MB Insights: World Whisky Day 2023 – A History of Whisky

Content Type: Hospitality

Consumer, Drink, Drinks, Hospitality, Industry, Insight, Retail, Technology

Posted on 19 May 2023

Evolving from small medieval distilleries into the colossal $88 billion dollar industry that it is today, the story of whisky is one founded on tradition, revolution, and a thirst for innovation.

So, in honor of World Whisky Day, MacGregor Black explores the murky origins of whisky, the art of distilling, and the factors that fueled the rise of one of the world’s most popular spirits.

 

Where Did Whisky Come From?

Whisky’s history dates back hundreds of years. Which means, unfortunately, there are a number of theories as to where exactly the fiery golden liquid originates from.

Some academics argue that the ancestor to modern whisky was first discovered by Irish, Scottish, and English farmers, who began distilling spirits from their surplus grains. Although, a more favoured theory suggests that missionary monks brought the art of distillation over to the UK over a thousand years ago having mastered the practice on their travels across the Mediterranean, the Middle East and mainland Europe.

If we turn to the pages of history, we find the first ever written evidence of whisky appears as early as 1405, in the Irish Annals of Clonmacnoise. Here it was documented that the head of a clan died from ‘taking a surfeit of ‘aqua vitea’. However, the earliest historical reference to whisky appears a little later down the line, in the Scottish Exchequer Rolls of 1494 where an entry refers to King James IV of Scotland granting ‘eight bolls of malt to Friar John Cor wherewith to make aqua vitae’.

Aqua vitea, a term historically used to describe distilled spirits, is a Latin term meaning ‘water of life’. When translated from Latin to Gaelic, ‘aqua vitea’ became ‘uisge beatha’, which over the years, eventually evolved into the word ‘whisky’ that we know and love today.

 

Whisky Production & The Art of Distillation

Whisky, like all of its spirit counterparts, is made using distillation. A complex practice that dates back as far as the 1st century BC and research suggests originates from ancient Mesopotamia and Egypt, where early practitioners first used the process to create a mix of potent perfumes and aromas.

 

 

 

However, thanks to the global migration of knowledge and through the adaptation of ingredients & techniques, over time, alchemists refined and expanded distillation beyond perfumes to include medicines, poisons and of course, whisky.

One such factor that fanned the flames of mass whisky production took place in 1536, when Henry VIII broke ties with the Roman Church and disbanded many of the English monasteries. Prior to this point, distilling spirits remained largely a monastic and medical practice, but with so many unemployed Monks dispersed into the general population at the time, the art of distilling spirits quickly made its way into homes and farms, and the general production of whisky shifted into the hands of the people.

The increasing popularity of whisky would soon attract Scottish Parliament, where plans to profit from the growing industry, saw the introduction of the first taxes on whisky, in 1644. However, in protest, many Scots turned to illicit distilling in an attempt to avoid the high taxes. By the 1820s, as many as 14,000 illicit stills were being confiscated every year, and more than half the whisky consumed in Scotland was being enjoyed without the taxman taking his cut.

However, in 1823, the Excise Act was passed, which allowed Scots to distil whisky in return for a license fee of £10 and Illicit distilling and smuggling eventually died out.

With restrictions lifted for the import and export of commercial whisky, this incentivised people to grow barley and licensed distilleries began emerging in all corners of the Scottish lands. With a license now required, the process of distilling whisky became more refined and eventually upped the quality of the product. From here, whisky gradually gained worldwide popularity, becoming a talisman of heritage, craftmanship and cultural identity for the regions it was produced in.

In the early days of whisky production, the process was relatively simple. Grains were mashed, fermented using yeast, and the resulting liquid was then distilled. Following distillation, the liquid was aged in wooden casks for several years, providing it with the unique characteristics, colour, and flavours that whisky is known for today.

 

 

In the modern era, the fundamentals of whisky making remain largely unchanged. Grains are still mashed, fermented, and distilled, and whisky is still aged in wooden casks. However, over the centuries, advancements in innovation and technology, as well as the introduction of advanced aging and maturation processes have birthed a new age of whisky production.

In the 18th and 19th century, the industrial revolution brought significant advancements to the field. Namely, the invention of the column still in 1830, by Aneas Coffey, which revolutionised distillation and paved the way for large-scale whisky production. Today, distillation has transcended its traditional ties to spirits and is now a crucial process in various other industries including, the production of fuels, petroleum refining, essential oils, pharmaceuticals, and even water purification. Proving that distillation has played, and will continue to play, an essential role in the advancement of human society… not to mention good quality spirits.

 

 

Whisky or Whiskey…

The terms, whisky and whiskey are often used interchangeably, causing quite a bit of confusion amongst connoisseurs and casual drinkers alike. However, there are a number of distinct differences in their production methods, geographical origins, and their unique flavour profiles.

Whisky (without an e, and the starring spirit of this article) typically refers to whisky produced in Scotland and is often dubbed, Scotch whisky. Scottish distilling largely inspired the production of whisky in countries like Japan and Canada, explaining why both countries also use the ‘without an e’ spelling of whisky.

Scotch whisky has some pretty stern regulations when it comes to what can actually be labelled as a true Scotch Whisky. It must be made from malted barley, water, and yeast, and must be distilled in Scotland for at least three years. Scotch whisky is also well-known for its range of rich and smoky flavours, which can be attributed to the use of peat in the malting process.

 

 

However, recent research found that peat releases an excessive amount of stored carbon dioxide when harvested and is currently under some scrutiny for its potential contribution to climate change. The Scottish Government has since drawn plans to move away from using peat products in the future, thus protecting the environment, and ensuring no further damage to the peatlands.

Whiskey, on the other hand, is the preferred spelling of grain spirits that have been distilled in Ireland and the United States.

As Irish colonists began to arrive in America, they brought with them the process of distilling grain spirits and from that moment onwards, whiskey was born.

American whiskey encompasses various styles, including bourbon, rye whiskey and Tennessee whiskey, all of which are distilled in different ways, using different ingredients and under strict legal regulations specific to America. For example, similar to Scotch, for a bourbon whiskey to officially labelled as a bourbon whiskey, it must be distilled in America and at no higher than 160 proof, 80% alcohol-by-volume.

 

 

Brands to watch…

As the world of whisky continues to evolve, and an increasing number of individuals embrace the charm and cultural complexities of this cherished spirit, certain brands have emerged as rising stars in the industry. MacGregor Black caught up with award-winning mixologist and drinks practice operations consultant, Kieron Hall, to gauge which brands are gaining popularity and the reasons behind their rise.

Nc’nean Distillery

 

Nc’nean Distillery is a young, independent, organic whisky distillery perched above the Sound of Mull in the remote community of Drimnin on the west coast of Scotland. Declaring their main purpose to be “creating experimental spirits, and pioneering sustainable production”, Nc’nean Distillery aims to really get people thinking about Scotch.

“Nc’nean Distillery is a favourite brand of mine for a number of reasons, I think they’ve just hit the mark with everything a brand needs to be in today’s economy,” comments, Kieron.

