Young cocktail drinkers are bigger thinkers

Gen Z aren't drinking less, they're drinking differently, a new survey has revealed.

Bacardi VP Sean Kerry says Gen Z are drinking "earlier, lighter, and with more intention."

They are prioritising meaningful connections, micro-indulgence, and storytelling experiences over traditional consumption.

The seventh annual Bacardi Cocktail Trends Report, released by Bacardi Limited, in partnership with The Future Laboratory (TFL), draws on data from Bacardi-led and third-party research, consumer surveys, bartender interviews and TFL’s trend forecasting.

The report also reveals the cocktails which are set to be the most popular in 2026 and trends for younger consumers.

“Gen Z isn’t drinking less, they’re simply drinking earlier, lighter, and with more intention,” says Kerry.

“Around the world, we’re seeing a move towards more meaningful drinking moments whether that means in-person get-togethers with friends, discovering flavours rooted in local culture, or embracing new forms of creative expression through cocktails."

Martin Raymond, co-founder of The Future Laboratory, says: "Consumers are moving from curating experiences to cultivating connections. The pendulum has swung from digital convenience to human creativity, and the drinks industry sits at the centre of that shift.

“In 2026, value will be defined not by scarcity or status, but by depth: the provenance of ingredients, the stories behind serves, and the ability to transform a moment into meaning.”

Globally, the survey suggests the top 10 cocktails in 2026 will be:

1. Margarita

2. Mojito

3. Piña Colada

4. Rum and Coke

5. Whisky and Coke

6. Spritz

7. Vodka Lemonade

8. Vodka Soda

9. Gin and Tonic

10. Dry Martini Cocktail

Niche spirits producer goes small as it aims to grow

Innovation is one of the keys to success in the rapidly changing drinks space.

A new 200ml  hip flask bottle adopted by peanut butter-flavoured whiskey liqueur Skrewball offers a portable, shareable and potentially recyclable format that is being trialled in Australia and New Zealand.

Skrewball Whiskey says its PET hip flask offers identical flavours to those in a full-sized bottle in packaging suitable for a party, or picnic (or for sneaking into a concert). That's my idea, not theirs.

The launch comes as smaller, portable spirit formats gain momentum with 200ml hip flasks experiencing high growth in the US.

“We’re thrilled to bring this new size and shape to Australia and New Zealand, offering our consumers more flexibility while maintaining the premium quality they expect from Skrewball,” said Steven Yeng, the company co-founder.

“With its deliciously sweet, nutty spirit, now in a compact 200ml hip flask, consumers can enjoy  Skrewball wherever the celebration takes them - from backyard barbecues to picnics and beyond.” 

For retailers, the 200ml  hip flask represents a versatile new option: it encourages trial among new consumers, complements larger bottle offerings and is well-suited for impulse purchases or gifting occasions.  

In Australia:  Skrewball’s 200ml bottle is available at independent retailers and online across Australia at an RRP of $24.99.  In New Zealand it is available at Liquorland and Thirsty Liquor with an RRP of $21.99. 

Tough times in the drinks business in Australia

Two Australian drinks producers that launched projects using crowdfunding have this week gone into administration - a sign of tough times in the beverage business.

Sobah Beverages, a non-alcoholic craft beer company based on the Gold Coast, has entered voluntary administration after eight years of operations.

Australian Distilling Ltd, the parent company of Old Young’s, Juniper Society, and Gingin Gin this week also appointed voluntary administrators.

That came just under one year after the business launched a public crowdfunding campaign to support the Cathedral of Gin venue, in the Swan Valley, Western Australia.

This raised over $1.36 million from 392 investors in additional crowdfunding, adding to $2.7 million raised March 2023 raise.

The dual crashes came one month after Australian spirits business Top Shelf International also went into administration.

James Young, who founded Old Young’s in 2016, is expected to put forward a restructuring proposal.

Old Young’s Kitchen, the restaurant attached to the distillery, has closed, but the venue continues to operate as an events space.

Sobah Beverages cited the economic downturn and broader challenges in the beer industry as reasons for their decision.

Sobah was founded in 2017 by Dr Clinton Schultz and Lozen McDiarmid-Schultz, making it Australia’s first dedicated non-alcoholic beer brand.

In a media statement, Sobah said all its products are still available.

Image: Yuliia Moreva, Scop.io   

Spirits wizard to lift Lark to new heights

When I was working as a feature writer at the Daily Telegraph in Sydney a few decades ago, one of the copy boys was a smart-as-a-whip young fellow clearly going places.

Stuart Gregor was his name - and he went places fast. From journalism to PR, where he founded the trendsetting Liquid Ideas company.

