The grace period for beverage manufacturers selling glass wine and spirit containers in Queensland to register their product barcodes ends on 1 November 2024.

After this date, all-glass wine and spirits beverage manufacturers must ensure their products are registered with QLD Containers for Change and correctly labelled with a barcode as outlined in Section 99P of the Waste Reduction and Recycling Act 2011.

All beverage manufacturers have been sent reminders about the end of the grace period.

To abide by the legislation manufacturers will need to ensure:

Note: While the product registration and barcode labelling must be completed by 1 November, the 10-cent refund mark is not required until 1 January 2027.

Thank you for your support. If you have any questions, you can contact Kristian Olofsson. 

The Royal Agricultural Society of NSW has tonight announced the recipients of its inaugural Sydney Royal Distilled Spirit Show, with fourteen champions from across Australia crowned in categories ranging from Champion Traditional Gin to Champion Single Malt Whisky and Champion Ready to Drink.

Out of the fourteen champions announced there was a notable representation from winners across regional Australia with gins from Lord Howe Island, Yamba and the Central Coast all taking home champion prizes while the Central Coast was also named the home of single malt whisky.

Taking the top award, however, was St Agnes Distillery which won the inaugural Best Distilled Spirit of Show thanks to the St Agnes XO Grand Reserve, with the 40-year-old world-class brandy earning an impressive 98 points out of 100.

Sydney Royal Chair of Judges, Stuart Gregor said “The inaugural Sydney Royal Distilled Spirits Show was, I think, a great success with the competition receiving more than 270 entries and delivering a wonderfully varied range of winners, with a strong emphasis on regional NSW,” Gregor said.

“If you had told me that a rum from Canberra and a gin from Yamba would be category champions, I might have raised some eyebrows, but both are absolute belters, world class examples of their respective styles and worthy gold medal winners in any competition in the world.

“The highest pointed entrant in the entire show was the St Agnes XO Grand Reserve 40-year-old brandy and quite honestly nothing really came close. The final aggregated score for it was 98/100 and to be perfectly truthful I’m a bit surprised it didn’t end up as 99 or 100.

“This is a truly incredible brandy, as good, and frankly probably better than many of the most expensive and prestigious French Cognacs. It has an almost impossibly rich and unctuous palate and length that seems to go forever. Sure, its expensive ($1000 a bottle or thereabouts) but if drinking the greatest spirits in the world is your thing, then you simply MUST taste this St Agnes.”

Across the competition 14% of entries received a gold medal, followed by 32.6% claiming silver and 41.7% bronze. This resulted in 88% of all entries receiving a medal which proved that despite the challenges the industry is currently facing, the quality Australian distillers are producing has never been better.

The Central Coast’s Amber Lane Distillery is a perfect example of this, with the relatively young distillery taking home Champion Single Malt Whisky with their Alchemical Series: Water and putting the Central Coast on the map.

“The winner of the whisky class was a brilliant effort from Amber Lane Distillery. Their Alchemical Series: Water was a really strong winner and continues a run of wins for this Central Coast based distillery. An outstanding whisky from a producer who will very soon surely be much better known,” Gregor said.

For the coffee lovers out there the inaugural Champion Ready to Drink went to Curatif’s Espresso Martini, which impressed the judges with its complex flavours while Champion Liqueur went to The Canberra Distillery for its Coffee Liqueur. The Canberra Distillery also struck gold with the Old George Reserve Rum winning The Chair of Judges Annual Prize.

“The inaugural winner of the competitive Ready to Drink class was a truly delicious, and perfect for early afternoon judging, Espresso Martini from Curatif. This was as good as anything you would expect to be served in the best bars around town, it retained a lovely crema on top and balanced coffee and sweetness perfectly,” Gregor said.

In the competition’s highest entered category ‘gin’, three standouts stole the show and that was Yamba Distilling Co which won Champion Traditional Gin thanks to its Duke - Dry Gin, the Central Coast’s Pants off Distillery which claimed Champion Contemporary Gin with its Pants Off Antz Pants Gin and Lord Howe Island Distilling Co which took home Champion Other Gin courtesy of its Wolfe Rock Gin.

“The wildest named winner was the Pants Off – Pants Off Antz Pants gin which collected the trophy in the largest and most competitive class in the show – Contemporary Gin. It is a lovely modern style showcasing some great pepper characteristics and a soft, well balanced palate.”

