kong Kong previously had one of the highest spirits duties of any territory in the world, as drinks with an ABV of 30% or higher were taxed at 100% before reforms were implemented. Analysis by Oxford Economics released in October suggested that international spirits contributed HK$1.4 billion to Hong Kong’s GDP in 2023, supporting around 5,200 jobs and generating HK$1.3 billion in tax revenues. The economic advisory firm predicted that tax reforms would bolster Hong Kong’s position as a leading spirits hub in Asia and aiding the city’s recovery from the pandemic. Hong Kong's commerce minister's comments last week suggest that these predictions are starting to come true for the region, less than six months after the reforms came into effect. Yau said he hoped Hong Kong can "become the global trading hub for Chinese baijiu". Baijiu producers, many of which are hugely successful in their home market, are looking to expand sales abroad. Chinese liquor giant Kweichow Moutai released a statement on 2 January announcing that it expects its 2024 revenue to rise around 15% to CNY173.8 billion (£18.9bn), meeting the company’s targets. Moutai and fellow baijiu giant Wuliangye are both targeting international growth.

Pernod Ricard pauses Midleton whiskey production amid industry slowdown

James Bayley — Mon, 10 Mar 2025 10:42:06 +0000

Pernod Ricard’s Irish Distillers has announced a temporary halt to whiskey production at its Midleton Distillery, the home of Jameson, Redbreast, Midleton Very Rare and Powers. The decision, described as a routine review, comes at a time when other major spirits producers, including Diageo and Brown-Forman, are also scaling back operations due to global supply outpacing demand.

Strategic adjustment or symptom of surplus?

A spokesperson for Irish Distillers confirmed: “The distillery will temporarily pause production in early April and will recommence in the summer to support the sustainable global growth of its portfolio of Irish whiskeys.” They added that the company remains “fully committed” to Midleton’s production, with all stakeholders informed to enable forward business planning. The move echoes recent decisions in the whisky industry. Diageo has suspended distilling and barrel-filling at its Kentucky facility until June, while Brown-Forman announced a shared production model for two of its Scottish distilleries earlier this year. Meanwhile, Bushmills has also scaled back production, and smaller players such as Waterford Whisky and Blackwater Distillery have faced financial distress.

Delayed expansion as market recalibrates

Alongside the production pause, Pernod Ricard has delayed the completion of its €250m Midleton expansion, originally set to bolster future output. The company told The Sunday Times: “While the timeline of the new distillery has evolved, construction is still progressing on site and Irish Distillers remains absolutely committed to the delivery of the new distillery and the sustainable global growth of its portfolio of Irish whiskeys into the future.” The slowdown comes despite strong historic growth for Irish whiskey. The Irish Whiskey Association reported exports exceeding €1bn in 2024, up 13% year-on-year, with total sales in 2023 reaching 15.5 million cases. However, as the spirits business noted, the latest production pauses suggest that “supply is exceeding demand across spirits firms in all three major whisky nations.”

A milestone year for Midleton

The decision to pause production coincides with Midleton Distillery’s 200th anniversary celebrations. Irish Distillers has planned a series of whiskey launches and events to honour the milestone, including the final release in the Midleton Very Rare Silent Distillery Collection, a 50-year-old expression marking the last drops of spirit from the old Midleton Distillery. Irish Distillers CEO Nodjame Fouad framed the anniversary as an opportunity to reflect on the past while looking ahead: “As we look to the future, and in the 200th year of Midleton Distillery, we want to pay tribute to our rich distilling tradition by celebrating our home, our history, our people, our brands and our craft.”

India’s rapidly-growing middle class is thirsty for premium alcohol

Eloise Feilden — Mon, 10 Mar 2025 10:32:35 +0000

The 'less but better' drinking trend is pushing premiumisation among India's middle classes, according to Pernod Ricard India MD Jean Touboul, but state regulations still pose obstacles. Touboul, who has been managing director of the French spirits giant's Indian business since 2023, said consumers in the country prefer "to drink less probably, but drink better". The Pernod Ricard India MD was speaking on Friday at a session during India Today Conclave, an annual conference bringing together Indian business leaders from a range of disciplines. "This trend is growing in the younger generation," Touboul said, suggesting that younger drinkers are more aspirational in their consumption of alcohol. India's middle class is growing rapidly. In recent years, more than 250 million citizens have transitioned out of poverty and joined the neo-middle class, a growing group that Prime Minister Narendra Modi describes as the “powerhouse of Indian aspirations”, according to Kantar. Recent reports show that India's middle class is expanding at a rate of around 6.3% per year, with projections showing it could represent 38% of the population by 2031 and 60% by 2047, making it the fastest-growing major segment of the Indian population. This growth is driving consumer spending and is considered a key force behind India's economic development. Touboul said that as younger aspirational drinkers age, their disposable incomes are likely to "grow with life". As such, "we should see this trend continuing, if not accelerating". The major frustration for drinks businesses operating in India is its state-by state regulation. Each state has a unique excise policy, meaning importers, producer and distributor wanting to enter the Indian market need to be wise to the different rules set by each state’s government. Certain states have their own regulation regarding bottle labels, packaging and selling price, making it impossible to approach the Indian market as a single entity. “The levels of bureaucracy are phenomenal,” Luke Tegner, a consulting director for drinks market insights firm IWSR, previously told the drinks business. “Whatever you do, you have to do on a state-by-state basis, you can’t do things nationwide, so you really need a well-connected, knowledgeable importer and distributor.” Visit our state-by-state guide to India's liquor laws to find out more. Touboul said: "It's fair to say that India is complex, and this regulation, which is different in different states, does create some difficulties." However, the Pernod Ricard India MD refused to complain. He said: "We acknowledge alcohol is not neutral and we accept the regulation and taxation that goes with it." Pernod Ricard makes Indian single malt whisky Longitude 77. When it comes to whisky specifically, Touboul said Indian whisky brands would follow the same elevation strategy in the local market via "innovation with premiumisation towards luxury".

