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SLTN - dedicated to the trade sltn.co.uk April 27, 2017 Estella - SLTN - linda.indd 1 19/04/2017 14:26
Estrella - SLTN - linda.indd 1 24/04/2017 12:36
SLTN - dedicated to the trade sltn.co.uk April 27, 2017
Incoming councillors should take time to learn about the business
New boards must
understand trade
By Dave Hunter “This is a real opportunity for local communities as well as
some councillors to give their city and town centres.”
SCOTLAND’S incoming licens- communities a real boost,” said As well as the day-to-day
ing boards should take the time Simmonds. licensing of alcohol in their
to learn about the licensed “On average every pub in areas, the new boards will be
trade as a matter of urgency Scotland adds £100,000 per tasked with drafting new li-
before making decisions that year to their local economy. censing policy statements,
• This year’s Paisley Beer Festival had upwards of 300 beers on offer. will impact on livelihoods, say “With a common sense ap- which are due to take effect in
Pulling out all the trade groups.
The local council elections
taking place a week today (May
proach, greater transparency
and consistency, the industry
can play a key role in the re-
2018.
Jack Cummins, of Hill Brown
Licensing, said the “one really
stops in Paisley 4) are expected to see new
councillors elected in many ar-
eas, which will inevitably lead
vival of local economies across
the country.”
Stephen McGowan of legal
big issue” for every policy state-
ment will be overprovision.
“Will we see post-election
FOOD and drink took centre included a series of to the election of new board firm TLT said he expects a shift boards respond to criticism
stage in Paisley last weekend cooking demonstrations members across Scotland. in licensing policy in at least from Alcohol Focus Scotland
as the UK City of Culture from Masterchef winner Speaking to SLTN, Scottish Li- some parts of Scotland follow- and others that not enough is
candidate’s Abbey Close Gary Maclean, family censed Trade Association chief ing next week’s elections. being done to curb the avail-
flourished with more than entertainment from executive, Paul Waterson, said “There are a number of expe- ability of alcohol?” said Cum-
30 street food traders and CBeebies star Katy Ashworth board members should meet rienced licensing board mem- mins.
producers, while beer lovers as well as a celebration of with representatives of the bers who we know will not be “In particular, could large
were out in force for the beer the 30th anniversary of St licensed trade to “get the gen- standing for re-election in vari- swathes of the country become
festival at Paisley Town Hall. Mirren’s 1987 Scottish Cup eral feel for licensing as a new ous board areas so I do expect ‘no-go’ zones with boards elect-
The double header, which victory. board”. to see some new approaches in ing to declare the whole coun-
saw the 30th annual Paisley Beer festival organiser “People come in and, very certain areas,” said McGowan. cil area overprovided?
Beer Festival run alongside David Cassidy of CAMRA often, they don’t know much “It would be encouraging to “If, as expected, there’s a
the third annual Paisley said the group had been about the business,” said Wat- see boards look to take a fresh major change in the political
Food Festival, forms part of “delighted” to celebrate with erson. view on the night time econo- make-up of councils after the
Paisley’s bid to become UK St Mirren, and added that “When they come on the li- my and to remember the social election, it would be surprising
City of Culture in 2021. this year’s event had more censing board they’ve got to benefits that responsibly-run if there weren’t moves to clamp
Weekend highlights beers to try than ever before. learn. But as they learn they’re licensed premises can bring to down on new licences.”
making decisions. And some-
Don’t miss chance to times they find, with some
experience on the board, that
these decisions are not always
shine at SLTN Awards the right ones.
“And we’ve been caught in
THERE are just three weeks Independent Pub/Bar, the middle of that.
left to enter this year’s Whisky Bar of the Year and “I know they’ve got training,
SLTN Awards, and judges Beer Quality to exciting new but they’ve really got to try and
are champing at the bit additions like Gin Bar of the listen to experienced people.”
to get out and visit some Year, Best Soft Drinks Offer Co-operation with industry
of Scotland’s top venues, and Rum Bar of the Year. was also stressed by Brigid Sim-
operators and staff over the If you think you’ve got monds, chief executive of the
coming months. what it takes, or reckon you Scottish Beer & Pub Associa-
With more than 20 know someone who does, tion.
categories, there’s something enter online at sltn.co.uk. Simmonds said the SBPA
for everyone to shoot The deadline for entries is would “like to see a commit-
for – from favourites like May 19. ment to work with industry
wherever possible”.
Business Rates a problem?
Tripping up the Mixing up a gin
news gin & premium tonics
inside
and greater control
Calls for verification system
Mixed views Mixers can make
The study
at a
glance
of review site or break gin offer
trade? menu
2000
TripAdvisor was
launched 17
years ago in 2000
and is said to
have contributed
‘significantly’ to the
serves
are seeking out premium
By Jack Walsh
growth of tourism.
A Soft drinks firms say consumers
NEW partnership be-
tween VisitScotland and
TripAdvisor is said to
£14bn
With over 25 years of experience helping the licensed trade save
up
hold the potential to inject bubble is
T
HERE’S no sign the gin • Fever-Tree’s
to £150 million into Scotland’s going to burst any time
soon, with
Fergus Franks
TripAdvisor Scotland
economy. small producers from reckons customers
generated £2 billion The deal, announced by
first
and abroad continuing
to roll out want “better
will
in visitor spending minister Nicola Sturgeon, a liquid,
Industry opinion on
premium liquid after premium quality” serves.
Different mixers can
to
in the UK that would see Scotland promoted driving interest in the
category.
claimed 70 million potential And it’s not just gin sales
that are on
not have taken place new visitors, reflecting
the
otherwise in 2014; scale of TripAdvisor, which its
has the up.
are seeing
Tonic waters and mixers
it influenced a total grown exponentially since the benefit of a burgeoning
gin
money on business rates, we can help provide the solution.
spend of £14.3bn in inception in 2000. category, according to
a number of soft
2014. But what impact has it already drinks firms.
had on the licensed trade? Ruaridh Aitken, assistant
brand
study
An Oxford Economics manager at Fentimans,
said the
year
released earlier this “explosion” in premium
and craft gins
90m claimed to quantify its impact.
