Asia archive

Thailand moves to ease longstanding alcohol sales ban

Sophie Arundel — Fri, 21 Mar 2025 12:58:50 +0000

Thailand is set to relax regulations on alcohol sales and advertising, marking a shift that could benefit tourism and small-scale producers.

Lawmakers in Thailand’s House of Representatives have approved amendments to the country’s alcohol control bill, which includes the repeal of a 53-year-old ban on afternoon alcohol sales. The restriction, originally imposed by a military government in 1972, currently prohibits alcohol sales between 2 pm and 5 pm. The amendments also ease advertising restrictions, allowing alcoholic beverage brands greater visibility.

The proposed changes still require Senate approval, but if enacted, they would significantly alter Thailand’s alcohol laws. Deputy committee head Chanin Rungtanakiat described the move as a step toward removing “unreasonable control” and encouraging economic activity.

Supporting tourism and small producers

The relaxation of alcohol regulations is part of a broader effort to make Thailand more appealing to international visitors. The country has already introduced measures to increase competitiveness, including legalising cannabis and proposing the introduction of regulated casinos. Prime Minister Paetongtarn Shinawatra has also hinted at further reviews of alcohol-related restrictions, such as the ban on sales during Buddhist holy days and online alcohol sales.

This latest shift follows an earlier law passed in 2025 that opened up liquor production to small breweries and distilleries, challenging the long-standing dominance of Thai Beverage Pcl and Boon Rawd Brewery Co. By loosening advertising restrictions, the new amendments could further help smaller producers compete in a market that has historically been controlled by a few large players.

A pattern of gradual liberalisation

The move follows a trend of gradual deregulation of Thailand’s alcohol industry. In a previous development, Thailand relaxed its restrictions on alcohol sales during Buddhist holidays, a decision covered in The Drinks Business recently. At the time, industry observers saw it as a sign that Thailand was shifting its approach to alcohol regulation to better align with its tourism-driven economy.

If the current amendments pass the Senate, Thailand’s hospitality sector is likely to benefit, particularly in areas popular with tourists. However, public health advocates may push back against the changes, citing concerns over increased alcohol consumption. With Thailand looking to balance economic growth and regulatory control, the upcoming Senate decision will be closely watched by both industry stakeholders and public policy experts.

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."

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."

Heineken launches first global AI lab

Jessica Mason — Wed, 19 Mar 2025 09:07:17 +0000

Heineken has revealed the launch of the first global generative artificial intelligence (GenAI) lab which is set to be based in Singapore. The move, which came about via a partnership that the Dutch brewer has made with AI Singapore has been created in a bid for the beer business to boost growth, productivity and customer engagement across its operations worldwide. Speaking about the launch, Heineken’s Asia-Pacific managing director Kenneth Choo explained that the lab serves as a “global centre of expertise” to not only to enhance and grow AI innovation in Singapore and across Asia, but also to have a halo effect upon all global operations for the brewing giant. Choo explained: “By harnessing Singapore’s exceptional AI ecosystem, skilled talent and supportive government policies, we are excited to drive the development of innovative solutions that will transform the beverage industry for years to come.” According to Heineken, the lab will also lead the development of scalable GenAI solutions across several areas including systems that can then autonomously solve complex problems - such as creating automated marketing content and more in depth and intuitive financial reporting. Describing the new partnership, AI Singapore’s AI Innovation director Laurence Liew explained: “By combining Heineken’s industry expertise with our AI capabilities and talent, we are creating a powerful model for how businesses and research institutions can collaborate to create solutions with real-world impact.” The goal is for, by the end of 2025, for the two businesses to have worked together to untimately assemble a team between the two companies that can then set about learning some of the most innovative approaches in AI to assist in moving the beer producer forwards in what can be accomplished. Speaking about the union, the Economic Development Board (EDB) highlighted how the collaborative venture between the two companies was a positive step. Praising the partnership, EDB executive vice-president Chan Ih-Ming added: “This initiative will allow Heineken to unlock new business value from Singapore, while concurrently serving as a valuable platform to level up on AI talent and capabilities.”

Bonhams to auction inaugural vintage from the Kingdom of Bhutan

Arabella Mileham — Tue, 18 Mar 2025 11:15:32 +0000

Auction house Bonhams is to offer the first-ever vintage from the Kingdom of Bhutan in its latest auction in collaboration with the Bhutan Wine Company, which is says is a "unique opportunity" to own wine from a brand-new wine region. The commemorative blend, which is named Ser Kem (meaning an offering of alcohol to the Gods) First Barrel, comprises a blend of grapes from four different vineyards, comprising just one barrel with a blend of six red and four white wines that were produced during the inaugural 2023 viticultural season. As the Bhutan Wine Company's co-founder Michael Juergens told the drinks business last year, the first vintage was designed to be a collector’s piece and a "memo to the future", rather than a true foray into production for commercial consumption, or "a precise promise of what’s to come". The online auction, which runs from 3 – 24 April includes 48 lots of wine from the Himalayan kingdom, some with unique experiences, which are being offered without reserve, with estimates ranging from $4,000 to $80,000. The top lot comprises a customised large format bottle called The Himalayan, a 7.57L bottle of wine, which pays homage to highest unclimbed mountain in the world, Gangkhar Puensum in Bhutan, which measures 7,570 meters, along with a curated trip to Bhutan. The Himalayan is the only one of its kind being released onto the global wine market – one further bottle was presented to the King of Bhutan. The Bhutan Wine Company was founded by Michael Juergens, a partner at Deloitte, who leads the Deloitte Winery Solutions and Services practices and his partner Ann Cross following a trip to the remote country in 2017, following which Juergens spent six months researching and writing a white paper detailing a 10-year-vision for how Bhutan would build a sustainable, world-class wine region in the Himalayas, from grape to glass. The couple subsequently joined forces with two Bhutanese man, Yab Dhondup Gyaltshen and former diplomat Karma Choeda to found the company, which now counts Jancis Robinson MW as a members of its advisory board, supported by the government of Bhutan. Speaking to the drinks business last year, Juergens noted that the country’s "incredible diversity of micro-climates, elevations and soils, the purity of the environment and the government’s support of the initiative made the venture completely irresistible to both of us". The tiny landlocked country, which comprises about 14,000 square miles and only 300 miles north to south, is perched on the eastern ridges of the Himalayas in south-central Asia and until the 1970s was a remote kingdom inaccessible to outsiders, having never been a stop on the Silk Road, or subject to a Roman invasion. Despite its small size, however, the climate changes considerably with elevations and soils, and there are three main climactic regions - The subtropical Duars Plains; the more temperate Lesser Himalayas and the alpine tundra of the Great Himalayas. The first vineyards were planted in 2019 covering a variety of climates and altitudes (up to to 9,150 feet in elevation), and including both experimental and commercial vineyards, with plantings of around 17 varieties, dominated by classical varieties such as Cabernet Sauvignon, Tempranillo, Sauvignon Blanc and Riesling. In a release from Bonhams today, Juergens said that the Bhutan Wine Company was about to realize its dream of sharing Bhutan’s first wine with the world having spend “the better part of the last decade trying to capture the magical essence of Bhutan in a bottle of wine.” “There is no other single wine region on the planet with the same level of diversity of terroirs in such a small area,” Cross added. “As the first carbon-negative country, Bhutan benefits from harmony in its environment with pure water, no smog, pristine soil, high biodiversity, and a long history of growing diverse world-class agricultural crops.”

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.