Food, Drink & Hospitality Week previews its bigger picture approach

Michael Huband — Mon, 10 Mar 2025 09:21:15 +0000

With Food, Drink & Hospitality Week returning to London this month, db asks the organisers what the event means for the food and drink sector. Taking over ExCel London from 17-19 March, Food, Drink & Hospitality Week promises a comprehensive look at the UK’s food and beverage sector. The trade show equivalent of a supergroup, Food, Drink & Hospitality Week launched last year to consolidate several events. It brings together IFE (International Food & Drink Event), IFE Manufacturing The Pub Show, HRC and International Salon Culinaire – each established and successful shows in their own right, now joined together for the ultimate food and beverage trade event. All of the shows individually, but especially when considered together, operate in recognition that, in this busy sector, time is precious. “Many of our visitors are incredibly time poor,” explains Federico Dellafiore, event manager of IFE, “and IFE is a great opportunity to get out of the office, sample a wide range of products and take a moment to think about the macro trends and challenges influencing the sector.” The shows therefore provide a platform that spans many categories, meaning that both the specialists and those with broad remits can benefit. They also offer inspiration that extends far beyond the product listings. “Visitors should leave the shows feeling inspired, informed, and equipped with practical solutions to take back to their businesses,” Jo Farish, event manager of The Pub Show. She continues: “There’s so much innovation throughout the industry at the moment, whether that’s in new food and drink products, kitchen equipment, or in how technology such as AI is being implemented across front and back of house to streamline processes and provide new insights.”

More necessary than ever

The various shows joining together has been a significant change, but has in many ways reflected turbulent times for the industry. Dellafiore is ready with a list of shocks to the sector from the last 10 years: Covid, Brexit, the war in Ukraine, the cost-of-living crisis and more. Yet he is keen to emphasise that, through working at IFE, he has seen first-hand the sector’s resilience. Indeed, much of his enthusiasm for the show is because it is a platform for that spirit. “It’s been inspiring,” he says, “to see the innovation and creativity that these challenges have brought out of the industry, with countless new brands launching and resilience in the face of adversity demonstrated across the sector.” Farish likewise recognises the acute pressures faced by the industry: “Pubs are at the heart of their communities and contribute a huge amount to the economy, yet they have been closing at an alarming rate. Lack of support, combined with rising minimum wage and National Insurance contributions, is making it increasingly difficult for pubs to remain profitable.” Although not pessimistic, she is clear that change is necessary. “Meaningful intervention is needed now,” she says, “to protect these essential community spaces.”

In step with the latest trends

Yet, far from creating a gloomy outlook, both managers see a bright future for the industry, reeling off the trends and categories that look to dominate the discourse. As the industry changes, it finds new opportunities as well as potential roadblocks. Both cite premiumisation as a key development, with Dellafiore calling it “a dominant trend”. It can be seen across the sector, and will be on show at Food, Drink & Hospitality through renowned exhibitors such as Glenallachie and Prosecco DOC. Both also referred to the rise of health-conscious drinking. The week will have plenty of space dedicated to non-alcoholic options, which have risen in popularity to become a consideration for any business in the sector. Yet the newest expression of the trend, functional beverages such as nootropic and adaptogenic drinks, is also gaining ground, with the selection at the show larger than ever. Unsurprisingly, sustainability also cropped up as a trend Food, Drink and Hospitality Week is exploring. Described as “increasingly essential” by Farish, ethically sourced ingredients, energy efficiencies and innovative eco-conscious packaging are all driving forward the sustainability initiative. On the latter point particularly, brands such BE WTR, CANS Ltd, Bottleproof Cocktails and When in Rome will demonstrate just how much progress the industry has made in sustainability. Indeed, it is the passion for innovation that really seems to drive the team. “Now under the umbrella brand of Food, Drink & Hospitality Week we have ambitious plans to make the UK’s ultimate celebration of industry innovation even bigger and better,” says Dellafiore.