“The brand is constantly looking at ways to shake-up the traditional Scotch market and improve their impact on the planet. Like, using organic Scottish barley at their distillery, which is powered by renewable energy, as well as recycling 99.97% of their waste, and making all of their bottles out of 100% recycled clear glass. Not to mention,

I think the quality of their product is brilliant, particularly their Organic Single Malt Whisky.

If you haven’t checked out Nc’nean yet, you definitely should!”

 

InchDairnie Distillery

 

InchDairnie Distillery, based in Fife, Scotland, pride themselves on their origins, whisky traditions, and their ability to take an innovative approach to flavour. Their distillery uses only barley that has been grown locally in Fife and they operate using two bespoke pieces of equipment; a Mash Filter and Lomond Hill Still, both used for experimentation and innovation.

Kieron Hall comments, “InchDairnie opened in 2015 and they literally built the whole distillery around their mash filter. Their bespoke methods to whisky production means that they can handle a variety of different grains and can extract more flavour and sugar during the process.

Every year, the brand clears two weeks in their calendar to distil something ‘out of the ordinary’ which most recently saw the distillery make their way to ‘the dark side’, being the first to distil a mash made from a majority of Dark Kilned Malted Spring Barley, which is usually used to brew dark beers.

A great drink and I suspect a great deal of innovation to come from InchDairnie in the near future.”

 

Ellers Farm Distillery

 

Based in North Yorkshire, Ellers Farm Distillery’s state-of-the-art production ranks as one of the largest distilleries in the country. The brand prides itself on being carbon neutral since day one of its operations, with further plans to achieve official B Corp certification. Ellers Farm Distillery has also partnered with Bristol based environmental organisation, Ecologi with the aim of planting one million trees.

“Ellers Farm is a classic,” says Kieron Hall.

“My colleague, Dana Bond and I recently visited the famous Ellers Farm Distillery and toured their site. After hearing some of their ambitious environmental goals and their plans for the future, we were pretty impressed.

Not only do they distil whisky, but they also produce vodka, gin and a range of small batch spirits that are only released in batches of 500 bottles. Ellers Farm will surely continue to lead the charge when it comes to sustainability, NPD and of course, great quality spirits.”

Kieron also comments about the “up and coming challenger brands” stating that:

“There are so many brands that deserved a mention, with many up-and-coming challenger brands also making big moves in the world of whisky right now, such as, Wolfburn, Milk & Honey, Mackmyra and Stauning Whisky to name a few.”

“It’s an exciting time to be a whisky lover as we have front row seats to watch a wave of new brands redefine the landscape of whisky.”

 

 

Whether it’s neat, on the rocks, or mixed into a complex cocktail, whisky clearly has a rich history of being beloved by many, throughout the centuries.  From the rolling hills of Scotland to the bourbon-soaked barrels of Kentucky, the production methods, legal regulations, and geographical influences have shaped the unique identity of whisky.

With each sip, we embark on a sensory journey of tradition, rebellion, and innovation, connecting us to a rich, yet murky, history of one of the world’s most beloved spirits.

So, if you’re a complete connoisseur, a beloved bourbon fan or an avid enthusiast, join us on World Whisky Day 2023 to appreciate the deep and remarkable world of whisky.

 

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Consumer, Drink, Drinks, Events, Hospitality, Industry, Insight

Posted on 30 January 2023

In the wake of new year celebrations, from Sydney to San José, one particular trend has steadily gained popularity worldwide.

A valued tradition in human history for over 4,000 years, from exercise goals, to ‘going green’, billions of people across the globe mark the beginning of the solar calendar with promises of new year’s resolutions.

Yet, one such resolution is pouring into society with ease, leaving many of us asking ourselves the question… to dry or not to dry.

MacGregor Black takes a closer look at why so many are committing to Dry January, what impact the movement is having on the global Drinks industry, and the no and low brands that are toasting to its success.

The History…

Dry January, as we know it today, is a relatively new concept. Established by British charity, Alcohol Change, the ‘Dry January’ campaign was launched with the ambitious aim of encouraging sobriety throughout Britain during the month of January. The Alcohol Change UK trademarked the name ‘Dry January in 2014’, however the practice of abstaining from alcohol during the first month of the year can be dated all the way back to 1942; when the Finnish Government launched their ‘Sober January’ campaign as part of their war efforts against the Soviet Union. Although, you guessed it… the campaign was rather short-lived, and the following January saw alcohol welcomed back with open arms.

The Stats…

In 2014, 17,000 Brits signed up to Alcohol Change’s debut campaign. In 2022, more than 130,000 people registered, it’s most successful year to date. And in 2023, although official numbers have dwindled slightly, statistics may suggest that this isn’t necessarily a bad thing…

The decrease seen in 2023’s Dry January participation is not for a lack of consciousness but is most likely accredited to there simply being fewer ‘drinkers’ out there. A survey conducted by business intelligence company, Morning Consult, revealed that the proportion of Millennials that said they drink alcohol has reduced by 10%, from December 2021 to December 2022. Not only that, but a study conducted by the University of Sussex found that 4% of people were who previously participated, were able to stay abstinent even after Dry January, another factor that could also account for fewer participants during future campaigns.

Despite the slight dip in interest, it’s important to note the number of repeat participants in 2023’s official Dry January campaign. Among those who have previously participated, an impressive 72% said they were planning on participating again.

The Impact…

While there are many reasons one might dive headfirst into Dry January, the desire to make healthier choices remaining the no.1 influencer, what exactly are the impacts of starting the year sober? How does this benefit those participating? And what effect does this have on the Drinks industry?

Although often thought of as a sheer test of willpower, studies show that those who participate in Dry January experience a range of long-lasting benefits. Published in Psychology & Health, a 2020 study of 4,323 adults who participated in Dry January reported that 63% saved money, 56% experienced improved sleep, 52% had more energy, and 50% reported better overall health. Successful participants also found that the challenge brought about a significant increase in well-being and positive self-belief.

Whist Dry January is a great way to spread awareness and encourage healthier choices, since the campaign’s debut in 2014, it has spread rapidly, and proves to be far more than just a month-long trend. As a result, no and low product innovation has flourished, and the fast-moving nature of the ‘alcohol-free’ category has birthed a range of new products.

New findings from the IWSR Drinks Market Analysis revealed that the UK no-and-low category rose by 9% in 2022, and the sector is predicted to grow by a compound annual growth rate of 7% between 2023-2026. In 2020, no and low alcohol beers represented 5% of the overall beer market, with many mainstream beer brands like Heineken, Peroni, Coors and Budweiser launching their own now-and-low product ranges, which has resulted in no-and-low beer options seeing a 6% growth in the UK. When we compare this to the wider beer market, which is actually predicted to flatline, or even decline slightly this year, the shift in not only consumption, but also production, is clear to see.

“The recent explosion in no-and-low beverages could possibly lay the foundations for higher numbers of participants in future Dry Jan Campaigns,” comments Annie Cairns, Specialist Drinks Consultant at MacGregor Black.

“Non-alcoholic spirits volume climbed by 38% last year in the UK alone, with agave alternatives more than doubling! So, it stands to reason that, if people have a wider range of alternative options, they’re more likely to stick with the challenge. Not to mention that the recent rise in health-conscious consumerism will, no doubt, also play a part in influencing the success of this year’s Dry January campaign, as transparency around nutrition and ingredients continues to empower more people to make healthier choices.”