Then to the drinks business, where he co-founded Four Pillars and turned it into a globally recognised gin brand, then to Lark Distilling in Tasmania, where he was a non-executive director.

In between, he has been a former panellist on ABC's Gruen and regular media commentator and event host. He was president of the Australian Distillers Association (2014-2022) and a director of food rescue organization, OzHarvest for nine years.

So he's a bit of an over achiever.

Today, he was appointed CEO and MD of Lark, taking over from Sash Sharma at the end of the year. 

Lark chairman Domenic Panaccio said: “We are excited to have Stuart join as Lark’s next MD and CEO.

"Stuart already has a deep understanding of Lark through his role on our board and has been intimately involved in the re-stage of our brand as we embark on our exciting next chapter.

“Stuart combines deep category knowledge, proven entrepreneurial credentials, and global perspective with an unrivalled passion for Australian spirits. His leadership will accelerate Lark’s ambition to be recognised as a leader in new world whisky, while continuing to build on the exceptional legacy created under Satya’s stewardship.”

Gregor was predictably excited about the news, posting on his LinkedIn page.

“The opportunity to lead Lark is rare and exciting in the Australian distilling landscape and is the only one that would have attracted me back into the industry following the successful sale of Four Pillars to Lion," he said.

“I’m genuinely excited about the future of Lark. Sash and the team have built a solid foundation, and now is the perfect time to leverage our position, grow the business and spread the Lark story across the globe.

“We have Australia’s most iconic legacy in Bill and Lyn Lark, and one of the country’s finest and most creative distillers in Chris Thomson crafting some of the world’s best whiskies.

In addition, with the unique access to rare Seppeltsfield casks, our Tasmanian peat marsh and the whisky making super climate that Tasmania offers, we have everything we need to take this brand to new heights. I’m excited to lead Lark and the team for what will be an incredible period ahead.”

Taste some of the best of Australia in Sydney

Food and wine lovers are in for a treat this month when the Grape, Grain & Graze Festival returns to Sydney on Saturday, September 20. 

The event celebrates the culmination of the Sydney Royal Wine, Beer, Cider, Distilled Spirits and Fine Food Shows, giving visitors access to some of Australia’s best products - including an unlimited tasting of over 1000 medal-winning wines. Good luck with that one!

“Grape, Grain & Graze is a dream come true for food and wine lovers,” said Sydney Royal Wine Committee Chair Angus Barnes.

“The festival offers unique access to over 1,000 of Australia’s best wines, plus award-winning beers, cider, distilled spirits and food in a festival-style setting, accompanied by live music and a fantastic atmosphere. 

"I can’t think of anything like it here in Sydney, and it's only on for one day, so people need to get in quick!”

Tickets to the event start at $120 and include entry, unlimited tastings of award-winning wine, beer and cider, and grazing on charcuterie boards.

The event will also feature live music and access to a Sydney Royal Marketplace, where guests can try produce from the Sydney Royal Fine Food Show. And, for a snack, food trucks such as Bianco’s Kitchen and Antico Woodfire Pizza are on the agenda. 

Additional add-ons include tastings of the 2025 Sydney Royal Wine Show Trophy winning wines, guided wine and cheese tastings, and an immersive masterclass showcasing Sydney Royal’s gin winners.

The event is presented by the Royal Agricultural Society of NSW, which runs the Sydney Royal competitions. 

The Grape, Grain & Graze Festival will take place at Sydney Showground from 2pm–7pm. 

Learn more or purchase tickets at www.rasnsw.com.au/ggg

Bimbadgen opens new spirit tasting facility

There is a new tasting experience in the Hunter Valley where spirits are the focus. 

Bimbadgen Estate has announce its new addition: The Night Merchant’s Dark Cellar which is showcasing the Night Merchant Distillery range. 

Located adjacent to the Bimbadgen cellar door, The Night Merchant Dark Cellar invites visitors to explore two different spirit-tasting experiences, each priced at $18 per person:

GINspired: An immersive gin tasting designed for both gin lovers and curious newcomers. Guests will enjoy a selection of handcrafted, small-batch gins, each paired with complementary garnishes and Fever-Tree tonic water. This sensory journey highlights the distinguishing botanicals and flavour profiles behind each gin, offering both discovery and appreciation for this timeless spirit.

V.R.A.: A tasting flight featuring three distinct spirits; vodka, white rum and agave. This experience showcases the each style, allowing guests to compare flavour nuances and production techniques. 

“We’re excited to officially give Night Merchant Distillery a home at The Dark Cellar here at Bimbadgen, and to expand our current offerings,” says cellar door manager Jace Hughes.

