Spray Nozzle Engineering, a leading Australian spraying solutions company, has a long history of providing solutions to the wine and beer processing industries in Australia and New Zealand.
The Wine Australia Export Report for December 2015 shows that the value of Australian wine exports jumped 14 per cent to $AUD2.1 billion in 2015, reaching its highest value since October 2007.
Researchers have known for a long time that alcohol consumption is quite concentrated in a small part of the population. They argue about the exact distribution, but there is substantial agreement that, so long as alcohol sales are not heavily restricted, consumption is distributed in a quite predictable way.
L’inimitable shows a perfect balance between the dry of a dry cider and the fruit of a semi dried cider.
Launching in Melbourne this month ahead of its global rollout, Pure Scot is the first Australian-owned whisky distilled traditionally in the southern Lowlands of Scotland.
Barnyardy. Herbacious. Unctuous. Chewy. Hedonistic. Ponderous. Shallow. Backward. The wine industry has been using evocative descriptors to characterise the taste and aroma of its products for generations. But how does the industry justify such precise language to describe such a subjective experience?
Family-owned, Clare Valley winery Taylors Wines has stolen the show with its 2014 Taylors Estate Shiraz, taking top prize for Best Australian Shiraz as well as Best Australian Shiraz under $25 at the nation’s premier shiraz competition, The 2015 Great Australian Shiraz Challenge.
Passionfruit Pink Lady was created as a limited edition range to the Cheeky Rascal Cider family on the back of Cheeky Rascal’s loyal followers who it canvassed asking them to identify fruits they’d like to see blended with cider.
Alcohol giants Diageo, owners of Jonnie Walker and Ciroc vodka are looking to offload their wine division.
The Bundaberg Distilling Company (BDC) has released the Master Distillers’ Collection (MDC) Black Barrel – Distilled 2005 rum.
The 41st annual Riverina Wine Show results have been announced and as in previous years the entries and winning wines have celebrated the depth of quality and diversity in the Australian wine industry.
Stuart and Simon Griffith, part of the team behind the creation of the new Substation No. 41 Rum, talk to Food Magazine about rum making, and the challenges of the Australian beverage industry.
DataTrace technology is set to be used for Australian export food & wine authentication, Security & Safety.
Pure Blonde, the original low carb beer, has had a makeover, now boasting an even lower carb content.
New research shows a visit to a winery’s cellar door has a lasting effect on a consumer’s buying habits for months afterwards.
TWE has put the Ryecroft winery, T’Gallant and Bailey’s properties up for sale as part of its strategy to focus on fewer brands.