While the health benefits are clear to see, one important factor remains somewhat unchanged. As many low and no alcohol products often cost equally as much as their alcoholic counterparts, those participating to save money may find their alcohol-free options much less attractive.

Based on the overall aim of Dry January, you’d be right to assume that alcohol brands, bars, pubs, and restaurants usually suffer a dip in revenue. However, with a change in demand, comes evolution. In an attempt to stay ahead of the alcohol curve and join in on the Dry January trend, many businesses opt for executing strategic plans ahead of the campaign. For example, increasing the marketing spend allocated to their non-alcoholic product ranges, or launching new tactical partnerships with retailers prior to the New Year, with the aim of better positioning their product to draw in those that are participating. Furthermore, many brands are choosing to offer limited-time promotions on their alcoholic products (along-side their no and low offerings) in an effort to avoid a drop in overall sales.

‘The Ones to watch’…

Whether you’re jumping on the Dry January trend, cutting out alcohol completely, or just looking to try something new, there are exciting new alcohol-free products hitting the shelves daily. Deriving from a subtle blend of plants and passion, these alcohol alternatives promise to be equally as triumphant in flavour as their liquor laden brothers and sisters.

Lucky Saint

Dry January aside, the no and low sector is continuing to grow at a brisk pace and alcohol-free beer brand, Lucky Saint is definitely along for the ride. Now the UK’s #1 alcohol-free beer, Lucky Saint is the love child of great tasting flavour and high-quality German brewing. Only a few weeks ago, the brand secured over US$12.2 million in investment during a series A funding round, led by venture capital companies, Beringea and Jam Jar Investments. The funding round marks a record level of investment for a non-alcohol beer brand in Europe!

“This latest investment will ensure further success for the company in the UK and help us build a globally recognized alcohol-free brand,” says Lucky Saint’s Founder & CEO, Luke Boase. “We’ve just scratched the surface of this opportunity.”

Most recently, Lucky Saint has run with its religious theme having launched a series of out of home ads encouraging people to switch to their 0.5% lager during the month of Dry January. Using slogans like ‘Lead me not into temptation’ and ‘Thou shalt not, not drink’, the disruptive campaign has featured across 6-sheets and cross track 48-sheets on the London Underground. The transcendent campaign imagery was captured by iconic photographer, Rankin and also featured still-life photography from Susan Lee.

Lucky Saint’s Managing Director, Emma Heal also announced on LinkedIn last week that the growing alcohol-free beer brand is planning to open a ‘Pub for our times’ this March. The multifaceted hospitality venue will serve the brand’s range of non-alcoholic drinks, as well as a vast portfolio of alcoholic drinks, enjoyed inside or outside under their stunning new awnings. The venue will also offer customers, food, a sneak peek at the podcast studio, events, mental health training and mindful drinking courses held by global sobriety movement, Club Soda.

Thomas & Scott Noughty Alcohol Free

Looking to lead the global shift to alcohol-free drinking, Thomas & Scott recently launched the game-changing brand, Noughty, a range of delicious ‘dealcoholized’ alternatives to Champagne and fine wines.

Launched in 2019, Noughty is the first top quality alcohol free, organic, sustainable, vegan, halal, low-sugar sparkling beverage, and if that wasn’t enough to seal the deal, the brand is also officially B Corp certified! Voted one of ‘Business Insider’s Coolest People in Food & Drink 2019’, Founder & CEO of Thompson & Scott, Amanda Thompson, is a driving force behind the need for greater transparency in wine production labelling and aims to educate consumers on what’s in their bottles. Noughty’s range of high-class, non-alcoholic beverages can be found in some of the coolest bars, clubs, restaurants, and hotels across key locations in Europe, Australia & North America.

Everleaf

‘Grown from adventure’ Everleaf pride themselves on creating the world’s most complex non-alcoholic aperitifs, with taste that ‘transports you to the natural world’. Launched by Conservation Biologist and bar owner, Paul Matthew, who spent over a year researching plants, sustainable sourcing, dehydrating samples, macerating, and extracting, all to find the perfect blend of complimentary flavours.

As part of their 2023 Dry January campaign, Everleaf have teamed up with Pale Fox Wines to offer their customers a limited-edition Mountain Spritz Kit. Made increasingly popular during Dry Jan’s sister month, ‘Sober October’, Everleaf and Pale Fox Wines decided to extend the offering until January, promising that Everleaf’s vibrant blend of botanicals in their Mountain Aperitif, coupled with Pale Fox Wines’ Alcohol Free will produce a delicious, aromatic fresh spritz.

Days Lager

Born and Brewed in the luscious Lammermuir hills in Scotland, Days Lager in an award-winning 0.0% abv lager that is committed to using only the finest local plant-based ingredients. Launched during lockdown 2.0, Founders Mike Gammell and Duncan Keith spent a whole year researching, innovating, and testing, before landing on their unique brewing process, specifically designed to never produce alcohol.

In 2022, the brand partnered with The Wave Project, as part of their ongoing commitment to progressive mental health practices, pledging to support and fund the training of up to 1,000 new surf mentors across the UK. Not only that, but Days Lager prides itself on being B-Corp Certified.

As part of their Dry January campaign, the ‘100% beer 0% Alcohol’ brand also offered their customers 30% off their first order using the code ‘BEERME’.

The Conclusion…

As we draw the curtains on Dry January 2023, despite the campaigns limited duration, it’s clear to see how and why the no-and-low sector will continue to flourish.

With an honest and transparent approach to health & wellness dominating consumer expectations, Dry January is an opportunity for people to re-evaluate their relationship with alcohol, improve their health, re-assess how they spend their time and of course, save money. And for brands? A rare opportunity to engage with a unique and emerging audience, experiment with exciting marketing initiatives, and launch limited edition products.

Which leads us back to the big question. January 2024 – To dry or not to dry?

If you’d like to speak to a specialist in our dedicated Drinks practice, get in touch today via 0191 691 1949 or email us at hello@macgregorblack.com

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Drinks, Hospitality, Industry, Insight, Interview

Posted on 10 January 2023

From a humble beginning selling beer into London’s bustling pubs, to masterminding the rebrand of what would become the UK’s bestselling premium lager, and most recently, leading a small South London Brewery to a £120m acquisition by SAB Miller Brands…

Drinks industry stalwart, Nick Miller has hopped up the ranks of the ever-evolving beer sector, amassing over 35 years’ experience and shaping a range of world-class brands along the way.

MacGregor Black recently sat down with the current Non-Exec Director at Young’s PLC, and author of ‘In The Meantime: Lessons and Learning from a Career in Beer’, to discuss all things drinks and what it takes to brew a successful career in such a competitive industry.

MacGregor Black: So, Nick, you’ve certainly had an interesting career in the beer industry. For those of us who are yet to read your debut book, ‘In The Meantime’, tell us where it all began.

Nick: I left school when I was 18 after failing all my A-levels, and ended up working  down a mine for around 6 months as a Laborer. That was a real education… I wasn’t very career focused then, but that experience did teach me what I didn’t want to do with my life!