Putting Australian agave spirits in the spotlight thanks to their one-of-a-kind creations, Top Shelf International has not only led the way for the variety in Australia but can now add Champion Alternative Spirit to their accolades with Act of Treason Reposado taking the top prize.

“Australia is now growing a few thousand Hectares of Agave, the succulent that makes the famous Tequila and Mezcal spirits of Mexico and our inaugural winner, the Act of Treason – reposado (meaning rested in barrel for several months) was as good an example as most highly regarded commercial Tequilas. The agave for this is grown near Airlie Beach in Northern Queensland and is a product to watch for sure.”

Also recognised was Manly Spirits Co’s Grape & Grain Vodka which won Champion Vodka and Champion NSW Distilled Spirit, Fleurieu Distillery’s Country to Coast #5 which was crowned Champion Grain or Blend Whisky and Lord Byron Distillery’s Pure Single Rum – Ex Red Wine. 2023 release Cask #8 which scored Champion Cane Spirit or Rum.

This year’s Sydney Royal Distilled Spirit Show Awards was also held in conjunction with the 2024 Sydney Royal Beer & Cider Show with champion results. All results are available here.

History of the RAS and Distilled Spirits:

While 2024 might mark the inaugural standalone Sydney Royal Distilled Spirits Show, the Royal Agricultural Society of NSW has a long history of judging Australian spirits with the 202-year-old company’s records stating that at the 1870 Sydney Royal Easter Show 3 bottles of gin were entered into the ‘Spirits, from Grape, Cane, Grain, Roots &c’. The RAS last judged Australian spirits in 1981.

By joining the Australian Distillers Association, you are part of one of the fastest growing and most diverse manufacturing industries in Australia. You share in the passion, commitment and ethical standards required to unleash the potential of you and your business.

We outline below 6 reasons to be a member of your national Association. There are many ways you can save further dollars and easily recoup the cost of your membership.

We look forward to welcoming you to our growing Community.

JOIN NOW

Writer Nick Ryan has invited spirits product submissions for his Top 20 Spirits of 2024 column, to be published in the annual drinks issue of The Weekend Australian Magazine (see 2023 and 2022 editions).

If you would like to submit a product for tasting and consideration, please refer to this form for details of where to send your products and the information required to accompany your submission.

Please bear in mind that the selection of products is entirely at his discretion and inclusion in the shortlist is not guaranteed, given the sheer volume of products he receives.

We recommend sending a maximum two products through to Nick that are both new and novel.

Please note that the deadline for submissions of Friday 27 September, has been extended to 30th September. If you or your team have any questions, please do not hesitate to contact us.

Endeavour Group has unveiled its first Trade Supplier Charter, which builds on existing policies and initiatives, and Complete Liquor, established by data and insights company Circana, as a data tool for retail liquor trade suppliers.

Complete Liquor will give liquor trade suppliers access to a free report offering a top-level overview of the beer, wine, spirits and pre-mix categories, providing a clear and comprehensive market perspective.

Endeavour Group CEO and Managing Director Steve Donohue said the Trade Supplier Charter and Complete Liquortool demonstrate Endeavour’s focus on strong partnerships and innovation.

“We have doubled the number of small suppliers we work with since 2018, and now 90 percent of what we range is sourced from independent, small suppliers. Importantly, some of the most popular drinks we sell today didn’t exist two years ago, which is a testament to their responsiveness to changing customer preferences,” Donohue said.

“After three years as a standalone company, we are pleased with our progress in building long-term partnerships with our suppliers, but we are always looking for ways to improve.

“From the introduction of 14-day payment terms for smaller suppliers, the launch of Dan Murphy’s Marketplace to give suppliers more routes to market, and hosting regular Supplier Forums and sharing data and insights, our track record demonstrates this.

“We want to promote mutual, sustainable growth with our suppliers, we want to drive innovation, and seek to promote high standards of ethical conduct. That is why our Trade Supplier Charter is built on three principles: transparency, simplicity, and genuine collaboration.

“By taking a transparent, simple and collaborative approach to our discussions with suppliers, we have heard consistently of the need for quality data and insights to help guide their decision-making.”

Paul Hinds, Managing Director, APAC, Circana said: “Circana’s Complete Liquor is designed to help identify opportunities and streamline decision making by offering the most comprehensive view of the market to suppliers and retailers. Combining unmatched measurement capabilities and our deep industry expertise, we are excited to partner with retailers across the liquor sector to provide the first single source of truth for the industry.”

by Andy Young
The Shout.
September 16, 2024

At the recent Spirits Victoria Association Annual Conference in Ballarat, Brogan Carr announced she was undertaking PhD studies at Melbourne University to investigate the chemical and sensory contributions that native botanicals have for Australian Gins.