Looking out for people

Regardless of the trends or innovations, however, people remain at the heart of the shows. In many ways, their key purposes are to bring the industry together. According to Dellafiore: “It’s amazing to see how exhibiting F&B brands at the show collaborate with each other on new initiatives and products and it’s a great feeling to have had a small part in facilitating that.” With a full programme of led seminars and events, it is not just exhibitors who can benefit. All attendees will have the chance to learn from experts in the field. “Through live demos, expert-led sessions and networking opportunities,” explains Farish, “we aim to inspire the next generation to see hospitality as an exciting and dynamic industry with long-term career potential.” And for those tired out by a day of networking and education, The Pub Show will provide experiential, interactive elements such as the Beer Garden and Pub Quiz. Farish summarises it better than anyone: “Pubs are fun, social space, and we want The Pub Show to reflect that energy.” Whether seeking out the latest trends, investigating a comprehensive product selection or testing your trivia, Food, Drink and Hospitality Week is set to be a jam-packed event for the UK trade. To be fair, you may well need a pint by the end.

Compass Box unveils Hedonism 2025 with Argentine artist Sofia Bonati

James Bayley — Fri, 07 Mar 2025 11:16:11 +0000

In a meeting of whisky and art, Compass Box has unveiled its second annual release of Hedonism, the blended grain whisky first launched in 2000. This year’s edition features label artwork by Argentine artist Sofia Bonati, continuing the brand’s tradition of collaborating with female artists to reinterpret the original Hedonism woman. Once the defining core expression in Compass Box’s range, Hedonism transitioned to a limited-edition annual release in 2024 following its discontinuation as a permanent offering. The 2025 release builds upon last year’s reimagining when Scottish artist Stephanie Rew lent her gilded, Renaissance-inspired vision to the label. Now, Bonati’s work takes centre stage, bringing a vibrancy of colour and intricate detail that reflect both the whisky’s character and her signature artistic style. Michael Stephenson, assistant whiskymaker at Compass Box, commented: “The way that Sofia has captured the essence of the original Hedonism woman in her own style is incredible. She represented the unique elements of this edition’s recipe and taste profile through colour that really draws the eye. I can’t wait to see this out in the world and for people to taste it.” The 2025 edition of Hedonism is composed of single-grain whisky from the Cameronbridge Distillery, which has undergone a two-year finishing period in a first-fill Marsala barrique. The result is a complex yet harmonious whisky offering notes of caramel, peach purée, cocoa, pear, chocolate mousse and nutmeg custard, finishing with a flourish of white grapes, Fuji apple and vanilla. With an ABV of 46%, the whisky is recommended alongside parmesan, Pastel de Nata, dried apricots, or salted caramel pots de crème, an indulgent pairing for those with an appreciation for both texture and flavour.

A collector’s release

Limited to 9,912 bottles, Hedonism 2025 will be available at an RRP of £85 (US$107). James Saxon, whisky-making director for Compass Box, noted: “One of the exciting things about Hedonism becoming a limited annual release is that we not only get to collaborate with a different artist each year to put a new stamp on the label, but it also gives us the opportunity to explore a twist on the whisky itself. The 2025 release is unmistakably Hedonism in style and texture, but with the addition of one ex-Marsala barrique and some casks of previous batches, we push the flavours into new territories.”

A time of transition for Compass Box

Beyond Hedonism, Compass Box has been undergoing significant changes. In September, the brand reshaped its core range with two new expressions following the departure of founder John Glaser in early 2024. Further change is on the horizon, with the forthcoming retirement of chairman Dr Alan Rutherford OBE on 31 March 2025. Brockmans Gin founder Neil Everitt is set to take over the role, ushering in a new era for the boundary-pushing Scotch whisky house. As Compass Box continues to blend innovation with artistry, Hedonism 2025 stands as a testament to its commitment to both whisky-making and creative collaboration, offering whisky lovers a sensorial and visual delight.

This International Women’s Day, we need to prioritise safety

Eloise Feilden — Fri, 07 Mar 2025 10:12:43 +0000

A panel discussion to celebrate International Women's Day had one key take away: improving safety measures for on-trade workers is the first step towards a healthier culture. If there's one thing to take away from International Women's Day, it's that we need to prioritise safety. "A woman going home at 3am after shift is very different from a man going home at 3am after shift," said Siobhan Payne, fo-founder of London Cocktail Week and The Pinnacle Guide. Payne was speaking at a panel discussion hosted by The Spirits Business to celebrate International Women's Day, which takes place tomorrow (Saturday 8 March). Discussions tackled everything from advice to women launching their own business to how to balance work and parenthood, but talk of how to improve safety measures in hospitality kept resurfacing. Fellow panelist and hospitality consultant Anna Sebastian agreed that it's a subject that should be foregrounded. "Safety is such a big thing in the industry," she said. Sebastian argued that in the same way that venues factor the cost of opening into their budget they should be factoring in the cost of booking cabs home for their staff to ensure they get back safely. She compared it to measures taken to protect TfL drivers, who, after completing late-night shifts, are offered use of a company-provided taxi service. "Why can't we have that?" Sebastian asked. Sebastian founded Celebrate Her in 2019, a not-for-profit to support women in the hospitality industry. The organisation recently announced it has launched a global survey aimed at producing data on why people join the drinks industry, why they leave and what barriers they face. Questions in the survey touch on subjects like parenthood, diversity, inclusion, mental health and safety. Sebastian said her aim is to "use data to get what we want and make the industry better". Whether it be gaining investment or improving safety measures, concrete data is a vital part of pushing things forward. Melita Kiely, editor of The Spirits Business and the panel's host, agreed. "Knowledge is power," she said, arguing that to make real change "you need to have the stats and data to back it up". Payne is seeing the dial on worker safety shift first hand. She and business partner Hannah Sharman-Cox, also a member of the panel, have launched The Pinnacle Guide, which rewards bars based on their excellence in drinks, ambience and hospitality, as well as their efforts to make positive social impact. Payne said that among the bar operators applying for The Pinnacle Guide recognition, "safety has become more of a conversation". She has seen more examples of bar managers saying that they pay for staff to get home safely. Small improvements make all the difference, and there is still work to be done. Sharman-Cox agreed that whatever the method - whether it be a buddy system or simply walking staff to their cars after a shift - prioritising safety is a non-negotiable.