After that, I spent some time as a shoe shop manager before I joined Bass in 1986 as a Free-Trade Salesman, selling their beer into pubs, working men’s clubs, bingo halls and restaurants; anywhere that had an alcohol license, really. That was my first step into the drinks industry. Three years after that, when I was 24, Bass asked me to manage 18 of their North London pubs.

The change from selling beer to retailing in pubs was a great learning experience as it facilitated seeing both sides of the coin.

When I was a free-trade salesman, my perspective was of representing a branded company selling its products to someone who is planning to sell it on to someone else, so it was very much business to business sales. When I became the receiver of the product and I managed an actual outlet, I got a much greater understanding of what the consumer wanted as I was actually experiencing their needs and requirements in a face-to-face ‘relationship’. These experiences shaped my future selling perspective, I knew that when selling a product or service I had to ensure that both consumer and customer needs were fulfilled.

I also learned a lot from the people around me, people who had really lived life. I was a country lad, living just outside Burton on Trent so I was pretty ‘green’. When it came to working in London, it was a totally different world and I had to grow up pretty quickly. The whole experience made me more streetwise…

MacGregor Black: During your successful career with Bass, you were headhunted by our CEO & Founder, Jon McNeish, with an exciting opportunity to join SAB Miller Brands UK. Can you tell us a little about the challenge of steering the little known beer brand, Peroni, onto the path to becoming the fastest growing beer brand the industry during the late 80’s ?

Nick: Well, the first step was creating a brand position that people could connect to both emotionally and from a needs basis. Where you position your brand is key, a product has got to give the customer reasons to believe in it and the attributes of that product will determine how the customer feels about it. We started with the brand name, calling it Peroni, instead of ‘Nastro Azzurro’ because it was easier to say at the bar and it rolled off the tongue better. That was quite fundamental to re-positioning our brand.

Then, because the aim was to create a premium product, we built the whole brand around a high-end Italian proposition, which was crucial because Italian products are often perceived as premium. As you know, there’s many Italian iconic brands covering all sorts of consumer categories – luxury Italian fashion, quality leather products and world-famous chefs, so Peroni being an Italian brand actually gave us a fantastic starting position to creating a premium brand.

After that, lots of research was commissioned to find out if the customer and consumer would actually buy the product. We were always measuring the desirability of the brand and were constantly hosting consumer feedback groups. There’s a handy scale you can use to measure how your brand is doing that I’ve included in the book. there was a lot of ‘marketing science’ that was employed to ensure we built a brand that resonated with both direct customer (the retailer) and the consumer.

 “I’m a big believer in ‘you’re only as good as those around you’, and I couldn’t have done it all without the amazing, highly skilled people that I got the pleasure of working with.”

MacGregor Black: Successfully shifting an existing brand into the premium category certainly comes with its own unique challenges. One of those being the balance a marketer must strike between maintaining a product’s exclusivity and managing its perception, in line with increasing consumption and sales.

Nick: Yes, that’s exactly it. You have got to be really careful how you market a premium product because if you make it too available, you can dilute your exclusivity. We marketed our product on a word-of-mouth basis. We targeted the main UK cities including, London, Newcastle, Glasgow, Bristol, Liverpool, Birmingham, and Edinburgh, and focused our marketing activity there. After that, we would let our customers do the rest, as most of our ‘opinion formers’ would invariably travel into those cities for nights out and they’d then talk about the brand when they got back home.

We also focused on convincing retailers that we weren’t going to discount the product in the off trade. This meant they could keep a premium price point on the product. We avoided the ‘big box discount’ route that other premium lagers had followed and tried to ensure that demand stayed ahead of availability.

MacGregor Black: All of which clearly worked given Peroni’s success!

Nick: It was a total team effort. I’m a big believer in ‘you’re only as good as those around you’, and I couldn’t’ have done it all without the amazing, highly skilled people that I got the pleasure of working with. That was a big reason for wanting to put together the book, to shoutout and thank all those who had helped me along in my career. We wouldn’t have had the success we did at Peroni, or Meantime, without the people who passionately worked together to make it a success. I was the lucky one to lead them.

MacGregor Black: You mentioned your time at Meantime Brewing Company, a totally different environment from Peroni… What were the most notable differences you found moving from a large corporate setting, into a small start-up environment?

Nick: There was a massive cultural difference. You operate in a ‘glamorous ‘bubble’ in a big PLC company like Peroni. There are people to bring you coffee, chauffeurs, assistants, analysts, and most notably a treasury department to look after your banking needs. Meantime was like working in a shed compared to that! It was freezing, my laptop was ancient, and I used a decorating table as my desk for a while before we got things going. There were no secretaries, so I had to revisit a lot of the work I’d forgotten over the last 30 years. As you grow in your career, you start passing on a lot of responsibilities to others, so when I started at Meantime, I understood how to run a business, but I didn’t realise how much I’d have to re-learn. That was a big challenge.

MacGregor Black: And what would you say are the biggest personal challenges that the CEO of an SME will face?

Nick: Just don’t get ahead of yourself…

Don’t get me wrong, I’m passionate, fun, and I try to never take myself too seriously. If you do that you can get ahead of yourself. I get excited, of course, but not over excited, which was a big part of staying grounded at Meantime. I also never got despondent, and I tried to operate within an emotional framework that didn’t go to the extremes. When something went badly, (which they did, and I certainly ballsed things up a few times over the years), whilst it upset me at the time, those moments became good learning experiences that I could fall back on. If you ‘get ahead of yourself’ you often miss learning experiences.

Basically, you want to avoid flat lining, you should absolutely get excited, or even upset, you’ve got to have some passion in life, but you mustn’t let it overspill. Sometimes life is two steps forward and one step back, it’s about trying to navigate that perspective.

MacGregor Black: It’s fantastic that you have been able to carve out such a successful career for yourself, if you hadn’t been approached by our CEO for the role with SAB Miller, where do you think your career would’ve taken you?

Nick: that’s a really good question! I’ve not thought about that much… but I loved my time at SAB Miller. I would have stayed for a while longer, maybe even moved abroad if it wasn’t for the opportunity with Meantime. I’d love to know if I could have had the same success in a different country.

I’ve also always had an appetite for risk, so I’d also like to think that I still would have taken the entrepreneurial plunge in another small company.

If I was to rewind back and start again, I’d look at working in finance or tech. Those industries just keep growing and growing. However, if I’m honest, I don’t think I have the personality for those types of businesses. I like people focused companies so would probably still ended up with working with some sort of consumer brand.

MacGregor Black: In just a few short years, we’ve seen UK & European drinking culture evolve drastically. We find one of the biggest catalysts for change has been the recent shift in conscious consumerism, with more people focusing on the products they consume, what’s in them, how sustainable they are etc. which all feeds back to the positioning of a brand in the market.

Nick: Absolutely, in 2022 we noticed a decrease in alcohol consumption within the 18-24 age group, which the sudden boom in health-conscious consumerism has definitely influenced.