Spirits Victoria considers this an extremely important research project as there are very few published papers on the topic and this research will vastly improve our industry’s understanding of the impact these ingredients have to a product category that is the largest in the craft space in Victoria. Spirits Victoria hope this is the first step towards an Australian Botanical Library.

Brogan is on the start of a long journey to collect data and conduct detailed chemical analysis, but as a first step, she needs our help. Brogan has developed a questionnaire that allows distilleries to provide information in a confidential manner - all information is de-identified and stored on a secure cloud server.

The results of the research will not be available for some years, but we hope to be able to publish them when they are available.

So this is our call to action - help Brogan by completing the Survey, which can be accessed using the QR code below (The password for the QR code is SVA24). You can contact Brogan to ask questions about the research at carrbl@student.unimelb.edu.au.

Thank you for assisting what we hope is the first of many research projects that can help our industry improve and develop.

Australian spirits tax rises to $103.89 today in another cruel blow to spirits manufacturers, venues and consumers who are already grappling with challenging economic conditions.

The world’s third highest spirits tax has now risen by more than 20 per cent since the onset of the pandemic, thanks to a system of six-monthly indexation to CPI that dates back to an era where there were only two distilleries in Australia.

Australian Distillers Association chief executive Paul McLeay said there are now more than 700 distilleries in this country making world-class spirits, and their prospects depend on urgent intervention by the Federal Government.

“The continued Government inaction on this issue is incredibly frustrating for our industry, which already contributes $15.5 billion in added value to the Australian economy and supports more than 100,000 jobs,” he said.

“We know that our economic potential could be much greater. Analysis from Mandala Partners has demonstrated that spirits manufacturing can be a $1 billion export industry for Australia by 2035, but only if we have the right policy settings.

“The Federal Government must act now by freezing the spirits tax and partnering with industry to create an export body for spirits, just as it has done so successfully with Wine Australia over recent decades.”

Chronic instability hampering ambitions

Craig Michael, director of Bellarine Distillery in Drysdale, Victoria, said the tax is now $25 per litre higher than when the company began operations in 2015.

“These six-monthly increases are becoming increasingly difficult for our business to sustain, and they are impossible to plan for,” he said.

“How can we accurately undertake financial modelling and make business decisions if we don’t know what tax rate we will be paying in six months’ time?”

Hitting everyday punters’ hip pockets Night Time Industries Association chief executive officer Mick Gibb said the dreaded six-monthly tax increases are yet another impost on struggling hospitality venues.

“Every time the tax increases, the bar owner has to pay more for the tequila in that margarita, the gin in that martini or the vodka with that soda,” he said.

“Sometimes venues have no choice but to pass on these costs by increasing their prices. That ends up hitting the hip pockets of everyday punters who then say, ‘I’d love to go out more, but I just can't afford it’.”

Gibb said the tax increase compounds the existing inflationary pressures impacting venues, such as rent, electricity, freight and insurance.

“But in contrast to those unavoidable cost increases, these six-monthly tax hikes are completely at the Federal Government’s discretion,” he said.

“Freezing the tax is a sensible measure to ease the pressure on venues and consumers, and will also help the Government achieve its goal of reducing inflation.”

Spirits & Cocktails Australia chief executive Greg Holland says the latest tax increase simply cannot be justified in the current economic circumstances.

“Enjoying a drink with friends is one of life’s few simple pleasures for Australians who are currently struggling with the cost of living,” he says.

“Sadly, this custom is increasingly being priced out of reach for many people, thanks to relentless alcohol tax hikes every six months.”

The Federal Government today confirmed the world’s third highest spirits tax will be increased yet again on 5 August to $103.89 per litre.

The 5 August CPI increase will be the 75th tax hike on spirits since automatic indexation was introduced by Paul Keating in August 1983, in his first Budget as Treasurer.

Spirits & Cocktails chief executive Greg Holland said Keating’s Budget speech of the day demonstrates it is completely absurd that these tax increases are still continuing in 2024:

“The new system will afford a greater degree of stability for consumers and industry alike.

“These traditional excises will rise gradually in line with inflation and as wages and other incomes themselves increase.”