Singapore’s LeVeL33 is officially the world’s highest microbrewery

Nimmi Malhotra — Tue, 18 Mar 2025 09:20:42 +0000

LeVeL33, a Singapore-based microbrewery, is now a Guinness World Records title holder for the world’s highest microbrewery in a building. Located on the 33rd floor of Marina Bay Financial Centre Tower 1 in Marina Boulevard, the microbrewery sits precisely 149.321 meters above ground, a record authenticated by the Guinness World Records. “Although we knew there was no other brewery higher than us, it’s still very special when you get the official recognition and a stamp of approval. It elevates the ‘special’ feeling even more,” Dr Martin Bém, founder of LeVeL33, told db. He likened the achievement to the mindset of a world-class athlete: “When you know you’re the fastest runner in the world, you still want to compete in the Olympics, win a gold medal, and have an official confirmation.” The authentication process took almost six months, confirmed Emi Saito, Guinness World Records official adjudicator. It involved procuring official building plans from the Building and Construction Authority and securing an expert witness approved by Guinness. Founded in 2010 by Dr Bém, the rooftop gastrobar is celebrating its 15th birthday this year. It has become a favourite spot for locals and tourists who flock on the wraparound balcony, taking in panoramic views of Marina Bay and Singapore’s skyline while sipping freshly-brewed beer. Establishing the brewery in a high-rise building came with its unique challenges, said Dr Bém. While the floors were reinforced, the lifts were too small to raise the tanks. “We even explored a helicopter lift, but that was a challenge as it’s a no-fly zone,” he said. Ultimately, the tanks were brought up with a specially fitted crane for S$100,000 (£57,839). Singapore's small size and high population density mean that land is a scarce and valuable resource, driving up prices and leading some to find alternative ways of securing space for homes and businesses. LeVeL33 beers are made with 100% organic hops and range from Blond Lager to Indian Pale Ale to limited-time seasonal brews. According to Dr Bém, the brewery has poured more than one million litres of beer during its 15 years in operation. The record plaque is displayed proudly among copper brewer tanks, in full view of guests. Being officially recognized in the brewery’s 15th year holds added significance for Dr Bém, as it coincides with Singapore’s 60th birthday. He said: “It’s a little birthday present to us.”

67 Pall Mall debuts Chinese wine collection in Hong Kong

Eloise Feilden — Thu, 13 Mar 2025 11:02:32 +0000

As private members' club 67 Pall Mall launches its 'China Uncorked' series in Hong Kong, Richard Hemming MW tells db which grape should be China's flagship and why now is an exciting time for Chinese wine. According to Richard Hemming MW, 67 Pall Mall's head of wine for Asia, there are two reasons to be excited by Chinese wine right now. "Firstly, the Chinese producers who have worked hardest in international markets are getting more and more recognition, which they fully deserve," he says. After years of hard graft to establish brands worldwide, Hemming believes the efforts of a few key brands "are paying off for the whole category". Secondly, less established producers are showing the full range of what China can do with its vines. "There is an emerging group of smaller producers that show the full diversity of Chinese wine, using a wide range of varieties and production techniques that offer huge potential for new discoveries," Hemming says. Private members' club 67 Pall Mall has now decided to give these wines a platform. The club has launched its 'China Uncorked' series in Hong Kong, featuring 67 wines produced in China available by-the-glass and in bottle. The series is the largest of its kind in the city state, which welcomed 67 Pall Mall memberships for the first time in early 2024. On the express path to expansion, in January last year the members' club launched a new category of membership in cities where it has no permanent physical presence, and Hong Kong became the first to debut the new offering. Its new membership model, called En Primeur, will be offered in cities with vibrant wine communities but no physical 67 site, giving local members access to all of 67 Pall Mall’s clubs worldwide, plus a series of workshops, dinners, masterclasses and WSET education and sommelier concierge service with the club's venue partners. Hemming argues Hong Kong is the perfect location for the Chinese wine series to debut. "Hong Kong is the most developed and most competitive wine market in Asia: it’s a challenging market, but one with excellent visibility," he tells db. "Wine lovers there are both highly discerning and highly curious. Plus of course, it is closely connected to the Chinese Mainland, which helps from a practical and logistical point of view." But the popularity of Chinese wine extends beyond its closest markets. The members' club is keen to capitalise on its rising profile worldwide. Its Singapore club currently has 46 Chinese wines on its list. "We run events with Chinese producers and organisations, such as walk-around tastings of the top wines from the Wynns Signature Chinese Wine Awards, which we host in our London and Singapore Clubs," Hemming says. 67 Pall Mall has launched 'China Uncorked' at its bar residency in Hong Kong, 67 on Hollywood. Wines range from Chardonnay and Pinot Noir expressions to Bordeaux blends and Northern Rhône-style Syrah. Chinese winemakers are using international grape varieties to create wines which rival Old World expressions. However, one lesser-known variety is proving to be China's biggest asset: Marselan. Asked whether Marselan could become China's flagship grape variety, Hemming is confident. "Yes," he says. "I’ve tasted a lot of Marselan recently, and it offers a real point of difference to the better-known varieties." In Marselan China can carve out its own distinct niche. "China has the opportunity to define the archetype of Marselan, offering something familiar yet distinctive to wine lovers. It will take a long time to establish Chinese Marselan as one of the world’s signature styles, but from the wines I’ve tasted, that process has already started," Hemming says. 'China Uncorked' also includes wines from lesser-known varieties including Petit Manseng, Cabernet Gernischt and Niagara, underscoring the diversity driving Chinese winemaking forward. The list of 67 Chinese wines debuting in Hong Kong is grouped into sections. These are:

A Toast to Chinese Bubbles, showcasing sparkling wines that can rival Champagne.
China Beyond Chardonnay, featuring Chinese dry whites made from grape varieties including Petit Manseng, Riesling and Viognier. The menu will also feature a unique Blanc de Noir Marselan wine.
The Côte de Jade, a tribute to Burgundian winemaking, this category highlights Chinese Chardonnays that exemplify precision and finesse.
Pinot of the East, highlights the rare and exceptional expressions of Chinese Pinot Noir, a testament to the skill and dedication of winemakers who have successfully embraced the challenge of growing this variety on challenging terroirs.
‘Bordeaux’ Above the Clouds, wines made from Bordeaux varieties that showcase the unique expressions of elevated terroirs.
‘Bordeaux’ Unblended, featuring single-variety red wines from grapes traditionally used in Bordeaux blends, offering a distinct perspective on Chinese viticulture.
Chinese Red Champions, a celebration of Marselan and other red grape varieties thriving in China.
Vino with a Visa pays homage to wines made by foreign winemakers, showcasing their interpretations of Chinese terroirs through their own distinctive styles.

‘This is not another Villa Maria’: how one of NZ’s biggest wine figures started again

Sarah Neish — Wed, 12 Mar 2025 10:10:27 +0000

Two years ago, Villa Maria founder Sir George Fistonich launched new winery project Čuvar, now run by his eldest daughter. Sarah Neish finds out why this boutique operation is worlds apart from the global wine giant. Sir George Fistonich was just 21 years old when he founded eponymous New Zealand wine brand Villa Maria in 1961. Initially intending to become a professional carpenter, he ended up leasing five acres of land from his Croatian father on which to grow grapes, and the rest as they say, is history. Today, Villa Maria is a household name and the business worth upwards of $200 million. In 2021, as the brand closed in on its 60th birthday, rumours began to surface that Villa Maria was looking to sell-up, and that New Zealand's largest apple producer, Scales Corporation, was in the running to take over the business. The apple grower allegedly put in a bid to buy the company, but was pipped to the post by Indevin, who snapped up the brand later that same year.

New start

Having offloaded Villa Maria, the star player of the Fistonich Family Vineyards business, all eyes were on what Sir George would do next. Would he ride off into the sunset to enjoy his retirement back in his suburban Auckland home, or forge ahead with a new project? It turned out he'd been making moves in the background for some time, and in 2023 he launched the boutique Čuvar Winery "after years of planning". Last year, as part of a long-standing succession plan, he handed over the reins to his daughter Karen, a former chairperson on the board of Villa Maria, to take the operation forward. With the lion's share of its vineyards located in Hawke's Bay, rather than in Villa Maria's heartland Marlborough, and a focus on premium Chardonnay rather than Sauvignon Blanc, Čuvar was set to be different from the offset. Producing fewer than 10,000 cases per year, compared to Villa Maria's 2.5 million, and with its eyes set firmly on the on-trade, fine wine merchants, and independent retailers, Čuvar was always going to be a detour from the Fistonich family's usual modus operandi. Although Sir George's craftsmanship and care "has guided us for decades", marketing manager Ali Sundstrum tells db, "Čuvar is intentionally different—a boutique-sized business with a single-minded focus on quality." Villa Maria, she says, was "more about the grocery sector and big markets, while Čuvar is committed to elevating Hawke's Bay's fine wine story."

Chardonnay pillar

For this reason, the brand has chosen to pour its interest into Chardonnay. Its first commercial release was a single-varietal wine made from this white grape from the 2020 vintage. "Chardonnay offers the greatest potential, combining strong consumer demand with Hawke’s Bay’s ability to produce world-class expressions," says Čuvar CEO Karen Fistonich, whose husband is Milan Brajkovich of New Zealand's Kumeu River Wines family. Bottle prices reflect this direction, with Čuvar's Chardonnays priced at around NZ$45 (£19.80), with its "lower tier" wines sitting at around NZ$25 (£11).