MacGregor Black: As the recent Gin boom begins to level out, our dedicated Drinks practice have been increasingly busy supporting several of our Rum and Craft Beer producing clients, following the increased consumer demand during the past year. What has caught your eyes most in the Drinks Industry during 2022?

Nick: Hmm, there’s been quite a few actually…

Craft beer has seen some serious innovation, with brands like, BrewDog and Beavertown dominating the off and on-trade respectively. This was also the first year that flavored gin overtook normal gin sales, which was unusual, and both sparkling wine and champagne have also done really well recently. Oh, and watch out for English sparkling wines – they’re very good!

All in all, 2022 was a pretty hard year for everyone. Covid, the cost-of-living crisis, rail strikes and inflation have all impacted the hospitality industry.  I’m hopeful that 2023 will be more productive.

MacGregor Black: And looking ahead to 2023 there seems to be a blend of hesitation and excitement in the market, as often comes with economic uncertainty. What are your predictions for this year?

Nick: I think it will all depend on how the cost-of-living crisis pans out, but I’m hoping we see more innovation in the industry. I believe the shift in health-conscious consumerism we discussed will continue and we’ll definitely see a surge in more health drinks this year. More people are trying seltzers recently, I think we’ll see some seltzer brands break into the mainstream in 2023.

MacGregor Black: And finally, Nick, following a glittering career and the release of your debut book, ‘In The Meantime: Lessons and Learning from a Career in Beer’ what does the next chapter hold for you?

Nick: Well, I’m currently working with Youngs PLC as a non-exec Director and I’ll probably continue to dabble in certain things from afar (on the advisory side that is).To be honest, moving from operating to advising has been challenging… Whilst I don’t really have the appetite to do 70 hours a week anymore, I sometimes find it hard being a consultant because I just want to go and do it, you know, “get stuck in! “

If you would like to speak with our specialist team of Drinks Consultants, contact us on 0191 691 1949 or email us at hello@macgregorblack.com

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Posted on 15 November 2022

As a wave of drinks brands look to innovate and evolve in a post-Covid world, consumers are often left wading through an overwhelming number of choices that currently flood the shelves of bars, restaurants, and supermarkets alike.

This sudden burst of quality spirits has birthed a highly competitive market, with one such brand, launching on the cusp of the global pandemic, having embraced the highs and lows of the unpredictable, yet exciting drinks industry.

Born out of a deep love for the Caribbean and a desire to shake up the rum category, this unique brand has gone above and beyond, voyaging across the oceans to bring us a range of quality, craft rums… with a twist.

MacGregor Black talks with Cleo Farman, Managing Director of award-winning drinks company, Diablesse Rum, about ‘savouring over sessioning’, breaking the sailor mold, and what the future holds for this ambitious brand.

MacGregor Black: So, Cleo, to someone who’s never come across Diablesse Rum before, how would you introduce the brand?

Cleo: Gosh, where do I start? First of all, I’m proud to say it’s the first female-owned rum brand in the UK (Yay!). Diablesse was born out of a HUGE appreciation for quality Caribbean rums, where people have distilled rum since the early 17th century and is where I think the best rums come from! The figurehead of the brand, the beautiful woman on the label, is La Diablesse, a mythical female enchantress character from Caribbean folklore. The purpose of the brand is to change people’s outdated perception of rum which still seems to be that it’s mega strong and quite samey flavours, if you know what I mean?

MacGregor Black: And why did you choose La Diablesse to represent the brand?

Cleo: Some of the best master distillers out there are women but unfortunately, you wouldn’t always know that. I wanted to get a bit more female representation in the industry, and I was lucky enough to come across Diablesse. She was a temptress that also stood for female empowerment and she’s of Caribbean descent so represents the heritage of the beautiful rums in the blends (and it would be a travesty to put anyone else on the label in my opinion), But, yeah, I thought her character sat well with the brand and what we stand for, which is that: Diablesse rum is a female forward inclusive rum brand, is flavour lead and is here to show people that there’s more to rum than they might think.

MacGregor Black: With so many spirits out there to work with, why did you choose to launch a rum brand?

Cleo: Basically, I used to be a gin drinker but, to be honest, I got a bit bored. And since I used to own four bars in Manchester, that gave me a really good platform to explore distinct categories of spirits and I discovered that I quite liked rum.

So, I went off to the Caribbean and looked at the distilleries there, met with loads of impressive people that knew a lot about rum and I really loved it. Ok, I’m going to be a nerd now, but my Diablesse Golden Rum is a blend of an eight-year-old double distilled rum from Barbados, a four-year-old copper pot still rum from Jamaica and a three-year-old rum that’s made in the only wooden column still in the whole world! It’s been really exciting working with all these lovely flavours and pairing them up to see what fits.

MacGregor Black: So, what exciting things do you have going on now at Diablesse Rum?

Cleo: Oh my gosh. Loads of things! So, right now I’m going through a major fundraise. There’s so much money involved in launching a spirit brand. I’ve put a lot of my own money into the brand because I believe in Diablesse and now that I’ve demonstrated, through a good sales record, that people like it and want to buy it, I’m now looking for investors to join me!

I’ve also got a new Marketing person starting with me soon who is working with me to put together quite an ambitious marketing plan. If we raise the money, we’ll be doing activations across the UK, attending festivals, and just working hard to get the brand message out there, really. Which is nerve-wracking but also super exciting!

Diablesse Rum is also going to be making an appearance at the Manchester Christmas markets this year, which is 41 days solid of talking about rum! I’ve put a team together and we’ll be there to spread the message and speak with anyone who’s interested in knowing more (and to give everyone a taste!)  I’m really looking forward to it. We’ve got a stall at St Anne’s Square, and we’ll be there from the 10th of November, so come and see us!

MacGregor Black: What would you say your most ambitious goal is for the Diablesse Brand?

Cleo: I’d love to open a little distillery under the Diablesse brand, where I could experiment with creating more of my own small batch limited addition rums. I’d like to have a brand home at some point in the near future, where people can learn about the company, visit our in-house bar, and really get a feel for the complete Diablesse experience. And I’d also love to see Diablesse launch into the US and China, but not just yet. 

But, having said all that, I’d say my most ambitious goal for the brand is, like I say, to change people’s opinion about rum entirely. In the UK, a lot of people still associate rum with the Navy and it’s seen as quite a male drink. You know, you’ve got many rums brands such as, Neptune Rum, Captain Morgan, or Sailor Jerry, but I wanted to do something a bit different. Bring a new light in and really shake up people’s perception of rum to see it as something that can be savoured, rather than chucked back with a coke mixer. ’Savour, not session’ is what I’m going for!

After building Diablesse here and abroad, one of my most ambitious personal goals is to launch into different spirits, but not under the Diablesse brand. Diablesse is so personal to rum and the Caribbean, so I don’t think another spirit would sit under that brand. I would probably look to get into white spirits, but not gin. There you go, there’s a clue… yeah, Gin is brilliant, it’s doing really well but not gin ….  I’d like to keep away from that.

MacGregor Black: Having been there and done it, what advice would you offer someone looking to launch their own brand-new rum brand?