Paul Keating, August 1983 Budget Speech

“Automatic indexation was introduced to suit the economic conditions of the day. It was never intended to continue indefinitely,” said Holland.

“Far from rising ‘gradually’, as Mr Keating intended, spirits tax has now increased by almost 20% in the last four years.

“Far from providing ‘stability’, the Australian spirits industry is now suffering from an extremely unstable investment environment, thanks to these tax hikes every six months.

“As for wages? Australia today has some of the worst real wage growth of the OECD’s 38 member nations.

“Further increases to this tax simply do not pass the pub test.”

Australian Distillers Association chief executive Paul McLeay said the current excise burden is even more egregious, given the evolution of the spirits manufacturing industry over the last 41 years.

“There were only two distilleries in Australia when these six-monthly tax hikes began in 1983,” he said.

“Today there are 700 distilleries and we want to work with the Federal Government to build a major export industry that Australians can be proud of, just like our globally renowned wine industry.”

Albanese Government holds all the cards

McLeay noted Treasurer Jim Chalmers’ recent statement that Australia, ‘has been dealt the most incredible cards as a country’.

“The Treasurer was speaking in relation to the Government’s domestic manufacturing agenda, and in the case of spirits, his words certainly ring true,” said McLeay.

“We have unrivalled access to base ingredients like grains, sugarcane and grapes, rare native botanicals for gins and liqueurs, and an incredible inventory of wine barrels for maturing dark spirits.

“It would be a terrible shame if this enviable opportunity was squandered by continued Government inaction on spirits tax.”

The world’s third highest tax on spirits will be increased yet again on 5 August, punishing cash-strapped consumers and inflicting more damage on Australia’s promising spirits manufacturing sector.

Spirits & Cocktails Australia chief executive Greg Holland says the impending tax increase simply cannot be justified in the current economic circumstances.

“Enjoying a drink with friends is one of life’s few simple pleasures for Australians who are currently struggling with the cost of living,” he says.

“Sadly, this custom is increasingly being priced out of reach for many people, thanks to relentless alcohol tax hikes every six months.”

Holland said it is now abundantly clear that the automatic indexation of excise to CPI has outlived its usefulness as a revenue-raising measure.

“The Federal Government’s own data has repeatedly demonstrated that rising alcohol excise is contributing to the stubborn inflation problem that it is trying so hard to address,” he said.

“Meanwhile, our hospitality sector is on its knees. Another tax increase will only increase the cost burden on struggling venues.

“At $101.85 per litre, the tax is already so absurdly high that it has lured organised crime syndicates into the bootlegging of illicit alcohol*.

“And, the Government has repeatedly been forced to downgrade its spirits excise revenue forecasts, suggesting we have already reached the limit of what consumers are prepared to pay for spirits.”

‘Ready’ Made In Australia

Australian Distillers Association chief executive Paul McLeay said the current excise regime is at odds with the Government’s objectives of boosting domestic manufacturing and trade.

“The Government has allocated $22.7 billion over the next decade to its Future Made In Australia policy, which we are fully supportive of,” he said.

“However, we hope these lofty ambitions will not be at the expense of quicker wins in developing manufacturing sectors with strong growth prospects, such as distilling.”

McLeay said there are now more 700 distilleries in Australia that are Ready Made to deliver a $1 billion export industry by 2035, as demonstrated in economic modelling undertaken for the Australian Distillers Association by Mandala Partners.

“We don’t need billions in Government funding to make this happen, just some relief from these untenable six-monthly tax increases,” he said.

“We are calling for spirits tax to be frozen at its current rate for two years. This would have a comparatively modest budgetary impact in the context of the Government’s domestic manufacturing agenda.

“This would provide the stability for a broader review of spirits excise settings, so we can create the right conditions to attract capital investment, scale up manufacturing capabilities and grow exports.”

ENDS

*Fake booze: 'It's scary and the public needs to be warned' (The Age, 27 April 2024)

Over 240 Australian Distillers have invested in building their skills and knowledge by completing the Australian Distillers Association's "Introduction to Distillery Safety Courses" over the past few months.

With over 17 courses across the country and much more planned we encourage you to visit our events and distillery safety course pages on our website to register for the next course in your area. 

Designed to provide essential safety training for individuals working in an Australian distillery, covering key safety requirements and responsibilities. It emphasises the importance of adhering to safety protocols and highlights the potential consequences of non-compliance.

Learning outcomes include:

This one day, in person course is for Australian distillers or those aspiring to work in an Australian distillery.