Links to resources:

Women's Night Safety Charter UKHospitality Vulnerability Support Toolkit Celebrate Her Global Survey

Franklin & Sons and Equal Parts celebrate women in drinks

James Bayley — Fri, 07 Mar 2025 10:08:19 +0000

Raising a glass to diversity and inclusion in hospitality, Franklin & Sons is partnering with Equal Parts to host a spirited International Women’s Day celebration. The Hoxton-based cocktail venue, recently named ‘One to Watch’ in the Top 50 Bars list, will welcome an all-female lineup of bartenders and DJs on Sunday 9 March, collaborating with No.3 Gin and Fielden Whisky. The evening aims to spotlight female talent in the drinks industry while raising funds for Equal Measures UK. A curated cocktail menu will showcase three signature serves and two classic iterations, crafted with No.3 Gin and Fielden Whisky and paired with Franklin & Sons’ mixers and tonics. With each cocktail purchased from the menu, £1 will be donated to Equal Measures UK — a non-profit committed to fostering intersectional diversity in the drinks and hospitality industry.

Industry leaders speak out

“Here at Franklin & Sons, we’re thrilled to be teaming up with Equal Parts, No.3 Gin, and Fielden Whisky this International Women’s Day, bringing together some of the most talented and inspiring figures in the industry,” said Lauren Edwards, brand manager at Franklin & Sons. “By creating spaces for dialogue and celebration, we hope to contribute to a more inclusive and supportive environment for everyone working in hospitality.” The event will feature a stellar guest bartender lineup, including Kim Barritt from Cardiff’s Penny Royal, Elyse Von Ruinn of The Gate Glasgow, Charlotte Malin from Cardiff’s Lab 22, and Amelie Diaz from Mixologya Guide. An all-female DJ roster will provide the soundtrack, ensuring an electric atmosphere for an evening of celebration and solidarity. For those unable to attend on the night, the curated cocktail menu will be available till 31 March, offering ample opportunity to support the initiative. Patrons can also contribute directly to Equal Measures UK via a QR code displayed on the menu.

Advocating for change in hospitality

Carina Soto, director at Equal Parts, highlighted the significance of such initiatives: “Although I wish it wasn’t necessary, unfortunately, we still live in an unsafe world where our rights can be taken away at any moment. Celebrating women, especially those in the hospitality industry, is more important than ever given the current political climate.” Vicky Ilankovan, executive director at Equal Measures UK, echoed this sentiment: “International Women’s Day is a moment to reflect, refocus, and renew our commitment to positive change. We are delighted to partner with Equal Parts this Women’s History Month, in association with Franklin & Sons, No.3 Gin, and Fielden Whisky, to raise funds for Equal Measures’ beneficiaries who have faced systemic barriers to their career progression.”

Brown-Forman navigates fiscal headwinds, reaffirms growth outlook

James Bayley — Thu, 06 Mar 2025 10:00:09 +0000

The spirits giant Brown-Forman seems to have found itself in a game of economic snakes and ladders. While the company’s year-to-date fiscal 2025 results show some headwinds in reported figures, there’s a more palatable story underneath: organic growth remains intact and management remains unfazed by external wobbles. For the third quarter, reported net sales declined 3% to $1 billion (£775 million). However, once the effects of divestitures and foreign exchange are removed, organic net sales actually rose by a rather healthier 6%. Reported operating income took a notable 25% tumble to $280 million but, again, a 23% organic growth suggests the fundamentals remain resilient. Diluted earnings per share saw a slight 5% dip to $0.57. The year-to-date picture follows a similar script. Reported net sales slipped 4% to $3.1 billion, while organic growth still eked out a 2% gain. Reported operating income fell 13% to $902 million, though on an organic basis, it grew 5%. A 4% decline in diluted earnings per share to $1.53 rounds out the picture.