“Our team has put a lot of effort into creating great products, designing engaging tasting experiences, and building a space that feels fresh and different from Bimbadgen’s other outlets. This is just the beginning, and we’re looking forward to bringing even more new experiences to life here at Bimbadgen.”

How old do you need to be to buy a drink?

If you are old enough to vote, are you old enough to buy a bottle of wine?

The answer is that it varies wildly depending on where you are on the globe, the drinks business reported this week. See https://www.thedrinksbusiness.com/

There are hugely different ideas about what constitutes adulthood, and what you can do when you achieve that landmark.

Some countries set no age limit at all for buying alcohol, others insist on 18, and a few insist on 21 - an age at which young folk are routinely sent to die for their country.

The World Health Organisation says Burkina Faso is often cited as having the world’s youngest legal drinking age - effectively 13, though enforcement is minimal and the law rarely applied.

Many European countries, including Germany, Austria, Denmark, Belgium, Luxembourg and Switzerland, allow 16-year-olds to purchase beer and wine. Spirits, however, are restricted until 18.

Malta is unusual in having set its legal drinking age at 17 since 2009, when it was raised from 16. It represents a compromise, designed to curb school-age drinking without removing what had become a social norm.

Eighteen is by far the most common legal drinking age worldwide. It is the standard in much of Europe (France, Spain, Italy), Latin America (Brazil, Argentina, Mexico), Africa (Kenya, South Africa) and Oceania (Australia, New Zealand).

The reasoning is that 18 is the age of legal majority in many places, when individuals may vote, marry, sign contracts, and, logically, consume alcohol.

Canada's rules depend on the jurisdiction, with most provinces at 19 and a handful at 18, while the US has enforced 21 nationwide since 1984, credited with reducing drink-driving fatalities. The rule means Americans can vote, marry and serve in the military at 18, but cannot legally buy alcohol for another three years.

Several other countries, including Bahrain, Qatar, the UAE, Egypt, Indonesia, Malaysia, Sri Lanka and various Pacific islands, also opt for 21, often driven by religious or cultural attitudes.

Then, of course, in some countries, alcohol is illegal regardless of age, rendering any “legal drinking age” irrelevant. Saudi Arabia, Kuwait, Iran, Libya, Yemen, Afghanistan, Somalia, Sudan, Brunei and the Maldives operate complete bans, often grounded in religious law.

Image: Giuseppe Lombardo, Scop.io 

Meet the first Australian whisky to be matured in amphorae

Wines have been matured in clay amphorae for thousands of years - and now whisky is being made the same way. 

Callington Mill is set to unveil a limited-release batch of Australia’s first Amphora Single Malt Whisky, available only via ballot. 

This 4,000-year-old technique is being revived for whisky production at Callington Mill in Tasmania. 

Crafted at the Oatlands distillery, the Amphora Single Malt Whisky has been rested in 350-litre amphorae for two years in the distillery’s ‘Serendipity Room’. 

The natural properties and shape of the amphorae work to gently refine the whisky, the catalyst for what the distillery says is "an unmatched smoothness and purity".

“We made sure when we started this amphora process two years ago that we picked a liquid worth the wait," says Callington Mill distiller Blair Whitehead. 

"It’s about letting the spirit speak for itself and seeing what character starts to shine through when you treat it with this kind of care. 

”The idea for our Amphora Single Malt came about naturally, really. We’re always exploring ways to honour tradition while pushing things forward. Amphorae have been used for thousands of years to soften and mature wines and spirits, so we thought 'why not apply that same thinking to our already expressive whiskies?' ”

This mature single malt whisky begins its journey in a blend of sherry, tokay, and brandy casks before being transferred into one of the three amphorae.

 

The Callington Mill Amphora Single Malt Whisky ballot is open at www.callingtonmilldistillery.com. 

Ballot winners will be drawn between 11-13.  Fewer than 1,000 bottles will be released at $199.

Wine, weddings, parties, anything in Western Australia

Take an American and a South African. Drop them in Western Australia and watch them build a thriving wine business and cellar door, a spirits brand and luxury accommodation.

Ampersand Estates, co-owned by friends and business partners Melissa Bell and Corrie Scheepers, offers wine and events in the Pemberton region of south-west Western Australia.

It is home to three spacious luxury accommodation options surrounded by vineyards, native forest and wild kangaroos.

The Homestead sits on the Donnelly River and has five king-sized bedrooms, each with en suites. The Vintner’s Residence is on a hilltop, overlooking the vineyards and surrounding forest – it also boasts five king-sized bedrooms with en suite bathrooms.

