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Justin Liddle: ‘Looking Back, Forging Ahead’

How has business been for you in the first half of 2026 and how do things compare to where you were last year?

Nobody would pretend the market has been straightforward. Consumers continue to feel the effects of rising costs and confidence remains somewhat fragile. That said, what has been encouraging is that people haven't stopped looking for quality, they've simply become more selective about where they spend their money.

For us, the first half of the year has reinforced the strength of our portfolio. We are fortunate to work with producers whose reputations have been built over generations and, when consumers do choose to treat themselves, authenticity, provenance and trust seem to matter more than ever. Overall, we're pleased with how the year has begun with near record levels of new business won across the trade sectors.

What are you most proud of achieving this year in terms of driving the business forward?

Without doubt, the continued strength of the team. Wine is still very much a people business and one of the great privileges of my role is working alongside such talented and committed colleagues.

Beyond that, we have continued to strengthen the portfolio while staying true to what Mentzendorff has always stood for. Our focus remains on representing outstanding producers with genuine stories, clear identities and a relentless commitment to quality. Maintaining that focus, particularly in more challenging market conditions, is something I am very proud of.

What have been the biggest challenges so far this year and how have you sought to circumvent those?

The list is probably familiar to anyone operating in the drinks industry. Duty, regulation, economic uncertainty, exchange rates and rising costs continue to create challenges for businesses across the sector.

Our approach has been largely the same as it has been for the last 168 years: stay close to our producers, stay close to our customers and focus on what we can control. We've worked hard to improve efficiencies, support customers wherever possible and ensure that value remains at the heart of what we do. I suspect Ludwig Mentzendorff faced his own challenges in the 19th century, although probably not alcohol duty calculations.

Looking ahead to the second half of the year, what do you have in the pipeline?

The second half of the year is always an exciting period for the wine trade, but there are a few things I'm particularly looking forward to.

We're preparing for the release of a remarkable wine: Taylor's Very Very Old Port White. Drawn from casks containing wines that, in some cases, date back to the nineteenth century, it is both a rare wine and a piece of living history. These are the sorts of projects that remind you why this industry is so special. They connect today's consumers with the work of previous generations in a way that very few products can.

Alongside that, we'll continue working closely with customers as we move towards the key trading period at the end of the year. Christmas remains hugely important for the drinks trade and we're looking forward to helping our customers make the most of it.

What significant or emerging trends are you seeing in the drinks’ world that are likely to have an impact on the future nature of trade?

The biggest trend continues to be consumers drinking a little less but drinking better. That's been discussed for years, but it feels increasingly entrenched.

We are also seeing consumers become far more interested in provenance, sustainability and authenticity. People want to know where products come from, who made them and what they stand for. That's particularly positive for producers with strong identities and long histories.

At the same time, consumers are becoming more category agnostic. If they're looking for a great sparkling wine, for example, they'll happily explore Champagne, English Sparkling Wine or Crémant. The focus is increasingly on quality rather than rigid category boundaries.

From government, consumers, or the trade itself, what change(s) would you most like to see to help your business and others to thrive?

I would like to see greater recognition of the contribution our industry makes to the UK economy, hospitality sector and wider communities.

The UK remains one of the most important wine and spirits markets in the world, yet at times the industry can feel misunderstood. A good example is the ongoing VAT's The Problem campaign, which highlights the significant pressure that tax places on hospitality businesses already operating on very tight margins. Restaurants, pubs and bars are central to our culture and communities, and a thriving hospitality sector benefits everyone connected to the drinks trade.

Beyond taxation, I would welcome a more stable and proportionate regulatory environment. Businesses can adapt to challenges, but constant change and increasing complexity make planning and investment more difficult than they need to be.

More broadly, I would love to see continued collaboration across the trade. This is a remarkably passionate industry, full of talented people, and we achieve far more when we work together than when we operate in silos.

What fills you with joy and optimism about the drinks world?

The people.

I have been fortunate enough to work in wine for most of my career and I still find it one of the most generous, curious and enthusiastic industries imaginable. Whether it's producers, merchants, sommeliers, retailers or consumers, there is a genuine passion for discovery that remains infectious.

I am also endlessly optimistic about the wines themselves. We represent producers who are constantly looking for ways to improve quality, protect the environment and preserve their vineyards for future generations. Seeing that level of commitment gives me enormous confidence for the future.

Any other predictions for the second half of the year?

I suspect consumers will remain careful rather than carefree, but I also think they will continue to prioritise experiences and products that bring genuine enjoyment.

The brands and businesses that thrive will be those that offer authenticity, quality and value, not necessarily the cheapest price. Fortunately, that's an area where many of our producers are exceptionally well placed.

Quick fire questions…

Burgundy or Bordeaux?

Burgundy

Germany or Greece?

Germany

Pet nat or prosecco?

Champagne

A bottle or by the glass?

Magnum

Whisky, rum, gin or tequila/mezcal (for sipping)?

Speyside Malt

Go to cocktail?

Negroni

Sharing plates or structured meal?

Sharing plates – they facilitate both conversation and over-ordering, two things I am particularly enthusiastic about

Perfect wine and music pairing?

Bollinger La Grande Année and Pulp – both reward patience, and both seem to be enjoying a particularly good vintage

Desert island treat?

A well-stocked wine cellar and the ability to magically restock it. Desert islands are no place for moderation. Oh, and the reassuring knowledge that Bath Rugby managed to win the Premiership while I was away.

• Mentzendorff
• Looking back
• wine trade
• forging ahead
• Justin Liddle
• summer Q&A
• Taylor's Very Very Old Port White