Cleo: Well, firstly I’d say do your homework! It takes a lot to get off the ground, there’s so many hoops you have to jump through for instance getting your licenses from HMRC. I even had people check my home to make sure I wasn’t some sort of dodgy rum dealer! For Diablesse, I store a lot of the rum under bond, which basically means I stored my rum in HMRC-operated warehouses and am only required to pay the Alcohol tax once I’ve taken a bottle out of the warehouse, rather than paying it all in one go. That has helped with cashflow immensely, but you have to get special government licenses to be able to do it and it can be quite difficult.

Secondly, I’d say be honest with your forecasting. It costs a lot more money than you’d ever think to get going, I learned that the hard way.

Another thing is, you’ve got to build your distribution. Once you’ve made your rum, how are people actually going to buy it? It’s not often that you can just walk into a bar and say, here, I have a rum, do you want to sell it? You need to work with wholesalers, which can be hard and takes a lot of time. I started out doing markets to push Diablesse out there and that’s how I met my wholesaler. I now have a distributor that sells to wholesalers, so I’ve gone about it that way.

Lastly, build a brand that means something. Don’t just think, ok, I want to make a rum because I want to make lots of money because people see right through that. people want to know who you are, what you’re about, what drives you and what drives the brand. For me, I really like rum and I’ve built the brand around a story that resonates with what I’m trying to achieve.

MacGregor Black: And finally, to round things off, which Diablesse drink would you recommend to newcomers?

Cleo: I’m sorry, but I love them all!

Well, I guess you could say my personal favourite is our Golden Rum with a ginger and lime mixer, but that’s not always to everyone’s taste, is it? So, I’d recommend trying the Clementine Spice Rum, paired with a Fever Tree Spiced Orange Ginger Ale mixer, or at this time of year, hot apple juice! I also really love the Diablesse Coconut & Hibiscus Flower Rum with Franklin’s Pineapple and Almond mixer. All of those are delicious and I drink them at home.

If you would like to speak with our specialist team of Drinks Consultants, or would like to discuss featuring in our next MB Talks, contact us on 0191 691 1949 or email us at hello@macgregorblack.com

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Posted on 27 May 2022

To many of us, bees are simply seen as striped honey-making machines, that buzz around our gardens during the summer. However, our airborne accomplices actually play a much more important role in maintaining the planet than we may initially think.

Bees are the pollinators of crops, producers of honey, and pioneers in digital advancement, with some engineers even attempting to emulate their impressive swarm intelligence in today’s technology.

In light of ‘World Bee Day’, MacGregor Black dives deeper into the busy life of the beloved bee, exploring their enormous impact on the world around us.

Let the Truth Bee Told…

With the two most well-known species of honeybee and bumblebee often stealing the limelight, it’s easy to overlook the fact that there are actually over 25,000 different types of bees (which just so happens to be the same number of bee-related puns we’ve worked into this article…)! All of which belong to the insect or Super-Family ‘Apoidea’, which also includes Wasps, from which bees are believed to be descended from… but we don’t hold that against them.

The fact is bees contribute to our eco system in many amazing ways. With one of their most important contributions being, pollination. According to the Food and Agriculture Organisation of the United Nations, approximately 80% of all flowering plants are pollinated mostly by insects, with birds, bats and bees being ranked as extra important due to their ability to pollinate on such a large scale.

But what makes bees in particular such good mass pollinators? The answer to this question lies in a set of physical features that, in comparison to other animals and insects, gives our fuzzy friends an unexpected edge.

Firstly, they have tiny strands of hair all over their bodies, legs and even eyes, which the plant pollen sticks to and as a result, is shuttled around from flower to flower. These millions of little hairs are extremely important to bees, as they also help with regulating their temperature and detecting vibrations in the atmosphere. Isn’t that the bee’s knees! Secondly, the shape and size of their bodies plays a vital role in pollination, as they’re able to squish inside even the tiniest and most delicate of flowers.

Another factor in the bee’s brilliant ability to mass pollinate is the fact their lives actually depend on it. Honey made from plant pollen and nectar is the main source of protein that bees consume, and they need a strong amount of it in their systems to cope with the rearing of broods and the continued development of their sophisticated colonies.

It’s not just the bee-autiful flowers in our gardens that benefit from bees, many of our favourite fruits and vegetables like, broccoli, asparagus, cucumber, and strawberries, also rely on the pollination of bees, and since cultivated plants like these are an extremely important income to farmers, some are even partnering with beekeepers for support with targeted crop pollination. In fact, about one third of everything we eat globally has been pollinated by bees or other animals, and it’s even been recorded that some bees have been seen to travel a whopping 5-6 miles a day in the process! It’s also interesting to note that, in recent years, with more and more people are opting for a plant-based diet, what we eat being pollinated mainly by bees begins to hold a lot more significance.

These hard-working furry invertebrates have been around for millions of years, not only leading the way in the pollination of flowers, fruit, and vegetables, but also producing the delicious golden delicacy that we all know and love, honey.

“Honey, I’m home!”

As you read this, billions of bees all around the world are busy gathering precious nectar, flying it back to their colonies, and turning it into sweet, sticky honey to see them through the winter. But how does this popular sugary treat make it from their hives to our homes?

Once the flower nectar is gathered, it’s broken down into simple sugars and stored carefully inside the honeycomb. The design and shape of the honeycomb, accompanied by the constant fanning of tiny bees’ wings, causes evaporation inside the hive, resulting in the thick gooey liquid delight that is honey. Luckily for us, bees usually produce more honey than necessary for their hive, meaning beekeepers can harvest and bottle it without impacting the colonies overall food supply. It’s said that on average, a hive will produce a whopping 55 pounds of surplus honey each year!

When ready, beekeepers will harvest the honey by collecting the honeycomb frames, removing the protective wax cap that bees make to seal off the honey, and placing the frames into an extractor. The extractor then rapidly spins the honeycomb, forcing out all the honey in the process. After it’s extracted, the honey is strained to remove any remaining wax or particles.

After straining, it’s then time for the honey to be bottled, labelled, placed on shop shelves, and spread straight across our morning slice of toast. If the honey is pure, not one single additional ingredient is added from bee, to hive, to bottle. It’s also fascinating to note that the taste and look of honey all depends on the type of nectar the bees are collecting. For example, honey made from orange blossom nectar has a zesty kick and can even be lighter in colour, whereas honey from avocado or wildflower nectar can have a darker, more amber colouring to it.

To Bee or Not to Bee?

Beekeeping by nature, surprisingly, doesn’t need a huge investment, large amounts of land or even a complicated technical knowledge. Yet like most other livestock sectors, beekeeping still comes with its fair share of challenges.

One of the largest threats to the beekeeping industry is unfortunately, species decline. When researchers analysed bee records collated by the Global Biodiversity Information Facility from museums, universities, and citizen scientists, they found that there’s been a steep decline in bee species recorded since 1990. In fact, there were approximately 25% fewer species reported between 2006 and 2015 than before the 1990’s. Beekeepers also face a range of other constraints that can contribute to species decline, such as bee pests and predators, the misuse of pesticides and herbicides, bee diseases, colony absconding and a shortage of resources.