A changing portfolio and category performance

The company’s figures are clouded by the recent divestiture of Finlandia and Sonoma-Cutrer, which significantly weighed on overall net sales. However, key categories tell a more nuanced tale. The whiskey portfolio remained stable, with 2% organic growth, buoyed by Woodford Reserve’s continued ascent and steady performance from Jack Daniel’s Tennessee Whiskey. Some of the pricier Jack Daniel’s expressions — Single Barrel and limited releases — faced a slowdown, partly due to a tough comparison against a high-performing prior year. Tequila, on the other hand, had a rougher ride, with net sales tumbling 15% (-13% organic). Both Herradura and el Jimador were impacted by challenging conditions in Mexico and a competitive market in the US. Ready-to-drink (RTD) offerings showed mixed results, with net sales down 4% but organic growth still a respectable 6%. Jack Daniel’s RTDs dipped 7%, largely due to a business model shift for Jack Daniel’s Country Cocktails, while Mexico’s New Mix RTD range enjoyed a 13% organic boost.

Markets and macroeconomics

On the geographic front, the United States saw a 5% decline (-1% organic), though Woodford Reserve’s ongoing outperformance within the American whiskey category provided a silver lining. The developed international markets mirrored this trend, also declining 5% (-1% organic), with softer sales in South Korea, Germany and the UK, though Japan proved a bright spot thanks to shifts in distributor ordering patterns. Emerging markets declined 4% but grew 8% organically, as strong sales of Jack Daniel’s in Turkey, Brazil and the UAE helped counterbalance the tequila-related struggles in Mexico. Meanwhile, travel retail, that ever-finicky channel, saw net sales drop 5% (-2% organic), mostly due to weaker performance from Jack Daniel’s high-end expressions and the Finlandia divestiture.

Margins and money matters

A deeper look at the books shows that gross profit shrank 6% (-1% organic), with higher costs and unfavourable foreign exchange dragging down margins. Advertising spend was trimmed by 9%, reflecting a strategic shift in Jack Daniel’s marketing approach and the phasing of spend following last year’s launch of the Jack Daniel’s and Coca-Cola RTD. Selling, general and administrative expenses also dipped 7% (-4% organic), helped by cost efficiencies. Restructuring charges of $33 million — stemming from a workforce reduction and the closure of Brown-Forman’s Louisville-based cooperage — added an unwelcome dent to the bottom line. But a silver lining arrived in the form of a $78 million gain from the sale of Brown-Forman’s stake in Duckhorn Portfolio, boosting diluted earnings per share by $0.14. Despite the mixed results, Brown-Forman remains resolutely optimistic. “We are pleased to reaffirm our outlook for organic top and bottom line growth in fiscal 2025 and are proud of our team’s ability to deliver industry-leading growth in this challenging environment,” said chief executive Lawson Whiting. He acknowledged ongoing headwinds but expressed confidence in the company’s people, brands and long-term strategy. The company has reaffirmed its full-year guidance, targeting 2-4% organic net sales and operating income growth, with capital expenditures expected in the range of $180-$190 million. The effective tax rate has been nudged slightly lower, now expected at 20-22%. Brown-Forman’s commitment to its dividend policy remains unshaken. The board has declared a quarterly cash dividend of $0.2265 per share, keeping its proud 81-year track record of consecutive payouts and its 41-year streak of dividend increases firmly intact.

Campari’s bitter-sweet financial results

James Bayley — Wed, 05 Mar 2025 11:03:47 +0000

The Italian spirits giant reported a 2.4% organic increase in net sales in 2024, a performance tempered by challenging external conditions and shifting consumption trends. While profitability bore the brunt of ongoing investment commitments, Campari remains bullish on its long-term potential. Net sales reached €3.07 billion (£2.5bn) reflecting a 5.2% increase on a reported basis, with the acquisition of Courvoisier playing a notable role in boosting the top line. Yet, organic EBIT-adjusted slipped by 2.5% to €605 million, reflecting a 100 basis points margin dilution. The group’s net profit-adjusted declined 3.7% to €376 million, while the unadjusted figure saw a more sobering 39% drop to €202 million. This was partly due to a €213 million charge linked to a three-year cost containment programme. Chief executive Simon Hunt, only two months into his tenure, remained upbeat despite the headwinds: “As I close the second month in this role, I am pleased to announce that Campari Group delivered positive results and outperformance vs competition again in 2024.” His confidence hinges on a robust portfolio, ongoing investment in markets and infrastructure and an enviable global footprint.

Weathering the storm in key markets

The Americas (45% of group sales) saw 4% organic growth, with the US remaining flat but bolstered by a 12% surge in Espolòn Tequila and an 11% rise in Aperol. Jamaica, despite the summer’s hurricane-induced supply shortages, eked out a 1% gain. Meanwhile, Europe (48% of sales) grew by 3%, despite Italy’s 4% decline, which was offset by Germany’s 5% increase, driven by Aperol and the pink-hued Sarti Rosa. Elsewhere, Asia-Pacific shrank by 6%, with Australia down 6% and India and South Korea underperforming. By category, the House of Aperitifs (43% of total sales) remained Campari’s crown jewel, up 6% for the year, thanks to Aperol’s steady 5% growth. Meanwhile, the House of Whiskeys and Rum declined by 6%, with Wild Turkey under pressure in the US and Australia. The House of Agave rose 10%, led by Espolòn, while Cognac and Champagne notched a 2% gain, thanks to Lallier’s 27% jump.