Protagonists of change

Calling themselves "protagonists of positive change", the Čuvar team aims to turn New Zealand's fine wine offering on its head. But it has a bit of housekeeping to take care of first as consultant winemaker Michelle Richardson is leaving to pursue her own project following Čuvar's 2025 vintage. The rest of the winemaking team, however, remains firmly in place, including viticulturist Odette Preston, who formerly worked for Villa Maria, and Dave Mackintosh, who co-founded his own wine label Arfion in Australia's Yarra Valley in 2011, expressing a need "to be hands on, and free to take risks."

Speaking exclusively to db, Karen Fistonich describes Čuvar's style as "contemporary-classic Hawke’s Bay wines that speak of balance, structure, and subtlety." "Never heavy-handed or over-extracted, we follow the vineyard’s cues, working to build on its strengths, and respecting the character of the fruit, rather than imposing our will upon it," she adds. The wines available in market now are predominantly from the 2023 vintage, alongside some bottle-aged wines from 2020 and 2021, but Mackintosh is "super excited "about the Chardonnay fruit from this year. “2025 is looking amazing, the acids are holding well with beautiful citrus and white nectarine notes coming through, and great balance across our vineyards sites in Hawke's Bay,” he says. These vineyard sites span a total of 100ha ranging from the world-famous Gimblett Gravels to Čuvar's recently acquired Te Hau Matapiro in Crownthorpe. However, the business does have some Marlborough plantings in its back pocket, comprised of Sauvignon Blanc and Pinot Noir, in the Awatere Valley. Last year Čuvar also added Stonecroft, a tiny Hawke's Bay winery, to its holdings.

Legacy and learnings

Despite Čuvar's determination to forge its own path, it would be lunacy for the new business to ignore the legacy and learnings of Villa Maria, so it's little surprise that echoes of its alma mata chime softly throughout the company. Some of Čuvar's vineyards, including Cornerstone in the Gimblett Gravels and the winery's home block in Bayview, were previously "admired fruit sources" for Villa Maria, which produces three Hawke's Bay reds, and a Chardonnay as part of its portfolio. But the fruit from these former Villa Maria vineyards is now "exclusively used by Čuvar", confirms Sundstrom.

The brand is also tapping into Villa Maria’s existing distribution network in some key markets. "We're excited to continue working with Kinoshita in Japan, a former Villa Maria distributor that took on Čuvar in 2024," says Karen. "However, in Singapore, we secured a new partnership with Little Farms, a premium retail chain, completely unrelated to Villa Maria. Rather than simply leveraging former relationships, we target distributors with a gap in their portfolio for premium Hawke’s Bay wines." The brand is actively seeking distribution in other international markets for 2025 and beyond. "Karen spent 28 years working alongside her father and Villa Maria, so brings deep industry knowledge," says Sundstrum. "One of the key learnings we carry forward is a vineyard-first approach, recognising that great wines start in the vineyard."

Rosy future

Čuvar also hopes to put premium Hawke’s Bay rosé on the map through its 100% Cabernet Franc expression. Priced at NZ$33.99 (£15) the 2023 Cornerstone Vineyard Rosé from the Guardians Collection has "a bouquet of pink peppercorns and creaming soda", according to viticulturist Preston, "and might just be the best rosé I've tried." "While our primary mission is to champion Hawke’s Bay Chardonnay, we love rosé and see it as a perfect wine for the New Zealand lifestyle," says Karen Fistonich, who spotted potential in the domestic market because "New Zealanders already love French rosé". A second Čuvar rosé named Iris comprises 20% Pinot Noir and 80% Syrah, and is priced at NZ$24.99 (£11).

Vineyards are currently farmed conventionally, though Čuvar isn't ruling out a future in organics. "For now, our focus is on vine health and sustainable practices," says Karen Fistonich. "But we remain open to organic certification in the future." Čuvar is 100% Sustainable Winegrowing New Zealand accredited and the winery itself was designed to be a Green Star-rated building. Green Star aims to transform the way that commercial buildings are designed and built in order to "dramatically reduce" carbon footprint. Moving forward, there are murmurings of Čuvar growing its culinary offering at its winery in Bayview, Napier, and an old face might have a hand to play here. "Sharing food and wine with people is in my blood," Sir George Fistonich said. "I opened New Zealand's first winery restaurant, Vidals, in 1979 and am excited to be creating another Hawke's Bay wine and food destination with Čuvar Winery." You can take the man out of the wine business but you can't take the wine business out of the man.

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

Singapore’s fine wine scene has ‘come a long way’, says BBR

Eloise Feilden — Tue, 11 Mar 2025 09:34:00 +0000

Charlie Rudd, a fourth-generation family member of Berry Bros. & Rudd (BBR), has said the UK-based wine merchant is planning double-digit growth, driven by growing interest from Asian consumers. BBR is planning for year-on-year double digit-growth for 2024, Charlie Rudd, the fourth-generation family member who now leads the business in Asia, told Epicure. Growth is being driven by increased interest and passion among Asian consumers wanting to drink and collect fine wine and spirits, he said. The fine wine merchant established its first Asian office in Hong Kong 25 years ago, and the region has since become a key market. BBR set up its Singapore branch in 2012. Rudd said the fine wine market in the city-state had grown rapidly in the years since. “The market in Singapore has come a long way in a short space of time and is now operating as a regional hub across Southeast Asia,” he said. Singapore is small, home to just 5.9 million people across only 719km². As such, it's important to service the market well. Rudd described there being "two degrees of separation across customers" — a fact which means word spreads fast among collectors. “The network is extremely close and collectors, more often than not, know each other to some extent,” Rudd said. “With such a close network of collectors, colleagues and friends, trust and proof of concept, exceptional service from soil to sip become extremely important with word travelling fast.” The business has come up against challenges in recent months, entering into redundancy consultation with 30 staff worldwide. Job losses have been brought about due to tough market conditions and increases to National Insurance contributions in the UK, the company has said. However, in Asia BBR sees potential for a bright spot. Bangkok, for instance, offers new opportunities with the recent reduction of the wine tax in early 2024, Rudd told Epicure. BBR also announced the launch of a new auction arm in October 2024. Both the UK and Asia will be key markets for the merchant’s new auctions arm, Geordie Willis, director of new ventures for Berry Bros. & Rudd told db at the time, adding that the auctions’ online format will give them “global appeal”.

Roses are red: the results of the Asia Pinot Noir and Syrah Masters

Cecilia Wong — Mon, 10 Mar 2025 12:44:02 +0000

Cecilia Wong highlights which Pinot Noir and Syrah wines deserve to be given their flowers at the 2024 Masters competition.

Pinot Noir and Syrah are both popular and widely planted red wine grape varieties in both Old World and New World wines. Both grape varieties offer great-quality wines from both the value-for-money and luxury segments. When you’d like to pick a lighter style of red wine to accompany your meal, Pinot Noir will usually be the first choice. As for Syrah, it’s more full bodied, and you may want to pair it with some richer food, such as steak or duck. Originating from Burgundy, Pinot Noir is famous for its fragrant aroma, pale colour, elegant mouthfeel, silky tannins, and high acidity. For still wine, when young, it tends to show more lively floral and red-fruit flavours, like purple flower, raspberries, strawberries, and cherries, as well as earthiness. When aged, especially in oak, it tends to show more layers of flavours, such as dried purple flower, dried red fruits, vanilla, toastiness, mushrooms, and leather notes. It is also one of the major grape varieties in Champagne and many other sparkling wines, where Pinot Noir serves as the muscular backbone providing complexity, red-fruit flavours, structure and ageability. Syrah (also known as Shiraz) originates from France’s Rhône Valley. It is the most widely planted grape variety in Australia, and is famous for rich, more powerful and sometimes meaty red wines. Its colour leans towards the deeper end of the spectrum, and Syrah wines often exhibit notes of purple flower, blueberries, blackberries, black plums, mint, black pepper and spices. Styles of Syrah are heavily influenced by the climate of each region it is grown in around the world. In cooler-climate regions like the Northern Rhône, the wines tend towards a more elegant style, with blackberries, mint, and peppery notes. Warmer-climate regions, like Australia’s Barossa Valley, tend to produce wines that are richer in style, with jammier fruits, liquorice, sweet spices, and earthy notes. Syrah can be found in all major wine-producing countries, including France, Austria, Italy, the US, Chile, Argentina, Australia, South Africa, and many more. the drinks business Asia Pinot Noir & Syrah Masters 2024 welcomed 25 wine entries to the competition, categorised from single varietals to blends, all oaked, under different price ranges. The competition showcased some unique and fascinating expressions. Blind tasted by a panel of expert judges, the drinks business Asia Pinot Noir and Syrah Masters 2024 garnered three Master medals, seven Golds, nine Silvers, and six Bronze awards. This year’s panel included Cecilia Wong, co-chair of the drinks business Asia Masters; Juwan Kim, head sommelier at La Petite Maison restaurant, Hong Kong; Vincent Chue, manager of Fireside Restaurant, Hong Kong; and Jonathan Leung, private-account manager, Berry Bros. & Rudd Hong Kong. Three wines achieved the ultimate accolade, the Master medal, in this year’s competition. The judges awarded one Master medal to Golden Amrita Sunshine Hill Shiraz 2021 from Australia’s Barossa Valley (price range HK$150-HK$200) made from 100% Shiraz. All four judges found it to be aromatic, balanced, and rich, with great structure. It is deep ruby in colour, with intense aromas of ripe blackberries, ripe plums, sweet cedar wood, vanilla, coconut, toasty, dark chocolate, and spice notes. “It’s well-integrated, complex, with good acidity, velvety tannins, intense fruit flavours, and a long finish. It’s a great wine to drink,” said Kim.