However, despite the many challenges that beekeepers have to overcome, the honey industry is currently buzzing. Research from a study conducted by the University of California Agriculture found that in the US alone, the honey industry is responsible for over 22,000 jobs and in 2020, the global honey market was estimated to be valued at just over $8 billion US dollars, which is expected to rise to over $10 billion US dollars by 2026.

Beauty is in the eye of the Bee-holder

Cleopatra, a woman highly renowned for her mesmerising beauty, was known to regularly bathe in milk and honey, helping her maintain her youthful glow. Throughout history, ancient Greek women lathered their faces in honey and olive oil to keep their skin looking as radiant as the infamous Helen of Troy. Queen Elizabeth the 1st, a beauty icon to Elizabethan women, used honey, lemon juice and rosewater as an effective remedy for spots and blemishes. As far back as the days of Tudor England, mythical Greece, and even ancient Egypt, the beauty enhancing qualities of honey have been documented and well utilised by some of history’s most famous faces.

Although we’re far from the days of bathing in milk and honey, today, honey can still be found in most of our much-loved modern-day cosmetics. According to a study conducted by Mintel, a huge 75% of us are likely to use cosmetics containing honey in our every-day lives. From glossy hair conditioners to silky face creams, this natural ingredient has remained a firm fan favourite throughout the decades.

To some, such uses of honey may be surprising, however it’s remained so popular in the cosmetics and healthcare industries because honey and its extracts, like royal jelly, are high in antioxidants and nutrients. Some honey variants, like Manuka honey, have even been proven to contain high levels of antibacterial, anti-inflammatory, and antiseptic properties.

To learn more about the mystical range of qualities possessed by Manuka honey, MacGregor Black sat down with Darren Robinson, Commercial Director at Steens Honey, New Zealand’s leading producer of high-grade, raw, unpasteurised Manuka honey.

“What can you tell us about Steens?”

Steens was started by Paul and Sheryl Steens because they wanted to pursue their passion for bringing a better-quality Manuka honey to the market. Both Paul and Sheryl have been beekeeping for over 34 years, so they know a thing or two about honey, and Steens itself currently manages over 10,000 hives across some of the most beautiful parts of New Zealand.

To sum it up, what we do is produce and sell some of the finest raw and unpasteurised Manuka honey, straight from New Zealand.

“What makes Manuka honey so special?”

Manuka honey is truly a unique product and one of the most incredible things that nature provides. It’s made from bees who have fed only from the Manuka bush, which is unique to New Zealand’s rich native forests and is the vital ingredient in taking honey from a natural sweetener, to so much more. The Manuka plant only flowers for six days a year at the height of summer and it takes 12 bees to make a single teaspoon of honey in their lifetime, so it’s all hands-on deck as soon as the plant is ready. We have land teams on standby that notify us when the plant flowers, and we move in as quickly as possible to harvest the pure Manuka honey, sometimes even using a helicopter for efficiency.

We position our hives in some of the most remote parts of New Zealand to make sure the honey isn’t congested with any other type of flower nectar, and to also support the natural economy of the area. When it’s harvesting time, we’ll leave enough honey in the hives, or replace it with a different honey to keep the bees happy and healthy.

“How do you determine that your Manuka Honey is actually Manuka Honey?”

Good quality Manuka honey isn’t just made in New Zealand, it’s also tested there before it leaves the country to confirm its genuine and pure quality Manuka honey. When testing, what we’re looking for is the presence of key signature markers like MGO, Leptosperin and NPA, which are only found in high-quality Manuka honey from New Zealand. All of the Manuka honey made by Steens is UMF Certified, meaning it’s been through the complete advanced testing procedure, and each one of our jars can actually be traced with a code to ensure its authenticity.

“Is it true that Manuka honey has ‘magical’ qualities?”

Well, yes. You could say that!

Manuka honey is probably most renowned for its wound-healing capabilities. Similar to Savlon, it’s been approved in children’s hospitals because of its anti-septic, anti-inflammatory, and antibacterial properties. It also holds special value to me because I use it to combat the symptoms of my diverticulosis. Which is one of the reasons why I’m so passionate about working with Steens. I can truly say our product is out in the world, making a difference.

Well, there you have it!

Beyond its sweet, sticky deliciousness, honey has a whole host of beneficial properties, and as more and more people play closer attention to the ingredients in their products, the demand for this natural resource is only set to rise.

All of which can be accredited to one very small, but mighty friend of ours… the bee.

If you’d like to talk talent with our team of industry experts, or take the next step in your career, get in touch via hello@www.macgregorblack.com or via +44(0)191 691 1949

If you’re interested in trying some of Steen’s award-winning Manuka Honey, in celebration of World Bee Day, they’re offering a 50% off sale on their website for today only!

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Posted on

Once dubbed, ‘the juice of the gods’ and given its own official deity, wine has been a well-enjoyed beverage for thousands of years. From the range of alcoholic drinks in circulation today, arguably none have impacted society in quite the same way. The history books show that this much-cherished drink has bridged the gap between ancient cultures, opened up channels for philosophical ideas to spread across Europe and even played a key role in the evolution of worship.

And so… in celebration of Wine Day 2022, MacGregor Black explores the rich history of wine. From how it’s produced, to the popular variations we know today, and how they could be changing for modern wine-lovers all over the world.

Where Does Wine Come From?

Unfortunately, no one can be 100% certain about the exact origins of wine. As with any new innovation, as it journeyed across cities, countries and continents, the birthplace slowly became more story than substance. Fast forward to today and there equally as many new theories as old as to where this beloved beverage began its journey.

If we were to turn to Greek mythology, it’s said that Dionysus, the son of Zeus and ‘God of Wine’, invented wine whilst living among ancient mythological creatures called Nymphs. As much as we’d like to close the age-old case of ‘who did it first’, it’s likely that grape culture, or viticulture, outdates Greek civilisation itself.

If we turn to archaeology, recent discoveries suggest that the earliest known ancient wine production evidence dates between 6,000 BC and 4,000 BC during the Neolithic era, with winery sites, grape residue or clay jars being discovered in Georgia, Iran, and Egypt. However, some researchers argue that the earliest evidence of a non-grape-based drink, often compared to wine, was found in ancient China as far back as 7000 BC and was made from fermented rice, honey, and fruit.

Many people believe that wine is central to civilisation as we know it in the west. We use it as a medicine, a means of celebration, a social lubricant, a religious symbol, and last but certainly not least, to unwind after a long day at work. Whilst we can’t say exactly where it originated, we do know that we have sea-fairing civilisations such as the ancient Phoenicians to thank for spreading wine throughout much of the Mediterranean, along with olive oil, the alphabet and glass! The Phoenicians shared their understanding of viticulture and winemaking to several world-renowned wine-producing nations such as, Spain, France, Lebanon, Syria, Algeria, Tunisia, Egypt, Greece, Italy, and Portugal to name a few. Not only that, but the Phoenicians also had a direct influence on the expanding winemaking cultures of the ancient Greeks and Romans, which would later spread their understanding of viticulture across the rest of Europe.

Although we can’t say with certainty where wine began, one thing we can be certain of is that we all owe our well-deserved appreciation for wine to one single plant. The grape vine.