Key findings in the report
dicated the site had significant
in-
point where you can
do bet-
“has had a knock-on
mixer market” as drinkers
impact on the
seek out “a
superior taste”
The review site’s
review website is
premium product with
have a huge impact
“quite
sway, with TripAdvisor
con- Pot which she said can be ter”, adding that it’s “not
going
content influenced a One such example is The hard to take” as a small
busi- it to complement the spirit.
tent said to have influenced Still in Glasgow. away so you have to embrace “To satisfy the growing
need of craft
a total of 8.7 million total of 8.7 million trips UK
and ness owner. and hope for the best”. are
Having not set up a TripAd- Alice Silverwood, who
co- online mixers, pub and bar operators
trips and 90.7 million 90.7m visitor nights in
the
visor page (it automatically Killearn Recognising the role
well-advised to ensure
they have a
owns The Old Mill in review sites have to
play in
visitor nights in the in 2014. populates with just one of
cus-
and The Inn at Kippen,
ech- now selection of premium
mixers on offer,”
UK in 2014. In the same year, 37,000 tomer review), co-owner she 2017, several businesses
properties was oed this view. She said incorporate TripAdvisor
into said Aitken.
recently-
accommodation re- the pub Geraldine Murphy has “mixed” feelings
towards Nathan Burrough of the
received more than 1.4m
bemused to find that TripAdvi- their social media training. soft drinks Horsman.
the site and tries to pay
less at- relaunched historic Scottish the operators pay close attention
to the to
views; and since 2006,
reviews
sor had incorrectly labelled
the Louise Maclean of multiple that that the likes of With more gins available
tention to it, as she feels
it can brand Bon Accord agreed
37,000
told and this is something use alongside before,
are said to have grown
34-fold. and operator Signature Pubs be interest in eyes to,” spirits and mixers they bartenders now than ever
re- whisky bar as a restaurant; it be “horrendous” for the of
con- to rise of gin has led to greater Fever-Tree opened people’s different fruits and herbs. choice of garnish
VisitScotland ratified the at one stage two years
ago, SLTN it’s “a terrific tool customers. Horsman reckons the
fidence mixers amongst on-trade “Garnish plays a huge
part in one’s or break your gin
In 2014, 37,000 port’s findings as its Scotland was ranked small busi- utilised”, while Heineken- “In our experience, people
are said Burrough.
sales through with the and mixer can “make
that Pubs The potential to boost drinking experience, especially craft choices key.
Visitor Survey 2015 found owned pub company Star and tonic”, making these
split
in matching
on gin serves
accommodation the number increasingly interested raised by
66% of visitors used traveller-
nesses.
& Bars takes a similar
stance; premium mixers was also
mixers delicate botanicals used
in the
Aitken at Fentimans agreed,
arguing
businesses received one restau- “I don’t premium spirits with premium manager at Franks. important for
work- Fergus Franks, on-trade gins on the market,” said
Everybody I know think it’s itshops that staff knowledge is
ratings runs free social media
submitted reviews and rant in Glas- and
more than 1.4 million as “a key planning tool”. for its licensees on how Fever-Tree. “Keeping the serves simple any outlet looking to improve
their
‘I don’t take
Contact Billy McKaig on 0131 225 2583 or 07778 149 224
gow, which made a dif- Franks reckons on-trade
customers that is chosen
reviews during the Commenting on TripAdvi- says approach TripAdvisor. elegant with a garnish
Turning heads
said ference in best to quality in the drink bottom line.
Murphy are seeking out a “better gin the licensee
it personally’, but to highlight the flavours “To maximise sales of
fol- Thom Watt, digital manager
year; restaurants now sor’s growing influence the highlights the people com- drinking habits of options –
lowing the publication
of at PR firm Weber Shandwick, drinking experience” as provides a huge array can develop the knowledge
of their
receive more reviews
everyone does. with mixers
potential for ing to us, but be out chocolate or cross and up-
Oxford Economics study,
Marc said: “Bad reviews may change. simply adding grated staff so they can identify
than hotels and B&B of error. it’s certainly
of your control, but how
you “Consumers are drinking
less, but
a sprig of rosemary will
completely he said.
Crothall, chief executive She said made a dif- when they selling opportunities,”
businesses. the Scottish Tourism Alliance, react to them is not.” opting for better quality change a drink.” Aitken also suggested
operators
expect to
Edinburgh Raspberry Gin
“from a busi- staff to
told SLTN that the site
“is now have to ference to me and my Following the announcement do – 17% of UK consumers over the expand their gin offer
by hosting
re- ness point of view, you read sometimes really
quite partner- reduce alcohol consumption “building
acknowledged as a standard
search tool for visitors”.
take it with a pinch of salt”. cruel reviews,” she said.
of VisitScotland’s new
ship with TripAdvisor,
Charlie with Fever-Tree Lemon Tonic next five years, versus
5% looking to tasting events and classes,
up a sense of being a
licensee that
Similarly, Fiona Christie, the in-
“Everybody I know in increase,” said Franks. Licensees can develop with other
34-fold However, Paul Waterson, Res- Smith, director of marketing Garnish with a twist of
lemon peel can specialise in gin along
manager of the Red Poppy dustry says ‘oh I don’t
take it mar- To capitalise on this trend,
Franks on offer”.
the knowledge of their
Scot- and digital at the tourism The sweet spirits
chief executive of The taurant in Strathpeffer,
told takes and some raspberries. waters as a beverages and
tish Licensed Trade Associa- personally’, but everyone keting body, said the deal
“will gin is suggested flavoured tonic Looking to the future,
Aitken is
Since 2006, reviews SLTN that while TripAdvisor mouth feel of the raspberry to switch
tion (SLTA), took issue
with
helps people locate the outlet,
it it personally.”
Others take a different stance,
help us put Scotland’s
regions,
balanced by the citrus
tartness, “fantastic way for operators
offering”. staff so they can identify optimistic that tonics and mixers will
on TripAdvisor
some aspects of TripAdvisor, cities and unique experiences outcome up and refresh their G&T to thrive as the nation’s
gin
with a more refreshing up-selling opportunities. continue
www.wymrating.com
also has its drawbacks. reviews pioneered
have grown 34-fold, specifically what he described Red opting to screen what on the world stage and
to grow “We have single-handedly producers go from strength
to strength.
Having moved premises, are responded to. that prevents cloying. the flavoured tonic market, in line with
small-
according to the as “gross inconsistencies”
in
Poppy received reviews
for the of our tourism industry for
future – Fever-Tree of consumer “Having worked in the
verifica- Donald Ward, manager the continued growth batch Scottish spirits
industry I can
findings. reviews and the lack of new occupant of its previous in Edin- generations”. controller
tion required to publish
them. TripAd- The Castle Arms pub Robin Ingle, senior vice
presi- interest in gin,” he said. Justin Horsman, marketing attest to the creative innovation
portfolio of six
“For a company of that
size to address; Christie said the burgh, said: “If it’s just
a frivo-
dent of sales at TripAdvisor, The Alex and Amy “We now have a strong at Franklin & Sons, agreed
on the
and commitment of Scottish
craft
in visor took weeks to remove report and it’s not fair, forward tonics – Indian Tonic Water,
Naturally
importance of garnishes,
which he
verification systems other res- lous “We are looking producers,” he said.