Powerful and generous

Another Master award went to Wakefield The Pioneer Shiraz 2020, from Clare Valley, Australia (price range HK$1,000-HK$1,200), another 100% Shiraz expression. The judges found it powerful, generous, and rounded, with good ageing potential. The wine is full-bodied, with violet, blackberries, crushed cherries, oak, toasty, vanilla, and dark chocolate notes, with ripe and smooth tannins. Chua said: “It’s a super wine. It’s big, powerful, young, and with great structure. It has good ageing potential.” The judges awarded the last Master award to Church Road 1 Syrah 2021, from Hawke’s Bay, New Zealand (price range HK$1,000-HK$1,200). They described it as both floral and elegant, with intense fruit flavours, good structure and good acidity. The wine has a deep ruby colour, with a purple rim, intense aromas, and concentrated violet, blackberries, black cherries, toast, liquorice, black pepper, and black olive notes. Leung said: “It’s elegant, well integrated with oak, with nice dark fruits, black pepper and spices, good acidity and a lingering finish. It doesn’t taste like a typical Shiraz. It’s a really nice wine.” Among the seven Gold medals awarded in the competition, one Pinot Noir was highlighted because it came from a somewhat surprising part of the world. The judges awarded the medal to Alpha Estate Ecosystem Pinot Noir Single Block Strofi 2022, from Amyndeon in Greece. The wine (price range HK$250-HK$300) is oaked, made from 100% Pinot Noir, with “light ruby colour, complexity, and with good acidity, with violet, toast, raspberries, wild strawberries, and spice notes”. Wong said: “It’s elegant, balanced, and aromatic. It’s well integrated with oak and it has nice acidity. It’s very smooth with fine-grained tannins. It’s a lovely wine.” Under the oaked Syrah category, three Gold awards went to wines priced under HK$100. One Gold award went to Table Mountain Shiraz 2023 from South Africa’s Western Cape. It features “deep ruby colour, balanced and with blackberries, violet, liquorice, and peppery notes”. The judges awarded another Gold to Two Oceans Shiraz 2023 from the same region of South Africa, with “deep ruby colour, blueberries, blackberries, toasty and a hint of herbs”. Durbanville Hills Collectors Reserve The High Noon Shiraz 2022, this time from Cape Town, also won Gold, with “deep ruby colour, good structure with toasty, black plum, black pepper, oak and a bit earthy notes”. Wakefield Jaraman Shiraz 2022, from Clare Valley/McLaren Vale, Australia, won Gold in the HK$150-HK$200 price range, which was “well integrated with oak, blackberries, toast, spices and black olive notes”. In the HK$350-HK$400 price range, the Gold award went to Golden Amrita Single Estate Shiraz 2021, from Barossa Valley, Australia, which exhibited “a deep ruby colour with a purple rim, black cherries, oak, spices, good structure, with smooth tannins”. A Syrah blend from Church Road also won a Gold medal. The wine, its Grand Reserve Syrah 2021, is made with 88.5% Syrah grown in New Zealand’s Hawke’s Bay. The wine shows “deep ruby colour, elegant, very floral, silky tannins, blackberries, toasty and vanilla notes”. dba

Oaked Pinot Noir

Winery	Name of Wine	Region	Country	Vint.	Medal
HK$100-HKS150
Wakefield Taylors Family Wines	Wakefield Estate Pinot Noir	Limestone Coast/Clare Valley	Australia	2023	Bronze
HK$150-HK$200
Wakefield Taylors Family Wines	Wakefield Jaraman Pinot Noir	Adelaide Hills/Tasmania	Australia	2023	Silver
HK$250-HK$300
Alpha Estate	Alpha Esate Ecosystem Pinot Noir Single Block "Strofi"	Amyndeon	Greece	2022	Gold

Oaked 100% Syrah

Winery	Name of Wine	Region	Country	Vint.	Medal
Under K$100
Adam Tas	Two Oceans Shiraz	Western Cape	South Africa	2023	Gold
Durbanville Hills	Durbanville Hills Collectors Reserve The High Noon Shiraz	Cape Town	South Africa	2022	Gold
Wakefield Taylors Family Wines	Taylors Special Release Shiraz	Clare Valley	Australia	2022	Gold
Adam Tas	Table Mountain Shiraz	Western Cape	South Africa	2023	Bronze
HK$100-HK$150
Wakefield Taylors Family Wines	Wakefield Estate Shiraz	Clare Valley/Limestone Coast	Australia	2022	Silver
Wakefield Taylors Family Wines	Taylors Taylor Made Shiraz	Clare Valley	Australia	2022	Silver
Wakefield Taylors Family Wines	Taylors Reserve Parcel Shiraz	Clare Valley/Limestone Coast	Australia	2022	Silver
HK$150-HK$200
Golden Amrita Winery	Golden Amrita Sunshine Hill Shiraz	Barossa Valley	Australia	2021	Master
Wakefield Taylors Family Wines	Wakefield Jaraman Shiraz	Clare Valley/McLaren Vale	Australia	2022	Gold
Wakefield Taylors Family Wines	Taylors Heritage Shiraz	Clare Valley	Australia	2023	Silver
HK$250-HKS300
Wakefield Taylors Family Wines	Wakefield Masterstroke Shiraz	McLaren Vale	Australia	2021	Silver
Golden Amrita Winery	Golden Amrita Lumenval Moppa Shiraz	Barossa Valley	Australia	2021	Silver
HKD350-HKS400
Golden Amrita Winery	Golden Amrita Single Estate Shiraz	Barossa Valley	Australia	2021	Gold
Wakefield Taylors Family Wines	Wakefield St Andrews Shiraz	Clare Valley	Australia	2021	Silver
HKD1,000-HK$1,200
Wakefield Taylors Family Wines	Wakefield Pioneer Shiraz	Clare Valley	Australia	2020	Master
Church Road	Church Road 1 Syrah	Hawke's Bay	New Zealand	2021	Master

Oaked Blended Syrah

Winery	Name of Wine	Region	Country	Vint.	Medal
Under HK$100
Durbanville Hills	Durbanville Hills Cool Climate Shiraz	Durbanville	South Africa	2022	Bronze
Nederburg	Nederburg The Winemasters Shiraz	Western Cape	South Africa	2022	Bronze
Nederburg	Nederburg The Manor House Shiraz	Coastal	South Africa	2022	Bronze
HK$100-HK$150
Luis Felipe Edwards	Shiraz Gran Reserva	Colchagua	Chile	2023	Bronze
HK$150-HK$200
Luis Felipe Edwards	360 Red Blend	Colchagua	Chile	2019	Silver
HK$600-HK$650
Church Road	Church Road Grand Reserve Syrah	Hawke's Bay	New Zealand	2021	Gold

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.

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".