The Settler’s Cottage is a two-bedroom, one-bathroom configuration, adjacent to the lakeside cellar door.

A private in-house chef is available to cater for gourmets and in-house guests also have a weather guarantee.

From July through September, guests staying at Ampersand Estates will enjoy bottomless Ampersand wine - every time it rains.

There is also a Winter Escape package where guests stay three nights and pay for two.



Bell and Scheepers have reinvigorated the former Donnelly River Winery, the oldest winery in the region.

Ampersand is promoted as a "harmonious convergence of premium wines, luxury accommodation, gourmet culinary delights, unique spirits, and the breath-taking natural beauty of Western Australia". 

The property hosts events and weddings, as well as wine lovers.

The wine range includes chardonnay, syrah, rosé, pinot noir and sauvignon blanc - exported to Singapore - while the Rainfall Distillery produces a range of spirits, specialising in gins and vodkas.

Pemberton is 3.5 hours’ drive south of Perth and 40 minutes east of Margaret River region.

Part of the Southern Forests wine region, the Pemberton region boasts six cellar doors and is the Southern Hemisphere’s black Perigord truffle epicentre - producing up to 85% of the annual harvest.

I haven't tried the wines or the spirits yet - but I will report back.  

See www.ampersandestates.com.au

Hobart gets a new destination for whisky lovers

It's all change on the Hobart waterfront with award-winning Callington Mill Distillery setting up shop in the Macq01 building. 

The new lunch, dinner, and late-night-drinks destination seats 190 across two indoor spaces and a harbourside deck.

Callington Mill's Macq01 venue will be Monday-Sunday, offering whisky experiences all week long and into the night!

The Oatlands-based distillery has taken over the space that was formerly the Frogmore Creek Lounge and as of June 26 will offer Tasmanian whiskies, personalised bottles, and dining experiences to the heart of Hobart.

Guests can expect a line-up of Callington Mill whiskies and the drinks list will also feature wines from Frogmore Creek, beers, and a diverse range of cocktails, thoughtfully inspired by Callington Mill’s award-winning whisky and gin range (Poltergeist Gin).

 “I met Frogmore Creek’s CEO James [Skabo] over a dinner where he mentioned that they were looking for someone to take over their decade-long lease," says Callington Mill founder John Ibrahim. 

"We have a similar vision and ambition to put Tasmania on the map for wine and whisky lovers alike, so our goals aligned and we got to chatting about a heartfelt handover of Frogmore's iconic lounge.”

Whisky-curious drinkers can book the ‘Serendipity Experience’ - named after the subterranean room at the Oatlands distillery - where they can l taste, learn, create, and depart with a personalised signature bottle.

Callington Mill’s new Macq01 venue will continue the distillery’s commitment to Tasmanian produce and community, with all ingredients sourced from local growers and makers. 

The move aligns with the brand’s broader focus on sustainability and eco-agriculture, which has underpinned operations at its Oatlands home.

The Macq01 venue is located at 18 Hunter Street, Tasmania. Bookings can be made at callingtonmilldistillery.com, or by calling 0482 509 019 for venue bookings.

Mezcal as anything: Crafting a new spirit from 170-year-old agave plants

A chance comment led to a new drinks business in South Australia.

Bremer Valley Agave has officially distilled the state’s first-ever artisanal agave spirit, handcrafted in the Bremer Valley at Callington, on the eastern slopes of the Adelaide Hills. 

What began as a failed lavender trial and a wild idea over a couple of beers, has become a new business. 

The spirit is being made from wild agave plants believed to be over 170 years old that were originally planted during the copper mining boom of the 1850s.

Founder Nathan Newell, whose family has owned the land for decades, says the discovery of the plants sparked something bigger than they ever expected.

“We knew of these wild plants on our land but never thought much of them. Geoff - or ‘Pa’ - casually mentioned they make spirits from them in Mexico,” says Newell. 

“That offhand comment sparked something. A few conversations later, we were deep into research, and now we’ve made history.”

In partnership with Rob Watt of Route 9 Distillery, the team produced the inaugural small batch using traditional, labour-intensive methods: hand harvesting, roasting in an earthen horno (fire pit), natural fermentation, and copper still distillation, all techniques rooted in centuries of Mexican spirit craftsmanship reimagined for South Australian soil.

With agave spirits among the fastest-growing categories globally, Bremer Valley Agave is aiming to to lead Australia’s contribution to the booming movement — from paddock to glass.

Future plans include a boutique distillery, more agave plantations, a restaurant and accommodation, and immersive agave experiences - all rooted in sustainability, community partnerships, and storytelling.