55,000
have the said:
30ml Fifty Pounds gin
for
page 10
not Tonic with a gin’s
pages 12-21
reviews meant then we just ignore it.” data, Light Tonic Water, Aromatic said can “both harmonise of them
place is ridiculous,” he
said. “could to utilising TripAdvisor’s “We work with a number
other taurant, which she said But when feedback is
con- of 20ml Briottet pink grapefruit Water, Mediterranean
Tonic Water,
key flavours, or contrast
and balance in how
Waterson highlighted a lot”. scale and access to millions and are always impressed
The site is said to have hindered us quite structive, it can be a useful di-
tool, Scot- Squeeze fresh pink grapefruit Elderflower Tonic Water
and Sicilian
they are engaging with
consumers
problems, including
custom-
Another issue with the
site, travellers to work with them”.
according to Luca Becattelli, coun- Top with Fentimans Rose Lemon Tonic – creating
an interesting
“For example, some gins
include no look forward to
have helped sustain ers allegedly ‘blackmailing’ is “peo- land and highlight all the pink and licensees, and we
of bad according to Christie, rector of The Cobbles in
Kelso. Lemonade. Garnish with match for the four main
flavour profiles
citrus botanicals during
distillation,
working with this exciting
group in the
55,000 jobs in owners with the threat ple being able to write
what try has to offer.”
grapefruit and serve over
ice.
WYM RATING The Merchants Hall, 22 Hanover Street, Edinburgh, EH2 2EP
“pin-
being He said it allows you to of gin.” in anticipation of being
served with
the UK. reviews, and businesses they want even if it’s not
true”, the important said future.”
– Fentimans Franks also highlighted an orange or lemon garnish,”
labelled incorrectly. suggested
role garnish can play and
10 l SLTN l April 27, 2017 20/04/2017 10:39
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p10 Apr 27, 17.indd 1
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news
Bramble boy is World Class
AN Edinburgh bartender has made the GB finals of Diageo’s
World Class bartending competition.
Jon Hughes of Bramble is one of 11 bartenders, and the only
competitor from a Scottish bar, to make the UK finals of the con-
test. He will compete for the chance to be Diageo Reserve World
Class GB Bartender of the Year in June.
The winner of the GB final will receive a number of prizes in-
• Facelift for the Pig’s Nose. cluding a bespoke whisky trip to Scotland and a trip to Mexico to
compete in the global final of the World Class competition.
Whiskies with Dan Dove, head of World Class UK, said the talent of competi-
a new look tors “increases every year” with this year’s mixologists perform-
ing at a level that was “higher than ever”.
IAN Macleod Distillers’
whisky brands Pig’s Nose
and Sheep Dip have both
been given a facelift with AIP critical of health charity’s policy recommendations
AFS under fire
new label and carton
designs.
Both redesigns are said
to “celebrate the story and
quality of the spirit”, with
the goal of boosting shelf
stand-out.
Ian Macleod acquired the
from industry
whiskies last year when it
bought Spencerfield Spirit
Company.
Air routes bring
in big bucks
NEW air routes bolstered
the Scottish economy ALCOHOL Focus Scotland alcohol-related harm.
by £46 million last year, (AFS) has been criticised by the “It’s pure speculation,” said
VisitScotland has claimed, drinks industry following the Roberts. ‘They set out to prove
following work between release of the charity’s latest their own point.”
the tourism organisation report, which makes over 40 Alison Douglas, chief execu-
and other groups and a policy recommendations to the tive of Alcohol Focus Scotland,
number of international Scottish Government. said the £3.6bn figure was “the
airlines. Recommendations put for- most up to date and best figure
The 12 new routes, which ward in Changing Scotland’s available” and that the report
include Paris, New York Relationship with Alcohol, a and publication date “is clearly
and, for the first time, joint report from AFS, BMA listed in the references”.
Seoul, were assessed Scotland and other alcohol- Douglas added that reducing
to have brought a total focused health groups, include the availability of alcohol is
of 122,000 visitors into a return of the duty escalator, “internationally recognised as
Scotland over the year, a more stringent approach to one of the most effective ways
boosting tourism spend. overprovision, curbs on mar- to reduce harm”; she cited a
• AFS has called for a more stringent approach to overprovision.
keting, and a call to “improve World Health Organisation
Live sport POS police enforcement” where of that estimate is derived from ing to get the Scottish Govern- paper from 2009 that found
premises “continue to sell alco- “intangible social costs associ- ment to undertake”. evidence “from a range of set-
and prizes hol to intoxicated people”. ated with life years lost”; 7.5% Describing AFS as “wedded to tings which demonstrates the
SKY is offering licensees While acknowledging a de- of the £3.6bn can be attributed state regulation”, Roberts was importance of a legal frame-
across the UK the chance cline in alcohol-related hos- to health service expenditure. critical of the group’s methods work for reducing the physical
to win a range of prizes pitalisations and deaths since Dave Roberts, director gen- and conclusions. availability of alcohol”, adding
and promotional packs to 2009, the report claims more eral of the drinks industry- “They are overstating their that “an increased density of
celebrate the broadcaster’s must be done, estimating alco- supported Alcohol Information case, they’re using old fig- alcohol outlets” is associated
summer sports line-up. hol harm costs Scottish society Partnership (AIP), said the lat- ures and fanciful figures,” with increased consumption
Operators can claim a £3.6 billion per year. est AFS report showed “much he said, adding that he does among young people as well
free POS kit, with a number The £3.6bn estimate comes more of what [AFS is] really not think AFS has shown a as “increased levels of assault,
of giveaways including HD from a 2010 report based on after, the breadth and depth of causal link between pricing, and other harm such as homi-
TVs up for grabs. data from 2007. Over one third anti-alcohol reform they’re try- marketing or availability, and cide, child abuse and neglect”.
Charity takes
a Great walk ‘Barista visa’ proposal welcomed by BHA
INDUSTRY charity HIT THE British Hospitality Association (BHA) has welcomed proposals restricted, I think to have this ability to recruit people between 18
Scotland is heading east for a ‘barista visa’ that would allow EU nationals between the ages and 30 who are coming here, albeit on a time-limited visa, a two-
as 24 volunteers gear up of 18 and 30 to work in the UK’s hospitality industry for up to two year visa, we would welcome that,” he said.
to walk along the Great years, post-Brexit. Macleod said that he views such proposals as “a partial response
Wall of China next month The proposals, reported in the mainstream press but unconfirmed to the warnings we’ve been making about a cliff edge or a cliff edge
to raise money for a host of by Westminster, are for a visa that is an extension of the Youth Mo- cessation of free movement”; the BHA recently submitted a report
hospitality scholarships. bility Scheme, which allows 18 to 30 year olds from countries such to Westminster outlining the potential staff shortfall facing the in-
David Cochrane, chief as New Zealand and Canada to work in the UK for two years. dustry post-Brexit if freedom of movement was restricted.
executive of HIT Scotland, Speaking to SLTN, Willie Macleod, executive director, Scotland, at He added that “our default position would be we’d want to see a
said training for the the BHA, said in principle this type of visa “would be a good thing transitional period even if freedom of movement was to cease”.
challenge is “all systems go if we were no longer able to have freedom of movement of EU work- A spokesman for the Home Office said “we are currently consider-
at the moment”. ers”. ing the various options as to how EU migration might work once
“There’s no doubt that if free movement was to end, or even be we have left”.