Japan is the next target in Trump trade war

Eloise Feilden — Thu, 06 Mar 2025 11:22:44 +0000

Trump's trade war with China, Mexico and Canada has left businesses around the world reeling. Now, whispers of further tariffs on Japan's export-reliant economy have triggered companies to stockpile or, alternatively, shift whole supply chains away from the US. Eloise Feilden reports. Trump's long-threatened 25% tariffs against Canada and Mexico came into effect on Tuesday in Washington DC. As did the new 10% levy against China, swiftly followed by the People's Republic retaliating with its own counter measures. In a statement on 3 March, China's Ministry of Finance said it would bring in "additional tariffs" on a selection of US imports. China's reaction includes 10-15% import tariffs on some US agricultural goods from March 10 and a series of new export restrictions for designated US entities. Alcoholic drinks are not on the list of goods now directly impacted by either set of tariffs, but businesses across Asia are likely to feel the full force of the trade war. On Tuesday, as tariffs were announced, the stock market in Asia was nervous as investors braced for the long-awaited tariffs to take effect. Japan's Nikkei 225 was down more than 1.8% on Tuesday, the sharpest decline in the region. Hong Kong's Hang Seng Index and Australia's ASX 200 were both lower by about 0.8%, and South Korea's Kospi was mostly trading flat. In Hong Kong, authorities are questioning whether US tariffs imposed on China impact the administrative region. Secretary for Commerce and Economic Development Algernon Yau Ying-wah also said on Tuesday that authorities were studying whether Trump’s order to impose an additional 10% tariff on Chinese imports included Hong Kong.

Stockpiling

Japan, the world's fourth largest economy, is a top exporter to the US and its biggest source of foreign investment. Tariffs are likely to deeply hurt the country's export-reliant economy. Asian companies are hoarding stock to shelter themselves from the tariff war's likely impact on business. Japanese brewing and distilling multinational Suntory shipped Tequila from its Mexican brands into the US in anticipation of the tariffs imposed on Mexico. The firm is also considering shifting Scotch sales to Europe from the US, a spokesperson has said. Suntory is planning to focus on double down on sales of American whisky in the US market to mitigate "more tariff war and tit-for-tat actions", Reuters has reported.

Japan braces for tariffs

If tariffs on China, Mexico and Canada weren't enough, Trump has now threatened direct duties on Japan. Whispers of Tokyo-aimed tariffs have led to further stockpiling by Japanese companies, with both Suntory and electronics giant Sony banking inventory in the US. Others are taking a different approach, shifting production and supply chains away from the US to insulate themselves from the tariffs. According to Reuters, Japan has denied devaluing its currency and pledged US investments to assuage Trump's concerns on trade. Tokyo's trade minister is set to visit Washington as soon as next week to seek tariff exemptions.

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

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]".

TWE brings China and Australia together in new wine programme

Eloise Feilden — Mon, 03 Mar 2025 12:11:23 +0000

Penfolds owner Treasury Wine Estates is strengthening its bond to China's wine industry with a new winemaker immersion programme for Chinese and Australian wine industry representatives. Treasury Wine Estates, Australia's largest wine company, has united representatives from Chinese and Australian wine in its first winemaker immersion programme. The inaugural programme has been designed to further engagement between the two countries following years of tariffs on Australian wine in China. Australian Grape & Wine and the China Alcoholic Drinks Association have collaborated with Treasury Wine Estates on the project. The campaign is also being funded by the South Australian Government’s Wine Exporters China Re-Engagement Support Programme. From the end of February four Chinese participants will spend a month learning in TWE’s Barossa Valley, Magill and McLaren Vale vineyards. Later this year, four wine industry participants from Australia will engage with the wine industry and academic institutions in China during the Chinese vintage period. The programme has been designed so that representatives can gain experience from local viticulture practices, winemaking operations and sustainability projects. Penfolds' managing director Tom King launched the programme during an event in Shanghai. "We're proud of our history with China's wine industry," he said, "which started when the first bottle of Penfolds was exported from South Australia to Shanghai in 1893." “This programme cements our commitment to the long-term future and success of the Australian and Chinese wine industries. We have much to learn from each other and we’re delighted to be playing a role in fostering knowledge exchange and cross-cultural collaboration.” Huo Xingsan, secretary general of the Chinese Alcoholic Drinks Association’s wine division, said: “We are pleased to take part in this programme that encourages both cultural and technical exchange between the Australian and Chinese wine industries. We look forward to strengthening the ongoing partnership, and the future opportunity we will have to host Australian winemakers in China.” The 2025 cohort of Chinese participants includes Ding Weikang of leading agricultural institution Northwest A&F University in Shaanxi; Gao Yujie of September Helan in Ningxia; Miao Chengpeng of Château Rongzi in Shaanxi; and Xue Churan of China Great Wall Wine Company in Hebei. Treasury Wine Estates is looking to drive growth in China and regain market share lost during the recent period of crippling tariffs. The company announced in December that it had purchased a 75% equity stake in Chinese winery Stone & Moon. Its Penfolds brand is currently three times more valuable in Asia than in Australia and New Zealand, according to Drinks Trade, generating $386.1 million in sales revenue versus $119.9 million.

Flavour forward: Stateless Whiskey expands range

Eloise Feilden — Thu, 27 Feb 2025 09:37:22 +0000

Milestone Beverages is expanding the range of its Stateless Whiskey brand, premiering the new liquids at this year’s ProWein trade fair. the flavoured spirits category is “a blank canvas for innovation”, according to Joe Milner, founder and managing director of Milestone Beverages, who believes that the category is “underrepresented by the multinationals”. Milestone Beverages, an independent brand builder based in Hong Kong, is here to plug that gap. The company launched its Stateless Bourbon brand just 14 months ago, and has since expanded into 15 markets. Its latest step has been a brand extension. Milestone has added a Stateless Peach Flavoured Whiskey to its core range. Stateless Peach Flavoured Whiskey offers an alternative to the typical whiskey flavours such as apple or caramel. “We believe flavours like peach have been trending. With some intense innovation we have managed to create a beautiful well-crafted peach-flavoured whiskey,” Milner says. The company has also chosen to plug another gap for its customers, this time relating to scale. Its range extension also taps into larger formats in the form of one-litre bottles of its Stateless US Whiskey. “We are all aware that we are in a challenging spirits environment, and consumers are trending down in price, so we believe it was a great opportunity to launch this SKU,” says Milner. “Not only have we priced it aggressively, but we also made sure that we did not compromise on the quality of packaging.” Milestone Beverages is exhibiting its range of whiskeys at this year’s ProWein trade fair in Düsseldorf, Germany, which takes place between 16 and 18 March. Milner says the brand’s unique selling point comes down to three elements: “great quality, great branding, and affordable price point”. He adds: “We wanted to offer an alternative to big brands like Jim Beam and Jack Daniels, which consumers can be proud of.” With Scotch whisky becoming more saturated globally, Bourbon also offers a “huge opportunity”. Milestone Beverages is returning to ProWein at the same booth it took last year: H5 F10.

Tasting notes

Stateless US Whiskey Nose: Sweet corn and vanilla led, with hints of caramel, oak, and a touch of cinnamon. Palate: Smooth and creamy with flavours of butterscotch, dried fruit, and gentle spice. Finish: A medium-length finish, leaving notes of oak, vanilla, and warm baking spices. Stateless Peach Flavoured Whiskey Nose: Aromatic and sweet, with prominent notes of ripe peach complemented by a hint of creamy vanilla. Palate: Sweet vanilla spice takes the lead, with underlying oak notes, culminating in a burst of juicy peaches. Finish: Caramelised peach flavours blend with a touch of whiskey spice, leading to a smooth, lingering finish.

Q&A: the hospitality veteran reshaping the perception of Indian bars

Eloise Feilden — Wed, 26 Feb 2025 10:36:58 +0000

Vikram Achanta, co-founder of 30BestBarsIndia and CEO of education and consulting firm Tulleeho, explains why bartenders are the new chefs and why Irish Coffee is India’s next top pour.

What are some of the biggest trends in India’s bar and cocktail scene right now?

“India’s bar scene is evolving, with greater diversity behind the bar and a growing cocktail culture that is expanding beyond the metros and into Tier 2 and select Tier 3 cities, which are establishing themselves as micro cocktail havens in their own right. Indian ingredients are undoubtedly taking centre stage, shaping drinks that are uniquely local and inspired by regional flavours. The year 2025 is also seeing the rise of Indian bar personalities gaining recognition on par with the country’s top chefs, showcasing the evolution of the industry.”

How did 30BestBarsIndia first come about?

