Arjun Haszard pours a glass of his bronze-medal winning
coffee and cinnamon liqueur. Photo by Linda Robertson.
Recognition at the International Wine and Spirit
Competition signals to Quick Brown Fox founder Arjun Haszard
that there is space for international expansion.
The Dunedin-made coffee and cinnamon liqueur won a bronze
medal in the competition, which Mr Haszard described as the
most prestigious of its kind in the world. It also won bronze
in the 2012 competition.
But he was also realistic that, to go international in the
liqueur industry, ''you've got to do it properly''.
Those that had done it had a lot of money behind them. His
was a crafted liqueur which took a long time to produce and
it was relatively low volume, he said.
The business was launched in December 2011 and, since then,
Mr Haszard had worked hard to fine-tune the recipe.
He had gone from the first batch of 12 bottles to being
stocked in more than 100 cocktail bars, restaurants and
liquor stores throughout New Zealand, including celebrity
chef Josh Emett's Rata and Madam Woo in Queenstown.
There were always new challenges. Initially it was about the
recipe and starting a business and now it was about growing
and maintaining the business and being aware of competition,
Liqueur was not drunk as much in New Zealand as it was in
Europe where it was like ''a full stop at the end of a
meal'', and he developed Quick Brown Fox for that ''dinner
To create Quick Brown Fox, a special blend of Fair Trade
organic coffee beans were roasted to specification at
Strictly Coffee. Mr Haszard and Strictly Coffee's head
roaster Logan Mamanu had worked hard to tweak the roast to
It was ground and extracted through a full immersion cold
brew, a process which he had developed specifically for the
Mr Haszard's international awards goal was ''always gold''.
He was very happy with the flavour and texture of the liqueur
but believed he could improve some little things, such as