2 l SLTN l April 27, 2017
p2 Apr 27, 17.indd 1 24/04/2017 11:39
Ayrshire bar owner secures place on prestigious entrepreneurial programme
Livingstone wins
Diageo fellowship
AYRSHIRE operator Nick Liv- Lederer and included Diageo’s am still coming to terms with
ingstone has secured the inau- Mark Baird, Sandy Kennedy of the concept of having the
gural Diageo Learning for Life Entrepreneurial Scotland, SLTA chance to learn from the best
Saltire Fellowship. chief executive Paul Waterson in the UK and the US. I know
Livingstone, who runs the 7 and SLTN’s Gillian McKenzie – it will play a key role in help-
Saints bar in Prestwick, gained with his understanding of the ing me develop the business in
the Diageo-funded place on programme and how it would future.”
the prestigious international help him grow his business. Peter Lederer said: “Nick is
leadership development pro- Livingstone will now join the exactly the sort of person we
gramme run by Entrepreneur- 2017/2018 cohort of Saltire need to play a key role in the
ial Scotland, which attracted Fellows from a range of sec- future of a sector that is inte-
applicants from across the tors on the six-month intensive gral to the success of Scotland’s
Scottish trade. programme, which kicks off on economy.”
In the final stage of the rigor- September 4 and includes eight Diageo’s Mark Baird said: “We
ous application process, Living- weeks at Babson College in Bos- • Nick Livingstone (third left) with judges (from left) Paul Waterson, Peter believe that this experience will
stone outlined ambitious plans ton, USA; hands-on experience Lederer, Mark Baird, Gillian McKenzie and Sandy Kennedy. not only inspire Nick to go on to
to expand his business, adding through US company visits; bigger and better things, it is a
to the Star Pubs & Bars lease- time with the entrepreneurs of Livingstone said he is “abso- nity when I saw it promoted in signal of our faith in the sector
hold unit he currently operates, Silicon Valley; and two weeks at lutely over the moon” to have SLTN,” he said. to continue to innovate and to
and impressed the judging pan- the University of Strathclyde’s won the place. “I was immedi- “I have been working in the address the many challenges
el – which was chaired by Peter Business School. ately attracted to the opportu- industry since I was 17 and I facing the hospitality sector.”
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April 27, 2017 l SLTN l 3
p3 Apr 27, 17.indd 1 24/04/2017 11:15
news
There’s no ‘I’ in beer
TEAMWORK will be the name of the game at Stewart Brewing’s
annual beer festival next month (May 13), when the firm unveils
several limited edition beers created with other brewers.
There will be a raft of beers produced with fellow Edinburgh
brewers, including a kiwi-hopped double IPA with lime zest,
in partnership with Cross Borders, two fruit-infused Berliner
Weisse beers with Top Out and a rye lager with Eyeball Brewing.
There will also be an ice cream-style ale produced in collabo-
ration with Over Langshaw Farmhouse Ice Cream and a Blood
• Co-founders Dave Grant
(left) and David McHardy.
Orange Saison created with Liverpool Craft Beer.
In addition, Flying Panda – a beer conceived when Stewart
Brewing’s head brewer teamed up with Chinese brewer Pandab-
A Fierce rew, will return, alongside Problem Solved, a collaboration with
De Molen brewery in the Netherlands, and Cross Roads, last
expansion year’s trans-Atlantic collaboration with the Crux Fermentation
Project.
ABERDEEN-based craft
brewer Fierce Beer is set to
expand production after
securing funding from Cocktail festival expected to boost profile of Scottish bartending
Full tale of event
Barclays bank.
The £120,000 funding
package will go towards
the cost of new production
equipment that will
replace the firm’s current
hand bottling machine;
hasn’t been told
production capacity will
increase from 300 to 2000
units per hour.
The funding will also
provide working capital
to support future growth
for the brewery, which
was founded in 2015 by THE organiser of bartending from as far afield as Japan.
directors Dave Grant and festival Tales of the Cocktail “It’s not just about Scottish
David McHardy. expects the event’s tenure in bartenders; it’s almost like a
Edinburgh to bring long-term showcase for the quality of the
benefits to the city, as well as bars in Edinburgh, and bring-
Staff support app bartending across Scotland. ing the world to the capital. It’s
from bars group Tales on Tour, the touring arm a great event.”
of Tales of the Cocktail, hosted And McLaren, whose bar-
MULTIPLE operator Kained
its first ever European festival in tending career included sev-
Holdings has introduced
Edinburgh earlier this month. eral years at Montpeliers, said
a new app to support and
The five-day festival included the Edinburgh bar scene has
reward its 170+ workforce.
a range of daytime seminars on earned a reputation on the
The brainchild of MD
spirits and mixology as well as world stage.
Graham Suttle, the new
evening events across the city. “Nowhere should ever try to
“digital hub” will operate
Tales on Tour will return for • Ann Tuennerman at the launch of Tales on Tour earlier this year. be somewhere else, and one of
across Kained’s nine units US since 2013, McLaren deliv-
a second series of events next pact, and you will see these bar- the things that’s stood Edin-
and includes a rewards ered a seminar on ‘going back
year, before moving to a differ- tenders travelling more, getting burgh in good stead over the
system that allows to your roots to find success’ as
ent city in 2019. job offers,” said Tuennerman. years has been a sort of confi-
managers to award staff part of the festival.
Speaking to SLTN, Tales “It has a very big impact.” dence in its own skin and a real
‘points’ in real time for He said Tales on Tour’s Edin-
founder Ann Tuennerman Tuennerman’s comments desire to do what they think is
great performance; staff burgh stint will be “fantastic for
said the festival had attracted were echoed by Ian McLaren, right in their own market, and
can accumulate these the Scottish bar community”.
bartenders from as far away as director of trade advocacy at if other people outside like it
points to redeem prizes. “I think it’s going to be broad-
Japan, Hong Kong and the US. Bacardi USA. that’s fine,” he said.