As there are many different variations of wine, you’ve probably guessed that there are also many different variations of grape. In fact, there are over 10,000 different species in existence today, with the majority of the world’s wine stemming from just one. Vitis Vinifera Sylvestris. Over the course of its ancient existence, and as early humans spread the desire for high-quality wine to varied climates across the globe, the Vitis Vinifera Sylvestris grape vine mutated and evolved to adapt to small variations in its new home. All culminating in the rich variety of grapes we know today, and hence why we’re lucky to have so many different delicious wines! Unfortunately, in more recent years, such high demand for particular wines such as Cabernet Sauvignon and Pinot Noir, has led to a decrease in the world’s natural grape diversity. As many regions join the race to produce in line with demand, many vineyards have begun digging out their niche, native vines in favour of more mainstream varieties.

How Was Ancient Wine Made?

Whether it be a thousand years ago or this very evening to celebrate US National Wine Day, the process of turning grapes into wine is as impressive as ever. With modern-day technology playing its part in providing us with a smoother and safer drinking experience.

For ancient cultures to produce wine, workers would spend long, exhausting hours harvesting ripened grapes. Followed by pouring them into a large open top vat, with some opting to leave the grapes to dry in the sun beforehand in order to concentrate their flavour. Then comes the part many of us have seen and heard about. They would use their bare feet to repeatedly crush the grapes, producing enough pressure to both release tannins throughout the wine and break the skin encasing the grape. Yet, just enough pressure to preserve the seed inside, as breaking this would leave the wine tasting bitter.

After hitting their step count for the day, the liquid was then left to settle for a period of time while native yeasts converted the sugars in the grapes into alcohol, leading to the fermentation process, with some cultures then adding a variety of spices to sweeten the taste. Over the ages, many civilisations have fine-tuned their methods. The ancient Greeks invented a winepress to crush the grapes, followed by the Romans later using barrels and other techniques that helped them produce greater volumes at a quicker pace and lower cost.

With a limited drinks on the menu at the time, often including fruit juice, goats’ milk, or stagnant water, it should come as no surprise that some ancient cultures even chose to sweeten their foul-tasting water with wine. In fact, wine provided not only flavour but a safer and more sanitary drinking option for many. Although even our ancestors had to learn to pace themselves, with excess consumption leading to… well you know the rest. And so, it was common to also add water to wine thus avoiding over intoxication. So much so, that in some cultures drinking undiluted wine was considered scandalous and some Jewish Rabbis would even refuse to bless ceremonial wine if it hadn’t been first mixed with water.

Wine & Religion

Throughout time, wine has played an integral role in the course of human history as we know it, with religion being no exception. Where some religions, such as Islam, forbid the drinking of alcohol, others like Christianity and Judaism have been known to use wine as a ceremonial symbol. In fact, the Christian church may well be the ones to thank for improving the tase of ancient wine, as it’s recorded that around the sixth century, priests, monks and nuns cultivated vineyards in areas that weren’t as familiar with every-day wine drinking, which largely increased production and ultimately improved wine knowledge.  

From the Old World to the New

Following its unrivalled popularity, grape culture and winemaking was quickly transported from the Old World to the New and unsurprisingly many different cultures have since attempted to perfect the process.

Fast forward to today and you’ll be pleased to learn that the wine we drink now differs largely from the wine shared amongst our ancestors. For example, in comparison to today, ancient wines certainly packed a little extra punch. Converting them into today’s metrics, they were likely as high as 15% or even 20% ABV. Hence the rather wise desire to water them down. However, the most notable difference between ancient and modern-day wines are the preservation efforts. The modern bottles we use today help in protecting and preserving the quality of wine for many years to come, whereas many ancient wines we’re quickly spoiled by regular exposure to Oxygen. Thus, forcing Vintners to preserve them with resin, which unfortunately often compromised the wine inside, making it thick and sticky.  

Now they say not to judge a book by its cover, but in the case of wine, there’s a lot to be said for the bottle labels…

When ancient Egyptians dominated the wine trade, even sending King Tutankhamen to the afterlife with over 26 bottles of the stuff! an issue began to arise around how to determine a bottle of wine’s origin. And so, the wine label was born. Appearing to date back as far as 1550 BC, or maybe even further, seals and etchings were placed on bottles as a way to simplify trade, but also to signify the date, type, and quality of wine.

By the 18th century, the wine trade was booming, and etched labels had become a thing of the past, replaced with bottle labels that were printed on parchment and tied to bottlenecks with string, much like the hanging tags we sometimes still see today. Fast forward to 1798 and thanks to the invention of the lithograph, bottle labels could now be printed in mass. This in turn brought with it new innovations in in design bringing bright colours and an emphasis on artistic design to the forefront. Today, this same practice has reached far and wide from the simple wine bottle, now extending to print media as we know it.


In the 20th century, far from the days of clay jars and oak barrels, an Australian winemaker called Thomas Angove filed a patent in 1965 for what would later be known as bag-in-box-wine. The design was actually based off a very similar product already on the market, which was a bag in a box used by mechanics to transfer battery acid. With Angove’s new design, consumers were required to cut the corner of the bag, pour out the wine and seal it with a special peg. In 2010, the Scandinavian state institutions, Systembolaget and Vinmonopolet analysed the environmental impact of various wines, finding that bag-in-box packaging generated up to 90% less carbon than bottled wine. Not to mention the fact that, since the wine is removed from the flexible bag without adding much air to fill the remining space, it greatly reduces oxidation, ultimately keeping your wine fresh for longer!

It’s clear to see why the method is very much being carried on today by companies like Laylo, manufacturers of Premium boxed Wines.

Co-Founder of Laylo, Laura Riches, commented:

“The reason we chose to box our wine, rather than bottle it, comes down to three factors. One, the wine stays fresher for longer, and as I’m a personal fan of the odd glass of wine whilst cooking, it meant that I could open a box and keep it for up to 6 weeks after. Secondly, sustainability. As you’ve mentioned, boxed wine generates up to 90% less carbon and our product can actually be 100% recycled through our ‘return by post’ scheme. Lastly, here at Laylo we love telling stories and people love to know more about the history of the wine they’re drinking, and since there’s 6 faces on the box, that gives us plenty of freedom to do that.”

We asked Laura, how is it that boxed wine generates less carbon than bottled wine?

“When making wine bottles, there’s actually a huge amount of energy that goes into that process, not to mention the amount of energy it takes to transport wine bottles. If you were to weigh a bottle of wine, the bottle itself actually accounts for a large portion of that quantity and their awkward shape often means they’re packed using lots of plastic to keep them safe during transport. At Laylo, we actually ship our product to the UK in large containers, then package it from there to reduce the amount of transport required, ultimately reducing emissions.”

Whether you’re a history buff, a wine connoisseur, or just brushing up ahead of your next vineyard visit, knowing how various cultures have produced and used wine since it began will without doubt enhance your appreciation for the brilliant beverage. From the first flowering grape vine to the beautiful boxes by Laylo, wine is far more than just fermented grapes, it’s a journey through history that you can savour with every sip.

If you would like to speak with our specialist team of Drinks experts, call us on 0191 691 1949 or email us at hello@www.macgregorblack.com

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