The year ahead

The group is bracing for a ‘transition year’ in 2025, with low-single-digit declines in Q1 sales due to Easter timing before a stronger second half. Organic EBIT-adjusted margin is expected to remain flat, with advertising and promotion spend rising to the historic range of 17-17.5% of sales. There’s also the unwelcome spectre of 25% tariffs on European, Mexican, and Canadian imports to the US, which could bite into profits by as much as €100 million annually. Medium-term prospects, however, remain rosier. Campari anticipates a return to mid-to-high single-digit sales growth, banking on premiumisation, tequila expansion and efficiency gains. Sustainability is also high on the agenda, with a 46% reduction in direct carbon emissions since 2019, a 65% cut in water usage and a 96% renewable electricity mix.

Will HiteJinro’s new low-alcohol soju harm the drink’s ‘cultural identity’?

Eloise Feilden — Wed, 05 Mar 2025 10:50:23 +0000

The new HiteJinro 16.9% distilled soju has turned heads in South Korea, but not necessarily for the right reasons. South Korea's leading soju maker has released its latest expression, an IlpumJinro soju distilled at 16.9%. This is the lowest-ABV soju ever produced by the multinational, whose production accounts for more than half of domestic soju sales. Most traditional distilled soju products range from 40% to 53%, similar to that of whisky. Indeed, HiteJinro has become the first major beverage manufacturer to break the 17% ABV barrier for soju, a lower limit maintained by Hwayo's 17% soju Hwayo 17. The Korean multinational has said it has introduced the new 16.9% distilled soju in response to consumer demand. Oh Seong-taek, executive director of HiteJinro's marketing department, said: "We are conducting research and development to introduce products that meet consumer demands as a representative comprehensive liquor company in Korea." Oh added that the company planned to "bring a new wind to the distilled soju market with the entry of the 16% class". The company must adapt to challenges faced across global markets. The Korean soju market as a whole is expected to report stagnant sales over a five year period (2022-2027). According to the 2023 Brand Champions report produced by the spirits business, Jinro soju saw a 3.5% dip in volumes to fewer than 100m cases in 2023 after surpassing the milestone for the first time the previous year. However, sales of the IlpumJinro brand are bucking the negative trend; sales of products in this range increased by 26% in 2024 compared to the same period in the previous year, according to reporting by ChosunBiz. Smaller soju makers in South Korea are already tapping into demand for lower-alcohol products with diluted sojus, made by watering down the spirit. These can have an ABV as low as 14.9%, but HiteJinro's 16.9% expression is the first time a soju has been distilled at such a low ABV. HiteJinro is now facing backlash from industry representatives wary that the company's new product could dilute soju's image. As the national drink of South Korea, critics argue that its cultural identity could become compromised. A representative of the Korea Alcohol Comprehensive Research Institute stressed the importance of a higher ABV in defining authentic soju. "While manufacturing techniques such as distillation and ageing processes are advancing, it's important to remember that the category of distilled soju fundamentally belongs to the realm of traditional liquors with high impacts, defined as above 25%," they said. A representative from the Korea Beverage Masters Association compared soju to Scotch, saying that "just as a 16% beverage is not called Scotch whisky in Scotland, the originally 40-53% distilled soju is fundamentally different in character and main characteristics from 17% distilled soju". They added that drinks distilled at such low ABVs could "harm the cultural identity of distilled soju", a drink synonymous with South Korean tradition.