“Having observed the evolution of India’s bar scene over the past 20 years, it became evident that while Indian bars were stepping up their game and exploring new avenues within cocktail culture, they lacked the national seal of recognition they deserved. My co-founder, Radhakrishnan Nair, and I often discussed this gap – how restaurants and chefs were gaining widespread acclaim, but bars and the talent behind them remained largely overlooked. In 2019, we launched 30BestBarsIndia with the mission of reshaping the way Indian bars are viewed and accelerating their growth to the next level. The platform was designed not just to celebrate the ‘best bars’ but also to shine the spotlight on the concepts and individuals driving cocktail culture.”

How did you get your start in the industry?

“In a sense I’d say that I owe it to the Irish. In 1999 a friend of mine and I were sitting at his dining table enjoying some Bushmills. We were both employed at the time, him with a leading consumer goods firm and I in a consulting giant. As we sought alternate avenues from our workplace woes, we stumbled upon the idea of creating a website devoted to reviewing bars. This was a time in India when alcohol was considered a taboo subject for mainstream media to write about.”

How has India’s bar scene changed in the past decade?

“The focus on advanced cocktail techniques and good mixology practices has been pivotal in driving evolution, placing India firmly on the global cocktail map. There’s been a growing trend of experiential-led engagements, which many Indian bars are tapping into. These include more curated and interactive experiences – from cocktail classes, guided tastings, and even secret menus, all to draw consumers in and encourage a level of engagement that goes beyond the passive drinking experience.”

What are the biggest challenges faced by India’s bar operators and on-trade venues?

“The explosion in India’s bar industry, not just in major cities, but also in smaller ones, has exacerbated the war for talent. High-quality bar managers who can emerge as the figurehead of a bar, backed by diversity and quality in the bar, in the form of bar and service professionals, who combine talent with effortless hospitality are very much the need of the hour.”

Which cocktail is gaining popularity at the moment?

“Irish coffee is making a big comeback as the perfect winter warmer. It combines the rich, warming notes of Irish whiskey with the bold flavours of coffee – a pairing that resonates with India’s growing love for specialty coffee and craft spirits, especially with homegrown coffee liqueurs on the rise. I actually had a fantastic Irish Coffee at Lair in New Delhi the other night, which showcased just how versatile this classic drink can be.”

What do all great bars have in common?

“For me, the true test of a bar is how it makes you feel. You know a great bar the moment you walk into it, and that feeling is very rarely disappointment. That makes you want to seek out that same bar or that feeling on every occasion and ensures that you talk about it to one and all.”

Why China’s pollution could be a boon for NZ Pinot Noir

Sarah Neish — Wed, 26 Feb 2025 09:24:44 +0000

The smog over the People's Republic of China may have an unexpected benefit for New Zealand Pinot producers, says MW. Earlier this month the buzzing city of Christchurch welcomed winemakers, press and wine business owners to Pinot Noir New Zealand 2025. The much-loved event historically took place every four years, however the plug sadly had to be pulled on the 2021 edition due to Covid restrictions, making February the first time the trade had gathered to celebrate the nation's flagship red grape since 2017. A packed itinerary of international speakers and local experts at the event explored the cultural heartbeat of New Zealand Pinot alongside the latest exciting innovations in the vineyard and how NZ Pinot is perceived by key markets. Speaking at the conference, Fongyee Walker MW revealed that China is heaving with potential for New Zealand producers. "In China everyone is looking for Lafite, but Burgundies are growing in popularity and New Zealand Pinot is really benefitting from this," she said. "Pinot has an amazingly positive image in China." However, she added: "You're lucky to see a blue sky in Beijing [due to the pollution]. So for the Chinese market, New Zealand represents that purity, the idea of connecting to nature."

Pure shores

Walker emphasised the "trustworthiness of New Zealand agricultural products" in the eyes of Chinese consumers, and hinted that producers could capitalise on this perception of their pure produce and environment when marketing their Pinots in South East Asia. Clean air is becoming increasingly important to China, which despite having the highest CO2 emissions of any country in 2024 (followed by the US and India) is making extraordinary efforts to green its nation. In fact, China is "outshining all other nations when it comes to climate change," renowned environmental scientist and conservationist Professor Tim Flannery told guests at the Pinot NZ 2025 event. "Half of the world's solar panels were installed by China in the last year alone, and China has reached its 2030 targets six years in advance," he said. Indeed, according to a report by Carbon Brief, solar generation rose by 44% in China in 2024 (compared with 2023), and wind-generated energy by 24%, with both continuing to see record-breaking new capacities. More broadly, in Q3 of 2024 there was zero growth for China's CO2 emissions. Meanwhile, 98% of New Zealand's vineyard producing area is Sustainable Winegrowing New Zealand (SWNZ) certified, with about 10% of producers certified to make organic wine across New Zealand. In Central Otago, a key Pinot-producing region, this figure is creeping ever skywards, with the announcement made this month that 30% of its production is now certified organic.

Show me the money

Walker's position that Chinese demand is there for NZ Pinot is further supported by data from Wine-Searcher, which indicates that 3.9 million searches were made for 'Pinot Noir' in Hong Kong and Mainland China combined last year. But it's the top end of the market that Chinese consumers are looking at. "Although China is only the ninth biggest market for volume sales of NZ Pinot, it is the seventh biggest market for value sales," said Walker, suggesting that Chinese consumers are willing to pay more for New Zealand's high-end expressions. "The biggest comment I hear is that NZ Pinot is too cheap in China. They're excited about the premium level," she added. "Wine in China is not consumed by yourself. Wine is opened with friends in a social setting and the wine you bring demonstrates your income, your identity", meaning consumers are more likely to reach for aspirational brands. Additional Wine-Searcher data shows that the lion's share of NZ Pinots currently sit within the NZ$12-$16 slot, so there is significant potential for producers to launch or even re-launch their wines in China with more premium price tags, especially if those wines emphasise New Zealand's sustainable credentials. China's love affair with Pinot is going nowhere, with Walker attesting that Chinese viticulturalists are now "trying to plant their own Pinot." "But don't worry, you don't have anything to worry about yet..." she told the assembled audience of New Zealand winemakers. For more news and insights from Pinot Noir NZ 2025, check out db's coverage on why one leading producer is distancing itself from fine wine, and how pop sensation Taylor Swift can teach the wine trade a thing or two about connecting with its audience.

Wines of Hungary kicks off China campaign

Eloise Feilden — Mon, 24 Feb 2025 11:26:06 +0000

The Hungarian Wine Marketing Agency, launched in 2023, has organised its first campaign in Mainland China to build awareness and visibility around wines from Hungary. Wines of Hungary is kicking off its China Roadshow campaign in China in Shenzhen at The Park Hyatt on 10 March. The series of events will start with an in-depth Masterclass on Hungarian wines hosted by Chinese Master of Wine Fongyee Walker MW. This event will be the first time the Hungarian Wine Marketing Agency, founded in 2023, organises such a campaign in China. A selection of eight top Hungarian wines are to be presented by an MW in China, and as such, marks a key milestone for Wines of Hungary in the region. “We are honoured that Fongyee Walker MW will be presenting our wines as her deep knowledge of both wines and the China market positions her perfectly to be able to communicate the uniqueness of Hungarian wines while clearly demonstrating to the trade that wines from Hungary should be a part of their offering," said Pál Rókusfalvy, Government Commissioner for National Wine marketing in Hungary. This will be followed by a walk around tasting of a further 20 wines for guests to designed to showcase the diversity of Hungarian wines. Guests invited will include importers, distributors, retailers, sommeliers, press, media and influencers in an attempt to build awareness, visibility and reputation for wines of Hungary, as well as increasing their overall availability in the China market. From Shenzhen the roadshow will move to Shanghai for a similar series of events on 12 March to be hosted at luxury hotel The Middle House in the heart of Jing’an. On March 13 a Gala event, introduced by Rókusfalvy in cooperation with the Embassy of Hungary in Beijing, will take place at Bon Boeuf Restaurant in Beijing to mark the final event in this series of events. Before the gala event, an official visit will be paid to the recently opened House of Hungarian Wines in Moshikou, Shijingshan District. Besides the roadshow, the city of Chengdu is planning a high-level meeting with the Government Commissioner in March to further strengthen the previously concluded cooperation agreements for the joint international promotion of botrytised sweet wines of Tokaj and Sichuan cuisine. Between 10 December 2024, and 28 January 2025, two restaurants of the Chengdu-based Chaimenhui restaurant chain — including the Michelin-starred Chaimen Hui — promoted the experience of pairing Sichuan dishes with Tokaj wines available in China, while also showcasing Tokaj, Hungarian wine culture, and the Wines of Hungary brand. The city of Chengdu has expressed interest in continuing the campaign, as the pilot project has demonstrated that pairing Tokaj wines can be an effective tool for the international promotion of Sichuan cuisine.