“This is more than just a drink,” says Newell. “It’s a catalyst for regional tourism, job creation, and a whole new chapter in how we define South Australian spirits and land. 

"It’s our proudest moment yet — and we’re only just getting started.”

A website will soon be up and running at https://bremervalleyagave.com/

Anyone for a seriously aged whisky?

Glenfarclas, one of Scotland’s few remaining family-owned and managed distilleries, has this week announced the release of its oldest whisky to date.

Distilled on November 20,  1953, the Glenfarclas 70-Year-Old has been matured in the distillery’s traditional dunnage warehouses in Speyside. 

This release was laid down in first-fill sherry casks. The whisky has been overseen by six distillery managers over the past seventy years and will now be available to purchase internationally.

The 70-Year-Old is an exceptionally rare Glenfarclas. When it was distilled back in 1953, the malt barn would have been a hive of activity at the heart of the distillery, with barley being hand-turned on the malting floors. 

There will be only 262 bottles available globally.  

John Grant, chairman and fifth generation of the Grant family to have owned and run Glenfarclas distillery, said: 
"As chairman of a family-owned distillery I am committed to overseeing the production of our exceptional malt whisky, just as my forefathers did before me. 

“We take great pride in maintaining complete control over every aspect of production, preserving our time-honoured traditional methods - most notably, the use of direct-fired stills, which creates a robust and full-bodied spirit.

"Remarkably, this particular cask has been maturing almost as long as I’ve been alive. Releasing it now marks a true milestone.”

The new release is the oldest in the Glenfarclas Warehouse Series, surpassing the 30-, 35-, and 40-Year-Old expressions. 

Callum A. Fraser, distillery manager at Glenfarclas, is proud of the whisky. 

“This is true Glenfarclas and this expression captures the very DNA of the distillery, he said. “What we did 30 or 40 or even 70 years ago is very much what we still do today. The warehouses are still here, holding decades of stories in their walls. At the heart of it all, tradition remains key.

“This whisky has waited 70 years to be enjoyed. Through wars, the reign of a queen and now a king, the world has changed - but this spirit has endured, and it stands as a rare and timeless testament to patience and craft.”

The recommended retail price is £20,000 (UK). Ouch! 

Australian-owned Scotch whisky distiller on the move

Bladnoch is not only Scotland's oldest private Scotch whisky distillery: it also Australian owned.

Bladnoch is aiming to lift its profile in the homeland of owner David Prior by releasing 8-year-old and 16-year-old single malt whiskies to the Australian market.

Melbourne-born and -raised Prior, a powerhouse in the yoghurt and packaging industries, purchased the Lowlands distillery a decade ago when it had been mothballed for some time. He became the first Australian to own a Scotch whisky distillery.

Bladnoch's spirits are now being rolled out globally.

Dr Nick Savage, Master Distiller at Bladnoch Distillery, said: "At Bladnoch, our whiskies are a true reflection of our passion for innovation and craftsmanship. Each expression is a result of our dedication to exploring unique maturation techniques in our whisky-making process to create indulgent single malts with deep, complex flavours.

"We lead with a taste-first approach, imparting our bold Galloway spirit into each of the intricately crafted expressions we create. Bladnoch 8 Year Old's American oak red wine casks deliver a vibrant, fruit-forward profile, while Bladnoch 16 Year Old, matured in oloroso sherry casks, brings notes of dark fruit and spice."

Bladnoch 8 Year Old has been matured in two different American oak red cask styles one after the other and has an ABV of 46.7 ABV. Bladnoch 16 Year Old is matured exclusively in oloroso sherry casks and also weighs in at 46.7% .

I haven't tried them yet, but hope to.

The whiskies are made in the distillery's 208-year-old bluestone warehouses. Dating back to 1817, Bladnoch Distillery is one of the oldest single malt Scotch whisky producers in the world. It is located at Bladnoch, near Wigtown, in Dumfries and Galloway in south-west Scotland. 

That makes it the southernmost distillery in all of Scotland.

Bladnoch 8-Year-Old retails for $125 and Bladnoch 16-Year-Old retails for $230.

Contact www.iconicbeverages.com.au and see www.bladnoch.com.

Sweet and savoury: Meet a most unusual whiskey

Thinking outside the box has paid dividends for one inventive Cambodian migrant to the US. 

Steven Yeng and his American wife/chemist turned lawyer Brittany have enjoyed huge success with Skrewball, a peanut butter flavoured whiskey liqueur. 

Skrewball Peanut Butter Whiskey Flavoured Liqueur was founded by the Yengs in 2018 and is now available in Australia and New Zealand.