Red carpet ready: the Asia Luxury and Gin Masters 2024

Cecilia Wong — Tue, 04 Mar 2025 11:46:29 +0000

Cecilia Wong reveals which spirits had star quality at the drinks business Asia Luxury and Gin Masters 2024. It is the sheer diversity that makes the world of spirits so interesting. Each spirit, from whisky to Cognac, vodka or gin, has its own characteristics. Contemporary spirits, craft spirits, organic or premium, all contribute to what makes each expression unique. In 2024, the drinks business Asia’s Luxury Masters and Gin Masters competitions have covered different spirits under various categories. The Luxury Masters considered entries including vodka, gin, and whisky from the United Kingdom and Australia, ranging from the super-premium to ultra-premium categories. To be named as a luxury spirit, it’s all about craftsmanship, from using the finest ingredients to artisanal production and unique bottling. Gin is still popular, with an increasing number of creations leaning towards intriguing and contemporary styles For the Gin Masters, we have expressions from Ireland, the Netherlands, China, the United Kingdom, and Australia, ranging from London Dry, organic, contemporary, flavoured, and premium to super-premium. Fourteen spirits were blind tasted by a panel of expert judges across the Luxury and Gin Masters competitions, showcasing fascinating and diverse expressions, and the results were promising. The Luxury Masters garnered four Gold awards and three Silver awards, while two Gold medals and four Silver medals were awarded in the Gin Masters. This year’s panel of judges included Cecilia Wong, the co-chair of the drinks business Asia Masters; Lok Cheung, the bar manager of Hong Kong’s Coa; and Kai Ng, the bar manager of Quinary, also in Hong Kong. Archie Rose Distilling Co. triumphed in the Luxury Masters. Among the four Gold awards in this competition, one went to Archie Rose Signature Dry Gin, from Australia, under the super-premium category (price range HK$400-HK$450). The liquid boasted “floral, citrus, spices and pine notes”. Judge Lok Cheung said: “The aromas are approachable, and the body is intense. It’s balanced, and the finish is good. It’s beautiful.” Archie Rose Bone Dry Gin also won a Gold medal. The expression, judged under the ultra-premium category (price range HK$450-HK$500), exhibited “floral, coriander seeds and ginger notes”. “It’s pleasant, and the palate is good. It’s a good gin with this pricing,” said Ng. Continuing on a theme, Archie Rose Rye Malt Whisky won the third Gold medal at this year’s Luxury Masters. The expression was judged under the world whisky super-premium category (price range HK$600-HK$650). The whisky offered “toasty, dried fruit, spices and caramel notes”. The final Gold award went to Archie Rose Heritage Red Gum Cask Single Malt Whisky, under the world whisky ultra-premium category (price range HK$1,000-HK$1,500), showcasing “honey, dried fruit, toasty and nutty notes”. “It’s balanced, rich and rounded with a long and lingering finish. It’s a wonderful nightcap choice,” said Wong. Moving onto the Gin Masters, the judges gave one Gold award to 1689 Dutch Dry Gin, from the Netherlands, under the super premium category (price range HK$350-HK$400), with “earthy, citrus and minty notes”. Ng described the nose as “distinctive” and the palate good, with some interesting peppermint notes. In the flavoured gin category (price range HK$350-HK$400), Rutland Square Gin from the UK won a Gold award in the competition, with its “earthy, dried tea leaves, and dried orange peel notes”. “It’s quite exotic, balanced, clean and sharp with an oriental touch,” said Cheung.

The Asian Luxury Masters 2024

Company	Product Name	Medal
Vodka Super-Premium HK$350-HKS400
Royal Mash	Royal Mash Vodka 2020	Silver
Gin Super-Premium HKS350-HKS400
Tiger Gin	Tiger Gin	Silver
Gin Super-Premium HKS400-HKS450
Archie Rose Distilling Co.	Signature Dry Gin	Gold
Gin Ultra-Premium HKS450-HKS500
Archie Rose Distilling Co.	Bone Dry Gin	Gold
World Whisky Super-Premium HKS600-HKS650
Archie Rose Distilling Co.	Rye Malt Whisky	Gold
Archie Rose Distilling Co.	Single Malt Whisky	Silver
World Whisky Ultra-Premium HK$1,000-HK$1,500
Archie Rose Distilling Co.	Heritage Red Gum Cask Single Malt Whisky	Gold

The Asian Luxury Masters 2024

Company	Product Name	Medal
Super-premium HK$350-HKS400
Gin 1689	1689 Dutch Dry Gin	Gold
London Dry HK$350-HKS400
Woodward Fergus James	Shanghai Craft Gin	Silver
Contemporary HKS350-HKS400
Downton Distillery	Great Bustard Gin	Silver
Torre London	London Mate Dry Gin	Silver
Organic 300-HK$350
Pluto Spirits	Pluto Gin	Silver
Flavoured Gin HKS350-HKS400
Rosslyn Distillery	Rutland Square Gin	Gold

F1 driver Charles Leclerc partners with Chivas Regal

James Bayley — Tue, 04 Mar 2025 11:02:07 +0000

What do a world-class Formula 1 driver and a fine Scotch whisky have in common? More than one might think, it turns out. Both require precision, balance and an innate understanding of how to extract the best from complex components. And, in the case of Chivas Regal’s latest partnership, both are now united in the suavest of collaborations. The luxury Scotch brand has named Charles Leclerc, Scuderia Ferrari HP’s leading driver, as its global brand ambassador in a multi-year deal, reinforcing Chivas Regal’s ever-expanding influence in the world of modern sports culture. This is no fleeting association. In the past year, Chivas has already aligned itself with Arsenal Football Club and joined Ferrari’s Formula 1 team as an official partner, even introducing a Tifosi Tartan — a limited-edition nod to the legions of prancing horse supporters worldwide.

The partnership

While Leclerc is best known for his blistering lap times, he has also cultivated a dedicated following as a self-taught pianist and composer. To mark this meeting of talents — Leclerc and Chivas Regal are hosting an exclusive, one-night-only pop-up piano bar. Named Leclerc’s, the bar will open its doors in Melbourne on 11 March, just ahead of the 2025 Formula 1 season opener. VIP guests and a lucky few fans will be treated to bespoke Chivas Regal x Charles Leclerc cocktails as they enjoy a night centred around whisky blending and piano composition. Nick Blacknell, global marketing director at Chivas Regal, said: "It’s no secret Charles has had incredible success in his life, but it is his tenacious spirit, commitment to excellence and off-track passions that inspired this partnership. The 88 notes of the piano draw perfect parallels with the 85 flavour notes of our iconic Chivas 18 Year Old expression, showing how both music and whisky blend passion with precision. We’re excited to bring fans on the journey to celebrate our wins together – the ethos that lies at the heart of Chivas Regal."