“You can tell it has a big im- A Scottish bartender and er than Edinburgh,” McLaren “I would definitely put Edin-
Distillery numbers pact now, financially, but it will staff training provider who told SLTN. burgh on a par with the great
continue to have a financial im- has worked for Bacardi in the “We’ve got people coming cocktail cities of the world.”
continue to climb
Brewer expands its core with relaunch
FIGURES from HMRC have
revealed 12 new distilleries
were registered in Scotland
last year.
The Scottish figures INVERALMOND, the Perthshire brewer which was bought last
were against a backdrop year by Innis & Gunn, has marked its twentieth anniversary by re-
of 27 new distilleries launching its core range with a new design and a new beer.
in England and one in The brewer’s core range of Ossian and Lia Fail have been joined
Wales in the course of by EPA (Edinburgh Pale Ale), while the range’s new packaging – de-
2016. Commenting on signed by Glasgow-based Freytag Anderson – features illustrations
the figures, Miles Beale of by Isle of Skye artist Peter McDermott.
the Wine and Spirit Trade The range will be joined in May by Daracha, a ruby ale, and sev-
Association said: “The eral seasonal brews in the course of the year.
rapid growth of distilleries, The Inveralmond brewery in Perth is also in the process of under-
an increase of 135% going a £750,000 expansion that will increase its brewing capac-
since 2010, is yet another ity by up to 150%, to allow for the brewing of both Inveralmond
positive sign of the UK and Innis & Gunn’s beers.
spirits industry going from The news comes after parent company Innis & Gunn opened its
strength to strength.” newest Beer Kitchen bar. The Glasgow venue, on Ashton Lane, in-
cludes its own brewery. • The Edinburgh Pale Ale (EPA) joins the brewer’s core beer range.
4 l SLTN l April 27, 2017
p4 Apr 27, 17.indd 1 24/04/2017 11:15
Advertorial
Courvoisier: the toast of Paris
S
COTLAND will be at the forefront
of international cocktail culture
next month when an Edinburgh
bartender heads to Paris, thanks to
Courvoisier.
Jonathan Arthur of Bramble won
the UK final of Courvoisier’s Toast of
Paris competition earlier this month,
earning the right to compete against
bartenders from Canada, Germany,
France and Austria in the grand final
of the contest.
In addition to participating in the
competition itself, Jonathan and
his fellow finalists will travel to
the Chateau Courvoisier in Jarnac,
where they will tour the centuries-
old Paradis Cellar and meet master
blender Patrice Pinet.
The overall winner will have the
opportunity to bottle a bespoke blend
of Courvoisier.
The Toast of Paris, now in its second
year, is just the latest highlight for a
Cognac that has been at the heart of
French culture for over two centuries. • The Toast of London: (from left to right)
The company, established in 1809 by Mixxit senior ambassador (Maxxium),
Emmanuel Courvoisier and business Amit Sood; Luca Rapetti of The Donavon
Bar, London; Kyle Wilkinson of The
partner Louis Gallois, has grown from
Beaufort Bar, Savoy; Sophia Pinckard, The
humble beginnings to become one of Wilderness, London; UK winner Jonathan
the most recognised and celebrated Arthur, Bramble, Edinburgh; Iscia Crenn,
Cognac houses in the world. The Voyage of Buck, Edinburgh; Alex
Much as whisky is inextricably tied Godfrey, Red Light, Bristol; Rebecca
to Scotland and bourbon to the United Asseline; mixologist Tony Conigliaro.
States, Cognac is unassailably French;
in order to qualify, the spirit must be
produced, from grape to bottle, within In the nineteenth and early
the Cognac region of south-western twentieth centuries Cognac became a
France. Much like that other great favourite of artists and philosophers
French drink, Champagne, it is the living in or visiting Paris, as well as
creation of artisan producers working the bartenders of the day, who would
with the very best quality grapes, create such classic cocktails as the
which are then twice-distilled in order Sidecar and the Sazerac using Cognac
to create the eau de vie (brandy) as a base.
which is then aged for two years And the quintessential French
before it can be called Cognac. spirit is enjoying a renaissance in bartenders were taken on a guided a half and I was really impressed by
In 1828 Courvoisier relocated from cocktail culture today, as bartenders tour of the brand’s history and given the gastronomic scene – including AA
Paris to Jarnac, on the banks of the rediscover its complex flavours and the opportunity to taste a number of Rosette and Michelin Star restaurants,
Charente river and the heart of the unique personality. Courvoisier’s premium Cognacs. but also smaller businesses where
Cognac region, where the company Courvoisier has been keen to “I think there’s passion for Cognac in people pay a lot of attention to
could be closer to the production encourage this, and the Toast of Paris the on-trade again,” said Rebecca. their dishes. And I think there’s a lot
of its Cognacs. Chateau Courvoisier competition has given the Cognac the “For years Cognac was seen as an of opportunity for people to enjoy
remains the company’s home to this chance to engage with some of the older person’s drink. But there’s so Cognac with food. I think the level of
day. world’s best bartenders. many things that can be done with flavours, the dressing, the spices that
The competition, which celebrates this incredibly versatile liquid.” are used in the food here would fit
the Golden Age of Paris, has included Courvoisier’s versatility is perfectly perfectly with a Cognac on the side.
competitive heats and semi-finals embodied by serves such as the “And there’s a great cocktail
taking place in five countries. Entrants Courvoisier Espresso Martini and scene. There’s lots of absolutely
were challenged to create one of two Café Courvoisier. In the Courvoisier great cocktail bars. There are loads
Courvoisier cocktails: an aperitif-style Espresso Martini, Courvoisier of places where people can enjoy
drink with a low ABV that captures the takes the place of the traditional a higher level of bartending, great
Parisian café and brasserie culture, vodka, while in the case of the hospitality and fantastic cocktails.”
or a cocktail inspired by Parisian Café Courvoisier a 35ml measure With its depth of flavour and
nightlife. of Courvoisier is served alongside incredible versatility it’s no surprise
In the UK, the competition espresso and chocolate. Cognac has been the toast of France
was launched with a series of “I think gastronomy is something for centuries. And with Courvoisier at
masterclasses organised by Maxxium that could be interesting for us here its heart, the category could be the
UK and hosted by global brand in Scotland,” said Rebecca. toast of Scotland’s bars for years to
ambassador Rebecca Asseline, where “I lived in Edinburgh for a year and come.
There’s a passion for Cognac in the on-trade again. There’s so
many things that can be done with this incredibly versatile
liquid.
CourvoisierAdvertorial - SLTN - Dave New Version.indd 1 21/04/2017 11:55
news
Traditional bars have an important role to play, owner says
Pubs the lifeblood
• Chef Stephen Espouy.