The pair took took an unexpected combo - peanut butter and whiskey from their Ocean Beach base in California  in 2018- and turned it into a household name in the US. 

Steven’s journey began after fleeing Cambodia as a child and spending four years in a refugee camp. 

His first taste of America? A peanut butter and jelly sandwich, a flavour that became symbolic of his first “taste of freedom” and inspired his liquor creation. 

He now says it is a chance "'skrew the usual"’ and embrace the unexpected. The brand has enjoyed consumer retail growth rate of 1,976% in the US market despite initial scepticism from the market. 

"They all laughed," Yeng told US media. "Everybody was a doubter. No one believed in us. They saw us as a novelty, not a phenomenon. [But the] scepticism fuelled our drive. We'd been successful before; we used that underdog mentality and said: "Let's do it."

The global Pernod Ricard group is now on board.
  

I enjoyed my first taste of the unusual - it is a delicious combo of sweet and earthy flavours, perfect enjoyed over ice. One reviewer described it as being like a "liquid scorched peanut bar"

It is World Whisky Day this Saturday and was World Cocktail Day earlier in the week. So....

Here are a couple of cocktails you might like to try:

Skrewball Paloma
2 parts Skrewball Peanut Butter Whiskey
¾ parts Tequila
1/3 parts Aperol
2 parts Grapefruit Juice
Soda Water
Build the ingredients over ice and top with soda water. Garnish with lemon or lime wheel.

Skrewball Pineapple Margarita (above) 

2 ¼ parts Skrewball Peanut Butter Whiskey
¾ parts Tequila
½ parts Sour Mix
2 parts Pineapple Juice
Shake all ingredients and pour into an unsalted margarita glass. Garnish with pineapple and lime.

For more details see https://www.skrewballwhiskey.com/ In Australia try Liqourland or Thirsty Camel outlets. RRP is around $70.  

Spirited release: Meet Australia's oldest - and most expensive - bottle

Meet the most expensive standard bottle of spirits made in Australia. It will cost you almost $5,000. 

The special release - only 500 bottles were made - marks the100th distilling season, in 2025, at St Agnes Distillery. 

The newly unveiled St Agnes XXO 50 Year Old Exceptional Reserve, is the oldest bottled spirit ever produced in Australia.

The XXO 50 Year Old Exceptional Reserve brandy was released alongside the XO 30 Year Old Centenary Reserve at the St Agnes 100-year anniversary event at the National Wine Centre on Friday night. 

The limited release sets a new benchmark as the most expensive Australian spirit with a price tag of $4800. 

Crafted from parcels of brandy distilled between 1953 and 1972 and aged in the Angove family's historic Riverland barrel halls, this strictly limited release honours five generations of distilling at Australia’s oldest family-run distillery.

“This release is the pinnacle of our century-long pursuit of greatness,” said Richard Angove, co-managing director of St Agnes Distillery.

“When my grandfather Thomas Angove decided to distil incredibly small parcels of exceptional spirit, he wasn’t thinking about today or tomorrow - he was thinking decades ahead.

“He believed this spirit had the potential to become something truly exceptional, and that’s exactly what happened. We’ve watched and waited, allowing time to do its work, and have been rewarded with an incredible spirit that we can’t wait to share.

“It’s more than just a brandy - it’s a reflection of everything we stand for.

“This release is both a tribute to the last 100 years and a toast to what’s still to come.”

Celebrations are planned throughout 2025 in both Adelaide and Renmark.

Founded in 1925 by Carl Angove, St Agnes Distillery also produces Blind Tiger Organic Gin and single malt Camborne Whisky.

Tough times for global wine and spirits giant

Times are tough in the drinks business right around the world. 

Global wine and spirits giant Moët Hennessy will cut more than 10% of its global workforce as part of a major restructuring effort in a bid to counter falling demand and rising costs, the Financial Times reported in London..

The newspaper says the wine and spirits arm of luxury giant LVMH currently employs around 9,400 people. Chief executive Jean-Jacques Guiony told staff earlier this month that an estimated 1,200 roles would be eliminated, bringing the division back to its 2019 staffing levels.

Revenues at Paris-based Moët Hennessy have fallen to 2019 levels, Guiony said, yet operating costs have jumped 35% over the same period. 

“This was an organisation that was built for a much larger size of business,” he said in an internal video. 

“People realise … that this [rebuilding sales] is not going to happen anytime soon.”

The cuts will largely be achieved through natural attrition and by reassigning staff to other areas of the business. Moët Hennessy has already implemented a hiring freeze. 

Deputy CEO Alexandre Arnault, who joined the division alongside Guiony in February, told staff that this crisis was unusual in scope. 