Opening night

Leclerc, in his typically composed manner, added: "Success is about blending all the right notes – on and off the track. My craft demands time, precision, and dedication, but what truly drives me is the journey, my passions, and the moments shared along the way. Chivas Regal embodies this same ethos, encouraging people to find their own rhythm and celebrate every win, big or small. I’m excited to redefine success together and share this experience with fans through our partnership." Whisky and fast cars may not be the most obvious of bedfellows, but in this case, it seems a rather inspired pairing. And if a glass of expertly blended Scotch enjoyed to the sound of a grand piano played by a racing driver isn’t a compelling advert for modern luxury, what is?

Researchers use baijiu to power batteries

Eloise Feilden — Tue, 04 Mar 2025 10:42:16 +0000

Researchers in China have found a way to turn baijiu by-products into low-cost materials that boost battery performance. Professor Liu Xingquan, a project leader from the University of Electronic Science and Technology of China, has led a team of researchers in a new study of baijiu's by-products. The team found that leftover sediment from baijiu distillation can act as a source of material for boosting the performance of sodium-ion batteries. "This innovative low-cost, eco-friendly method holds promise for large-scale production once the technology matures," said the professor. Sodium-ion batteries are increasingly being used in energy storage systems and low-speed electric vehicles, considered an alternative to lithium-ion batteries due to their lower cost and safer design. Baijiu has become the unlikely source of material used to create these batteries. According to SCMP, Liu's team turned to Chinese baijiu producer Wuliangye for a source of biomass that could be converted into an eco-friendly, high-performance electrode material. The biomass, in this case, was the leftover sediment from the fermentation of baijiu. Partially-fermented grain residue from the baijiu making process is typically used as feed and fertilisers, but the research revealing a new use for the by-product was published on 14 February in the peer-reviewed journal ACS Applied Materials & Interfaces. Liu said of the batteries made using baijiu by-products: "While the energy density of this battery is slightly below the industry standard of 300 mAh/g, its cycle performance is impressive. This makes it more suitable for energy storage applications that require frequent charging and discharging, rather than for electric vehicles needing long single-charge ranges." The product also offers a significant reduction in cost. "Currently, hard carbon can be extracted from tar or prepared from biomass such as bamboo and nutshells. The structure of hard carbon varies slightly depending on the biomass used, but this technique can be adapted to use other types of spent lees, providing a cost advantage," he said. "Wuliangye company provided the raw material for our experiment, but our team holds the independent patents. The next step will be to scale production to the kilogram level," Liu added. He said the strategy outlined in the work "provides a promising approach toward the commercialisation of hard carbon anodes for SIBs [sodium-ion batteries]".

Russian Standard on the rocks as Moscow tightens grip

James Bayley — Fri, 28 Feb 2025 11:17:23 +0000

Russia’s Ministry of Finance has taken decisive action in its ongoing efforts to consolidate control over key economic entities, with its latest move affecting Russian Standard Group, one of the country’s leading vodka producers. As reported by Reuters, a Moscow court on Thursday (27 February) suspended the corporate rights of the foreign holding companies that own the group, in a ruling that will concern international business owners operating in Russia. The ministry had only recently added Russian Standard Group to its list of “economically significant organisations”. The arbitration case targeted two holding companies — Pasalba Ltd in Cyprus and Roust Corporation in the United States — citing Western sanctions as an impediment to the smooth operation of Russian Standard Vodka and its sister company, Roust Russia. The vodka maker has yet to comment, but with similar action taken against retail giant X5 and private lender Alfa Bank, the trend is clear: Moscow is working to curb foreign influence over what it sees as vital assets.

Raising the bar — and the price

If the corporate restructuring wasn’t enough to unsettle the spirits industry, Russia’s vodka producers have also had to contend with a government-mandated price hike. As of 1 January, the Ministry of Finance increased the minimum price of a 0.5-litre bottle of vodka by 17%, from 299 rubles (£2.20) to 349 rubles (£2.57). This follows a similar jump back in June 2024, meaning prices are now 24% higher than they were six months ago. Brandy and cigarettes have also seen significant price rises, though the latter will do little to soothe drinkers turning to tobacco in frustration. The move comes as Russia grapples with persistent inflation — hovering around 9.5% at the end of 2024 — and a key interest rate stubbornly stuck at 21%. With economic pressures mounting, alcohol consumption surged last year, with nearly two billion litres of alcohol sold in retail across the first ten months of 2024, the highest level since 2017.

Bottoms up or bottoming out?

While inflation and price hikes are unwelcome news for consumers, vodka producers have been pushing for an increase to match the wartime economy’s rising costs. Despite the turbulence, Russia’s love affair with vodka remains as passionate as ever. In a move that speaks volumes about the spirit’s cultural significance, one enterprising business recently trademarked a vodka brand honouring incoming US President Donald Trump, while a major Russian popstar sought to register “Ya Russky” as a trademark for drinks, household goods, and, for reasons known only to them, sex toys. the drinks business has reached out to Russian Standard for comment.