Chocs away
for Royal
Yacht chef
of communities
By Jack Walsh part of the community” – espe-
cially in more remote parts of
P
THE executive pastry UBS across Scotland have Scotland, where she said pubs
chef of The Royal Yacht weathered their fair share can be viewed “like a commu-
Britannia is set to compete of storms down the years, nity centre sometimes”.
in this year’s World with the smoking ban followed “Community pubs definitely
Chocolate Masters. by the lowering of the drink have a role to play in smaller
Stephen Espouy has drive limit sparking real fears areas where people need a place
reached the World of the beginning of the end for to get together, a focus for the
Chocolate Masters many. community, something that
pre-selections and, this Coupled with a changing supports the school and the
October, will compete younger demographic, which football team and the darts,”
against five fellow is generally looking to drink said Jackie.
chocolatiers from the UK less and eat out more, and the “People have a [sense of] be-
and Ireland for a place in future of many traditional pubs longing; they belong to some-
the global final and the was cast into further doubt. thing.”
chance to be named World It’s the case at the Union Tav-
Chocolate Master. ern in Fortrose, which Jackie
Stephen said securing a said attracts a broad clientele.
place in the competition I think the wet- “In the evening we get a mix
is “a huge honour of both young and older peo-
both personally and
led pub in certain ple,” she said.
professionally”. villages has got a
[big] role to play.
Hotel serves It certainly isn’t
up new menu However, like many, Jackie
MacGregor, commercial direc- falling away,
GLASGOW hotel One tor at property firm ASG Com- as far as we’re
Devonshire Gardens has mercial, reckons traditional
launched a new Sunday wet-led pubs have an important concerned.
lunch menu. role to play.
Designed by head chef Having worked at the proper- “And people quite like the tra-
Barry Duff and his team, ty company for the last four and ditional pub.
the four-course menu a half years (during which time “We’re not doing anything
features a broad selection she purchased the firm with her [different] – we do not have
of dishes featuring “fresh, business partner Paul Hart), • Property agent Jackie MacGregor, who owns the Union Tavern in to do karaoke nights or quiz
seasonal, locally-sourced Jackie also has her fair share Fortrose with her husband, said wet-led pubs play an important role. nights; in fact that’s a turn-off
and, wherever possible, of on-trade experience, having to some of these folk.”
organic produce”. owned a number of hospitality Hotel in Thurso; the Dunmore wet-led pubs. It’s an approach that is paying
Food and beverage businesses over the years with House guest house in Calland- She said she frequently en- off, according to Jackie, who
manager Alan Brady said her husband, Jamie MacGregor. er; the Balintore Hotel near counters “a sort of general said the pub’s figures are con-
the menu offers a “true Their first foray into the li- Tain; and, since 2015, the Un- consensus, which is that the tinuing to climb. “It certainly
taste of Scotland using the censed trade was Forss House ion Tavern in Fortrose, which is wet-led pub is dying because of isn’t falling away as far as we’re
best ingredients”. Hotel in Thurso, which they run by a management firm. the smoking [ban] and all the concerned,” she added.
purchased in 1995 and ran Able to see the trade from two various other things that have “It keeps me grounded in that
for ten years until they sold it perspectives, Jackie told SLTN affected pubs”. as an agent I can see what’s
Dundee lifts in 2005. Since then, they’ve she often witnesses conflicting However, she reckons that not happening on the ground, rath-
Haddow Trophy owned various other business-
es, including the Borgie Lodge
views about the state of the on-
trade, particularly the health of
only are wet-led pubs still in
demand, they are often “a vital
er than listening to the negativ-
ity.”
A TEAM of licensees from
Dundee claimed victory in
Scottish Star pubs set for investment
the Haddow Trophy golf
competition.
Nine teams of eight
players battled it out in this
year’s contest, which was A NUMBER of Scottish pubs are earmarked for inburgh and the Malleny Arms in Balerno; the
sponsored by Tennent’s, at refurbishment after Heineken revealed plans to pubco said it is seeking lessees for both sites to
Crieff Golf Club. invest a claimed £4 million in its Star Pubs & Bars help develop plans.
The team from Dundee estate north of the border this year. Lawson Mountstevens (left), MD of Star Pubs
narrowly beat Edinburgh A total of 17 outlets across Scotland are in line & Bars, which has 109 outlets in Scotland, said:
on a better inward half to for an upgrade as part of the investment, which “We regularly read about pubs closing down, but
lift the trophy. Heineken said is double its spend in 2016; the what people don’t always appreciate is that well-
The winning individual brewer and pubco said more than a third (37%) run, invested pubs are thriving.
was Michael Allan from of this year’s investment will go on “community “Invested pubs attract more customers, are used
the Edinburgh team, locals” and the introduction of food and coffee of- more often for different occasions throughout the
with Wayne Murphy from fers. day and encourage people to trade-up, creating
Dundee in second place. Two of the pubs earmarked for investment are more profitable and sustainable businesses for
The Montague bar on St Leonard’s Street in Ed- licensees.”
6 l SLTN l April 27, 2017
p6 Apr 27, 17.indd 1 20/04/2017 10:38
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NewConcept - SLTN - linda.indd 1 21/04/2017 15:28
SkyDPS - SLTN - linda.indd 1 18687_SKY_Q4_SLTN_APRIL27_DPS_490x340_V2.indd 2 20/04/2017 14:25
SkyDPS - SLTN - linda.indd 2 20/04/2017
20/04/2017 14:25
11:18news
The study
Calls for verification system and greater control
at a
glance
Mixed views
of review site
2000
TripAdvisor was
launched 17
years ago in 2000
and is said to
have contributed
‘significantly’ to the
growth of tourism. By Jack Walsh
A
NEW partnership be-
tween VisitScotland and
£14bn TripAdvisor is said to
hold the potential to inject up
TripAdvisor to £150 million into Scotland’s
generated £2 billion economy.
The deal, announced by first
in visitor spending minister Nicola Sturgeon, will
in the UK that would see Scotland promoted to a
not have taken place claimed 70 million potential
otherwise in 2014; new visitors, reflecting the
it influenced a total scale of TripAdvisor, which has
grown exponentially since its
spend of £14.3bn in inception in 2000.
2014. But what impact has it already
had on the licensed trade?
An Oxford Economics study
90m
released earlier this year
claimed to quantify its impact.
Key findings in the report in-
The review site’s dicated the site had significant
content influenced sway, with TripAdvisor con-
a total of 8.7 million tent said to have influenced a One such example is The Pot which she said can be “quite point where you can do bet-
trips and 90.7 million total of 8.7 million trips and Still in Glasgow. hard to take” as a small busi- ter”, adding that it’s “not going
90.7m visitor nights in the UK Having not set up a TripAd- ness owner. away so you have to embrace it
visitor nights in the in 2014. visor page (it automatically Alice Silverwood, who co- and hope for the best”.