“Usually at LVMH when wines and spirits are not going well, fashion is doing well or some [other part of the business] is performing differently. Right now things are not going extremely well,” he said.

In a statement, a Moët Hennessy spokesperson confirmed the planned cuts. 

“While Moët Hennessy’s business has returned to its 2019 level, Moët Hennessy announced its intention to adjust its organisation and gradually return to its 2019 staffing levels, primarily by managing its natural turnover and not filling vacant positions,” it said.

Guiony reassured staff that the current downturn was part of a cycle. 

“Things are bad but they will become better,” he said, though he warned that US tariffs added another layer of uncertainty to the company’s outlook.

The company's wine and spirit brands include Krug, Hennessy, Dom Perignon, Moët et Chandon, Chateau Cheval Blanc, Ardbeg, Belvedere Vodka, Chateau d'Yquem, Ruinart and Cloudy Bay and Glenmorangie.

Hotel bars turning cocktails into works of art

 

Who doesn't love a cocktail? From negronis to Cuba libres, from the beaches of Thailand to the city streets of Paris, cocktail enthusiasts can enjoy a touch of modern art at 120 MGallery hotels worldwide in celebration of World Cocktail Day on May 13.

The boutique hotel collection is teaming up with French lifestyle brand Maison Sarah Lavoine to "take mixology to a new art form" with the launch a set of exclusive glassware paired with a trio of limited-edition cocktail creations from the world's first craft gin Citadelle Gin.

The media blurb says "MGallery and Maison Sarah Lavoine have a shared passion for uncovering and championing the soul of spaces, whether through sublime objects or storied properties, in a way that is accessible for all".

Featuring Maison Sarah Lavoine's bold and playful colours, the collection includes a tumbler and two coupes, each with matching coasters

The glassware features MGallery's distinctive diagonal geometric pattern, set against Maison Sarah Lavoine's exclusive Pantone colours.

“Each MGallery property tells a unique story - one of elegance, storied heritage, and soulful design," says Maison Sarah Lavoine founder and creative CEO Sarah Poniatowski, 

"Drawing inspiration from these living art galleries, this glassware collection was created to capture the free-willed spirit of travel, warmth of togetherness, and unique beauty. 

"Design is more than just the aesthetics - it's about bringing spaces to life and finding their character to create lifelong memories. It can transport and inspire, just like the immersive experiences MGallery Collection offers for its guests, and together, we've truly created pieces of art."

Phew!

The three new cocktails have been designed specifically for the glassware. 

They are the Crystal Diva with Citadelle Gin Original, fino sherry, jasmine and lemongrass cordial, and orange blossom,  garnished with a white chocolate shard and a touch of jasmine and lemongrass; the Timeless Negroni with Citadelle Gin Original infused with sandalwood, red vermouth, and Italian bitters with pineapple and pandan, and the Honey 75 with Citadelle Gin Original with local olive olive oil, verjus, salted local honey, orange and cardamom syrup, topped with Pommery Champagne. 

Chief Marketing Officer of MGallery, Xavier Royaux, said: “Mixology is an expression of art at MGallery and to have three exceptionally unique cocktails crafted with Citadelle Gin specifically for each of the Maison Sarah Lavoine glasses, really takes the 'art of the pour' to a new level. 

"We're excited to bring a new blend of flavours that create space for visitors to immerse themselves in the moment, to build new memories and connections while sipping these one-of-a-kind mixes.”

The three limited-edition cocktails will be available in alcoholic and non-alcoholic drinks, will be added to the permanent MGallery cocktail menu, along with a Sage Highball, a citrusy Spring Sour, a fruity Guava Adonis, a lemon accented Bee's Heat and a tropical Paolo Verde.

Available to sample from May 13 , the Citadelle Gin cocktails will be served in their Maison Sarah Lavoine cocktail glass in MGallery bars across the globe until August 31.

For those interested in recreating the experience at home, the limited-edition Maison Sarah Lavoine glassware line is also available for purchase at MGallery Boutique.

Darwin theory: the best time for gourmets to visit

Foodies planning a trip to Darwin should pencil in a potential visit in August.

This year’s Darwin Festival, to run from August 7-24) will feature its biggest Taste of Darwin program ever with the return of chef Jimmy Shu’s Hanuman restaurant after four years, and the festival debut of the city’s hottest new eatery: Flora’s Temper Mexicantina.

The Festival’s Taste of Darwin program will double in size to feature six events, with two announced today: a City Cocktail Experience, where guests can choose between a glitzy 1920s-style bar hop or a wild Tropical bar adventure; and a Gloom and Gourmet Dinner, a dark feast that transforms Parap Fine Foods into a red-lit, moody banquet hall complete with roving performers belting out eerie murder ballads.