Isle of Barra Distillers launches into China and Hong Kong

Eloise Feilden — Mon, 24 Feb 2025 10:31:24 +0000

Scotland's Isle of Barra Distillers has secured distribution in China and Hong Kong following an 85% uplift in exports in 2024. Isle of Barra Distillers has secured two new major export agreements in China and Hong Kong. The distillery, based on Barra in Scotland's Outer Hebrides, will work with two distribution partners to bring its spirits to these markets for the first time. Exports are a "vital component" of Isle of Barra Distillers' business, according to co-founder and managing director Michael Morrison. Last year the distillery reported an 85% uplift in export sales year on year, attributing the successful growth to deals across Europe and in India. For 2025, "we’re feeling optimistic about 2025 despite the difficult market condition, Morrison said. New distribution agreements in China and Hong Kong follow the end-of-year financial results for 2024 showing a 26.2% increase in revenue year-on-year for the island-based distillery. “Last year was such a monumental year for us," Morrison said, "we secured new listings in Sainsbury’s and Waitrose and saw strong results, we launched our very first blended whisky, we brought in five new team members, opened an office on the mainland and started construction on our new distillery in Eoligarry." Isle of Barra Distillers officially broke ground on its new distillery in Castlebay on the Isle of Barra in December. The £12 million distillery will be the largest single private investment ever made on the Scottish island in the Outer Hebrides. The distillery is scheduled to open in October 2026 with production starting shortly afterwards. Isle of Barra Distillers, Scotland’s most westerly distillery, was founded in 2017 by spouses Michael and Katie Morrison. Its portfolio of spirits includes rum, gin and vodka.

Mr Lyan launches Sri Lankan cocktail flavourings

Eloise Feilden — Fri, 21 Feb 2025 11:36:47 +0000

Ryan Chetiyawardana, aka Mr Lyan, has partnered with family businesses in Sri Lanka to launch a range of cocktail flavourings. Three Families is a Sri Lankan-inspired cocktail seasoning range. The range is a collaboration between three Sri Lankan families — the Wijeyeratne family of Rockland Distilleries, the Fernando family of Dilmah Tea, and the family of drinks and hospitality stalwart Ryan Chetiyawardana. Chetiyawardana, born in Birmingham, England to Sri Lankan parents, is the man behind the Mr Lyan brand, a London-based cocktail and hospitality group. Chetiyawardana has developed venues including White Lyan, Dandelyan (World’s Best Bar 2018), Lyaness, Silver Lyan, and Seed Library. In his latest venture, Chetiyawardana has partnered with two other Sri Lankan businesses to launch the Three Families cocktail flavourings in the UK, Singapore and Australia in 2025. Amal de Silva Wijeyeratne is one of the other collaborators on Three Families. Wijeyeratne is managing director of Rockland Distilleries, Sri Lanka's oldest distillery, which celebrated 100 years in 2024. His great grandfather founded the business. The third family involved in the venture is that of Dilhan Fernando, CEO of Dilmah, a Sri Lankan tea producer dating back to the 1960s known for its Ceylon Tea brand. Three Families combines traditional bitters methods with fruit distillates and extracts. It contains ingredients including coriander seeds, rambutan, lemongrass and peppercorns. Chetiyawardana designed the range to promote personalisation when it comes to drinks. The blends include: Ceylon Sour - calamansi, tamarind and coriander seed Verdant Sinhaya - preserved mandarin, wildflower honey and lemongrass Pettah Market - rambutan, jasmine and arrack Sunset Pekoe - pekoe tea, turmeric and toasted oak Amethyst Punch - green tea, mangosteen, peppercorn

Why the hub of Eastern Europe holds promise for sake makers

Michael Huband — Thu, 20 Feb 2025 10:23:32 +0000

Poland has all the makings of a high-growth market for sake, so how are producers and experts planning to win over drinkers in the Eastern European nation? In which country might you dine on home-cooked dumplings, take your shoes off before entering the home and fly a flag of red and white? Whether you answer Poland or Japan, you would be correct. The two countries are not often thrown together, sitting at opposite ends of the Eurasian landmass, yet for sake makers there is a productive partnership in the works between Japan and Poland. As part of its efforts to expand sake’s reach, the Japan Sake and Shochu Makers Association (JSS) is targeting Poland as a high-potential market. With events already underway and a strategy in place, why is it that Japan’s national drink is being pushed to the Polish market?

Strategic importance

For millennia, Poland’s geographic position has made it an important nation for European trade and politics. It was so in the ancient amber trade, which saw the precious gem transported from the Baltics through Poland to the Roman Empire. It likewise found importance after the Cold War, as it straddled eastern and western influences. Now, it occupies an ideal position for Japanese sake brands and their exporters. The JSS recognises the importance of Germany – Europe’s powerhouse economy – to its European ambitions, and so targeting its neighbour is an opportunity to piggyback its opportunities. Equally excitingly, Poland can act as the gateway to Eastern Europe. A foothold in the country might help drive consumption in other markets. Poland’s domestic market also shows great potential on its own terms. The IMF recently predicted that Poland would see the fastest growth in Europe in 2025 and 2026, surpassing 3% growth in both years. An associated uptick in disposable income would benefit alcohol categories such as sake. Moreover, data from IWSR indicates that, although Poland has historically been a nation of beer and vodka drinkers, its wine market is projected to grow above the global average for the next five years. Given that the JSS advocates positioning sake similarly to wine in export markets, that could likewise prove a boon for its exporters.

Grabbing the opportunity

The JSS has therefore chosen to target the Polish market as an area for high potential growth. It has already organised and joined events to promote Japan’s national drink, and is watching Poland's organic opportunities for growth in sake sales with interest. In November 2024, the JSS participated in the Warsaw Wine Experience, the first time it had brought its expertise to the event. The dedicated sake booth allowed visitors to Poland’s premier wine event – which saw both trade professionals and the general public attend – to explore the world of Japanese sake. Furthermore, in a format that has paid dividends around the world for the JSS, it hosted a Sake Academy boot camp in Gdańsk. The three-day event, run in collaboration with the Polish Sommelier Association, offered an intensive training experience for local sommeliers, enabling them to recommend the beverage with ease. The market’s promise is being backed up by the latest data. Global exports of Japanese sake grew by 6% in 2024. Across Europe, however, the increase was 18% while Eastern Europe saw an impressive rise of 29%. Combined with a potentially lucrative route to market, prospects in Poland certainly look strong. As Hiromi Iuchi, Senior Manager of the Overseas Operations Department at the JSS, explains: “According to a 2023 survey by Japan’s Ministry of Agriculture, Forestry, and Fisheries, Poland had 870 Japanese restaurants, ranking sixth in Europe. The number is expected to continue growing, indicating a highly promising market. There is increasing demand for premium Japanese sake, and by ensuring accurate knowledge dissemination at the right time, we can accelerate market expansion.” It is an opinion shared by those on the ground in Poland. “The number of Japanese restaurants in Poland has been steadily increasing in recent years,” says Bartosz Kosmider, purchasing director at Poland’s major importer VININOVA. “They are particularly popular among young consumers who follow the latest food trends and prioritize health."

Recognising challenges

Invigorating a market with such significant opportunities is an exciting prospect, but not without potential roadblocks. Key players in the industry have therefore foregrounded market position and education as ways to engage local consumers. “We believe that in the current Polish market, sake can gain traction by adopting a similar approach to wine,” explains Miho Komatsu, International Marketing & Sales Manager at Akashi Sake Brewery. Yet Kosmider acknowledges that there is a hill to climb to ensure sake is widely known. "Compared to wine, sake remains niche – even within Japanese restaurants,” he comments. He therefore aligns with the position of the JSS, proposing a strategy of education that contextualises sake on a drinks list: “Sake should be promoted similarly to wine, as a beverage to be enjoyed with meals." Furthermore, that approach of education allows the JSS to dispel myths about sake. In particular, global consumers still mistake the alcohol content of the category. “At trade fairs,” Iuchi explains, “some visitors avoided tasting sake due to its higher alcohol content, revealing lingering misconceptions – In fact, sake has a similar ABV to wine. To address this, we aim to increase education and tasting opportunities to effectively convey the appeal of sake." It is that educational element which is proving vital as the JSS finds new markets for its breweries. Though it is difficult to build from the very foundations of a market, it is also hugely exciting for the industry; you should get used to seeing sake alongside wine offerings in Poland.