UK in 2014. In the same year, 37,000 populates with just one cus- owns The Old Mill in Killearn Recognising the role online
accommodation properties tomer review), co-owner of and The Inn at Kippen, ech- review sites have to play in
received more than 1.4m re- the pub Geraldine Murphy was oed this view. She said she 2017, several businesses now
37,000
views; and since 2006, reviews bemused to find that TripAdvi- has “mixed” feelings towards incorporate TripAdvisor into
are said to have grown 34-fold. sor had incorrectly labelled the the site and tries to pay less at- their social media training.
VisitScotland ratified the re- whisky bar as a restaurant; and tention to it, as she feels it can Louise Maclean of multiple
In 2014, 37,000
port’s findings as its Scotland at one stage two years ago, it be “horrendous” for the con- operator Signature Pubs told
accommodation Visitor Survey 2015 found that was ranked fidence of SLTN it’s “a terrific tool to be
businesses received 66% of visitors used traveller- the number small busi- utilised”, while Heineken-
more than 1.4 million submitted reviews and ratings one restau- nesses. owned pub company Star Pubs
reviews during the as “a key planning tool”. rant in Glas-
gow, which
Everybody I know “I
think
don’t
it’s
& Bars takes a similar stance;
it runs free social media work-
year; restaurants now Commenting on TripAdvi-
sor’s growing influence fol- Murphy said says ‘I don’t take made a dif- shops for its licensees on how
receive more reviews
than hotels and B&B
lowing the publication of the highlights the
potential for
it personally’, but ference
people com-
in best to approach TripAdvisor.
Thom Watt, digital manager
Oxford Economics study, Marc
businesses. Crothall, chief executive of error. everyone does. ing to us, but at PR firm Weber Shandwick,
the Scottish Tourism Alliance, She said it’s certainly said: “Bad reviews may be out
told SLTN that the site “is now “from a busi- made a dif- of your control, but how you
acknowledged as a standard re- ness point of view, you have to ference to me and my staff to react to them is not.”
34-fold
search tool for visitors”. take it with a pinch of salt”. read sometimes really quite Following the announcement
However, Paul Waterson, Similarly, Fiona Christie, cruel reviews,” she said. of VisitScotland’s new partner-
chief executive of The Scot- manager of the Red Poppy Res- “Everybody I know in the in- ship with TripAdvisor, Charlie
Since 2006, reviews tish Licensed Trade Associa- taurant in Strathpeffer, told dustry says ‘oh I don’t take it Smith, director of marketing
on TripAdvisor tion (SLTA), took issue with SLTN that while TripAdvisor personally’, but everyone takes and digital at the tourism mar-
have grown 34-fold, some aspects of TripAdvisor, helps people locate the outlet, it it personally.” keting body, said the deal “will
according to the specifically what he described also has its drawbacks. Others take a different stance, help us put Scotland’s regions,
as “gross inconsistencies” in Having moved premises, Red opting to screen what reviews cities and unique experiences
findings. Poppy received reviews for the are responded to. on the world stage and to grow
reviews and the lack of verifica-
tion required to publish them. new occupant of its previous Donald Ward, manager of our tourism industry for future
“For a company of that size to address; Christie said TripAd- The Castle Arms pub in Edin- generations”.
55,000 not have verification systems in
place is ridiculous,” he said.
visor took weeks to remove the
reviews meant for the other res-
burgh, said: “If it’s just a frivo-
lous report and it’s not fair,
Robin Ingle, senior vice presi-
dent of sales at TripAdvisor,
The site is said to Waterson highlighted other taurant, which she said “could then we just ignore it.” said: “We are looking forward
have helped sustain problems, including custom- have hindered us quite a lot”. But when feedback is con- to utilising TripAdvisor’s data,
ers allegedly ‘blackmailing’ Another issue with the site, structive, it can be a useful tool, scale and access to millions of
55,000 jobs in according to Christie, is “peo- according to Luca Becattelli, di- travellers to work with Scot-
owners with the threat of bad
the UK. reviews, and businesses being ple being able to write what rector of The Cobbles in Kelso. land and highlight all the coun-
labelled incorrectly. they want even if it’s not true”, He said it allows you to “pin- try has to offer.”
10 l SLTN l April 27, 2017
p10 Apr 27, 17.indd 1 20/04/2017 10:39drinks news
Diamonds are a
vodka’s best friend
A VODKA that’s said to be made using importer and distributor Proof Drinks,
a diamond dust filtration system has said: “We have been looking for the
been launched in the UK. right product to tackle the highly
Three Sixty vodka is made from competitive vodka category with.
100% wheat and is four times distilled “Three Sixty’s unique diamond
using a diamond dust filter, which filtration process and stand-out bottle
is said to remove more impurities, gives us the brand and the liquid to
• Drambuie changed hands in 2014. make a real impact and add another
resulting in a “light-bodied and
seamlessly smooth tasting vodka”. market to the brand’s incredible
Spirits firm The bottle features a diamond-style
design and velvet label with silver
international success.
“As with all of our brands, we
looks to liqueur embossing, and has been designed to
boost visibility on the back-bar.
see Three Sixty as delivering truly
premium quality liquid at a price that
SCOTTISH spirits firm William Paul Ferguson, operations director of makes it accessible.”
Grant & Sons has added whisky
liqueur Drambuie to its portfolio of
Blended Scotch
premium brands.
Previously distributed in the UK
by Bacardi Brown-Forman Brands,
Drambuie was acquired by William
Grant & Sons in 2014; it now
sits alongside the firm’s existing
premium brands, which include
comes of age
Glenfiddich and The Balvenie single
malt Scotch whiskies, Monkey
Shoulder, Grant’s, Tullamore Dew
Irish whiskey, Hendrick’s gin and
Sailor Jerry spiced rum.
Since acquiring the Drambuie
brand, William Grant & Sons has
redesigned the liqueur’s bottle in
a bid to “truly reflect the brand’s
roots”.
Premium expression relaunched with a new label
D
Rita Greenwood of William Grant IAGEO has relaunched its
& Sons UK said with the firm’s Johnnie Walker brand’s Platinum
aim of growing its quality spirits Scotch whisky with a new name
offer, Drambuie is an “excellent – Johnnie Walker Aged 18 Years.
fit that complements our existing The 40% ABV blended Scotch whisky
portfolio and will support our features a new-look bottle, as well as
growth strategy both in the on and updated packaging.
off-trade going forward”. A blend of up to 18 different whiskies,
each said to be chosen for their “depth
of flavour and character”, Johnnie
Taste of Thailand Walker Aged 18 Years’ tasting notes
describe the Scotch as having “intense
joins the Cellar sweet fruit flavours and aromas,
with just a gentle wisp of smokiness,
THAI beer brand Chang is the focus embodying the classic Johnnie Walker
of a raft of new marketing activity style of blending – striking the perfect
after joining the portfolio of drinks balance between distillery character
distributor Cellar Trends. and the influence of casks over time”.