“Last year’s Taste of Darwin events were a huge hit and sold out fast, so we’re excited to not only bring them back but double the offering with truly unique experiences that showcase the spirit of Darwin,” said Darwin Festival artistic director Kate Fell.

Each Taste of Darwin event will offer something unexpected and exclusive, Taste of Darwin curator Neville Pantazis promises.

“Darwin’s food and bar scene is vibrant, diverse and truly multicultural," he says. "We’re serving up fresh, fun, and unforgettable experiences that celebrate the essence of Australia’s northernmost capital.”

The return of Hanuman, arguably the Territory’s most celebrated restaurant, to the line-up of exceptional food offerings at Festival Park, is great news for foodies, added Fell.

“Hanuman’s long-anticipated return brings an iconic flavour back to the Festival, while Flora’s Temper Mexicantina adds an exciting new layer to our culinary landscape. With more reasons than ever for food lovers to head to Festival Park during Darwin Festival, it’s set to be a true celebration of Territory flavours.”



The festival has also announced that its key beverage suppliers this year are local to the Northern Territory, with new partner Alice Springs Brewing Co. joining Darwin’s Willing Distillery.

Darwin Festival, 2024 Gold Winner at the national Qantas Australian Tourism Awards, will release its full program of cabaret, theatre, comedy, dance, visual arts, outdoor concerts under the stars, and fun family events next month.  

Family-owned St Agnes celebrates a century of distilling

Family-owned St Agnes Distillery is celebrating a historic milestone in 2025 - the start of its 100th distilling season.

The Angove family operation is Australia’s oldest family-run distillery and a pioneer of world-class spirits in the country.

To celebrate its history, the Riverland distillery will host a series of events in Adelaide and Renmark where brandy enthusiasts and connoisseurs can immerse themselves in the heritage of distilling.

This calendar of events will include a number of exclusive tastings and dining experiences at this year’s Tasting Australia presented by Journey Beyond in early May.

“Reaching 100 distilling seasons is an incredible achievement,” said Richard Angove, co-managing director of St Agnes Distillery.

“This milestone reflects the dedication, skill, and passion of generations of distillers who have worked tirelessly to craft exceptional brandy right here in the Riverland.”


 

Chief winemaker Tony Ingle with Victoria and Richard Angove

Founded in 1925 by Carl Angove, the distillery has grown from humble beginnings to become a cornerstone of Australian spirits manufacture.

The business is now led by the fifth generation of the Angove family, which is also known for its wine production.

“This 100th season is more than a celebration of our history - it’s a moment to look to the future,” Richard Angove said.

“We’re proud to honour our legacy while embracing what’s next for Australian spirits. Our commitment to hard work, tenacity and craftsmanship remains as strong today as it was a century ago.”

While best known for its exceptional brandy, St Agnes Distillery’s range also includes Blind Tiger Organic Gin and single malt Camborne Whisky.

From wine to whisky: all change on the Hobart waterfront

All change on the Hobart waterfront.

Callington Mill Distillery today announced it will take over the lease of the waterfront venue on the ground floor of the Macq01 hotel in Hobart.

The venue, previously operated by Frogmore Creek Wines, will serve as the distillery’s new city location from May.

It will "offer a space to showcase their world-class Tasmanian whisky and be a gateway for visitors to explore their home base in Oatlands".

Frogmore Creek, which designed and opened the Macq01 location in 2017, has enjoyed success using the venue to promote their premium Tasmanian wines and drive visitors to its cellar door and restaurant in Cambridge.

The revamped venue will see whisky and wine showcased together.

John Ibraham, owner of Callington Mill Distillery, said: “We’re excited to extend our brand’s reach to Hobart and offer our visitors a chance to experience Callington Mill Distillery before they make the journey to our Oatlands distillery.

Callington Mill Distillery built its distillery in the historic town of Oatlands, an hour north of Hobart but off the tourism track.

Frogmore Creek, under the leadership CEO James Skabo, is in the midst of a 60-hectare vineyard expansion, responding to the increasing market demand for premium cool-climate Tasmanian wines.

It will continue to operate its restaurant, cellar door, and function centre Cambridge.

“We are excited about the coming years and opportunities, including expanding our working relationship with John and the team at Callington Mill, as we both strive to build iconic Tasmanian brands," Skabo said.

"In the coming months, we look forward to enjoying a whisky on the waterfront and embracing this exciting new chapter in Hobart’s hospitality scene.”

Further details regarding the new offerings and experiences at the venue will be announced closer to the opening.