Paragon Wine Estates expands fine wine business in Asia

Eloise Feilden — Wed, 19 Feb 2025 11:06:06 +0000

Australia's Paragon Wine Estates has announced plans to expand its presence in Asia, focusing on three key markets: China, Korea and Vietnam. Paragon Wine Estates has announced a partnership with market and brand building agency Nimbility to expand its presence in China, Korea and Vietnam. Nimbility is the newly-appointed export and brand management team in the region for Paragon's Australian and New Zealand fine wine labels including Cape Mentelle, Isabel Estate and Krondorf. Nimbility will be looking first to secure the right import and distribution partners for these brands. Ian Ford, CEO of Nimbility, said of the new partnership: “We’re excited to be working with Paragon Wine Estates and in particular the exceptional wines of Cape Mentelle, Isabel Estate and Krondorf. This partnership reignites our Australia and New Zealand categories which are of central importance to our strategic development in Asia. To be working with such strong legacy brands from some of the world’s most highly regarded wine regions is a distinct honour and privilege.” Paragon Wine Estates is the fine wine portfolio of Endeavour Group, one of the world's 10 largest liquor retailers and hospitality businesses. The company's fine wine portfolio will benefit from the strong return of Australian wine to the China market after the hiatus caused by tariffs. Paragon plans to establish stronger business in China for its Margaret River winery Cape Mentelle and Barossa Valley producer Krondorf. It also hopes to build the presence of its New Zealand producer Isabel Estate in these Asian markets. “We are thrilled to be partnering with Nimbility on this project in Asia to establish the correct route-to-market for our key strategic brands,” said Lloyd Stephens, general manager of International Export for Endeavour Group. “Nimbility’s team gives us the high level of expertise and on-the-ground access that we need to correctly position and build our legacy brands in these complex, yet highly relevant, markets.”

Suntory boosts Japanese gin with ¥6.5bn investment

Eloise Feilden — Wed, 19 Feb 2025 10:24:22 +0000

Drinks multinational Suntory is tapping into a growing demand for Japanese gin, upping its investment into the Suntory Osaka plant to total ¥6.5 billion (£34m). Suntory Spirits, the arm of the business that manages Suntory Group’s alcoholic beverage business in Japan, has announced it has increased its investment in gins and liqueurs. The company said on Tuesday (18 February) that it would invest an additional ¥1 billion to strengthen the gin category in Japan on top of a ¥5.5bn capital investment announced last year. Japan's gin market has grown approximately 3.5 times in size from 2019, according to the group. It is estimated to be worth ¥25bn as of 2024, based on retail prices including RTDs. Suntory's goal is to drive expansion of Japan's total gin market to reach ¥45bn by 2030.

Investment breakdown

Suntory's original ¥5.5bn capital investment was designed to increase production capacity of for its spirits and liqueurs between 2024 and 2025. The investment will enable the construction of the Osaka Spirits & Liqueurs Craft Distillery within the Suntory Osaka Plant site, and the introduction of new maceration tanks and distillation pot stills. New equipment will enhance the plant’s total production capacity by 2.6 times, and by twofold specifically for spirits and liqueurs. The Suntory Osaka Plant is a key production hub for Suntory's Japanese craft gin Roku, as well as its liqueurs. Suntory has been making gin since the launch of Hermes Dry Gin in 1936. Suntory's additional ¥1bn investment, announced this week, will go towards introducing a new visitor experience at the Osaka site. The newly-constructed Osaka Spirits & Liqueurs Craft Distillery will be opened to the public from spring 2026. The visitor experience will include seminar room equipped with a 360‐degree theatre and an indoor deck where visitors can overlook the new distillation pot stills. Suntory is not the only one betting big on Japanese gin. In June 2024, Pernod Ricard began construction on a new €25 million carbon-neutral distillery for its Japanese gin Ki No Bi, increasing production capacity for the brand by five times. Read more here.

The Drinks Business Asia Masters extends entry deadline

Eloise Feilden — Tue, 18 Feb 2025 13:54:33 +0000

There is still time for your wines and spirits to win big at this year's db Asia Masters as the deadline for entry has been extended. Submit before 21 March for the chance to secure a Bronze, Silver, Gold or even Master medal. Brands from all over the world are encouraged to enter, and now have until 21 March 2025 to submit entries. Samples must be received by 31 March. Taking place in Hong Kong, the 2025 competition has undergone a rebrand to make it easier for wine and spirits producers from all over the world to enter. For the first time this year, chairs of the Global Wine & Spirits Masters Patrick Schmitt MW and Melita Kiely will be heading to Hong Kong to lead the judging process. The competition sees all entries judged exclusively by style and price using a panel of leading wine experts, sommeliers and senior buyers based in Asia. Entries will be assessed 'blind' according to their respective categories, styles and price points (where applicable) for the chance to secure Bronze, Silver, Gold and, at the highest end of the score table, Master medals. The results of The Drinks Business Asia Masters 2025 will be published in the drinks business Asia magazine and on thedrinksbusiness.com, with additional spirits coverage in the world’s leading trade title dedicated to the spirits trade, The Spirits Business. Additional exposure will be guaranteed through both titles’ social media platforms, which boast tens of thousands of followers. Plus, the medallists will also feature in both the drinks business Asia and The Spirits Business newsletters. Entries are being accepted online now. Visit this link to start your online entry: https://www.globalwinemasters.com/the-drinks-business-asia-masters/ For information about The Drinks Business Asia Masters 2025, please contact Sophie Raichura on sophie@thedrinksbusiness.com

db Asia: January in pictures

Eloise Feilden — Tue, 18 Feb 2025 10:17:55 +0000

Drinks brands and wine producers started the new year off with a bang, pairing Oregon wines with Cantonese food and embodying the spirit of Japanese 'shokunin' or craftsmanship.

Orion Shokunin launch at The Garage Bar

Metabev hosted an exclusive trade event at The Garage Bar to celebrate the official release of Orion’s new craft beer range Shokunin in Hong Kong. Three expressions — Island Pale Ale, Southern Wheat and Tropical Pilsner — were available as part of the launch. Orion's new range has been named after the Shokunin, a band of master craftsmen from Japan's southern island of Okinawa dedicated to the art of brewing beer. The Shokunin perfected their recipes using natural ingredients found only on the island and the recipes were closely guarded for centuries. Taking inspiration from these craftsmen, Orion's new range of beers have been brewed with indigenous ingredients sourced from Okinawa Japan. The Garage Bar has launched a food combo set with two pints of Orion Shokunin Pale Ale and one snack for HK$178, available until March.

Nikka cocktails at Qura Bar

Nikka launched a limited-time promotion at Regent Hong Kong’s Qura Bar, featuring a cocktail menu highlighting the artistry and traditional distilling techniques behind Nikka Whisky. Branching out from whisky, Nikka's Coffey Gin has been selected for Qura Bar's menu, offering a silky texture and refreshing notes of Japanese citrus and the subtle spiciness of Sansho pepper.

Ginsberg + Chan 00 wine events

Hong Kong fine wine merchant Ginsberg+Chan dedicated January to a series of masterclasses and events featuring Oregon’s 00 Wines. Founders Chris and Kathryn Hermann hosted a wine dinner at the three-Michelin-starred Forum Restaurant, guiding guests through their collection and pairing the wines with a specially-crafted nine-course Cantonese menu. Head Sommelier Jacky Luk guided guests through the evening's wine line up. Chris Hermann also shared insights into the Oregon producer's Burgundian-inspired winemaking philosophy at a masterclass in Ginsberg+Chan Central Shop, where different sommeliers joined to have a talk with the 00 Wines founders. Ginsberg+Chan and 00 Wines then headed to Club Bâtard for a winemaker dinner where Della, the wine director of Bâtard, was requesting a bottle signature from Chris Hermann.

PAZTA in Tai Kwun Launches Asia’s First Aperol Spritz Garden

Bringing a beloved Italian tradition to Hong Kong, PAZTA partnered with Italian Aperitivo brand Aperol to introduce Asia’s first Aperol Spritz Garden. The promotion included a new Aperol Spritz Tree of four spritzes together, plus the Hong Kong debut of prezzie — mini paninis in 14 different Italian flavours.