Chang Beer, which was launched
in Thailand in 1995, is eyeing
further growth in the UK on-trade,
aiming to build on the “strong
presence” the brand is said to have The myriad of flavour
established since it arrived in the is unlike any other,
UK in 2007.
Marketing activity for the beer, giving this Scotch an
• Master blender Jim Beveridge said the relaunched whisky has “a wonderful balance”.
which is described as having unparalleled quality.
a “complex aroma and a crisp, “The challenge with this blend was to smokiness.”
smooth, and refreshing taste”, will create a smooth and complex whisky Nick Temperley, head of Diageo
launch with the Chang Sensory The whiskies are said to have been with distinctive, big flavours,” he said. Reserve GB, said Johnnie Walker Aged
Trails – a Thai food, art and music drawn from across Scotland’s whisky- “I have chosen up to 18 different 18 Years “is crafted using our unrivalled
event – in London this weekend. producing regions. whiskies with remarkable flavour and reserves of mature whiskies”.
Cellar Trends’ Terry Barker said: Created by Johnnie Walker master character, including classic Speyside “The myriad of flavour is unlike
“With great plans for 2017 already blender, Dr Jim Beveridge, the whisky malts, such as Cardhu, Glen Elgin any other, giving this Scotch an
in place, launching with the Chang is being promoted as best-served neat and Auchroisk, for their sweetness unparalleled quality,” he said.
Sensory Trails, we are looking or on the rocks. and elegance; fruity and complex “We know there’s a real consumer
forward to strengthening Chang’s Beveridge said the whiskies he Highland malts including Blair Athol demand for 18 year old whiskies,
position in the UK market.” chose for the blend “have a wonderful and beautifully aged island malts that and hope to see the new name and
balance”. enable me to introduce such a subtle packaging resonate with customers.”
April 27, 2017 l SLTN l 11
p11 Apr 27, 17.indd 1 19/04/2017 11:58gin & premium tonics
Mixers can make
or break gin offer
Soft drinks firms say consumers are seeking out premium serves
T
HERE’S no sign the gin bubble is
going to burst any time soon, with • Fever-Tree’s
small producers from Scotland Fergus Franks
and abroad continuing to roll out reckons customers
premium liquid after premium liquid, want “better
driving interest in the category. quality” serves.
And it’s not just gin sales that are on
the up.
Tonic waters and mixers are seeing
the benefit of a burgeoning gin
category, according to a number of soft
drinks firms.
Ruaridh Aitken, assistant brand
manager at Fentimans, said the
“explosion” in premium and craft gins
“has had a knock-on impact on the
mixer market” as drinkers seek out “a
premium product with superior taste”
to complement the spirit.
“To satisfy the growing need of craft
mixers, pub and bar operators are
well-advised to ensure they have a
selection of premium mixers on offer,”
said Aitken.
Nathan Burrough of the recently-
relaunched historic Scottish soft drinks
brand Bon Accord agreed that the
rise of gin has led to greater interest in and this is something that the likes of operators pay close attention to the Horsman.
mixers amongst on-trade customers. Fever-Tree opened people’s eyes to,” spirits and mixers they use alongside With more gins available to
“In our experience, people are said Burrough. different fruits and herbs. bartenders now than ever before,
increasingly interested in matching The potential to boost sales through “Garnish plays a huge part in one’s Horsman reckons the choice of garnish
premium spirits with premium mixers premium mixers was also raised by drinking experience, especially with the and mixer can “make or break your gin
Fergus Franks, on-trade manager at delicate botanicals used in the craft and tonic”, making these choices key.
Fever-Tree. gins on the market,” said Franks. Aitken at Fentimans agreed, arguing
Turning heads Franks reckons on-trade customers
are seeking out a “better quality
“Keeping the serves simple and
elegant with a garnish that is chosen
that staff knowledge is important for
any outlet looking to improve their
with mixers drinking experience” as drinking habits
change.
“Consumers are drinking less, but
to highlight the flavours in the drink
provides a huge array of options –
simply adding grated chocolate or
bottom line.
“To maximise sales of gin the licensee
can develop the knowledge of their
opting for better quality when they a sprig of rosemary will completely staff so they can identify cross and up-
Edinburgh Raspberry Gin do – 17% of UK consumers expect to change a drink.” selling opportunities,” he said.
with Fever-Tree Lemon Tonic reduce alcohol consumption over the Aitken also suggested operators
next five years, versus 5% looking to expand their gin offer by hosting
Garnish with a twist of lemon peel increase,” said Franks. tasting events and classes, “building
and some raspberries. The sweet To capitalise on this trend, Franks Licensees can develop up a sense of being a licensee that
mouth feel of the raspberry gin is suggested flavoured tonic waters as a can specialise in gin along with other
balanced by the citrus tartness, “fantastic way for operators to switch the knowledge of their beverages and spirits on offer”.
with a more refreshing outcome up and refresh their G&T offering”. staff so they can identify Looking to the future, Aitken is
that prevents cloying. “We have single-handedly pioneered optimistic that tonics and mixers will
– Fever-Tree the flavoured tonic market, in line with up-selling opportunities. continue to thrive as the nation’s gin
the continued growth of consumer producers go from strength to strength.
The Alex and Amy interest in gin,” he said. “Having worked in the small-
“We now have a strong portfolio of six Justin Horsman, marketing controller batch Scottish spirits industry I can
30ml Fifty Pounds gin tonics – Indian Tonic Water, Naturally at Franklin & Sons, agreed on the attest to the creative innovation
20ml Briottet pink grapefruit Light Tonic Water, Aromatic Tonic importance of garnishes, which he and commitment of Scottish craft
Squeeze fresh pink grapefruit Water, Mediterranean Tonic Water, said can “both harmonise with a gin’s producers,” he said.
Top with Fentimans Rose Elderflower Tonic Water and Sicilian key flavours, or contrast and balance “We work with a number of them
Lemonade. Garnish with pink Lemon Tonic – creating an interesting them”. and are always impressed in how
grapefruit and serve over ice. match for the four main flavour profiles “For example, some gins include no they are engaging with consumers
of gin.” citrus botanicals during distillation, and licensees, and we look forward to
– Fentimans Franks also highlighted the important in anticipation of being served with working with this exciting group in the
role garnish can play and suggested an orange or lemon garnish,” said future.”
12 l SLTN l April 27, 2017
p12 (NEW) Apr 27, 17.indd 1 20/04/2017 10:57You can also read
